Winter vegetable production humidity control
When watering vegetables, drip irrigation within the mulching film is not recommended. Because the surface water in winter greenhouse evaporates less, the temperature is low, the temperature is low, the crop grows slowly, and the water requirement is less. Under the premise of pouring sole water, as long as the crop can grow normally, it can be waterless, if watering is needed Select sunny morning, after watering, it is best to prevent wind and moisture. In addition, some straw and the like can also be placed on the walkway boards in the greenhouse, which can play a role in absorbing moisture, and it is quite obvious. In winter greenhouses, long periods of closed periods and high humidity in greenhouses will not only slow the growth of vegetables, but also cause serious diseases such as gray mold, downy mildew, and diseases. Once a disease has occurred, the experts recommend that the vegetable farmers must not use the usual spraying methods in spring and summer to avoid negative effects. During the prevention and treatment of diseases, it is recommended to use soot and dust medicines to awaken and control vegetables, and sprays will increase humidity and have a bad influence on crops. Friends of the farmers who are currently producing greenhouse vegetable in winter must pay attention to listening to the weather forecast in time, and should take effective preventive measures as soon as possible before the arrival of the overcast, cold and rainy days. In particular, pay attention not to water in the greenhouse to prevent the roots of vegetables from picking up at low temperatures and high humidity and causing widespread epidemics of various diseases. When the humidity in the greenhouse exceeds 80%, even in cloudy weather, the concentration of carbon dioxide in the greenhouse should be ventilated and replenished shortly before and after noon to prevent harmful gases from causing damage to vegetables. Chocolate (chocolate, also translated as chocolate), originated in central and South America, its ancestor is "Xocolatl", which means "bitter water". Its main raw material cocoa beans are produced in the narrow strip within 18 degrees north-south latitude of the equator. As a beverage, it is often called "hot chocolate" or cocoa. Oat Choco,Oat Chocolate,Chocolate Candies,Chocolate Raisin Candy JINJIANG XIEXIANG TRADE CORP., LTD. , https://www.xiexiangfoodstuff.com