Summer vegetable cultivation techniques

First, choose suitable vegetable varieties or varieties of summer vegetable cultivation, should consider seasonal characteristics, select heat resistance, moisture resistance, resistance to high temperature and humidity caused by pests of vegetable species, such as lentils, bitter gourd, wax gourd, watermelon, cowpea, Kidney beans, onions, leeks, etc. In addition, the selection of early maturing varieties can avoid the peak period of pests and diseases and reduce the degree of pest damage.

Second, vegetable sowing and seedling vegetable sowing, the general use of direct sowing and seedling nursery transplant two categories, in the hot season sowing of vegetables, the general soil preparation can be directly after sowing or drilling in the surface ditch seeding, after emergence by a certain distance Miao seedlings, Dingmiao. When transplanting seedlings, seedlings should be selected and nutritious soil should be prepared. Under conditions of high temperature and strong light, shading nets and other seedlings should be used.

Third, vegetable water and fertilizer management

(1) Water vegetables should not avoid drought during growth and development, and should be filled with water to meet the requirements of growth and development. However, improper irrigation can also cause rot, causing disease, plant lengthiness, delayed results, poor quality, and poor storage.

(2) Fertilizer vegetables are hi-fertilizer crops and require a large amount of fertilizer. Generally, about 1000 kg of products need to absorb about 2-4 kg of nitrogen, 8-12 kg of phosphorus, and 3-5 kg ​​of potassium. The amount of fertilizer per acre of vegetables is: 15kg of nitrogen, 10-20kg of phosphorus, and 15-30kg of potassium. For a group of vegetables such as cucumbers, eggplants, and green beans, the absorption of nutrients from the start of harvest to the harvest period is gradually increasing and has remained generally stable since then, and other types of vegetables such as radish, Chinese cabbage, and kin balls follow the leaves. The growth and absorption of nutrients gradually increases. After the leaves have grown enough, the nutrient transfers from the leaves to the product organs, and the amount of absorption gradually decreases. Therefore, the basic and top dressings of vegetables should each account for 50%, and the vegetables harvested for multiple times should be taken 1-2 times. It is necessary to apply topdressing once. For example, soy fruit and melons should be top-dressed several times.

IV. Pest Control of Vegetables

The principle of prevention and control of pests and diseases should be prevention-oriented, and should be based on time, place, and circumstances. Give priority to the application of non-pesticide control methods, such as maintaining the cleanliness of the vegetable garden, removing weeds, diseased plants, soaking vegetable gardens before planting, using different colors of armyworm board, etc., have significant effects. Once pests are found, the principle of multiple spraying at low concentrations should be mastered when using pesticides. Since vegetables grown in the summer are mostly short-term leafy vegetables, care should be taken to prevent excessive pesticide residues.

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