Watering and watering Winter vegetables are watered according to need, and whether or not watering is determined according to soil moisture can not be arranged according to how many days the water is poured. When water is not in the dry state, the leaves of the vegetables are wilting or even dry, and the fruit will be dull in the epidermis due to drought and cause umbilical rot. Watering without drought, unless the vegetables have special physiological needs, it is very easy to cause root rot, seriously affecting the growth and development of vegetables.
Watering and ground watering can significantly affect the ground temperature. Especially in winter, pouring water once will significantly reduce the ground temperature. In winter, the outdoor temperature is very low, well water and river water temperature are mostly 2°C-8°C, and the heat capacity of water is large, so the temperature will drop rapidly after watering, and it is difficult to recover in a short time. The ground temperature of the greenhouse vegetable is usually 3°C-8°C higher than the lower limit of the shelf temperature. After the primary water is poured, the ground temperature is reduced from more than 20°C to less than 10°C. It is easy to break through the minimum value of the ground temperature required by vegetables. The roots of vegetables cause great damage and affect the growth of vegetables. This requires winter watering to be done in sunny weather. The temperature of the shed should be increased by about 2°C in advance on the first day and the day of watering, and the shed temperature should be raised by 3°C on the first day after watering, in order to use a higher ceiling temperature. Increasing the temperature of the ground will reduce the temperature drop and recover it as soon as possible. The watering of vegetables in winter should also be appropriately reduced. The watering volume is large, and the ground temperature will recover slowly after watering, which will cause physiological diseases of vegetables.
In addition, it is better to use deep well water with higher water temperature, or pre-storage irrigation in the shed. The water temperature is preferably not lower than 2-3°C. Never use the river water, reservoir water and cold water in the pond directly. Normal irrigation requires that the water temperature be as close as possible to the ground temperature at that time.
After watering and air-breathing vegetables are watered, the water occupies the voids in the soil and the air is discharged. The roots of the vegetables need to breathe air. The lack of air supply will suffocate the roots, and the root system will be injured and the growth will be slow. Bad, heavy roots are browning, hairy roots are dead, and even rot causes disease and dead trees occur. In particular, in some soils with more viscous soils, the original clay soil is poor in breathability, and the permeability of the clay soil will deteriorate further. This is the reason why the young leaves of a watering vegetable in the winter greenhouses turn yellow. . If the root system is seriously affected, the large leaves of vegetables will also turn yellow. This is due to insufficient supply of auxin and decomposition of chlorophyll. If the large leaves and young leaves turn yellow, it means that the root system has been damaged for a long time, and it has reached a more serious level.
To solve these problems, it is first and foremost to improve the soil and apply large amounts of organic fertilizer every year. Each year, more than 5,000 kilograms of organic fertilizer should be applied per acre. Efforts should be made to increase soil organic matter, loosen the soil from sticky weight, and produce aggregate structure that improves the soil. Transparent situation. Secondly, the amount of watering should be small, one row should be poured, and the temperature of the shed should be raised appropriately after watering, and the ploughing should be carried out to increase the permeability of the soil.
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