Five Practical Techniques of Facility Vegetable Cultivation
In recent years, the rapid development of facility vegetable cultivation is manifested in areas such as area expansion, yield increase, and quality improvement. In the production practice, the majority of vegetable farmers have constantly explored some advanced experiences suitable for greenhouse vegetable production. Now, five of the practical techniques are summarized and promoted for reference by vegetable farmers in various places. 1. Techniques for rapid planting of vegetable seedlings after watering 1. Technical operation requirements. Before planting vegetables, pour enough water in the planting ditch. After the water seeps, hold the plug seedlings in your left hand, and gently grasp the stems of the seedlings with the thumb, index finger and middle finger of your right hand, and pull out the seedlings with the substrate completely. The thumb, index finger and middle finger of the right hand pinch the substrate tuft, and press the substrate tuft of the seedling into the mud according to the row spacing along the water level left by the water seepage, so that the surroundings of the substrate tuft are in close contact with the soil, and the upper surface of the substrate tuft is exposed. . 2. Technical evaluation. There are five main advantages of this technology: one is to improve labor efficiency, eliminating the need for digging holes, seedlings, soil cultivation and other processes, and improving work efficiency by more than 5 times than traditional planting technology. The second is to solve the problem of different depths of planting: the depth of planting seedlings after water is easy to grasp, and there is generally no problem of too deep or too shallow colonization. The third is to solve the problem of uneven ground and uneven watering of seedlings in the same row. The operation process of traditional planting technology is to plant seedlings first and then water. When planting seedlings, it is impossible to plant the same row of seedlings on the same horizontal line. Therefore, individual seedlings often fail to be watered or watered less. The application of this technology has solved these problems. The fourth is to promote the rapid growth of the root system. After planting, because the surface of the substrate is exposed, the roots have good air permeability. Sunlight can make the temperature around the roots of the seedlings higher than the traditional planting technology, and the rooting speed is faster. The fifth is to reduce the occurrence of soil-borne diseases. Special attention should be paid to the application of this technology: if the operation is improper, it is easy to squeeze the matrix, and it is impossible to complete the planting procedure with soil. This technique is only suitable for the colonization of plug seedlings. 2. Deep plowing and soil loosening technology for facility vegetables 1. Technical operation requirements. Sunlight greenhouses cannot be deeply plowed for a long time, and the soil plow layer is often less than 20 cm. An impervious plow bottom is formed underneath. When watering, excess water cannot infiltrate, and accumulation of water will cause a large number of dead seedlings. The operation requirement of this technology is to use manual plowing or tractor deep loosening and deep loosening after the first crop of vegetables is harvested and the soil is suitable for soil moisture. The depth of deep loosening is up to 40 cm. 2. Technical evaluation. There are five main advantages of this technology: First, it can break the bottom of the plow that has been increasing year by year due to the lack of deep turning. The second is that after breaking the bottom of the plough, through watering, part of the salt in the bottom of the plough can infiltrate into the deep layers of the soil, thereby reducing the degree of soil salinization. The third is that after breaking the plow bottom, the soil thickens and the physical and chemical properties are improved, which is conducive to the formation of larger root systems for vegetables, which promotes plant health, thereby increasing vegetable yields. Fourth, the air permeability of the soil is enhanced, which is more conducive to the activities of soil microorganisms and achieves the purpose of reducing the occurrence of diseases. Fifth, the active soil layer is thickened, which increases the air permeability of the soil, increases the root respiration intensity, and reduces the occurrence of root suffocation. When applying this technology, attention should be paid to prevent the problem of overwatering, because after the bottom of the plough is broken, once the amount of watering is too large, the fertilizer water will seep into the deeper layers of the soil, causing waste of water and fertilizer and pollution of groundwater. 3. Efficient pollination technology of tomato pollinator 1. Technical operation requirements. The tomato pollinator is composed of a battery, a high-frequency vibrating rod and a connecting wire. Charge the battery for 8 hours. When using it, connect the battery to the high-frequency vibrating rod cable. When pollinating, put the strap of the battery box on your shoulder, hold the handle switch of the high-frequency vibrator with your right hand, turn on the switch, the high-frequency vibrator starts to vibrate, and the tip of the vibrator is placed on the main handle of the flowered inflorescence. The pollination effect can be achieved by shaking for 0.5 seconds. Generally, shaking pollination is performed once in 4 to 5 days (not afraid of repeated pollination). Pollination should be carried out after 10 o'clock in the morning on a sunny day. 2. Technical evaluation. There are five main advantages of this technology: One is to improve labor efficiency. Using pollinators for pollination can improve work efficiency by more than 7 times than using hormone pollination. The second is to use a pollinator to pollinate, and there are no hormone residues in the fruit, thereby improving the safety of tomato consumption. The third is the use of hormones to pollinate, which is the main factor in the formation of malformed tomatoes in facilities. Pollinators are used to pollinate, without the side effects of hormones, and the malformed fruit rate is reduced by about 47%. The fourth is that tomatoes use hormones to pollinate. Due to the strong effects of hormones, the petals of tomatoes are enlarged, and they cannot fall off between the sepals and the stalk of the fruit. After the petals die, in the humid environment of the facility, the remaining petals are easily infected by pathogens, causing gray mold and early blight. This problem does not exist for pollination with pollinators. Fifth, it can improve fruit quality. Tomatoes are pollinated by pollinators, which are natural pollen pollination. After pollination, the fruit has more seeds, more juice, and good taste, and it is beneficial to increase the yield. But it should be noted that in the winter from January to February, the temperature in the facility is low, the humidity is high, and pollen formation is not good. The effect of using this technology is not