As the temperature drops, the ventilation decreases, the humidity in the shed increases, and the diseases that occur under high-humidity conditions such as gray mold, sclerotinia, and downy mildew begin to rise. At the present stage of the autumn 茬 vegetables, it is the vegetative growth and reproductive growth that go hand in hand, the plant burden is further aggravated, the disease resistance is weakened, providing an opportunity for the infection of pathogenic bacteria. Diseases should be based on prevention, and one of the most important points is to reduce the humidity in the shed.
Reasonable ventilation
Speaking of greenhouse dehumidification, the first reaction of vegetable farmers is ventilation. Indeed, ventilation is the most basic method for dehumidification in greenhouses. However, if ventilation is too fast, it is easy to “flash†the trees. Therefore, ventilation and drainage should be carried out step by step. If the humidity in the shed is too large in the morning, you can not let the wind go first, and then let the wind rise after the shed temperature rises. When encountering a cloudy day, avoid ventilation, otherwise the humidity in the shed will be too large, which may lead to disease. The segmental venting method adopted by many people is worth learning from the farmers.
Avoid artificially increasing the humidity in the shed. In addition to the original moisture in the shed, in order to reduce the occurrence of diseases, it is necessary to avoid artificially increasing the humidity in the shed.
Watering properly. Watering is an important factor in the increase of humidity in the shed, and drip irrigation under the membrane can alleviate this problem. Watering must be carried out in the morning on a sunny day. After each watering, it should be properly ventilated and drained.
Scientific filming. Covering the mulch film to reduce evaporation is also a good way to reduce the humidity in the shed. It is best to cover only the planting line when covering the mulch film, and lay the crop straw, rice husk, waste straw curtain, etc. in the operation line, and also play the role of absorbing moisture. What reminds everyone here is that the bare wetlands on the front of the greenhouse should also be tightly closed. Most of the diseases such as downy mildew and gray mold in the greenhouse are caused by the anterior face of the greenhouse and then spread to the north. The reason is that there is a shed film dripping in this small area, and there is ground wet soil to evaporate water. The space is a good cause for many disease outbreaks.
Proper use of drugs. After the temperature is lowered, the humidity in the shed is large, the disease occurs more, and the frequency of spraying and disease prevention increases. If the spray is still taken, the circulation will only increase the difficulty of disease prevention, especially in the cloudy day, the spray will be greatly increased. Increase the humidity in the shed. It is recommended that the vegetable farmers pay attention to the diversification of the medication methods, from a single ordinary sprayer to a combination of smoke, powder, mist spray and other methods.
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Food Additives are divided into Food Preservatives and Natural Colorants. Food Preservatives are those that continuously inhibit the growth of microorganisms whose metabolic substrate is spoilage. It is important that it can inhibit the occurrence of the most perishable effects under different conditions, especially when the general sterilization effect is insufficient. Mineral oil, coal tar and tannin for the preservation of fiber and wood; formaldehyde, mercuric, toluene, butyl p-hydroxybenzoate, nitrofurazone derivatives or balsam resins for biological specimens. The use of preservatives in food is limited, so some physical methods such as drying and curing are mostly relied on. Special preservatives include organic acids such as acetic acid, vegetable oils with oleic acid as components, mustard seeds and other special essential oil components. For the local area of the organism (such as the surface of the human body or the digestive tract), various preservatives (such as iodoform, phenyl salicylate, aniline dyes or acridine pigments, etc.) can be used according to the specific conditions.
Common preservatives include Monohydrate Citric Acid, Turmeric Curcumin, Eggshell Membrane Extract Powder.
Benzoic acid and salt: carbonated beverages, low salt pickles, preserves, wine, fruit wine, soft candy, soy sauce, vinegar, jam, fruit juice drinks, bottled fruit and vegetable juice for food industry.
Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria drinks, pastries, fillings, bread, moon cakes and so on.
Sodium dehydroacetate: beancurd bamboo, pickles, orange juice.
Propyl P-hydroxybenzoate: fruit and vegetable preservation, fruit juice, jam, pastry, egg yolk, carbonated beverage, vinegar, soy sauce
Calcium propionate: wet flour products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastry, soy food.
Sodium diacetate: In various pickles, flours and doughs.
Sodium lactate: roast meat, ham, sausage, chicken and duck products and sauce and marinade products.
Lactococcus: canned vegetarian foods, vegetable protein drinks, dairy products, meat products, etc.
Natamycin: cheese, meat products, wine, fruit juice drinks, tea drinks, etc.
Hydrogen peroxide: Fresh-keeping raw milk, dried bean curd in bag
Food Preservatives,Sorbic Acid,Sodium benzoate,Halal Eggshell Membrane Extract,Eggshell Membrane Extract Powder
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