Outdoor vegetable scaffolding against high temperature
In open-air cultivation in summer, vegetables are more exposed to high temperature hazards. In addition to the selection of heat-resistant varieties, the following preventive measures can also be taken. The construction of a small area of ​​vegetable plots in the pergola can be used to create a pergola to cool the shade and to spread branches or grass rakes. To build temporary temporary shelters like summer cabbage, celery, broccoli, and cabbage for summer and autumn, it is a time when the weather is hot and the weather must be shaded. It is suggested that the vegetable growers can build a temporary small shed. The outside of the shed can be covered with a shade net, which can not only reduce the temperature but also protect the light and prevent heavy rain. The ground cover grass hay or hay, whether used traditional breeding methods or plug seedlings, soaked after sowing, can be covered with thin grass rake, hay and other seedbeds, play cool moisture, can greatly increase the emergence rate. When 60% of the seedlings are unearthed, the cover can be peeled off, and the seedlings can be exposed for a longer time to prevent the seedlings from being exposed to the sun and suffer damage. Increase the number of plant leaves shading When the tomatoes are picked in the summer season, two layers of leaves should be kept on top of the upper layer; the upper side branches of the pepper vegetables should be left after the two leaves are left; the open air summer watermelons, the vegetable growers generally use them. The melon vines of the leaves cover the melon body and are all used to cool the shade. Irrigation and cooling After summer irrigation, it is best to cover wheat straw on the surface or cover a thin layer of dry soil in order to reduce the evaporation of water and reduce the ground temperature. In addition, watering takes place in the morning or in the evening. During the rainy season, we must also pay attention to the timely elimination of water in the fields. After the rain, we should use well water to control vegetable fields in order to reduce the temperature. In addition, the spray irrigation method can also reduce the ground temperature and increase the air humidity appropriately. Intercropping Intercropping Currently, some vegetable farmers make corn between sweet peppers, which is to use the shading effect of corn to reduce the field temperature of sweet peppers. 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. buy food Additive ,wholesale food Additive,food Additive for sale,food additive benefits Shaanxi YXchuang Biotechnology Co., Ltd , https://www.peptide-nootropic.com
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.