How to deal with Panax notoginseng seeds before sowing
Panax notoginseng seeds are not resistant to storage, if it needs to be stored for a long time, it is better to store in wet sand, but not more than 90 days.
Mix the seeds with 1.5% polyantimycin 200 times solution + 58% pyrethromycin 500 times 800 times solution + 70% methyl topiramate 800 times solution, soak the seeds for 20 minutes, remove the dry belt medicine and sow the seeds, note that when soaking the seeds, the medicine solution must submerge all the seeds.
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Key points of Storage methods of Mushroom
Mushroom, also known as Agaricus bisporus, Agaricus bisporus, white mushroom or foreign mushroom, it is an umbrella family, mushroom genus, artificially cultivated edible mushroom vegetables. As a fruiting body (composed of umbrellas, pleats, rings and stalks) for consumption. Mainly produced in the south of the Yangtze River. The harvest begins 40 days after sowing, and can be harvested continuously and supplied to the market in stages. It is also cultivated in the Yangtze River basin and the northern region, and it is generally harvested twice in autumn and spring of the following year. (1) it is required to stop spraying water before harvest to avoid breaking mushrooms during harvest. The harvest standard should be
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Planting and cultivation of Panax notoginseng
1. Land selection and preparation: it is appropriate to select gentle slopes with a slope of 5-15 degrees, humus soil or sandy loam rich in organic matter. It is appropriate to use corn, peanuts or beans in front of farmland, and do not use Solanaceae as pre-cropping. Selected plots should be fallow for one to half a year and ploughed many times, with a depth of 15cm to 20cm to promote soil weathering. Where there are conditions, you can spread grass and burn soil before turning the land or apply 100 kilograms of lime per mu for soil disinfection. For the last time, 5000 kg of fully rotten barnyard manure and 50 kg of cake fertilizer were applied per mu, leveling and fine ploughing and making beds.
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