Facilities Vegetables and greenhouses solved the problem of less single winter vegetable varieties, enriching the dishes on the people's table. An important measure in greenhouse vegetable management is watering. Grasping the timing of watering and controlling the amount of water is the key to guaranteeing the yield and quality of vegetables. How to master the watering technology?
1, promote drip irrigation or water under the membrane
The moisture in the soil is always a dynamic process under the influence of temperature and gravity. Some of the water poured into the soil will sink, and some will be absorbed by the plants. The water on the soil surface and the water absorbed by the plants will evaporate into the air and increase the humidity of the air. The water is sunny and warm during the daytime. After the watering is completed, the air inlet is closed and the temperature of the greenhouse is increased. The evaporation of soil moisture is accelerated, and the air outlet is opened. The air in the air in the greenhouse is dispersed outside the shed. The humidity of the air in the evening is not It will be too big. If water is poured on a cloudy day or in the afternoon, the temperature inside the greenhouse is low, and the moisture in the soil evaporates slowly, and it cannot release moisture and humidity. This leads to high humidity and condensation on the leaves, stems or fruits of the vegetables at night. In many cases, waterborne bacteria breed more quickly, and they are more likely to pass through wounds or directly invade plant organs, leading to the occurrence of diseases. For example, cucumber downy mildew, angular spot disease, gray mold, tomato leaf mold, canker disease, pith marrow necrosis and other diseases occur in the low temperature cloudy day, the shed indoor air humidity occurs in a serious case.
This needs to avoid water evaporation when watering. There are two specific measures. One is watering the sky, that is, watering on sunny mornings, not watering in the afternoon, and strictly controlling the amount of water and the temperature level.
The second measure is pouring small water and watering or drip irrigation under the membrane. One-time pouring large water, evaporating into the air more moisture, especially in the shed is not high temperatures, water transpiration slow takes a long time, it will inevitably lead to more water droplets condensed in the vegetable organs at night. Therefore, in production, it is required to water the greenhouse vegetables in the winter, firstly, pouring water or drip irrigation, and watering the second membrane. This not only limits the proportion of water evaporated into the air, it also makes it difficult to evaporate into the air, and it is difficult to evaporate into the air. This can better control the humidity of the air in the greenhouse and the probability of occurrence of the disease is greatly reduced.
2, to see seedlings watering
In the process of plant growth, the demand for water is sometimes more or less. During the management of vegetables, measures should be taken to revolve around the laws of the plant. Under normal circumstances, the seedling and late growth stages of the vegetables are based on enough bottom soil. The demand for water is small and the amount of water required during the result period is large.
The first is to look at the growth period of vegetables. Seedlings should be poured or poured as little as possible. For vegetables grown in greenhouses, large seedlings are usually planted. After planting, they will soon enter the flowering stage. Water management should not be required to control water seedlings. It should be flexible. control. Most vegetables begin to be sensitive to moisture before flowering. At this time, special attention should be paid to the result that the water requirement during peak period is the largest, and water control is needed at the later stage of the result and when the fruit turns color; the second is to look at the specific performance of vegetable plants through plants. Growth, leaf color, stem length, and root system were evaluated. These judgments must also be combined with the characteristics of vegetables and their own characteristics, nutritional supply levels, and temperature changes.
3, according to the soil moisture accurately grasp the timing of watering, the water control
Crops absorb water from the soil through the root system. Soil is actually a reservoir for crop growth. Therefore, when judging whether to water the plants, we must look at the soil moisture status. For sandy loam or loam, at this time, water is squeezed out with a small amount of force. The water content is equivalent to 100%. In a while, the water in the pores of the soil will continue to decrease downwards or upwards. The ground surface is slightly dry. At this time, grab a handful of earth and force it into a mass of soil, but squeeze it out without water, extend the palm of your hand, and the soil does not spread out. Place it on your chest, stretch your fingers, and the soil will not fall. The soil moisture content is between 85 and 95%. If the soil mass falls out of the ground, the soil moisture content is equivalent to 60 to 80%. If the soil grasping force can form a mass, it spreads out when the fingers spread out. The moisture content is less than 50%; if the soil is tight and the soil cannot be crushed, the water content is even lower. For vegetables at seedling stage, the soil water content in the field is 50% or slightly lower; for the early fruits of the results, the water holding capacity in the field is required to be more than 80%, the cucumber is higher, the tomato is slightly lower, and the result is in full bloom. When the soil moisture content should be higher, more than 90%.
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