Talk about current eggplant management

With the gradual recovery of the temperature, the shed of the shed due to improper fruit and plant over-prosperity or too weak phenomenon, resulting in poor eggplant set. How should farmers manage this situation?

For the weak trees, the main growth points are slow growth, thin stems, thin leaves, and yellow leaves. This situation is mainly caused by vegetable farmers pursuing production, leaving too many fruits before, resulting in premature plant failure; at the same time, due to low ground temperature, the root system to absorb nutrients is difficult, resulting in longer and weaker round tomato. In view of this situation, farmers should mainly support trees.

The first is to raise the roots, only to deepen the roots. It is recommended to use Apollo 963 aconitum 1000ml or chitin 5000ml per acre mixed with water soluble fertilization such as Arun, Norprod 5kg, which can not only promote the growth of roots, but also meet the needs of the plant for mineral nutrition. Followed by raising the leaves, vegetable farmers can spray amino acid leaf foliar fertilizer, while adding aromatic and nutrient-based foliar fertilizer spray, through the leaves to supplement nutrition, and promote rapid rejuvenation of plants.

For Wangkang, the main performance is long jointing and leaf hypertrophy. This situation mainly occurred in greenhouses where fruit was left few years ago. At the same time, due to severe weather changes in the previous period, a large number of flowers fell, which further exacerbated the growth of plants and resulted in greater vegetative growth than reproductive growth. For such plants, the vegetable farmer should take control.

First of all, vegetable growers can spray 25% of the helper and 20ml per barrel to control the length of the jointing of the plants. Second, the temperature difference between day and night in the large shed is used to control the daytime temperature at about 28°C, and the nighttime temperature should be controlled at about 13°C to promote fruit setting. It is also possible to use Apollo 963 squeezing fruit with 4 kg per acre to promote fruit setting.

 The difference between the taste of purple Onion and yellow onion
  Purple onions and yellow onions also have a big difference in taste. Purple onions have a lighter spicy taste and a slightly sweet taste. They can be eaten raw, but the yellow onions are particularly spicy. They cannot be eaten raw and are suitable for frying. Eat after making or making soup. In addition, the purple onion has relatively thick flesh and high juice content, while the yellow onion has very thin flesh quality and low juice content.

Fresh Onion

Fresh White Onion,Preserving Green Onions,Onion Fresh,Keeping Onions Fresh

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