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Detailed Explanation of Technical Specifications for Pollution-Free Pesticide Use in Potatoes
1. Cultivating strong seedlings free of pests and diseases (1) Seed potato selection: For pollution-free potatoes, seed potatoes that are pest- and disease-resistant, disease-tolerant, and free of pest and disease damage should be selected. A seed-production field free of pests and diseases should be strictly established, and pest- and disease-free small whole seed potatoes should be cultivated in the pest- and disease-free seed-production field. The small whole seed potatoes kept for seed should be selected during storage. After the seed potatoes are taken out of the cellar, they should be strictly selected, using young and mature tubers as seed, and eliminating tubers with undesirable traits such as irregular shape, rough and aged skin, protruding eyes, and dull skin color. The quality of seed potatoes shall meet the requirements for improved grain crop varieties or above under GB8079-1987.
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What are the common specifications for garlic oil? Read this to understand
Garlic oil is obtained by steam distillation of the bulbs of garlic (Allium sativum L.), a plant in the Liliaceae family. It is a clear, pale yellow to orange-red liquid with a strong, pungent odor resembling mercaptan. 1.050-1.095, 1.550-1.580. Its main components are allyl propyl disulfide, diallyl disulfide, diallyl trisulfide, allicin, etc. It is mainly produced in Egypt, China, and other countries. It is mainly used to prepare pungent seasonings, and also used in disinfectants and other pharmaceuticals. Garlic bulb
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Fertilization technical specifications for pollution-free cultivation of yam
As long as several main aspects of production management are handled well, the planting benefits of yam will be greatly improved. In yam cultivation management, the key points are the application of base fertilizer, loose soil, treatment of yam seed pieces, timely topdressing, disease control, and taking measures to promote the growth of the rhizome as much as possible. 1. ...
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