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A grade green vegetables how to prevent pests
In recent years, the production of A-grade green food Vegetables in Panjin has developed rapidly, which not only meets the market demand, but also brings considerable income to vegetable farmers. The key to affecting product quality in the production of green vegetables is pest control. In order to ensure the quality of vegetable products, the technical measures for controlling pests and diseases in the production of Class A green vegetables are described below. Closed management of integrated agricultural production prevention To prevent the introduction of external pathogenic eggs, the closed management of vegetable production areas is prohibited, and non-production personnel, vehicles, etc. must not enter at will. The tools and machinery used for vegetable production are dedicated and not passed on. Strictly disinfect personnel and vehicles entering the production area as needed. Strict quarantine system Some disease pathogens are transmitted by seedlings, such as leguminous, gourd vegetable virus disease, potato ring rot, cucumber anthracnose and so on. Therefore, in the introduction of vegetable seedlings, strict quarantine shall be carried out and no pest-free seedlings shall be selected. The continuous cultivation of a vegetable on the same plot in the reverse rotation will lead to the occurrence of pests and diseases. Therefore, crop rotation must be implemented. The principle of crop rotation is to practice crop rotations between crucifers (cabbage, cabbage, mustard, etc.), Solanaceae (tomatoes, eggplants, peppers, etc.), and cucurbits (cucumbers, pumpkins, squash, etc.) and other vegetables. Interacting with each other; secondly, rotation is carried out based on the years of survival of pathogens in the soil, such as cucumber angular spot disease, eggplant brown leaf disease, tomato bacterial wilt, onion purple spot disease, etc., 2-3 year rotation, and cruciferous clubroot disease The system of rotation for 4-5 years will be implemented. One of the clean gardens is to timely remove and clean up the diseased leaves, fruits or diseased plants during the growing period of vegetables to prevent the spread of pathogens in the field. It should be carried out at the initial stage of disease infestation to reduce the effect of re-infection; After the harvest of vegetables, the remaining sick plants were burned or buried deeply. Because many of the pathogens of vegetables are in summer or winter in the body. The elimination of weeds in and around weedy vegetable fields, especially perennial weeds, is often the overwintering host and intermediate host of germs, viruses, and eggs, such as the wintering weeds of cucumber mosaic virus. For example, dense-source plants are important food sources for pests before and after the emergence of vegetable seedlings, and therefore should be promptly removed.