After entering three-volts, most of the country's regions will have long temperatures above 35 degrees celsius, with high solar exposure, high surface soil warming, high water evaporation during the day and easy drying of vegetable soils. A large number of people who grow food in their homes and in rural areas have gardens, grow food only for months, without regard to temperature, whatever the vegetables, and so on。
Many have stepped on the same pit, planting the next batch of vegetables in three volts, and the last seeds have been buried in the soil for more than a dozen days without buds, and have occasionally grown seedlings, drying up and dying in the sun for two days. Even if the seedlings barely survive, the leaves will be quickly raised and the vegetables will grow early and will not be able to harvest. Roots and tubers have only long leaves, the underground part is small, and there are hollow and hard conditions. Autumn and winter cabbage are planted early, with the latter vulnerable to widespread illness, and the whole dish cannot be wrapped up and the harvest failed。
In order to reduce seed and manual waste, three-voltaic vegetables need to be clearly classified, with some of the vegetables resistant to high temperatures and able to sow normally, while others are less resistant to heat and must be delayed from high temperature peaks. Below is a breakdown of which vegetables need to be sowed late and the specific reasons for their delayed planting。
The first category consists of cold-resistant cabbage, which consists of spinach, cuisine, oatmeal, lettuce, artemisinin and cabbage. These vegetables are chronically at high temperatures, and seeds are dormant, with soil temperatures exceeding 30 degrees celsius and a significant decrease in the probability of budging. Even if a small number of seeds complete their seedlings, the seedling roots are shallow and not sufficiently heat-resistant, and the roots are water-defeating and aging when the light is strong during the day. The growing cycle is significantly reduced with long-term high-temperature growth, with a short period of flowering, thickening of leaves and fibres and loss of edible value. At the same time, high temperatures can breed large numbers of aphids and geishas, leaves are prone to decay and daily care loads double。
The second category consists of underground root vegetables, which are covered by carrots, carrots, cabbage and mustard. The root vegetables are grown in two stages, with the first long leaves accumulating nutrients, the later temperatures decreasing, and the nutrients being transported to the ground in order to expand the root. The three-voltal days of continuous high-temperature sowing the vegetables will only continue to grow on the ground and the nutrients will not sink to the ground. High temperature also destroys the root meat structure, and after harvesting, the interior is empty and the mouth is hardened, reducing overall production by more than half. Such vegetables need to wait for lower temperatures to sow in order to grow full of available roots。
The third category consists of the autumn and winter chorus vegetables, including cabbage, kale, broccoli and broccoli. The three-volt phase is characterized by high temperatures and high humidity of the air, during which autumn and winter vegetables are planted, with seedlings vulnerable to viral diseases, frosts and leaves that can be sown with water. High temperatures disrupt the vegetable growth cycle, with pre-dumping of the plant before it reaches its standard size, a later period when it is not normal to wrap up the ball, a whole vegetable loses its direct use value and all prior inputs are wasted。
Distinction between vegetables that need to be broadcast late is facilitated by a description of the heat-resistant vegetables that can be grown normally in three-voltage days. Empty cabbage, cabbage, melon leaves, hot beans, and summer peppers can be grown in the open air. They are adapted to high temperatures, with strong light and high temperatures that do not inhibit growth, and the higher the temperature, the simpler the day-to-day care, and there is no problem of indulging and early ageing. All you have to do is avoid the first three types of cold-resistant varieties。
(c) the scheduling of evening vegetable plantings in combination with climatic conditions in most parts of the country. At the end of the three volts, around the fall, spinach, cassava, lettuce and artemisinin can be planted. A week after the fall, white carrots, carrots and head starters are arranged. Before and after the summer, large cabbage, kale, broccoli and cabbage are concentrated。
There is a north-south temperature gap, a slow cooling rate in the south and a delay of between five and 10 days for the planting of the same vegetables. The north cools earlier in the autumn and can be three to five days ahead. Ground temperature can also be monitored on a daily basis and the maximum temperature can be stabilized within 30 degrees celsius for three to five days to sow cold-resistant vegetables。
Once seeding time has been fixed, seeding and seeding management have several fixed operations. The planting avoids high-temperature periods at noon, with a uniform choice of evenings and evenings, high humidity of the air, slow erosion of soil moisture, and easy seed intake. The seeding was completed to cover a thin layer of soil, so that the bottom water was poured out once, the soil was kept wet and water was not available. The seedlings do not have to be watered frequently before they grow, and they are replaced with small amounts of water in the morning and at night to prevent the rooting of high-temperature water. During the first 20 days of the seeding period, no additional fertilizer was required, and four complete leaves were grown, with a small application of basic fertilizers to meet subsequent growth needs。
On the whole, three-volted vegetables do not have to wait blindly, with cold leaves, roots, cabbages in the autumn and winter, all staggered late with three-volt high temperatures and heat-resistant summer vegetables. A temperature-adjusted planting time, combined with basic field management, can increase seed yields and reduce the problem of dead seedlings and diseases, and produce and quality of vegetables as they mature. Vegetables follow seasonal temperature patterns, which are more economical than frequent water fertilization and replanting。
