Temperature management. The main work is ventilation and cooling, but to prepare for cold and early frost prevention. Using the temperature cycle characteristics of pepper, the day's temperature management is divided into several periods. After the grass is uncovered in the morning, the temperature is increased rapidly, maintained at 25-30°C, and the temperature does not exceed 30°C. The photosynthesis intensity of the morning chili peppers high. After 13:00 in the afternoon, the respiration increased relatively. At this time, the focus was to suppress the respiration. By appropriate ventilation, the temperature was lowered and maintained at 20-23°C. The focus of the first half of the night was to promote the transport of photogenic compounds during the day. At this time the pepper plant respiration, and promote the appropriate temperature of the assimilate outbound is 18-20 °C. By the middle of the night, the management will focus on suppressing respiration and reducing nutrient consumption as much as possible, and the temperature will be around 15°C. For greenhouses with poor insulation in winter, the time for uncovering grasshoppers can be used to increase night and minimum temperatures. Humidity management. If the humidity is too high, “wet†phenomenon of the pepper leaves will occur and dehumidification must be performed. The best way to dehumidify is by watering under the membrane. The time of watering is selected in the morning, which is conducive to the temperature rise and humidity removal. The method of dehumidification is that after watering, it does not release air, so that the temperature in the room rises rapidly, the water on the surface evaporates, the humidity of the air increases, and the air is quickly released after 1 hour for 10 minutes. The air outlet is large, the time cannot be long, and then it is closed. Vent outlet, repeat this operation again. After 2-3 times, the surface moisture can be basically eliminated. Disclaimer: Some articles in this website have been transferred from the Internet. If there is a third party's legal rights, please inform this website. phone
China: In accordance with Article 54 of the Food Hygiene Law of the People's Republic of China, Article 28 of the Hygiene Management Measures for Food Additives, Article 2 of the Hygiene Management Measures for Food Nutrition Enhancers and Article 99 of the Food Safety Law of the People's Republic of China, food additives are defined as: Food additives refer to artificial or natural substances added to food for the purpose of improving quality, color, aroma and taste of food and for the purposes of preservative, fresh-keeping and processing. According to GB 2760-2014 National Food Safety Standard for The Use of Food Additives, food additives are defined as "artificial or natural substances added into food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion, fresh-keeping and processing technology. Spices for food, base agents in gum-based confectionery and processing AIDS for food industry are also included.
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Temperature and humidity management during the fruit-bearing period in the greenhouse in autumn and winter>
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