1. Variety selection The cultivar in the greenhouse in the alpine region should be of low temperature growth, good early maturity, small plant development, suitable for close planting, medium growth potential, strong disease resistance, thick flesh and high yield. The varieties of sweet peppers that can be used in production, such as Nongda Lvhua No. 1, Sweet Miscellaneous No. 3, Zhongjiao No. 5, etc.; semi-spicy varieties, such as Nongda Luhua 22, Zhongjiao No. 6, Bulgarian pepper, etc.; Slightly spicy varieties, such as Nongda Luhua 11 and Jinjiao 3, etc.
2, cultivating age-appropriate seedlings in winter and spring greenhouse cultivation generally need to raise large seedlings. Most of the cold regions in the north are cultivated from early February to early March. Seeds can be planted in the greenhouse from the beginning of November to the beginning of December. Before planting, put the seeds in the sun for one day, soak them in warm water for 4 to 5 hours, and then use 1% copper sulfate. Immerse for 5 minutes, then put it in hot water at 55 °C, soak for 15 minutes, then soak it with 10% trisodium phosphate for 20 minutes, then rinse it, rinse it with water, and let it dry. The seedbed should be selected to have a high topography, and the well-drained land should not be fertilized. Apply fermented organic fertilizer and phosphorus and potassium fertilizer, and make 15-20 cm sorghum after soil preparation. Pour the bottom of the water; spray 75% of the chlorothalonil 500 times solution, sprinkle the treated seeds evenly, first cover 0.5 cm of soil, then put the arch shed, cover the plastic cloth and shade net. The seed arch soil is covered with 0.5 cm soil, and the seedlings are planted in about 5 days, and the seedlings are covered with 0.2 to 0.3 cm soil.
3, application of fertilizer, land preparation and planting
(1) Apply enough base fertilizer. Winter and spring green peppers have a long harvest period. To achieve high quality and high yield, it is necessary to fully apply the base fertilizer, and it is required to apply more than 6000 kg of high-quality organic fertilizer per acre.
(2) Fine land preparation. It is best to use small sorghum or small high mulch film to cover cultivation, which has significant effect on early maturity and high yield and reduce disease occurrence, especially after mulching film can significantly reduce the air humidity in the greenhouse and increase the fruit set rate of green pepper. Land preparation is to fertilize as soon as possible, make sputum, cover the mulch, and bake the floor to warm the ground.
(3) Proper planting. The greenhouse should be planted as early as possible. When planting, the soil temperature of 10 cm in the greenhouse should not be lower than 10 °C, and the minimum temperature at night should be no less than 5 °C. The density of colonization should not be too large, generally adopting large and small rows of plants, large row spacing of 60 cm, small row spacing of 40 cm, plant spacing of 30 cm, planting 3800 to 4000 points per acre. The density of colonization should also be determined according to the characteristics of the variety. For varieties with a strong growth potential, a large degree of development, and a large amount of leaves, they can be appropriately planted or planted by a single plant; on the contrary, the growth potential is relatively weak and the amount of leaves is relatively small. Smaller varieties can be planted in two plants and properly planted.
4. Strengthen field management
(1) shed temperature management. After planting, in order to promote slow seedlings, the greenhouse is heated and kept warm, and the temperature does not exceed 35 °C. In order to increase the temperature at night, the grass can be covered as early as possible. 5 to 6 days slow seedlings. Then according to the day 25 ~ 28 ° C, 22 ~ 18 ° C in the middle of the night, 18 ~ 15 ° C in the middle of the night to control the shed temperature. As a result, the daytime temperature should be between 28 and 30 °C, but not more than three hours at 30 °C. After entering the spring, the indoor temperature rises rapidly. When the minimum outside temperature is above 15 °C, pay attention to ventilation.
(2) Fertilization management. The result period is a critical period for top dressing. Because a certain amount of base fertilizer is applied, no top dressing is required before the result. When the green pepper grows to 2 to 3 cm, it starts to be topdressed and watered. With the water, the urea is 15 kg of urea and 10 kg of potassium sulfate. After each picking of the second fruit or every 3 times of water, the fertilizer is chased once, and the urea is 15 kg of urea, 20 kg of diammonium, and 10 kg of potassium fertilizer. In the result period, foliar topdressing was carried out every 7 to 10 days, and sodium hydrogen sulfite or photosynthetic micro-fertilizer was sprayed.
(3) Prevention and control of pests and diseases. The main diseases are epidemic diseases, viral diseases, powdery mildew and soft rot. The disease-resistant variety can be selected, or sprayed with 70% ethylphosphorus aluminum manganese zinc wet powder 500 times, or 58% metalaxyl manganese zinc wet powder 500 times. Pest control is aphids, mites and white meal, etc., can be controlled with 50% anti-Pu Wei WP 2000 times solution, or 21% ç 毙 5000 times liquid spray control.
5. Strengthen temperature and fertilizer management
(1) Temperature management after planting. At the initial stage of planting, it is a slow seedling period, and various cultivation and warming measures should be taken in cultivation management to promote slow seedlings. The temperature of the greenhouse is larger within 1 week after planting. In order to promote slow seedlings, the air temperature can be controlled at 30~32°C and 17°C at night. In order to increase the temperature of the greenhouse, various measures such as hanging the reflective film, the second film, and inserting the arch on the film can be used. The film can be removed in late May to facilitate ventilation and cooling, and the management can be strengthened for summer cultivation.
(2) Strengthen the management of fertilizer and water after planting. At the initial stage of planting, it is necessary to promote the combination of control, promote the growth of green pepper roots, promote early fruit set, and more fruit. "Control" is mainly achieved by controlling water. When planting water at the time of planting, the planting water should not be too large. 5 to 7 days after planting, the green peppers are slowly seeded and then poured once to reduce the seedling water (if the planting water is poured well, and the mulch is covered, the seedling water may not be poured). At the end of the seedlings, the fruit fertilizer should be poured, and 10 to 15 kilograms of ammonium sulfate or urea should be applied to the acre. As a result, the water can be poured once every 10 to 15 days in the early stage, and the first time the water is chased once. New vegetable fields should strengthen the management of fertilizer and water, and watering should not be flooded.
6. The green fruit harvested in time should be harvested when the fruit is fully inflated, shaped, thick in flesh, crisp in texture, dark in fruit, lustrous, and pure in flavor. Generally, the green pepper can be harvested 25 to 35 days after flowering. Be careful not to damage the stems and leaves, it is best to use scissors to harvest.
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