June Greenhouse Watermelon Management Technology

First, the cultivation management program: to improve the growing environment conditions.

1, ditching drainage flood control: June more rainfall, melon to do a good job of flood prevention work, can be deep open trench, add water pump drainage, prevent watermelon roots from flooding and cause root death.

2, to enhance ventilation and light transmission: in June, the planting of dense watermelon can be properly unplugged part of the growing excessively prone to appropriate pruning, reasonable control of the number of seated melons, to reduce nutrient depletion, increase the light receiving area, rattan leaves To ensure that the watermelon is safe in summer and increase the output and quality.

3. Spraying Zhuanggutiling solution before flowering, young fruit stage, and fruit expanding stage may make Guatea thicker, strengthen nutrient-oriented delivery volume, promote rapid development of melon body, melon type is beautiful, and juice is more delicious The growth cycle does not fall, no melon, no crack melon, no abnormal melon.

Second, the nutrient supply program: Fertilizer and topdressing when adding 800 times the new high-fat film can increase the absorption and utilization of fertilizers, cost savings, to meet the needs of fertility.

1. High-temperature fertilization program: High-temperature season watermelon has fast growth, and the nutrients provided by it are comprehensive and easy to absorb quickly. Simple use of compound fertilizer is difficult to meet the needs of watermelon for rapid absorption of nutrients in time, so the watermelon in the hot season can be as follows: fertilization: with water-soluble, fast absorption of watermelon and contains 10 kinds of nutrients Cui Kang Chongfei 500 ~ 750 Ke + Tsui Kang root liquid 400 grams / acre as top dressing with water irrigation, a time interval of about 10 days, and when to meet the needs of high temperature watermelon breeding needs. At the same time, in order to regulate soil structure, prevent soil compaction, increase fertilizer utilization, and delay root ageing, each batch of melons can be increased by one time Saide seaweed fertilizer (5 kg/mu), which will help maintain the growth of watermelon and prevent premature aging.

2, potassium and magnesium to prevent premature aging: Midsummer heat season, watermelon prone to old leaves yellow, leaf scorch deficiency potassium and magnesium symptoms, short-term premature leaf blade decay, seriously affecting the late production. Foliar quick potassium and magnesium supplements can be used Cui Kang Bao Li 700 times foliar spray, 7 to 10 days once; or soil fertilization application of potassium sulfate magnesium 10 kg / acre drip irrigation, combined with the application of Saide seaweed fertilizer is better.

3, supplement the trace elements: seat melon during the use of Chong Kang Jin Peng liquid 1500 times liquid spray 1 to 2 times, effectively prevent the deformed melon, hollow melon, etc.; expansion period (egg size) with Tsui Kang Shengli liquid 600 times + Chong Kang Baoli ( Or Tsui Kang Jin Potassium) 700 times sprayed 1 to 2 times, effectively prevent watermelon white or yellow heart, and reduce the thick skin melon, improve the quality of watermelon, but also delay premature aging.

4. Restoring the growth: The melon garden is seriously degraded by Fujimori; use Cui Kang's high-nitrogen fertilization 500 g + Tsui Kang root-enhancing solution 300 g/mu drip irrigation 2 to 3 times (adding a Saide seaweed fertilizer 10 kg/mu ), can quickly restore growth and delay root aging.

Hōjicha  is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal, whereas most Japanese teas are steamed. The tea is fired at a high temperature, altering the leaf color tints from green to reddish brown. The process was first performed in Kyoto, Japan, in the 1920s and its popularity persists today.

Hojicha is often made from bancha ("common tea"),tea from the last harvest of the season; however, other varieties of Hōjicha also exist, including a variety made from sencha, and kukicha, tea made from the twigs of the tea plant rather than the leaves.

Hōjicha infusions have a light- to reddish-brown appearance and are less astringent due to losing catechins during the high-temperature roasting process.The roasted flavors are extracted and dominate this tea: the roasting replaces the vegetative tones of other varieties of Japanese green tea with a toasty, slightly caramel-like flavor. The roasting process used to make Hōjicha also lowers the amount of caffeine in the tea.Because of its mildness, Hōjicha is a popular tea to serve during the evening meal or after, before going to sleep, and even preferred for children and the elderly.


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