At present, it is the time that greenhouse melons have been listed on the market. Due to improper management of melon farmers, a lot of green spots form on the surface of melon and affect quality. According to the author's many years of experience, the analysis is caused by the following reasons:
One is that ventilation is late, causing high temperatures and high humidity. After uncovering, a layer of water droplets forms on the melon surface as the temperature rises, and the green spots are easily caused by the ventilation under high temperature.
The second is the density is too large. Some melon farmers in order to improve the early yield, increase the planting density, resulting in lower melon closure, affecting air and light, causing green spots.
The third is improper use of medication. In the case of high temperature medication, melon surface medicine, easy to cause green spots.
Fourth, the drug concentration is large, so that the melon surface to form a green spot.
Preventive measures: a reasonable ventilation. Ventilation with skill can avoid green spots on the melon surface. The specific operation is: mastering the process of releasing air is also the process of raising the temperature inside the shed. After the shed was uncovered in the morning, the air outlet was first opened, but the temperature in the shed could not be suddenly reduced. With the increase in the temperature in the shed, the air outlet gradually increased to make the water droplets on the husk surface gradually disappear. Finally, the shelf temperature is maintained at 28°C to 30°C. Even if it is cloudy, it should be ventilated for a short time.
The second should be closely planted. Density should not be too large, acre colonization is generally controlled in the 2500 ~ 2800 strains, grafted melon lower limit, non-grafted upper limit.
The third is the use of medication time in the sunny morning 9 to 10 points, or after 2 pm. It is worth noting that there must be no water droplets on the guava in front of the shed.
Fourth, the drug concentration should be accurate. The preparation of a small concentration, can not achieve the purpose of prevention and treatment of disease, the concentration of large, easy to cause injury, must be based on instructions for use.
Food Additives are substances added to food. Some additives have been used for centuries. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin.
The advantages of food additives are these followed:
1. Improve the appearance of food.
2. Keep and enhance the nutrition value of food.
3. Increase the variety and conveniences of food.
4. Miantain freshness and prolong shelf life.
5. Provide leavening or control acidity and alkalinity.
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