Watering vegetables is required

Vegetables are soft and juicy plants, and their growth and development require more water. Therefore, watering has become an important part of cultivation and management.

There is not much water needed for the vegetable seedlings, but it requires careful management to cultivate age-appropriate seedlings. Before sowing, it is necessary to pour seedbed water, so that the water is soaked and sowed. Seedlings generally keep the seedbed moist. If the seedlings grow indefinitely, watering can be controlled to promote seedling piers. Some vegetables should not be watered at seedling stage, such as wolfberry, garlic, open autumn cucumber and so on. Some small and shallow rooted seedlings, such as leeks, cabbage, leeks, etc., should be lightly poured when watering.

One week before the seedlings were planted, the water should be controlled, the seedlings should be raised, and the roots should be strong. Before raising the seedlings, the pods should be irrigated with water in order to reduce the root damage when raising the seedlings. When the seedlings were planted, the seedlings were planted, planted, and watered. Pour water once a day for 4-5 days after colonization. Appropriate control of water after easing seedlings to promote rooting. For some fruits and vegetables as a commodity organ, it is generally not suitable to water before the flowering stage until fruit setting, such as loofah, bitter gourd, lentils, and peppers, etc., and watering should be performed until a stable batch of fruit is obtained. Some vegetables (green leafy vegetables, cabbages, etc.) that require large amounts of water during the growing season are often watered to maintain their vigorous vegetative growth. If the celery is planted within 2 months after the planting, it should be watered, otherwise it will delay growth.

In the middle and later stages of vegetable growth, the range of watering should be determined based on the ratio of root to shoot. For example, chayote should be watered within 3-4 meters of the plant. For continuously-picked vegetables (such as mushrooms, leeks, celery, etc.), do not water immediately after each harvest. Because the wounds do not heal, watering can easily cause rot. After harvesting, vegetables (Chinese cabbage, potatoes, scallions, etc.) that need to be stored should be reduced before harvest to improve their storage stability.

In addition, when cold-growing planted thermophilic vegetables are to be watered, they should be poured on sunny mornings and not poured in the afternoon or on rainy days. General pouring warm water (6-10 °C). In order to reduce the air humidity in the shed, dark water can be poured under the membrane. For overwintering vegetables cultivated in open field, adequate wintering water should be poured before the soil freezes. Planting hi vegetables in hot season, watering should be selected when the "day cool, cool, cool water" watering, that is, morning and evening pouring, well water can be poured or shaded river. After the summer rainfall, a well water is poured to prevent rot.