Key Field Management Techniques for Wheat at the Jointing Stage
Wheat is a crop everyone is familiar with, and it is also grown across large areas in northern China. Wheat goes through several different growth stages, and each stage has its own management methods. The jointing stage is one of them, and it is the stage when wheat grows rapidly and gains height. However, many people do not know how to manage it when growing wheat, so we have put together the management methods for the jointing stage of wheat. Let's take a look!
1. Keeping Warm and Resisting Cold
The jointing stage of wheat generally falls in spring, when temperatures are relatively low, and after passing through this stage the wheat's cold resistance declines. If warmth is not maintained and cold protection is not taken in time, the young wheat ears will be affected to varying degrees. You can appropriately irrigate the field to raise the water temperature and enhance the soil's heat conductivity, thereby preventing the surface temperature from dropping. If freezing damage has already occurred, then fertilise and water in time to improve the wheat's resistance, supplement nutrients, strengthen the wheat's cold resistance, and reduce the incidence of freezing damage.
2. Fertiliser and Water Management
The jointing stage of wheat is when the wheat grows most vigorously during the whole cultivation process. Its demand for fertiliser and water is very high, and this is also the stage when the various organs of the wheat develop rapidly. Topdressing must be done in time, and the most important of these is the jointing fertiliser, which should be applied according to the specific growth conditions of the wheat. It is usually applied when the wheat is growing its second node, but it must not be applied too early, too late or in excess, otherwise the wheat grains will be empty and nutrient accumulation will be affected. Phosphorus and potassium fertilisers can also be applied appropriately to improve the quality and yield of the wheat.
3. Preventing and Controlling Pests and Diseases
Pests and diseases are the primary problem every grower must solve, and the jointing stage of wheat is also a period when pests and diseases occur frequently, which can seriously hinder the growth and development of wheat. You should go to the wheat field often to observe, and make all preparations for dealing with pests and diseases. If plants with abnormal conditions are found, they should be removed in time and the wheat field should be disinfected. Then check what disease it is and carry out the corresponding control measures according to the actual disease. Special attention should be paid to the control of insect pests, because insect pests will cause other diseases to occur. When spraying pesticide, be careful to spray the affected parts, and after spraying they must not come into contact with water; if they do, re-spray in time.
4. Daily Management
The daily management of wheat is very important. Weeds in the field should be removed in time, because weeds have a great impact on the growth of wheat. They not only rob the wheat of nutrients and water, but if the weeds grow too tall they will also make the air and light penetration of the wheat field worse. So we can use an appropriate amount of herbicide or manual weeding to remove the weeds from the wheat field. It should be noted that no matter which method is used, care must be taken not to damage the roots, because damaging the roots will greatly harm the wheat plant's absorption and transport of nutrients through the roots.
The above four points are the management methods for the jointing stage of wheat cultivation. Everyone should pay attention to the prevention and control of pests and diseases, because this is the problem that poses the greatest danger to wheat growth. The main diseases of wheat include fusarium head blight and powdery mildew, and the main pests are wheat spiders and aphids. All the pesticides for preventing and controlling pests and diseases should be prepared to create a good growing environment for the wheat. That is all for today's introduction. This article is for reference only, and we hope it is helpful to everyone.