As the garlic farmers know, the thing that's hard to figure out is whether they're going to water or not. It's watered to the ground, to the ground, to the ground, to the ground, to the ground, to the ground, to the ground。
Every year, before the garlic harvest, a lot of farmers stepped on pits. Some look at the drying of the ground, the customary watering, and the result is that the garlic is softened at harvests, the skin is fractured, the tan is full of greasy garlic, which can't be sold and stored for long periods of time; others are hard-natured without water, the soil is dry, the garlic is heavily restricted, the head is small, the garlic is not full, the yield is reduced。
In fact, there is no need to be confused before the garlic harvest, and the old man has planted the word "sealed water" from the garlic, making it clear when it is watered, how it is poured, how it is forbidden. It's a way to keep the garlic in its last lap, full of seed, without the problems of cracking petals, garlic, storage, and saving the harvest。
Today, based on years of field experience with garlic, the story of watering the garlic before the harvest was broken with rural white words. What is a “sealed water”, when, how and in which cases it must not be watered; it is the field that does dry things, and there is no false theory, and ordinary farmers know it at once and learn from it in order to avoid all the areas that are watered。
First of all, let us be clear to everyone that garlic is nearing the harvest, not so much as water, but rather the key water, which we call “sealed water”. This is the last time that garlic has been watered before the harvest, so that it can be watered, so that the garlic can grow more fully, so that the garlic can soften the soil, so that the garlic can come up at a later stage, without harm to the garlic, and so on; and so that the management in the front is completely wasteful and has a direct impact on production and quality。
In order to water the “sealed water” properly, remember that each word corresponds to the key operation and cannot be mistaken。
One: when it's time to water it -- it's time and time
“pushed in due course” is the core, with no timing and no water. Many farmers have failed, either too early or too late, without any understanding of garlic growth patterns。
When it is time, it is 7 to 10 days before the garlic harvest to seal the door。
Why this time? In the latter stages of garlic growth, the garlic is basically stereotyped and enters the final stage of full expansion, at which time the water can be filled with water, allowing the garlic to accumulate nutrients quickly and grow fully; water is poured 7 to 10 days in advance, and the soil has enough time to be damp, and when it is harvested, the soil is in a state of wetness and waterlessness, which is soft and coarse, and does not cause the garlic to suck too much water。
It is early: water is poured in the first half of the harvest, the soil is damp for long periods of time, garlic continues to suck water, skin cell walls are thinner, skins are prone to fissures, veals are spread and garlic is too watery, post-harvesting, storage difficulties are significantly increased, and it is highly perishable and decayable。
It is too late: the soil is not dry enough, the field is very wet, the garlic is easily carried with it, the garlic is covered with mud and the skin is easily damaged when cleaned; and the water is not fully absorbed, does not add up, and delays the harvest。
The time for watering can be judged by the strength of the garlic plant in addition to the number of days. When the bottom of the garlic leaves begins to yellow and dry, there are two to three green leaves in the upper part, and the garlic is basically grown up. It is the best time to water the door, without hesitation or advance。
Second: i'm going to do it with the right amount of water -- the water is going to be slow, it's going to be okay
When given the right time, it is also crucial to water it, which is the easiest mistake for many farmers。
At the heart of “appropriate water”, small water is slowly and unwatered, and only the surfaces of the soil are wet, so that the water slowly penetrates the layer of the earth that is growing with garlic, with no water and no roots。
Before the garlic harvest, the root system had been slowly reduced in vitality, and its capacity to absorb water and breathe was weakened, when the water was overflowing, the fields could not be drained, the soil was filled with water, the root system suffered from oxygen suffocation, and light caused the garlic to suck too much water into the pedals, while the weights were directly rotten and the weight of the garlic was heavy。
The correct method of watering is simple: following the garlic ditch, slowly watering, slowly immersing the water into the soil, wetting the soil, holding hands, and not letting the water spill over the surface, flooding the garlic. Without seeking to immerse deep soils, the humid soil surrounding the garlic can satisfy the demand for growth, and the excess water is useless, but rather a hazard。
In the case of membrane-cultivated garlic, it is sufficient to pour water along the canals of the membrane, to control the volume of water and to avoid internal membrane water. Soils that are sandy and watery can be recharged only once; sticky plots must be less so as to prevent soil from damping。
Number three: water and stop -- water and no refill
This is one of the most easy to ignore and the key to determining the quality and storage of garlic. The meaning of “drinking and stopping” is clear: once the door is closed, there will be no drop of water throughout the harvest, and even if the soil is dry and leaves are yellow, there will be no refilling or watering。
Many farmers have watered their doors, watched the land dry in the latter stages, and have been sorely mired in garlic that they could not stop pouring water again。
The effect of sealing the door water is to fill the water with tails, soft soil, dry the soil slowly, dry half-dry, garlic slowly lowers the amount of water, and skins become stale, so that, after harvesting, garlic, skin integrity, garlic petals, drying, storage, and no distaste。
If the water is filled with water, the garlic is swollen again, the skin is broken and the garlic is loose, even if the harvest is large, the drying is rapidly shrinking, decaying, storage periods are significantly reduced and the value of the commodity is directly zero。
After the water is poured out, two things have to be done: first, to drain the water in time after the rain, even if it is a small rain, and quickly to drain the water from the field so that the soil is not re-wetted; and secondly, not to step on the field at will to prevent the slabing of the soil and the diversion of the water。
In both cases, we must not water the doors
With the exception of the three-word system, these two special circumstances, which, even when time comes, cannot be sealed, must be kept in the books。
First: the soil itself is humid and the field is humid. If the soil is well watered in the rainy weather until harvest, the hand-held soil can extract moisture, completely free of water, and forced water only increases the risk of garlic。
Second: the garlic has shown signs of cracking and softening. Some parts of the field were found to be frazzled and lax, indicating that soil moisture was sufficient and that water would only exacerbate the problem and wait directly for harvest。
Seal the door
♪ with little tricks ♪
Once the door is sealed, these two little details are done, and the garlic quality goes up。
One is not to remove yellow leaves at will. The top green leaves of garlic are also being used for photocooperative purposes to provide garlic nutrients, and the bottom yellow leaves are normal aging and do not have to be deliberately removed to avoid damage to the plant and to affect the final enrichment of the garlic。
The second is to harvest in due course. After 7 to 10 days of watering the door, when most of the garlic leaves are yellow and dry, the garlic skin is stiff and the texture is clear, the garlic can be picked up in time. The soil is soft when harvested, and it is easily pulled out, without harm to the garlic or the root mustache。
At the end of the day, it is less complex to water before the garlic harvest, not to struggle, not to be blind, to remember the three words of “time, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water。
It is a pity that many farmers grow garlic, which is fertilized, weeded and watered well in the preceding period, and that they tend to water their pits before the final harvest, resulting in a significant reduction in yields and quality. Crops are based on regularity, with key nodes doing the right thing, without the need to work and water them, to produce good harvests。
You guys used to grow garlic. Did you water it before the harvest? Have you ever seen any post-water cracks or garlic? How do you manage the water? It would be welcome to share its own garlic experience and ideas in the comment area and to interact with each other in order to avoid stepping on the pits in the coming year。
Carnation alerts: 7-10 days before the garlic harvest, small water is slowly watered with no water, the water is stopped all the way, the soil is harvested when soft, the garlic is full, the skin is intact and easily stored。
