Planting spring onions in greenhouse during winter leisure
Planting a crop of green onions in a fixed greenhouse in winter leisure season can not only improve the utilization rate and economic benefit of the greenhouse, but also rotate stubble, which not only creates a good stubble for the next crop, but also does not affect the planting of fruits and vegetables in early spring.
Planting method: when the late autumn vegetable production in the greenhouse is over, combined with meticulous soil preparation, apply 3000 kg of high-quality organic fertilizer per mu, and then open ditches to plant onions. The row spacing is 25ml 30cm, the plant spacing is not more than 1cm, and the planting depth is about 3cm. The planted onions can choose the smaller plants from the autumn scallions.
Management after planting: irrigate once in time after planting, and irrigate the soil again before freezing. Be sure to remove dried onion leaves from the ground when the soil is frozen. After snow, it is necessary to sweep away the snow on the greenhouse film in time, increase the light and increase the temperature of the greenhouse. From late February to early March, when spring onions begin to turn green, they should be irrigated once in time, and farmers with conditions had better apply 15kg ammonium sulfate per mu of water. After that, small water should be irrigated frequently, and two days before harvest, water should be irrigated again. In this way, it is not only easy to pick up onions, but also keep green onions fresh and tender. After harvest, we should prepare the field in time and prepare to plant early spring fruit and vegetable seedlings.
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Pollution-free prevention and control of pepper blight
1. The peak incidence of sweet (spicy) pepper blight cultivated in the open field is from the middle of July to the end of August, which is a fungal disease, and the incidence of vegetable field is more than 85%. The pathogen has a short incubation period, rapid infection and rapid spread. if it is light, it will reduce production by 30%. In severe cases, it will die in a large area, with a dead plant rate of 20% to 80%, or even no production, resulting in devastating disasters. Symptoms: there are obvious central diseased plants in the disease area, plant wilting at the initial stage of the disease, leaves and fruits do not fall off, do not change color, careful observation can find the plant
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Processing of honey crisp ginger
This product belongs to wet preserved fruit, although it is mainly pure sweet flavor, but because of the crispness of the product, there is a strong fresh ginger flavor, it is a popular preserved fruit small food processing technology as follows: 1. Raw materials: the most tender part of fresh ginger, cut down and show the thumb size, pink, raw materials appear small and expensive. 2, peeling: each particle of ginger is about 1~2 cm long, can be used to remove ginger skin by artificial friction method. 3, color protection, hardening measures: with 0.1% calcium chloride and 0.1
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