How to Prevent and Control Dead Plants in Greenhouse Vegetables? Latest Methods Explained
Greenhouse vegetable cultivation is now a major planting model in China's vegetable production. At present, greenhouse cultivation is basically the main method used in various parts of China, and greenhouse cultivation can effectively improve vegetable yield and quality, which has made it popular with many people. However, when growing greenhouse vegetables, vegetables are often prone to the phenomenon of dead plants. So how should dead plants in greenhouse vegetables be prevented and controlled? Below, the editor will give you a brief introduction. Let's take a look together!
1. Soil disinfection
When growing greenhouse vegetables, we must always observe the growth of the vegetables. When dead plants are found, the dead plants must be promptly taken out of the greenhouse. Then use quicklime to thoroughly disinfect the planting holes of the dead plants and the surrounding soil to prevent the spread of pathogens and avoid the expansion of the disease. Agents such as fosetyl-aluminum and hymexazol can also be used for spraying and disinfection. Each spraying must ensure that the interior of the soil is soaked in order to guarantee the effect. However, the main focus should still be on prevention. Strengthening prevention can avoid some unnecessary losses.
2. Chemical root drenching
As just mentioned, the main focus for dead plants in vegetables should still be prevention. Therefore, when growing vegetables, for vegetables that have not died, agents such as metalaxyl-M and mancozeb can be used for root drenching to enhance the disease resistance of the vegetables. There are many agents that can be used, such as kasugamycin and copper hydroxide. However, note that the dosage must be controlled well and must not be excessive, to prevent phytotoxicity and achieve the opposite effect. We can also add an appropriate amount of rooting agent to the chemicals, which can improve the resistance of the root system and also achieve the purpose of protecting the roots.
3. Control watering
After the phenomenon of dead plants appears in vegetables, watering must be stopped, the planting holes must be disinfected in time, chemical root drenching must be done well, and then agents such as hymexazol should be used to thoroughly disinfect the entire greenhouse. Reduce the pathogen base inside the greenhouse and avoid the spread of pathogens with water. However, during disinfection and root drenching, although pathogens can be eliminated, microorganisms in the soil will also die as a result. Therefore, after treatment, we should promptly apply biological bacterial agents to the soil to increase the number of beneficial bacteria in the soil and avoid pathogen proliferation. It is also very beneficial to root growth and can strengthen the stress resistance of the root system. However, the interval between disinfection and the use of biological bacterial agents should be kept at about 10 days to ensure their effect.
4. Improve the soil
In fact, dead plants in vegetables are a problem that often occurs during cultivation. However, in compacted and salinized soil, the situation is more serious. Moreover, if the temperature is low and too much water is applied, then the roots lack oxygen, causing the fibrous roots to rot, triggering various diseases, and naturally resulting in dead plants. Therefore, after dead plants appear, prevention and control must certainly be carried out in time, but the first priority is still to solve the soil problem. So soil improvement and maintenance work is very important. Providing a good soil environment for vegetables is the key measure for preventing and controlling dead plants in vegetables.
The above is a brief introduction to how to prevent and control dead plants in greenhouse vegetables. That is all for today's introduction. This article is for reference only, and I hope it can help everyone!