Cultivation techniques of open field tomatoes in spring

The cultivation of open-air tomato cultivation is mainly based on open field cultivation in spring. The cultivation period is from the end of the spring to the early summer heat and the rainy season. In order to ensure safe production and high production, the protection facilities should be fully utilized to sow and nurse the seedlings in advance. After the frost period expires, timely planting in open field, and strive for early and mature harvesting to obtain higher economic benefits. The following points should be noted in the cultivation of tomato in spring in the northern region:

1 Pay attention to overcome the adverse effects of low temperature, frost, and unstable climate caused by cold current in the first half of the month after planting in spring, and select the appropriate sowing period and planting period according to the weather conditions and own cultivation conditions. The sowing date depends on the period of the final frost. It is generally planted after the final frost. The sowing date is 70 to 100 days according to the planting period. Taking the Beijing area as an example, if Yangshuo (cold bed) or a small arch shed is used for seeding and raising seedlings, the suitable seedling age is 90 to 100 days. Seeds should be planted in the middle or late January. If sowing in the greenhouse, Yangshuo or a small arch can be divided into seedlings. The suitable seedling age is 70-75 days, should be sown in mid-February; if the seedling period is better, the sowing date can be postponed to around February 20. If sowing is too early, seedling age is too long, resulting in oversized seedlings, or leggy, or flowering before planting, all affect the first ear; if over-reduction of seedling management, the formation of "small old seedlings", in fact, after planting Affect production. If sowing is too late and the seedling age is too short, when the seedlings are too small to reach the childbearing age at the time of planting, it will cause troubles for future management. However, if the planting period is extended backwards, it is easy to increase the disease in the late growth stage and the yield will be significantly reduced.

2 Because of strong open field light and severe virus disease, there should be more leaves, large leaves, high antiviral disease, and more hair to avoid aphids. The varieties of medium to large fruit such as Jiafen No. 17 and Maofen 802 are suitable varieties. In terms of species maturity, appropriate varieties should be selected based on local cultivation conditions and market requirements.

3 Insect pests are one of the outstanding problems in the cultivation of open-air tomato. For example, during the drought years, the locusts are the main pests. Aphids not only harm the plants by sucking juice from the leaves and stalks of the tomato, but they are also mediators of the cucumber leafing virus. The bollworm mainly damages the fruit, causing rotten fruit. Therefore, take precautions and take preventive measures to reduce the harm caused by insect pests.

The noodles are a kind of fine facial hair, white and tough, and resistant to cooking and cooking. They are round and thin, and also wide and flat. The main varieties are ordinary noodles, flower noodles, handmade noodles, etc. The varieties are divided into egg noodles, tomato noodles, spinach noodles, carrot noodles, kelp noodles, lysine noodles and so on. At present, the noodles have formed a pattern of common development such as staple food, flavor, nutrition and health care. The noodles are one of the main pastas that people love because of their good taste, convenient consumption, low price and easy storage.
The noodle is made by adding salt, alkali and water to the wheat flour and drying it to make a certain length of dry noodles.
The noodles are made of refined flour, contain no preservatives and additives, and the noodles are made of refined flour. The reason why the noodles can be stored for a long time is because it has a process of drying and dehydration, no moisture, and the storage time is naturally long. However, the color of the abnormally empty noodles is not good. According to the quality supervision and inspection of the noodle products organized by the General Administration of Quality Supervision, Inspection and Quarantine, it is found that the white noodles are actually added with a whitening agent called benzoyl peroxide. According to the "Sanitary Standards for the Use of Food Additives", the content should not exceed 0.06g/kg, otherwise it will damage human health.

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