Detailed Explanation of Key Techniques for Autumn Spinach Cultivation
Spinach is an annual or biennial herb of the genus Spinacia in the subfamily Chenopodioideae of the family Amaranthaceae. Also known as boleng and Persian grass. Its leaves and tender stems are eaten. What is remarkable is that, in cutting-edge technology, foreign news released by MOVE SPINACH: green energy has made another new breakthrough - spinach solar cells. Spinach grows all year round and is a rare good material. Spinach originated in Persia and was already cultivated 2000 years ago. It later spread to North Africa and was introduced by the Moors to Western European countries such as Spain. Spinach was introduced to the Tang Dynasty in 647. Spinach has a well-developed main root; the fleshy root is red and sweet-tasting and edible. Spinach is a cold-tolerant vegetable and a long-day plant. In northern China, there is also winter sowing and spring harvesting, commonly known as "maitou spinach" (buried-head spinach). Drilling or broadcasting can both be used. The main diseases of spinach include downy mildew, viral disease and anthracnose, and the main pests include aphids and leafminers.
Plain spinach contains vitamin A, vitamin B, vitamin C, vitamin D, carotene, protein, iron, phosphorus, oxalic acid, etc. Although spinach is a vegetable with relatively more iron, the difference from other vegetables is not great. The error that caused the misunderstanding that spinach has an extremely high iron content came from a book published by E. von Wolf in 1870, in which a decimal point in spinach's iron content was printed as a comma, so the number was increased tenfold, and this also gave rise to the comic Popeye. It contains a large amount of plant crude fiber, which can promote intestinal peristalsis and help defecation.
Key points for autumn spinach cultivation
Cultivating spinach in autumn has a short growing period, supplies the market, and has relatively high economic benefits.
1. Variety selection: The varieties that can be used include: (1) Japanese Spring and Autumn Large-leaf Spinach, which is relatively heat-tolerant and not prone to bolting; (2) Xiabo 30, which is early-maturing, heat-tolerant and fast-growing.
2. Land preparation and fertilization: In August, apply 5000 kg of farmyard manure or 150 kg of leafy vegetable compound fertilizer per mu as a base fertilizer, then plow, harrow finely, and make high beds 2 m wide.
3. Sowing at the right time: Before sowing, rub the seed coat until it breaks, then soak in cold water for 24 hours, changing the water once during this period. After soaking, remove the seeds and put them into a plastic woven bag, place them in a 5°C low-temperature cold storage or the lower layer of a refrigerator compartment to germinate for 2-3 days, and sow after the seeds sprout. Sow in late August, using 10 kg of seed per mu; broadcasting or drilling can both be used; after sowing, press the soil and water. For plots sown in late August in the south, it is best to cover with a shade net, and at the same time water frequently, watering once every evening until seedlings emerge.
4. Field management: After seedlings emerge 7-10 days after sowing, promptly pull out weeds. After emergence, heart-breaking, and the first harvest, apply 15 kg of urea and 50 kg of ammonium sulfate per mu. Keep the soil moist before and after emergence, and appropriately control the amount of watering during high temperatures to prevent excessive humidity from rotting the seedlings.
5. Disease and pest control: The main disease of spinach is downy mildew; plots with severe disease should practice 2-3 years of crop rotation; strengthen seedling-stage management, and sowing should not be too dense, so as to facilitate ventilation and light transmission and improve the disease resistance of the plants; for chemical control, spray with 75% chlorothalonil 600-fold solution. To control spinach leafminer, use 40% dimethoate emulsion 1000-fold solution, or spray with 10 mL of quyingke plus 15 kg of water, applying the pesticide once every 7-14 days.
6. Harvest: Harvest in batches from late September to early October.