Bottled vegetables are those grown in flower basins or other containers for human appreciation and extraction. Vegetables can be decorated as microbaskets, and the courtyard and balcony are dressed in green red. As people's standard of living continues to rise, some consumers are showing a new and special need for vegetables, and new forms of cultivation are gradually being accepted, so let the mini-authors of the farmers ' network present to you the techniques for planting potted vegetables
Common varieties of potted vegetables
1. Vegetables for fruit-seeding: coloured sweet peppers, short-sized tomatoes, cherry tomatoes, hard fruit tomatoes, visiting tomatoes, small peppers, pocket watermelons and a variety of pumpkins, melons, sorghums, cedars and cigars。
2 colored vegetables: beet, a variety of lettuces, velvet sunflowers, violet sulfur, velvet sunflowers and cabbage。
3. Green leaf health vegetables: lettuce, sacrileges, vines, skins, kyosa, pearls, kale, radish, radle, leaf, rye and jute。
4 the root and root vegetables: clover, cherry radish, fruit radish, radish, radish, carrot, etc。
Conditions for planting plant vegetables
Plantation of plant vegetables should take place in protected areas such as greenhouses, plastic sheds, and the wind vents and entrances should be sealed with insecticide-proof nets. Micro-jet or running water facilities are required. A flower basin of appropriate size may be selected, with plastic flower basins, mudbasins or wooden basins, and a particularly expensive variety may be selected with purple sand basins and porcelain pottery pottery, with a foam box being selected for pellets, but with a plastic basin in the mudbasin. The following principles should be followed in the selection of matrices, fertilizers and pesticides。
1. The matrix used must be clean and completely disinfected. Comprehensive nutrition, free of pests and diseases. Charcoal, neptunite, pearl rock, mushroom waste and clean river sand are generally selected as matrices。
2. Use, to the extent possible, no chemical fertilizers, more organic fertilizers such as slags and peanut cakes, as well as fully decomposed organic fertilizers made from fermentation piles, with cattle and sheep dung as the main source。
3. Allow the use of certain micro-organisms, such as nitrogen-fixing, anti-phosphate-activated root tumors, phosphate bacteria and soluble phosphorus, to promote the full utilization of vegetables for nutrients through these beneficial fungi activities。
4. Chemical pesticides are not allowed and plant and mineral biological pesticides are allowed to combat pests。
Plantation techniques
1. Rational choice of a flower basin: depending on the characteristics of the vegetable, the selection of a flower basin sufficient to meet the developmental needs of the species, e. G., the root of a melon, is developed and requires a large flower basin, with a small size of the eggplant。
2. Arranging suitable planting periods: the planting seasons are arranged according to the length of the fertility period and consumer demand, so that the varieties grown can be sold on holidays and during the tourist season。
3. Regulate appropriate temperatures, light and humidity: fruits and leafy vegetables require different temperatures than humidity. Cultivated separately and managed according to temperature and light。
4. A timely set-up of the whole branch: vegetables require not only good growth, but also artistic beauty, short crops need to remove yellow leaves in a timely manner, tomatoes and melons need to be made of bamboo or steel bands in various shapes ... So that they can climb and grow. It is necessary to trim the chickens, remove the side branches and, to a certain extent, also top them, inhibit nutritional growth, reduce nutrient consumption and promote results。
5. Fertilizer management requires science: the use of non-savoury organic fertilizers, the timely watering and control of water, so that its roots are developed, robust and productive. The supply of fatty water is guaranteed, the horticulture of vegetables is limited in nutrients and the water must be utilised。
