Planting pumpkins often causes fewer pumpkins and more melons due to lack of sunlight, excessive nitrogen fertilizer, and insufficient pollination. In order to avoid the above phenomenon, the following measures can be taken to increase the output.
When picking up the tops at the right time, when the melons grow to 2 meters, pick up the growth points of the main vines, so that the main vines grow 3 to 4 branches, and flower the knots.
When the vines are stretched to 2 meters, the vines are shed on the shed, which can improve the light transmission and ventilation conditions and reduce the pests and diseases, thus increasing the sitting rate by more than 40%.
Preventing the length of the melons will also result in fewer melons. For example, if a crack is cut 30 cm from the root on the vine, the charcoal can be blocked. At the same time, we must pay attention to controlling the amount of nitrogen fertilizer applied and increasing the application of phosphorus and potassium fertilizer.
Auxiliary pollination will first open the pollinated female flowers, covered with melon leaves to prevent rainwater intrusion. At 9 o'clock the next morning, the male flowers on the different plants are taken over the female flowers, and then removed after 3 days.
Remove the yellow leaves on the melons that have been flowering, remove the leaves and old yellow leaves in time, and remove 30% of the male flowers, which can both ventilate and reduce the consumption of nutrients.
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Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality.
Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.
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