This newspaper (袁桢 特 周 周 周 周 周 周 周 周 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” 。” on 2 may, in a cauliflower shed in the village of the village of liangijiang, in the village of mau lai, na creek district, wuzhou city, technical personnel from the agricultural technology station of fong jiang gave liang to teach him techniques for the management of vegetable cultivation。
Top selection
It is common to choose species that grow fast, heat-resistant, smoke late, of good quality, fragrance, infestation and infestation. There are large and small leaf varieties. The production of leafy varieties is not as high as that of large leaves, but they are fragrance, cold-resistant and adaptable, and therefore tend to grow many varieties of small leaves, such as beijing cuisine。
Fertilizing the whole place
The cuisine is suitable for soil laxation, organically rich, easy-to-drink plots, where the front crop is harvested, and where it is 15 centimetres-20 centimetres-by-centimetres-in-time, so that it is fertilized for more than two weeks, and then each acre is covered by a well-quality farmer's fertilizer of 4,000 kg-5,000 kg, compound fat of 10 kg-15 kg-to-basic fertilizer, followed by a puddle that is then made into a wide face of 140 cm-150 cm, 20 cm-to-25 cm, depending on the length of the plot, a ditch of 30 cm-40 cm (a sidewalk). The platinum requires the soil to be shredded, lax and flattened. If this is used, it should also sow a ditch at a distance of 8 cm - 10 cm wide and at a depth of about 2 cm, in preparation for planting。
Seeding matters
The cuisine is cold and grows at 17°c-20°c. From late august until early april of the following spring, seeds can be sowed before seeding, with 50°c-55°c hot water being released to the person, with 20 minutes of scalding, until water temperatures are reduced to around 30°c, 18 - 20 hours after seeding, or after seeding. Seeds are normally dryed 2 kg - 3 kg per acre; they can be broadcast by strip or soaked. The soil is sowed with a layer of grass, it is often sprayed with water to keep it wet, it is removed in time for the seedling to come out, and it has been uprooted with dense seedlings。
Fertilizer management
Land that is soil-rich, water-conserving, easily drained and well-ventilated is selected, preferably on plots that have not grown a cuisine in three years. The cuisine is wet and should be watered and wet on a regular basis. It can also be irrigated in a timely manner when the soil is dry (dry) but should be drained into the field (dew) in a timely manner after the soil is wet, so as not to affect plant growth. After a month of sowing, weeding is followed up on 1-2 occasions, with urea or ammonium sulphate applied 20-25 kg per acre, and biogas fermentation 1,500 kg - 2,000 kg per acre, and weeds discovered to be cleared in time。
The principles of long-term management of cuisine fertilizers are that they are free from drought, that they are less watered during the nursery season and that they maintain an adequate supply of water and fertilizers during the boom season in order to keep the soil humid. The pursuit of fertilizer depends on the strength of the ground, combined with water, mainly for the application of urea or potassium nitrogen, usually 15 kg per application and twice。
Field management
The cuisine is resistant to temperatures of -1 °c-2 °c, growing at the lowest temperature of 17 °c-20 °c, growing slowly at more than 20 °c and stopping growth at more than 30 °c. The light, and the shade. Production and quality can be improved if about 50 per cent of the sun is covered during fall planting and often sprayed with leaf water (mog) and if cold is maintained across thin membranes or sheds during early spring planting during winter。
