Summer vegetables to cope with high temperatures, strong light
In recent years, the effectiveness of summer vegetables has been good. A considerable number of farmers have adjusted their mouths to plant summer vegetables. However, in the hot summer season, high temperature and strong light have brought great inconvenience to the management of vegetables. Vegetables are prone to sunburn, flowering and fruit setting problems, lack of ingredients, and harm to medicines. The author suggests that the current greenhouse vegetable management focus on the following three points:
High temperature, strong light damage If the vegetables in greenhouses are exposed to high temperature and strong light conditions for a long time, they are prone to high temperature obstacles, such as cucumber wilting, tomato umbilical rot and so on. In short, the vegetable farmers must guard against the damage caused by high temperature and strong light to the vegetables in the greenhouse. The solution is as follows: cover shade net, splash mud or ink, spray cooling agent, etc. In addition, because the temperature difference between day and night is too small, it is easy to cause the plants to grow. It is recommended that the farmer spray more than 1500 times to adjust.
Prevention of pests and diseases With the increase of temperature in the shed, it is appropriate to gradually reduce gray mold, sclerotinia, and cotton rot that occur under low temperature and high humidity conditions, but it makes powdery mildew and bacterial diseases become popular. It is recommended to spray chlorothalonil 600 times 3000 times mixed streptomycin for 5 to 7 days to prevent various diseases. Virus diseases should be strengthened under high temperature and drought conditions. The virus A500 times + Ningnanmycin 300 times + zinc leaf fertilizer can inhibit the occurrence and prevalence of viral diseases. For insect pests, it is recommended that vegetable farmers focus on preventing whiteflies, thrips and aphids. In addition to physical and biological control methods, vegetables, imidacloprid, bufalin, and avermectin may be used for prevention and control.
Anti-vegetation and fertilizer damage vegetables are under high temperature and strong light, and their metabolism is strengthened. If the spray or the anther drug of this period is still diluted according to the winter multiple, it can easily cause leaf injury and hormone poisoning; Large, but also easily cause the occurrence of fertilizer damage. Here, it is recommended that vegetable farmers use drugs cautiously, especially anthocyanins or plant growth regulators that have the role of controller; when fertilizing, pay attention to balanced fertilization and formula fertilization; foliar dressing to boron, calcium, magnesium, etc. Elemental fertilizers dominate.
White garlic,also called Normal White Garlic or purple white garlic,is the most common garlic variety of Shandong,China. The skin ofnormal white garlic is basically white but White garlic also has a few purple stripes on it.
Normal white garlic, new crop
1. Commodity name: Normal White Garlic (Regular white garlic or Single Clove Garlic)
2. Feature: strongly spicy, milk white flesh, naturally bright color, no burnt, no mouldy, no broken, no dirt skins, no mechanical damaged, 1-1.5cm stem length, roots cleaness.
3. Size: 4.5-5.0cm, 5.0-5.5cm, 5.5-6.0cm, 6.0-6.5cm, 6.5cm & up.
4. Packing:
1) Loose packing(inner string bag):
a) 5kgs/carton, b) 10kgs/carton, c) 20kgs/carton; d) 5kgs/mesh bag, e) 10kgs/mesh bag, f) 20kgs/mesh bag
2) Prepacking:
a) 1kg*10bags/carton b) 500g*20bags/carton c) 250g*40bags/carton
d) 1kg*10bags/mesh bag e) 500g*20bags/mesh bag f) 250g*40bags/mesh bag
g) prepacked by 1pc/bag, 2pcs/bag, 3pcs/bag, 4pcs/bag, 5pcs/bag, 6pcs/bag, 7pcs/bag, 8pcs/bag, 9pcs/bag, 10pcs/ba, 12pcs/bag, then packed with 5 or 10kgs carton, 5 or 10kgs mesh bag outside h) packed according to clients' requirements.
5. Supply period: all the year round
a) Fresh Garlic: early June to end August
b) Cold storaged garlic: early September to the next middle May
6. Conveyance:
a) Cartons: 24-27.5MT/40' HR (If palletized: 24Mt/40' HR)
b) Bags: 26-30Mt/40' HR
7. Transporting and storing temperature: -3°C--+2°C
8. Shelf life: stored for up to 12 months in proper conditions
JINING FORICH FRUITS & VEGETABLES CO., LTD. , https://www.forichgarlic.com