With the health and high nutritional value of vegetables more and more popular, vegetables such as black corn, broccoli and purple cabbage have gradually become the benchmark for people to pursue quality food. Let me talk about the key points of high-yield cultivation techniques of purple cabbage.
First, the variety selection
Choose disease-resistant, high-yield and high-quality varieties. Such as purple cabbage No. 1 (80-90 days of growth period), red acres (about 80 days of growth period), giant stone red (85-90 days of growth period), early red (65-70 days of growth period). Purple cabbage is suitable for planting in spring and autumn in Shandong Province.
Planting in protected areas in early spring: using greenhouse seedlings, planted in solar greenhouses or improved impotence from January to early February, planted in greenhouses from late February to early March, and available in the market from the end of April to the end of May. Zigan No. 1, red acre and other varieties.
Spring field planting: use greenhouse seedlings, usually planted in January, planted in the middle and late March, harvested from June to early July, the selected varieties are the same.
Planting in the autumn field: planting from late June to early July, using shade seedlings, planting from late July to early August, harvesting from late October to early November, should use early red, red acres, giant red stone and other varieties.
Protected land planting: planted in early July, planted in greenhouse in August, harvested from late November to December, can be stored on the spot, and will be supplied in the spring of the coming year. The selected varieties are the same as before.
Second, nursery
Purple cabbage is generally cultivated by means of seedling transplanting.
The seedling raising methods include ordinary seedling bed seedling raising and seedling tray, nutrient seedling raising seedlings, seedling trays and nutrient seedlings can be mixed with grass ash to make nutrient soil. Pay attention to the prevention and control of pests and diseases. The age of seedlings is determined according to the planting season, 20 to 30 days in summer and autumn, and 40 to 50 days in spring and winter. Generally, 6 to 8 true leaves, short internodes, thick leaves, deep color, thick stems, and developed roots are the standard for strong seedlings. Watering before transplanting is conducive to transplanting seedlings with soil.
Third, field management
1. Colonization. Purple cabbage is a favorite fertilizer crop. The base fertilizer is generally applied with 5000 kg of high-quality ring fertilizer, 15 kg of diammonium phosphate and 15 kg of potassium fertilizer per 667 square meters. The sputum can be used for flat ridges and ridges. The planting density depends on soil fertility and variety. Generally, the plant spacing is 30 cm × 40 cm, 40 cm × 50 cm or 50 cm × 60 cm.
2. Fertilizer management. After the planting of purple cabbage, in addition to pouring water, it is generally not necessary to water. 7 to 10 days after planting, the daytime temperature is controlled at 25 to 27 ° C, and at night at 13 to 15 ° C, cultivating twice to promote root development. Watering from the seedling stage to the rosette stage is based on the principle that the soil is dry and wet. Early-maturing varieties of rosettes are suitable for seedlings, controlling stems and leaves and early convulsions. During the ball-forming period, the soil is kept moist. In combination with watering, 15-20 kg of urea is applied per 667 square meters, and 10 kg of phosphorus and potassium fertilizer is applied; or 0.2% potassium dihydrogen phosphate solution is sprayed twice, with an interval of 7-10 days. In the later stage, a small amount of fertilizer is applied, especially before harvesting, so that the water is not too large to avoid splitting the ball. The early maturing variety has a short ball-forming period, the early stage leaf ball gains fast, the top dressing should be early, and the middle stage of the ball can be used without top dressing.
Fourth, pest control
The main pests of purple cabbage are: soft rot, black rot, aphids, cabbage caterpillar, diamondback moth and so on.
Prevention and control of soft rot and black rot: rational rotation, sorghum cultivation, application of organic fertilizer, timely extraction of diseased plants. At the time of onset, use agricultural streptomycin or neomycin, 50% dasen zinc water 800-1000 times liquid, add spray once every 5 to 7 days, for 2 to 3 times, be sure to take the medicine when spraying. The liquid is sprayed onto the root, neck, base, petiole and leaves of the plant.
Anti-mite, Plutella xylostella, Pieris rapae: 1% avermectin 2000 times solution, or 25% imidacloprid EC 3000 times solution, etc., alternate spray control. If the planting area is large, the solar insecticidal lamp can be used with the yellow plate to trap the adult.
Fifth, timely harvest
When the leaf ball is harvested in batches in real time, the root pedicle is cut off when the goods are received, and the outer leaves and damaged leaves are removed to make the leaf ball clean without soil.
At present, colored vegetables are favored by consumers for their nutrition. Purple cabbage is one of the most popular colored vegetables in recent years, especially for hotels and hotels. The sales price is generally more than twice that of ordinary cabbage. And the market outlook is getting better and better.
Matcha, originated from China, is finely ground powder of specially grown and processed green tea.
It is special in two aspects of farming and processing: The green tea plants for matcha are shade grown for about three weeks before harvest, and the stems and veins are removed in processing.
The traditional Chinese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha also has come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream,etc.
It`s a special form of green tea:
Matcha literally means powdered tea." When you order traditional green tea, components from the leaves get infused into the hot water, then the leaves are discarded. With matcha, you`re drinking the actual leaves, which have been finely powdered and made into a solution, traditionally by mixing about a teaspoon of matcha powder with a third cup of hot water (heated to less than a boil), which is then whisked with a bamboo brush until it froths.
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