Despite the mixed assessment of cigarettes, the heat in the market continues to decline. Quillery, which is a highly adaptable plant, is theoretically grown over a year and four seasons, but in order to achieve optimal strength and yield, the temperature of its growth must be managed. The following is a study of the methods and timing of fragrance cultivation。
1. Timing of cultivation
Although it has biological properties that are grown over four seasons, the actual yield and quality vary significantly. The best-recognized planting seasons in the spring, march-april, and in the autumn, september, are closely linked to the stringent demand for plants in hot areas 15-20°c. When ambient temperatures are below 15 °c, seed gerontity drops and growth slows; continued growth above 20 °c leads to disruptions in the synthesis of leaf lengths and aromatic substances; and lack of artificial regulation in the summer environment is at risk of extinction。
Management of field cultivation
A “three-water seedling” method is used: seeding is followed by the watering of the fixed roots and the soil is kept wet before the seeding takes place; when the leaf is spread, the water is distributed slowly; and when the water is 5 cm high, the water is increased. Zerophos-methyl 15-10-20 compound fertilizer was followed twice, the first in the 3-4 leaf and the second at 8 cm high. During the summer, 60 per cent of the sunshield is built, with rain-proof membranes covered before heavy rains。
3. Plantation elements
In late september, dry seeds were used to broadcast live at 2. 5 kg per acre. Freezing water and covering 2 cm thick straw to protect temperature before winter. Three-stage temperature change management was introduced in mid-january after the shacks: 20-25°c during the day to promote light cooperation, 10-12°c at night to inhibit respiratory consumption and 15°c basic temperature maintained during the day. When up to 12 cm, foliage was sprayed with 0. 3% potassium phosphate。
Soil optimization programmes
The bottom 20cm deep-crop layer is mixed with decomposed cow dung, 15 cm in the middle layer is mixed with biocofertilizer and 5 cm on the surface is covered with cylindrium plume. It is made of 1. 5 m width and has a tortoise-shaped back, 5 cm high in the middle, with drains around it. Before seeding, 50 °c warm water was immersed for 20 minutes and then extracted in mixed strips with sand at a scale of 1:5。
Five, growth cycle control
At 15-25°c temperature, it takes only 28-32 days for the cuisine to complete the full cycle from seed to harvest. When the plant is 25 cm high and weighs more than 8 g per plant, it is possible to harvest in batches, with a 2 cm base remaining in place to grow. In case of chronic cold weather, the growth cycle will be extended to 45-60 days, at which point it is recommended that the temperature be increased by 2-3°c through membrane cover。
In general, the timing and thrust of the cuisine, which is not very complex, can be considered in the light of the situation and appropriate programmes developed。
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