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Detailed Explanation of Key Techniques for Autumn Cultivation and Management of Celtuce
Celtuce (scientific name: Lactuca sativa L. var. angustana Irish.), also known as lettuce, is a variety of the lettuce species in the Asteraceae family, Lactuca genus, that can form a fleshy tender stem. It is an annual or biennial herbaceous plant. Also known as stem lettuce, asparagus lettuce, green lettuce, and lettuce vegetable. Harvest period: January to April. It originated in Central or North China.
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Key Technical Points for High-Yield Cultivation and Management of Bean Sprouts in Greenhouses
Bean sprouts, also known as sprouting vegetables, are edible sprouts cultivated from the seeds of various grains, legumes, and trees, also called "living vegetables." Common sprouting vegetables include: Chinese toon sprouts, buckwheat sprouts, alfalfa sprouts, Sichuan pepper sprouts, green black bean sprouts, jequirity
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How to grow radishes in summer? Key cultivation techniques
Radish, a root vegetable, also known as laifu or water radish, with a fleshy root that is oblong, spherical or conical. It originated in our country and has a great many varieties, including green-skinned, red-skinned and white-skinned types. It has a variety of culinary and medicinal values. Growth and development of radish The growth and development
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Detailed Explanation of Key Points for Standardized Cultivation Techniques of Radish
Radish, a biennial or annual herbaceous plant of the Brassicaceae family, genus Raphanus, with a fleshy taproot that is oblong, spherical or conical, and an outer skin that is green, white or red; the stem is branched, hairless, and slightly covered with a powdery bloom. The root is eaten as a vegetable; the seeds, fresh roots, dried roots and leaves are all used
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How can autumn tomato cultivation achieve high yields? A detailed explanation of the key techniques
Tomato (Tomato), also known as xihongshi (tomato) and yangshizi (foreign persimmon). Its ancient names were liuyueshi (June persimmon) and xibao sanyuan. In Peru and Mexico, it was originally called "wolf peach." The whole plant is covered with sticky glandular hairs and has a strong odor. The stem is prone to lodging. The leaves are pinnately compound or pinnately deeply lobed, with extremely irregular leaflets,
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What are the key points of tomato cutting propagation techniques?
Tomato, also known as xihongshi (tomato) and yangshizi (foreign persimmon), was called liuyueshi (June persimmon) and xibao sanyuan in ancient times. In Peru and Mexico, it was first called "wolf peach." The fruit is rich in nutrients and has a distinctive flavor. It can be eaten raw, cooked, or processed into tomato paste, juice, or canned whole fruit. Tomato is
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Comprehensive Management Techniques for Chinese Cabbage at the Rosette Stage
Chinese cabbage, a biennial herb, 40-60 cm tall, usually hairless throughout the plant, sometimes with a few bristles on the midrib of the lower leaf surface. Native to northern China, it is a leafy vegetable of the genus Brassica in the family Brassicaceae, usually referring to napa cabbage; it also includes bok choy and the headed cabbage (Brassica oleracea var. capitata) derived from cultivated varieties of cabbage, namely "round cabbage" or "foreign cabbage." Introduced to the south, it is cultivated throughout both northern and southern regions. It was introduced to Japan, Europe and the United States in the 19th century. There are many types of Chinese cabbage; northern napa cabbage varieties include Shandong Jiaozhou napa cabbage, Beijing green-white, Tianjin hemp-leaf napa cabbage, Northeast large dwarf cabbage, Yutian napa cabbage, Shanxi Yangcheng large hairy-edge, and others. Chinese cabbage is eaten for its tender leaf heads, rosette leaves or flower stalks. Its cultivation area and consumption rank first among all vegetables in China. <p>Chinese cabbage, a biennial herb, 40-60 cm tall, usually hairless throughout the plant, sometimes with a few bristles on the midrib of the lower leaf surface. Native to northern China, it is a leafy vegetable of the genus Brassica in the family Brassicaceae, usually referring to napa cabbage; it also includes bok choy and the headed cabbage (Brassica oleracea var. capitata) derived from cultivated varieties of cabbage, namely "round cabbage" or "foreign cabbage". Introduced to the south, it is cultivated throughout both northern and southern regions. It was introduced to Japan, Europe and the United States in the 19th century. There are many types of Chinese cabbage; northern napa cabbage varieties include Shandong Jiaozhou napa cabbage, Beijing green-white, Tianjin hemp-leaf napa cabbage, Northeast large dwarf cabbage, Yutian napa cabbage, Shanxi Yangcheng large hairy-edge, and others. Chinese cabbage is eaten for its tender leaf heads, rosette leaves or flower stalks. Its cultivation area and consumption rank first among all vegetables in China.