The use of a greenhouse-free production facility can significantly increase the yield and quality of Chinese cabbage, meet the market demand, and increase planting efficiency. First, the field sowing plant selection of suitable for the local heat resistance, disease resistance, good commercial products such as "heat resistance to green", "heat-resistant 605" and other high-yield varieties. After the temperature falls in the beginning of autumn, the “Shanghai Blue†and other fine varieties should be selected. The seeding rate depends on the species and the harvesting period. The harvesting period is 15 to 20 days, and the seeding rate per hectare is 1-1.5 kg. The seeding amount should be increased appropriately when the harvesting period is extended. After the broadcast, cover the shade nets, soaking the water. After the cotyledons are unearthed, the shading nets will be lifted in time to prevent the emergence of tall seedlings. Second, field management (1) water management. The Chinese cabbage has a short growing period. After applying the basal fertilizer, it is generally not required to top-dress. However, after emergence, it is necessary to water according to the temperature and the humidity in order to keep the seedbed moist. (2) Temperature control. During the growth of pakchoi, the greenhouse temperature is required to be between 15 and 20 °C, and the membrane ventilation is timely conducted according to the weather conditions. (3) Pest control. Since pest control nets are used in the early stage of planting, pests are mainly controlled during the birth process. The main diseases are stem rot and virus diseases, which can be controlled by multiple bacteria, thiophanate-methyl and other agents. If pests occur, they can be captured manually or treated with 5% Ruijin Ditergent 2000 times. Drugs are forbidden for 7 days before harvesting. China Agricultural Network Editor
Vegetable powder is a highly versatile and convenient ingredient that is derived from dehydrated vegetables. Natural Vegetable powder can be easily incorporated into a variety of dishes, including soups, sauces, seasonings, and baked goods.One of the main advantages of green vegetable powder and dehydrated vegetable powder is its long shelf life and ease of storage. Unlike fresh vegetables, which can spoil quickly, vegetable powder can be kept for extended periods without losing its flavor or nutritional value. bloom vegetable powder is rich in essential vitamins, minerals, and antioxidants, making it a nutritious addition to any diet. By using vegetable powder in place of fresh vegetables, consumers can enjoy the same health benefits without the hassle of preparation and storage.
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