Spring greenhouse vegetable management techniques
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First, light and temperature, humidity management
Sunlight is the energy source for photosynthesis of plant leaves. The condition of the light directly affects the growth of the plant. The air humidity in the spring greenhouse is large, and the high temperature and humidity often cause various diseases. The timely ventilation cooling and dehumidification is effectively controlled. The important means of disease occurrence. The correct ventilation method is that the daytime temperature is controlled at 28 to 30°C and nighttime at 14 to 16°C. When the temperature in the shed rises to about 30°C, it begins to release air, and as the outside air temperature gradually increases, the ventilation volume gradually increases. Before 3-5 o'clock in the afternoon, the outside air temperature should be shut down before the air temperature drops. When the air temperature in the shed is not high or when the wind is blowing in the daytime, generally no ventilation or less ventilation is required. When the minimum temperature reaches 15°C or above, it can be ventilated overnight. The optimum temperature for the normal growth of different vegetables is different, and if the temperature is too high or too low, it is unfavorable for flowering and fruiting, and it is easy to form malformed fruit or falling fruit.
Second, moisture management
Spring is the season of vegetable pests and diseases, and it is particularly important to control pests and diseases. In the management of water, we should follow the principle of "just in time, not less, rather less." It is generally required that the soil be moist and dry, especially at the seedling stage. If the humidity is too high, it will not only cause disease, but also cause leggy. Seedling vegetables require the soil not to pour.
1. Watering method. In the greenhouse, mulching film is used for cultivation. In the early stage, under-membrane irrigation or drip irrigation is used to effectively prevent ground water evaporation, reduce air humidity in the greenhouse, and reduce various diseases. After the increase in temperature in the later period, it can be poured out.
2. Watering time. Try to choose when the temperature rises in the sunny morning. At this time, the water temperature is close to the ground temperature. After the watering, the root system is stimulated less, and it is easy to adapt. At the same time, the ground temperature recovers quickly to use the high temperature to promote soil absorption, and there is enough time to exclude moisture in the shed. . Watering in the afternoon will cause a sudden change in the ground temperature, affecting the physiological function of the root system. It is even less suitable for watering in the afternoon or evening.
3. Watering capacity. Watering depends on the weather, plant growth, and soil moisture. In early spring, the temperature is relatively low, evaporation is small, and watering does not need to be too diligent in order to prevent excessive humidity from causing the occurrence and spread of diseases. After entering April, when the temperature rises rapidly and the plant growth speeds up, the irrigation volume and the number of times can be appropriately increased. Generally, after the watering, the greenhouse is closed for a short period of time to increase the temperature inside the greenhouse. After the ground temperature rises, ventilation and dehumidification are performed in time.
Third, fertilization management
The principle of "balanced fertilization and reasonable top dressing" should be followed, and the fertilization management of spring vegetables should be well managed. After the growth and development have entered the middle and late stages, the plants need to increase the amount of fertilizer, and they are prone to de-fertilization, leading to premature plant failure. While appropriately increasing the number of times of watering and watering, the fertilizer is applied once every 7 days in conjunction with watering. Fertilizers should master the principle of “a small number of times†and avoid waste caused by excessive one-time application of chemical fertilizers, or excessive rooting caused by excessive concentrations. Pay attention to balanced fertilization, and increase the amount of phosphorus and potassium fertilizers to increase the plant's stress resistance. Every time, 15 to 20 kg of potassium fertilizer or 20 to 30 kg of nitrogen, phosphorus and potassium compound fertilizer is used per acre; 20 to 30 kg of urea can also be used alternately with 300 kg of chicken manure (dung water). Especially in early spring and when the plants enter the fruit stage, they should pay attention to foliar spray and nutrition supplements. Each sprayer adds 50-100 grams of brown sugar, 25 grams of rice vinegar, 40 grams of urea and 25 grams of potassium dihydrogen phosphate. Spray once every 5 days. Or with 0.2% ~ 0.3% of urea or potassium dihydrogen phosphate for foliar dressing, can quickly and effectively replenish nutrients to meet the needs of fertility.
IV. Pest Control
Spring is a season with multiple pests and diseases, and it is of great significance to increase production and income. In the prevention and control of pests and diseases in spring vegetables, we must implement the principle of “prevention-oriented, comprehensive prevention and controlâ€, formulate comprehensive prevention and technical measures, and adopt technologies such as agricultural control, ecological control, biological control, physical control, and chemical prevention and control.
1, agricultural control. Including the selection of disease-resistant varieties, seed disinfection, pesticide seed dressing, rational rotation, drainage and dehumidification, weeding, weeding, pruning and leaf removal, clean up the leaves of vegetables and stubble, vegetable field management and other agricultural measures.
2, ecological control. The main purpose is to use crops and pathogenic bacteria for growth and development of different environmental requirements, through the release of wind, control of watering and other measures, scientifically adjust the temperature and humidity within the shed, and create an environment conducive to crop growth and unfavorable to the occurrence of pests, to inhibit The occurrence of pests and diseases.
3, physical control. Including the use of sunlight to disinfect the soil, using yellow plates to kill aphids, whitefly, and spotted fly, and using frequency-vibration insecticidal lamps to seduce nightworms and moths.
4, chemical prevention
(1) When the cucumber downy mildew appears, do not rush to let the wind, can quickly increase the temperature of the shed room to 25-30 degrees and then release the humidity, reduce the humidity within the greenhouse to control the spread of the disease. At the beginning of the disease, chlorothalonil smoke agent or frostbicide smoke agent can be used to smoke the shed overnight; it is found that central disease strains can be controlled by fluconazole, urea, urea, and propofol. Powdery mildew can be treated with triterpenoid (triadimefon), thiabendazole (Tecdo) and other agents. Sprinkling disease can be controlled by the use of chlorothalonil smoke agents, fumigation or Mandak and Manchuling.
(2) Botrytis cinerea can be controlled by using procymidone (sulferyl) smoke agent fumigation or iprodione and other agents;
(3) Botrytis cinerea can be controlled by using procymidone (sulferyl) smoke agent fumigation or propoxurone (grey mold g); tomato late blight is fumigation with chlorothalonil, or oxaconazole霜 urea (inhibiting fast net) to control or carbendazim irrigation.
(4) In the middle and late period of high temperature and strong light of summer squash, virus diseases are easy to occur. To eradicate the worms, the virus A plus cytokinin can be sprayed once every ten days in the early stage of disease. Pay attention to controlling the usage of 2,4-D to avoid injury.