First, control the temperature and humidity in the shed
In the case of traditional ground irrigation methods, a thermometer is attached to both ends of the shed, and the temperature and humidity inside the shed are periodically measured. During the daytime, the temperature in the booth is controlled at 23°C-27°C, the nighttime temperature is controlled at 16°C-20°C, and the relative air humidity is controlled at 70%-80%.
Second, manual disinfection
In the buffer room and in front of the entrance to the greenhouse, 1.2m long and 1m wide grass mat lime disinfectant pools are constructed. Lime is sprinkled every 15 days to keep the pools moist. Into the greenhouses, the feet are disinfected through the pool to prevent external bacteria sources from being carried. Equipped with a 0.5% potassium permanganate disinfectant barrel, such as picking the diseased fruit and immediately using its disinfecting scissors and latex gloves, to prevent spread of pathogenic bacteria.
Third, pesticide control
After epidemic prevention and control of green pepper colonization and survival, they were sprayed with 64% antiviral 400 times solution, 72% metalaxyl manganese zinc 500 times solution, and 72% Duponclox 700 times solution, spraying once every 7 days. Spray 2-3 times.
Fourth, gray mold and Sclerotinia prevention and treatment
Peppers are sprayed with peppers that are sprayed with 20% of Green Emperor 400 times liquid or fast-gelling 1200 times to control gray mold during the period of pepper spraying; spraying 40% wowing 400 times liquid or applying Baikang 1500 times to control Sclerotinia.
Fifth, prevention of soft rot
In the early flowering period and the post-harvest period, the condition monitoring should be strengthened, and 77% of the 700 times can be used to kill and 72% of the agricultural streptomycin 3000 times can be alternately sprayed.
Solo garlic, also known as single clove garlic, monobulb garlic, single bulb garlic, or pearl garlic,is a variety of Allium ampeloprasum. The size of the single clove differs from approximately 25 to 50 mm in diameter. It has the flavour of the garlic clove but is somewhat milder and slightly perfumed. It originates in Yunnan province in Southern China. The appearance is somewhat akin to that of a pickling onion, with white skin and often purple stripes. Solo garlic offers the advantage, compared to traditional garlic, of being very quick and easy to peel.The harvest time is February to March every year. It has a strong fragrant taste compared with multi(whole) clove regular garlic. It also has a high nutrition content. Its price is higher than regular multi-clove garlic but those people who buy it simply love it.
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