Summer open vegetable production management technology

Now it has begun to enter the summer season. Summer is more rainy, the temperature is high, the pests and diseases are seriously endangered, and generally the vegetables are weak in disaster resistance and vulnerable. Therefore, it is of great importance to improve the techniques for the production of open-field vegetables in the summer, in particular to control their pests and diseases.

First, choose favorable terrain

In order to reduce the impact of rainstorm on summer sowing vegetables, the land with high topography, fertile soil, loose soil, and easy irrigation and drainage should be selected and cultivated on stilts or high ridges.

Second, choose heat resistant varieties

Summer temperatures are often above 30°C, rainfall is concentrated, and vegetables are generally unbearable. Therefore, heat-resistant rice varieties should be selected, such as Jinyan No. 2 and No. 7 cucumbers; eight-leaf eggplant and nine-leaf eggplant; Lihong 2 and Qiangmihou. Tomatoes; vine beans; summer cabbage; edible mushrooms and fast-growing vegetables such as cabbage, canola and so on.

Third, do a good job of seedling management

The optimum temperature for the general vegetable seedling stage is 20°C to 28°C, and the soil moisture is 60% to 80%. The growth and development of vegetable seedlings are greatly influenced by the external environment. Therefore, the key to high yield is to do well in seedling management and seedling cultivation. In order to nurture strong seedlings, control should be given priority, and the combination of stimulating and controlling should be implemented to prevent leggy seedlings and weak and sicklings. When sowing should be done on a sunny day or after 4:00 pm, the soil should be kept moist before and after emergence. Do not over-dry. Take control of fertilizers to prevent seedlings from growing in length. Water should be drained in time when water accumulates. When necessary, it can be used to protect the seedlings with soil or scaffolds, and pay attention to cultivating and weeding and pest control.

Fourth, strengthen field management

Strengthening comprehensive management can effectively increase the ability of vegetables to withstand adverse environmental conditions and ensure high yields and stable production.

1, watering: watering can meet the needs of vegetable growth, but also the role of cooling and heat resistance. Watering time should be selected in the early morning or evening, with well water or low temperature river water irrigation, to be poured thoroughly, to keep the soil moist; after the rain should be promptly drained, if necessary, can be used to cool irrigation water 1 times, to prevent hot rain damage.

2. Fertilization: Based on the application of basal fertilizer, supplement fertilizer according to the types, varieties, and needs of different growth stages of vegetables. Nitrogen, phosphorus and potassium should be used in conjunction with the application. If the seedling stage is dominated by nitrogen fertilizer, supplemented by phosphorus and potassium fertilizers, the results will be dominated by phosphorus and potassium fertilizers, supplemented by nitrogen fertilizers. At the seedling stage, the initial stage of the result, and the fruitful stage of the result, the fertilizer should be topdressed once; when the leaves are yellow and weak, potassium dihydrogen phosphate, sprayed fertilizer, and agricultural chemicals can be sprayed on the leaves to prevent premature aging of the leaves.

3. Weeding and Weeding: Weeds are prone to occur in summer, and weeding and weeding must be done in time to prevent weeds and vegetables from competing for light or causing pests and diseases. The cultivator can both weed and protect the roots and promote root development. To be diligently examined, if a diseased plant is found, it must be removed as soon as possible to prevent the spread of the disease.

4. Prevention and control of diseases and insect pests: The spread of diseases and insect pests in the summer and the prevention and control of pests and diseases are the guarantee for stable production of vegetables. Prevention and control of pests should adhere to the principle of “prevention-based, comprehensive prevention and control”. Strengthen pest monitoring and reporting, constantly check the condition and pests, and choose favorable opportunities for prevention and treatment. It is necessary to have an accurate report of the condition and pests, but also to grasp the time, grab the speed, and strive to apply pesticides in an appropriate time to control its harm.

(1) Diseases: Perennial diseases include: soft rot of leafy vegetables, viral diseases, downy mildew, underground nematodes; downy mildew, anthracnose, epidemic, and blight of melons; powdery mildew, rust, and withering of legumes Diseases, viral diseases; early outbreak of eggplant, late blight, bacterial wilt, disease, gray mold and virus disease. For diseases caused by fungi, such as melons, downy mildew, powdery mildew, and blight, they can be controlled by fungicidal agents or broad-spectrum bactericidal pesticides, such as B-aluminum, mancozeb, etc.; The diseases caused by bacteria, such as soft rot of vegetables, bacterial leaf spot of melons, and bacterial wilt of Solanaceae, are controlled by the use of bactericidal bactericides, such as agricultural anti 120, antivirus, and carbendazim.

(2) Insect pests: Common vegetable pests include Plutella xylostella, Pieris rapae, Spodoptera exigua, Spodoptera litura, Yellow-legged flea beetle, Liriomyza huidoides, and aphids. Pesticides such as insecticides, insecticides and insecticides can be used to control insect pests. Controlling insect pests with BT biological agents is also effective. Vegetables that have been sprayed should be listed after the safety interval so as not to affect human health.