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Detailed Explanation of Spring Management Methods and Technical Key Points for Peach Trees
Spring management of peach trees mainly refers to the management during the period before bud break, bud break, flowering, fruit set and fruit development. Its main technical key points are as follows: 1. Fertilization. Peach tree shoots grow rapidly and the fruit development period is short, so fertilization should be timely and reasonable. In spring, apply
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How to Scientifically Cultivate and Manage Walnut Trees? Detailed Explanation of Key Technical Points
1. Site selection and planting: Walnuts are suitable for growing in warm areas with deep soil layers and good drainage on sandy loam and black loam soils, and are best planted on sunny slopes and in sheltered locations. Newly planted young trees need sufficient water and fertilizer, and should be sprayed with New High Lipid Film, which can ensure above-ground moisture evaporation, seedling moisture transpiration, and isolate
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Detailed Explanation of the Latest Grafting Technique Essentials for Greenhouse Melons
I. Grafting Method Sow melon seeds in the seedling bed at a spacing of 10 cm × 10 cm. Use white-seed pumpkin as the rootstock, and sow the pumpkin seeds in nutrient pots 20-30 days later than the melon seeds, or sow the pumpkin seedlings after the first true leaf of the melon seedlings grows to the size of a five-fen coin
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How to Prevent and Treat Bacterial Wilt in Peppers? A Detailed Guide to Practical Technical Points
Pepper bacterial wilt is a typical bacterial soil-borne disease, and its pathogen is bacteria of the Ralstonia solanacearum genus. The pathogen survives for a relatively long time and mainly invades through wounds on the plant stem. Root wounds caused by agricultural operations such as transplanting and loosening the soil, as well as by insects and other injuries, can all allow bacteria in the soil to invade, and they multiply rapidly under high temperature and high humidity conditions.
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Detailed Explanation of the Latest Key Potato Cultivation Techniques
Soil preparation and pre-sowing: For planting, fertile sandy loam and loam soil should be chosen. After the previous crop is harvested, promptly clear the stubble and plow, with a plowing depth of about 30em, and in combination with land preparation, generally apply about 5000 kg of organic fertilizer per mu, 25--50 kg of phosphate fertilizer or 50 kg of diammonium phosphate. Before sowing,
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Detailed Explanation of the Latest Scientific Cultivation Techniques for Greenhouse Chili Peppers
1. Seedling raising. 1.1. Seedbed preparation: Seedlings can be raised using sunny beds, greenhouses, small arched tunnels, solar greenhouses, and other methods. The seedbed area should preferably be 25-30 sq m per mu (two beds 12-15 m long and 1.2 m wide). Seedbed preparation and nutrient soil mixing are the opposite of flue-cured tobacco seedling methods; sheep manure, human feces and urine, and undecomposed barnyard manure must not be used for raising seedlings. Block seedling raising is commonly used, and plastic nutrient pots are best. The specification for block seedling raising is 7-8 cm long and wide (160-200 blocks per sq m), with 2 strong seedlings retained per block, and a bed soil thickness of 10 cm. Use 50% carbendazim or 70% thiophanate-methyl 50-75 g diluted in water to irrigate the seedbed for soil disinfection. Use 50% isofenphos-methyl or 90% trichlorfon crystal 100 g diluted in water and sprinkle on the seedbed to prevent underground pest damage. Irrigate each bed with 4-5 gasoline drums of water, in two applications, with the final watering on the day of harvest.</p><p>1.2. Seed treatment: For cultivation by transplanting seedlings, 100-150 g of chili pepper seed is needed per mu. Before sowing, soak the seeds in warm water at 50-54°C (two parts boiling water and one part cold water) for 10-15 minutes, or soak in 1% copper sulfate solution for 5 minutes, then rinse clean with clear water, and place in a 25-30°C environment to germinate for 3-5 days. Sowing can only begin after 40% of the seeds have "sprouted".</p><p>1.3. Sowing: The chili pepper seedling stage generally requires 60-80 days. The best seedling raising period in our city is from the end of February to early March, and no later than March 10. Use block seedling raising with precision sowing, then cover with 1 cm of soil, and promptly cover with film to retain heat. Sown seeds must meet the seed treatment standard; it is absolutely not allowed to sow after soaking only, or after soaking without germination, or with germination below 40%. Sowing seeds is best done at noon on sunny days, avoiding rain and snow.</p><p>1.4. Seedbed management: After emergence, the temperature inside the seedbed should be 23-27°C during the day and 14-15°C at night. For block seedling raising and nutrient pot seedling raising, retain 2 strong seedlings per block (pot). When seedlings have 2-3 true leaves, spray with thiophanate-methyl 1000x solution or iprodione 800-1000x solution, or propamocarb 400-600x solution, to prevent the spread of chili pepper phytophthora blight and other diseases. After seedling recovery, control the daytime temperature at 23-27°C and nighttime temperature at 14-15°C. Reduce temperature appropriately and control water to harden seedlings 15 days before transplanting.