</p><p></p><p>Cultivation seasons for Chinese cabbage</p><p>Early-maturing varieties are generally sown in early to mid-August, with some sown as early as late July. Mid-maturing varieties can be sown from late August to early September. Late-maturing varieties are best sown in late August.</p><p>Management of Chinese cabbage at the rosette stage is very important for its production and must be taken seriously, so how should comprehensive management be carried out at the rosette stage?</p><p>The rosette stage is a critical period for napa cabbage growth; at this time growth is rapid and both roots and leaves grow vigorously, but it is also a critical period for disease occurrence. In management, it is necessary to promote rapid leaf growth to form the largest possible leaf assimilation area as quickly as possible, promote rapid root development, control excessive late-stage leaf growth, and prevent disease occurrence.</p><p>Fertilizer and water management. During the rosette stage of napa cabbage, growth speed and growth amount are both very rapid, and fertilizer demand increases. At the early rosette stage, a “plant-development” fertilizer should be applied as a top dressing, with 8-10 kg of urea per mu, by opening a 10 cm furrow on one side of the ridge, applying the fertilizer, closing the furrow and watering; when opening the furrow, take care to damage the roots as little as possible. The heading stage has a high water demand, so full irrigation should be combined with top dressing, generally once every 7 days, keeping the ground constantly moist. Stop watering 10 days before harvest, generally once every 7 days, keeping the ground constantly moist. Stop watering 10 days before harvest.</p><p>Seedling hardening to promote roots. During the period from the mid-rosette stage to the heading stage, napa cabbage is subjected to controlled watering for seedling hardening, controlling excessive growth, thickening the leaves, promoting root development, helping nutrient accumulation, reducing field humidity, and controlling the occurrence and development of diseases. The seedling hardening period varies from 10-20 days, with leaf color changing from green to yellow or slight wilting at noon. In the following situations, reduce seedling hardening: varieties with a short growth period and rapid growth, those sown too late, those transplanted as large seedlings, those with poor seedling condition, dry areas with little rain and higher temperatures, and sandy land short of water and fertilizer.</p><p>Pest and disease control. The main diseases of napa cabbage at the rosette stage are downy mildew and soft rot. Control methods: first, control humidity to prevent downy mildew and soft rot. Second, when disease is found, apply pesticide at the right time to control disease development.</p>
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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 points of high-yield cultivation techniques for cowpea: grow it this way for higher yields
Cowpea (Vigna unguiculata), also called yardlong bean, is a vegetable that is abundant in summer. It belongs to the cultivated species of the cowpea species that can form long pods, an annual twining herbaceous plant. Also known as cowpea, long-horn bean, string bean, and kidney bean. It contains various vitamins and minerals, etc.
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Detailed Explanation of the Key Points of Standardized Cultivation Techniques for Snow Peas
Snow pea (scientific name: Pisum sativum var. saccharatum) belongs to the Fabaceae (Leguminosae) genus Pisum. It is an annual twining herb, 90-180 cm tall. Snow pea is also known as heren dou and jian dou, and belongs to the family Leguminosae, genus Pisum. It is grown mainly for its tender pods, and originated along the Mediterranean coast and in western Asia. The tender pods of snow peas are crisp and fragrant, with very high nutritional value.
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