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Detailed Explanation of Key Points for Early Spring Greenhouse Cultivation Techniques of Winter Melon
Winter melon (scientific name: Benincasa hispida (Thunb.) Cogn.) is an annual herbaceous plant with tendrils on the stem that can climb and vine, large leaves, and yellow flowers. The fruit is spherical or elongated cylindrical, with hairs and white powder on the surface, and dark green or light green skin. It is a relatively common vegetable.
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Key Technical Points for Early-Maturing, High-Yield Winter Melon Cultivation
WINTER MELON (fatmelon; white fuzzy vegetable). Botanical classification: Angiosperms, Dicotyledoneae, Cucurbitales, Cucurbitaceae, Benincasa Savi, an annual herbaceous plant. The fruit is pillow-shaped, hence it is also called pillow melon, and it is produced in summer. Why is a melon produced in summer
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What are the scientific control methods for anthracnose in winter melon?
Winter melon (scientific name: Benincasa hispida (Thunb.) Cogn.) is an annual herbaceous plant with tendrils on the stem, able to climb and vine, large leaves, and yellow flowers. The fruit is spherical or long cylindrical, with hairs and a white bloom on the surface, and the skin is dark green or light green; it is a relatively common vegetable.
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Detailed Explanation of High-Yield Cultivation Techniques for Winter Melon with Double Film Mulching
Winter melon (scientific name: Benincasa hispida (Thunb.) Cogn.) is an annual herbaceous plant with tendrils on the stem, capable of climbing and vining, large leaves, and yellow flowers. The fruit is spherical or elongated cylindrical, with hairs and a white powdery coating on the surface, and the skin is dark green or light green. It is a relatively common vegetable.
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Detailed Guide to Cucumber Greenhouse Management in Winter and Spring
Cucumber, (scientific name Cucumis sativus Linn, English name Cucumber), a plant of the genus Cucumis in the Cucurbitaceae family. Also called hu gua and qing gua. The fruit is oily green or emerald green in color, with soft small spines on the surface. It is widely cultivated throughout China and is now widely grown in temperate and tropical regions.
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Key Techniques for Overwintering Spinach Seedling Protection and Field Management
Spinach (Spinacia oleracea L.), also known as Persian spinach, red-root spinach, parrot spinach, etc., belongs to the genus Spinacia in the subfamily Chenopodioideae of the family Amaranthaceae, and is an annual herbaceous plant. The plant can reach 1 m in height, with a conical root that is reddish, less often white, and leaves that are hastate to ovate, bright green, with entire or
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Detailed Explanation of Key Techniques for Winter Solar Greenhouse Cultivation of Lettuce
Lettuce (var. ramosa Hort.), commonly known as leaf lettuce, also called goose lettuce, wheat lettuce, or stem lettuce, belongs to the Asteraceae family, genus Lactuca. It is an annual or biennial herbaceous crop with long obovate leaves that densely form cabbage-like heads; it can be eaten raw, is crisp and refreshing, and slightly sweet. Lettuce
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Key Technical Points for Winter Planting and Management of Welsh Onion
Welsh onion (scientific name: Allium fistulosum L.var. giganteum Makion) is a type of onion and can be divided into four types: common Welsh onion, bunching onion, shallot, and cive. Welsh onion is pungent in taste and slightly warm in nature, and has the effects of inducing sweating and promoting yang; detoxifying and seasoning. It is mainly used for wind-cold common cold, aversion
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Detailed Explanation of Key Techniques for Greenhouse Cultivation of A-choy (Taiwan lettuce) in Autumn and Winter
A-choy, also known as youmai cai, and also called bitter vegetable or lettuce, belongs to the Asteraceae family and the Lactuca genus. It is a pointed-leaf leaf lettuce whose product is tender shoots and tender leaves. The leaves are long and lanceolate, pale green in color, crisp and tender in texture, and the taste is extremely fresh and tender, delicately fragrant, with a unique flavor.
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Detailed Explanation of Key Techniques for Autumn and Winter Cultivation and Management of Green Peppers
Green pepper fruit flesh is thick and crisp-tender, rich in vitamin C. The green fruit contains about 93.9% moisture and about 3.8% carbohydrates, while the red ripe fruit contains vitamin C up to 460 mg. It can be served cold, stir-fried, boiled, used as filling, pickled, processed into cans, or made into candied fruit. Green peppers are nutritious
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