What are the methods for using herbicides on aquatic vegetables?
How can grapes be protected from herbicide damage? Please advise. According to surveys, the harm to grapes from herbicides is also becoming increasingly serious, especially for varieties that sprout and unfold leaves early, such as Vitis amurensis (Amur grape), which suffer particularly severe damage. The leaves of affected plants look as if they have been scalded with boiling water. Later they dry up and fall off, and the clusters also show varying degrees of wilting; in severe cases the berries...
How should herbicides be used on aquatic vegetables? Please advise Aquatic vegetables mainly include water chestnut, lotus root, wild rice stem, arrowhead, water caltrop, water dropwort, and so on. Weeds in aquatic vegetable fields differ from those in dryland vegetable fields. Apart from some moisture-loving weeds such as eclipta in the first few years after dryland is converted to paddy, the main weeds are aquatic weeds such as barnyardgrass, monochoria, cyperus difformis, pipewort, potamogeton, cyperus serotinus, andgrass, which are very similar in species to paddy field weeds. Aquatic vegetables have strong herbicide tolerance, and the various herbicides used to control paddy field weeds are all relatively safe for them.
Commonly used herbicides are (applied before weeds sprout):
1. 60% butachlor emulsifiable concentrate. 75-100 ml per mu, add 30 kg of water and spray.
2. 12% oxadiazon emulsifiable concentrate. Use 125-150 ml per mu, dilute with 30 kg of water and spray.
3. 10% bensulfuron-methyl wettable powder, 15-25 g per mu, dilute with 25 kg of water and spray, to control broadleaf weeds and annual sedge family weeds; the effect is very remarkable.
4. Bensulfuron-methyl mixed with barnyardgrass-killing agents such as butachlor (at 1/2-1/3 of their respective rates) can control almost all weeds in aquatic vegetable fields. Precautions: the field must be leveled; a shallow water layer should be maintained for 2-3 days when the herbicide is applied.
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