Cheese is a nutritious vegetable that is common on the table. The production of large garbs is high and efficient and is favoured by growers. On the basis of production practices, we summarize the techniques used in the cultivation of the garbs below and hope that they will provide some information and lessons for growers。
I. Classification and treatment
Cheese varieties should be selected in accordance with local climatic conditions, facility conditions and market demand, and with characteristics such as low temperature, weak light, storage, disease resistance, quality and high yield. Seeds need to be treated prior to seeding and can be fertilized with sun, hot soup, disinfection of the medicinal agent, etc. In order to increase the gestation rate and germination。
Ii. Employment
The eggplant seedbed is prepared by applying foot-based fattening, breaking the soil in the crotch, raising the ground to 20 cm high and 80 cm wide. Cheese seeding is carried by sowing at a rate of 375-450 g/ha. The seeding covered a centimetre of the ground, then covered the membrane, and built large and small sheds. When the membrane is removed in due course, the delayed demolitions form a high-foot seedling. The management of seedling periods is to regulate temperature, light and, in due course, to prevent seedlings from growing up, and at times seedlings and seedlings. The seedlings are distributed using a nutrient mutation of 10 centimetres and 10 centimetres deep。
Iii. Fertilizing the whole area
The whole area fertilization must be completed 15 days in advance, with 15 tons/ha of decomposed chicken dung or pig dung for base fertilizer and 750 kg/ha for lime, 750 kg/ha for three dollar complex fertilizers, 1. 875 tons/ha for bioorganic fertilizers, herbicides before full spraying, and membrane and spray tubes。
Iv. Planting
In mid-february, 8 to 9 saplings of real leaves were planted in warm weather at a distance of 50 centimetres and 40 to 50 centimetres, with a planting density of about 39,000 hectares/ha, which was filled with water。
V. Post-plant management
After planting, the temperature and light in the shed are regulated to ensure that the temperature is 25-30°c during the day and 15-20°c at night to prevent excessive temperature differentials. In the management of water fertilizers, soil is kept moist, water is used under the membranes to catch up with a period of time, and appropriate reductions are made when the seedlings flourish. Surplus branches are removed in a timely manner and leaves are regularly removed。
Vi. Pest management
The main control is against cotton disease, lignoma, deadness, dysentery, etc., and the respective pesticide is selected for spray or root treatment. Integrated management of ventilation and wetting, insecticide-treated nets, etc。
Vii. Timely collection and collection
The fruit growth state is determined by examination of the egg eye at harvest, usually 20 days after flowering. High-temperature weather and the quality of harvests that are guaranteed。
