Water is an important component of vegetables, which grow in isolation from water. Water allows the branches of vegetables to stand up, and water molecules must be involved in their photocosmization, breathing, synthesis and decomposition. Absorption and transportation of vegetables to various nutrients must also be dissolved in water. Therefore, rational water use is an essential component of vegetable production。
01
It's a lot of water
While vegetables grow in isolation from water, excessive or too little moisture is not conducive to their normal growth. Overwatering can result in rooting and severe loss of seedlings, while overwatering can lead to vegetable growth and discourages flowering. Shortages or over-control of water, and atrophy of vegetables, particularly during critical periods of vegetable growth, such as guillotine periods, guillotine periods, periods of fruit expansion and, if water is not available, can also result in falling and deforming fruit. Thus, high quality production of vegetables can only be achieved if water is used reasonably。
02
It's good water. It's not good water
In vegetable production, the use of water by vegetable farmers is mainly reflected in water irrigation and spraying. Soil watering can supplement vegetable growth and can alter the gas flow ratio in the soil to promote root system growth while reducing the temperature and increasing air moisture during high-temperature periods. However, water must be watered in such a way as to ensure the timing, quantity, etc. Of water and avoid damage to vegetables。
03
Don't count the days
It is not scientific that many vegetable farmers still count days to water. The vegetable farmers are reminded that when water is poured depends on the strength of the plant and the dampness of the soil. The water supply of the plant is judged by observing the angle of the vegetable blades, the degree of foliage, the degree of flatness and the degree of flavour. When water is scarce, leaves tend to show curly, atrophy, etc。
The dampness of the soil is also key to determining whether water is watered or not. The general judgement is to take soil below 5 cm above the surface, to hold it in groups, to observe the fragmentation of the earth's clusters when it is natural to fall behind, and, if it is scattered, to stop running water, it should be watered in time for the normal growth of vegetables。
04
We'll have to squeeze the water
Before watering, the vegetable should look at the weather forecast. The watering option is carried out on a sunny day, and it would be preferable to ensure a clear weather of two to three days after the watering, which is conducive to the discharge of wet air in the shed. Water from the sheds is largely groundwater and, as temperature increases, water is preferred to take place in the morning, at a time when temperatures are close to the temperature differentials of the ground temperature, which can significantly reduce the harm to the root system and prevent the occurrence of a root explosion。
05
Keep the volume under control
The amount of water is too small to cause the roots to float on the surface, and if not properly managed, the roots are vulnerable to injury; too much water can cause the roots. Water should be watered during high-temperature seasons, and water should be adjusted flexibly. For a strong and normal plant, the vegetable farmers are less watered. In the case of pre-growth long-lived plants, water should be properly managed to promote deep roots, balance the growth of the upper ground with that of the underground, and can be combined with large and small water. It is advisable to water first with small water and then, once the plant has been adapted, to increase the amount of water, as appropriate, in order to avoid flooding after prolonged drought and to affect the normal growth of the plant. In the case of newly planted seedlings, the combination of small and large water is also required, with heavy water pouring into root and small water wetland skin cooling。
06
It's good to spray. It's cool and it's disease-proof
In vegetable production, water is also used in many areas. When there is a drug problem with vegetables, vegetable farmers can spray fresh water and wash leaves in time to reduce the vulnerability of vegetables. When the sun is rising and the light is high, the vegetable can spray water on the leaves to avoid atrophy. In production, where the highest use is made of cooling during high summer temperatures, especially with regard to the planting of summer sprouts of vegetables, vegetable farmers often install micro-jets for cooling while preventing viral disease。
When cooling, be careful to control the timing and amount of water sprayed. As a general rule, the temperature in the shed is close to 30°c or higher at around 9 a. M., following the onset of high-temperature weather, and water needs to be sprayed. It is recommended that water be sprayed for 10 minutes at a time, with a half-hour interval and 10 minutes to ensure that vegetable leaves are watered but not dripped. When water is sprayed, it is best not to be more than four times a day, otherwise it is easy to get wet through the shed and cause disease。
