How to manage the vegetable smog in the greenhouse?
ask:
How to manage the vegetable smog in the greenhouse?
First, expose the night cover and increase the temperature. Immediately after the fog has dispersed, the grasshoppers will be uncovered, and the cover time will be delayed in the evening, and the illumination time will be prolonged, which is conducive to the increase of the indoor temperature. For short vegetables, timely cover small arch sheds, such as spinach, rapeseed, cauliflower, cabbage, etc., can be covered with a layer of plastic small arch shed on the vegetable raft to play the role of warming and heat preservation.
Second, clean the shed film and increase the light. Use a dry mop or a clean soft cloth to gently wipe the shed film, remove dust, grass clippings, leaves and other dirt on the shed film, increase the transparency of the shed film, improve the indoor light intensity, and help the temperature increase and organic matter. Manufacturing and accumulation.
Third, scientific watering to reduce disease. The water vapor content in the air in the haze is very large, and the humidity in the greenhouse is also very large. At this time, try not to water or water the water to prevent the humidity in the greenhouse from increasing the disease.
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Functional oligosaccharides refer to oligosaccharides that are difficult or impossible to be digested and absorbed by the human body and have special physiological effects on the human body. Its sweetness is generally only 30-50% of that of sucrose, and it has physiological functions such as low-calorie, anti-caries, prevention and treatment of diabetes, and improvement of intestinal colony structure. Due to the special physiological functions of functional oligosaccharides, it becomes a nutrient and health care product. A new generation of food-effect raw materials that integrate diet and therapy. It is a new functional sugar source that replaces sucrose and has a wide range of uses and application prospects. Common functional oligosaccharides include: xylo-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, isomaltose, raffinose and so on.
XOS, GOS, FOS, IMO, Raffinose, oligosaccharide
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