ideal. Fourth, the winter cucumber melon mulching root protection seedling technology 1. Technical operation requirements. The overwintering cucumbers in the solar greenhouse have entered the low temperature and ignorant period in winter, the photosynthesis is reduced, and the carbohydrate produced by the leaves is less, which cannot meet the normal growth requirements of cucumbers. First of all, the new leaves at the growing point become smaller, the stems become thinner, and the curved melons increase , The leaves are flattened; secondly, the growth point is gradually higher than the new leaves. In severe cases, the growth point forms a lot of female flowers and the top blooms. In order to ensure the normal growth of cucumbers and prevent melon topping, a large number of juvenile melons (fetuses) must be eliminated, and limited nutrients can be supplied to cucumber roots, growth points and leaf growth. Applying this technology, in the low temperature and low sunlight stage, it is found that cucumber leaves have a tendency to become smaller and begin to thin melons. Generally, 2 to 3 leaves are left with one melon; when the growth point exceeds the height of the leaves, 3 to 4 leaves are left with one melon; When topping, do not leave melons, and remove all the female flowers that can be seen at the growing point in time to promote the restoration of vegetative growth and root growth. Generally, by the end of the twelfth lunar month, regardless of whether the cucumber vines are good or bad, all the female flowers on the plant must be removed, so that the plant and root system can be fully restored before the tenth day of the first lunar month, laying the foundation for capturing high spring yields. 2. Technical evaluation. There are three main advantages of this technology: one is to protect the root system. Thinning melon can make cucumber roots get sufficient nutrition supply and ensure the normal growth of roots. The second is to artificially control reproductive growth and promote vegetative growth, so that the growth points and leaves of cucumber can grow normally, and the healthy plants can be cultivated to prevent the phenomenon of melon topping. The third is to increase spring production. Through melon thinning measures, cucumber plants can survive the winter safely, maintain the normal growth of the root system, and lay a solid foundation for high yields after the temperature rises in spring. When applying this technique, it should be noted that the cucumber growth point is difficult to recover after being injured, and the movement should be light when thinning the cucumber to avoid touching the growth point. 5. Black plastic film covering heat preservation and dehumidification technology 1. Technical operation requirements. The technology is implemented in two situations: one is to cover the black mulch after planting. After the vegetables have been watered with slow seedling water to create moisture, deep hoe the cultivation row, and then cover the black plastic film, take out the seedlings in time, and press the film side. The second is to cover the live field with black mulch. The mulching method can be selected according to local conditions. Method 1: First, cover the planting rows with black plastic film, and then plant the seeds according to the requirements of the plant row spacing. Method 2: Suitable for large seeds. After sowing the seeds, cover them with black mulch so that the mulch is close to the ground. When the seedlings emerge, go to the field in time to observe carefully before 10 o'clock every morning, and find that the seedlings emerge (the top membrane of the seedlings) are punched and released in time. 2. Technical evaluation. This technology uses black mulch, which not only has the effect of increasing temperature and moisturizing the soil, but also has a good weeding effect. Special attention should be paid to cover the black film in the hot season, and do not allow the leaves and stems to touch the black film after taking out the seedlings to prevent the seedlings from being burned by the high temperature. Disclaimer: Some articles on this website are transferred from the Internet. If the legal rights of a third party are involved, please inform this website for processing. phone Dehydrated garlic, a widely used culinary ingredient, is derived from fresh garlic bulbs through the process of dehydration. This preservation method involves removing the moisture content from garlic, resulting in various forms such as flakes, granules, powder, agglomerated granules, and even a unique product known as dehydrated Black Garlic . Each classification offers distinct characteristics, flavors, and uses, making them essential components in the culinary world. Dehydrate garlic, Dehydrated garlic flakes, Dehydrated garlic granules,Dehydrated garlic powder Henan Sunny Foodstuff Co.,Ltd. , https://www.hnsunnyfood.com
Garlic Flakes, also known as minced garlic, are small, irregularly shaped pieces of dehydrated garlic. These flakes are typically used as a convenient alternative to fresh garlic, providing a potent flavor and aroma. They are commonly added to soups, stews, sauces, and marinades, infusing dishes with the distinctive taste of garlic.
Garlic Granules are another popular form of dehydrated garlic. These granules are larger in size compared to flakes, offering a more robust and intense garlic flavor. They are often used in spice blends, seasoning mixes, and dry rubs, providing a convenient way to incorporate garlic into various recipes.
For a finer texture and stronger garlic taste, Garlic Powder is the go-to option. This classification is made by grinding dehydrated garlic into a fine powder, resulting in a highly concentrated flavor. Garlic powder is commonly used in dry seasoning mixes, sauces, dressings, and even as a topping for popcorn or roasted vegetables.
Agglomerated garlic granules are a unique form of dehydrated garlic that has been processed to form larger, free-flowing granules. This agglomeration process enhances the granules' ability to dissolve quickly, making them ideal for instant mixes, soups, and sauces. Agglomerated garlic granules offer the convenience of easy dispersion while retaining the characteristic garlic flavor.
Lastly, dehydrated black garlic is a relatively new and distinctive product in the world of dehydrated garlic. It is made by fermenting fresh garlic bulbs at controlled temperatures and humidity levels for an extended period. This fermentation process transforms the garlic cloves into dark, soft, and sweet cloves with a complex umami flavor. Dehydrated black garlic is often used as a gourmet ingredient in high-end cuisine, adding a unique and sophisticated taste to dishes.
In conclusion, the classification of dehydrated garlic encompasses various forms, each with its own characteristics and culinary applications. Whether it be the versatile flakes, robust granules, concentrated powder, easy-to-disperse agglomerated granules, or the gourmet dehydrated black garlic, these products provide a convenient and flavorful alternative to fresh garlic, ensuring that the essence of garlic can be enjoyed in a wide range of dishes.