</p><p></p><p><strong>2. Transplanting</strong></p><p>2.1. Fertilization and land preparation: For chili pepper land, continuous cropping plots should be avoided as much as possible. Deep plow the land before winter, and harrow and rake in early spring to preserve soil moisture. In combination with spring plowing, apply per mu in holes or furrows 25-50 kg of superphosphate, 5-10 kg of potassium sulfate, or 15-20 kg of diammonium phosphate, and 5000 kg of fully decomposed farmyard manure. Form ridges with a ridge width of 1.1 m, ridge height of 10-15 cm, and ridge surface width of 60 cm.</p><p>2.2. Timely transplanting: For open-field cultivation with plastic film mulching, transplanting should be carried out from late April to early May after the last frost. Transplant in double rows with wide rows 60 cm, narrow rows 50 cm, and hole spacing 30 cm, with 2 plants per hole in a “pin” shape, with about 8000 plants per mu. If drought occurs during transplanting, transplant with water to increase the survival rate. Before transplanting, spray thiophanate-methyl or propamocarb, etc., to prevent disease spread.</p><p><strong>3. Field management</strong></p><p>After transplanting, promptly remove weeds in the field and strengthen fertilizer and water management and pest and disease control. Apply less nitrogen fertilizer at the seedling stage; appropriately increase the amount of fertilizer at the bud stage, but nitrogen fertilizer should not be excessive or too rapid, to prevent lodging, flower drop, and excessive vegetative growth in the early stage; apply a small amount of topdressing during the fruiting stage. Generally, apply topdressing once after each harvest. The specific method is to mix 10 kg of urea and 20 kg of superphosphate extract per mu with 40-50 kg of water, and inject into holes 20 cm from the plants, or use 0.2 kg of potassium dihydrogen phosphate with 20-30 kg of water for foliar spraying, to promote early reflowering, early fruit setting, and early red ripening.</p><p><strong>4. Pest and disease control</strong></p><p>The main diseases of chili pepper are: viral disease, phytophthora blight, anthracnose, damping-off, and luxuriant growth disease. The main pests are: aphids, fruit borers, etc. 1. Aphids: spray with trisodium phosphate plus washing powder 500x solution; or spray with 2.5% kung fu emulsifiable concentrate 2000-4000x solution; 2. Phytophthora blight and anthracnose: spray with 65% zineb wettable powder 500x solution, 70% thiophanate-methyl 1000x solution, or irrigate with 50% carbendazim 800x solution; 3. If focal diseased plants appear in the field, irrigate the roots with 50% metalaxyl wettable powder 250x solution or 0.3% copper sulfate to block and control the disease foci.</p><p><strong>5. Harvesting chili peppers</strong></p><p>Because the ways of eating chili peppers differ, the harvesting standards also differ. Fresh-eating green peppers should be harvested when the fruit is fully expanded and set in shape; red peppers for pickling and drying should be harvested when the fruit is 70% ripe. The methods for drying chili peppers include: natural drying method. That is, bundle them into strings while harvesting, and put them on racks to air-dry naturally.</p><p>Use manual picking. The tools used during harvesting and the containers and packaging materials must be clean and hygienic, and must not cause contamination of organic chili peppers; store separately from other vegetables, and achieve separate harvesting, separate transport, and separate storage to prevent mixing; chili peppers for market must be fresh, clean, and free of insect spots and disease spots.
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Detailed Explanation of the Latest Key Cultivation Techniques for King Oyster Mushroom
I. Morphological Characteristics The fruiting bodies of the king oyster mushroom (Pleurotus eryngii) grow singly or in clusters. The cap is 4cm-6cm wide, initially round, later flattening out with a slightly depressed center, covered with fine down, ranging from black tea color to grayish brown, with white flesh; the stipe is central to off-center, club-shaped to bulbous, white and smooth, with a round cross-section
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A Detailed Guide to the Latest Cultivation Techniques for Paris polyphylla
Paris polyphylla is a plant in the genus Paris of the family Liliaceae. It is also known by the aliases Zaoxiu, Chixiu, Chongtai root, Zhengxiu, Caoheche, Chongtai grass, Baigansui, Golden-thread Paris, Chonglou, Jiudaogu, Yuanyangchong, Zhihuatou, Luosiqi, Hailuoqi, Dengtaiqi, Baiheche, Luotuo
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Detailed explanation of the latest management techniques for apple trees
1. Water and fertilizer management Water and fertilizer are the foundation and root of apple tree growth and fruit enlargement. Only when water and fertilizer are sufficient can vigorous tree growth and abundant fruit be ensured. The method is: every winter, spring and summer, ensure the orchard is watered once. Meet the water requirements of the fruit trees and fruit at each growth stage.
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What Black Tomatoes Are and Their Cultivation Techniques
Black tomatoes originated in South America and are a rare treasure of the tomato family, named for the fact that both the fruit color and the fruit itself are red-black. The fruit is both medicinal and edible, with a rich fruity aroma, a sweet-and-sour balanced taste, and high nutritional value. It is especially suitable for fresh eating; it also contains a large amount of lycopene
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