Bitter gourd is a heat-resistant, less pests and diseases. Using a greenhouse for cucumber cultivation of bitter gourd, fully utilize the greenhouse's leisure period, and increase the utilization rate of greenhouse facilities. Because bitter gourd grows slowly before vines are pumped, it does not affect the growth of cucumbers in winter, and there is no need for scaffolding at the later stage. It is possible to use a greenhouse arch to climb.
1. Cultivar Selection Cucumber used Xintai Miqin as scion and sunspot pumpkin as rootstock for grafting. Bitter gourd uses strong growth, heat resistance, and fewer pests and diseases.
Second, the nursery cucumber seedlings before and after October 15, using the root cutting method. Black squash soaked in warm water at 50°C for 15 minutes before sowing, and soaked in warm water at 30°C for 3-4 days sowing. When the cucumber seedlings 3-4 cm, cotyledons can be grafted after deployment. Afterwards, the rooted cucumber seedlings were inserted into pre-prepared seedbeds. The grafted seedlings must be carefully managed and planted about 20 days after grafting. Bitter gourd was sowed before and after November 10th. The seeds were sown with warm water at 60°C for 15 minutes before sowing and soaked in warm water at 30°C for 12 hours. The fish were then wrapped in gauze and germinated at 30°C until 80%. The seeds are sown after germination.
Third, fertilization before the site preparation of 1/15 hectares of chicken manure 2000-3000 kg, cake fertilizer 100 kg, 50 kg compound fertilizer. Deep plowing 30 cm, after the leveling, north-south ridging, high ridge cultivation, ridge height 10-15 cm.
Fourth, colonization when the cucumber 3-4 true leaves when the colonization, the size of the row spacing is 80 cm, 50 cm, spacing 27-30 cm, every 4 rows of cucumber leaves 1 line bitter gourd nest line, line width 1.2 meters, The middle of the line is planted with bitter gourd. Bitter gourd is colonized with 4 true leaves with a spacing of 40 cm.
V. Management
1. Temperature Management Indoor greenhouses are maintained at 25-30°C during the day and 15-18°C at night. In order to increase the cold-resistance ability of the plants, a 1% concentration of plant cold-resistance agent can be sprayed once at the time of emergence, flowering, and young fruit period.
2, water and fertilizer management cucumber watered Huanmiao water after the root melon harvest early, generally do not water, to promote root control dominated, from the beginning of the melon to the entire fruiting period, more watering, generally 10-15 Once a day is poured, rainy days and cold days are not watered. It is better to water at around 12:00 in the cold season. It is best to use well water. Bitter gourd should avoid pouring water before dumping vines. As the plants grow, the temperature gradually rises, and the amount of watering should be gradually increased. It is better to water every morning and night in the hot season.
Usually every other time, clean water, watering and irrigating 1 compound fertilizer (or human excrement), every 1/15 hectares with fertilizer amount 10-15 kg, and pay attention to increase carbon dioxide gas fertilizer.
3, plant adjustment bitter gourd strong branching, the main vine on the female flower rate is reduced with the rise in the node, the yield mainly depends on the first 1-4 female flower results. The pruning method is to maintain the growth of the main vine. All the side vines below the main vine are removed. After the main vine grows to a certain height, 2-3 robust side vines are left to join with the main vine, and then the regenerated side The vines, the melons stayed, and the festival was torn, and no melons were cut off.
4. Disease control The major diseases of cucumber are downy mildew, anthrax, and epidemic diseases. The diseases of bitter gourd include spot disease and anthrax. Control methods, downy mildew and epidemic use 52% chlorothalonil smoke agent, 250 g smoke per 1/15 ha, or spray with 64% antivirus 400 times; anthrax 80% anthrax 800 times Spray; spot disease with 70% thiophanate-methyl spray 800 times.
5. Harvesting time of harvested cucumber is generally from the end of December to the end of May. The harvesting period of bitter gourd begins from early March to the end of October.
1. Cultivar Selection Cucumber used Xintai Miqin as scion and sunspot pumpkin as rootstock for grafting. Bitter gourd uses strong growth, heat resistance, and fewer pests and diseases.
Second, the nursery cucumber seedlings before and after October 15, using the root cutting method. Black squash soaked in warm water at 50°C for 15 minutes before sowing, and soaked in warm water at 30°C for 3-4 days sowing. When the cucumber seedlings 3-4 cm, cotyledons can be grafted after deployment. Afterwards, the rooted cucumber seedlings were inserted into pre-prepared seedbeds. The grafted seedlings must be carefully managed and planted about 20 days after grafting. Bitter gourd was sowed before and after November 10th. The seeds were sown with warm water at 60°C for 15 minutes before sowing and soaked in warm water at 30°C for 12 hours. The fish were then wrapped in gauze and germinated at 30°C until 80%. The seeds are sown after germination.
Third, fertilization before the site preparation of 1/15 hectares of chicken manure 2000-3000 kg, cake fertilizer 100 kg, 50 kg compound fertilizer. Deep plowing 30 cm, after the leveling, north-south ridging, high ridge cultivation, ridge height 10-15 cm.
Fourth, colonization when the cucumber 3-4 true leaves when the colonization, the size of the row spacing is 80 cm, 50 cm, spacing 27-30 cm, every 4 rows of cucumber leaves 1 line bitter gourd nest line, line width 1.2 meters, The middle of the line is planted with bitter gourd. Bitter gourd is colonized with 4 true leaves with a spacing of 40 cm.
V. Management
1. Temperature Management Indoor greenhouses are maintained at 25-30°C during the day and 15-18°C at night. In order to increase the cold-resistance ability of the plants, a 1% concentration of plant cold-resistance agent can be sprayed once at the time of emergence, flowering, and young fruit period.
2, water and fertilizer management cucumber watered Huanmiao water after the root melon harvest early, generally do not water, to promote root control dominated, from the beginning of the melon to the entire fruiting period, more watering, generally 10-15 Once a day is poured, rainy days and cold days are not watered. It is better to water at around 12:00 in the cold season. It is best to use well water. Bitter gourd should avoid pouring water before dumping vines. As the plants grow, the temperature gradually rises, and the amount of watering should be gradually increased. It is better to water every morning and night in the hot season.
Usually every other time, clean water, watering and irrigating 1 compound fertilizer (or human excrement), every 1/15 hectares with fertilizer amount 10-15 kg, and pay attention to increase carbon dioxide gas fertilizer.
3, plant adjustment bitter gourd strong branching, the main vine on the female flower rate is reduced with the rise in the node, the yield mainly depends on the first 1-4 female flower results. The pruning method is to maintain the growth of the main vine. All the side vines below the main vine are removed. After the main vine grows to a certain height, 2-3 robust side vines are left to join with the main vine, and then the regenerated side The vines, the melons stayed, and the festival was torn, and no melons were cut off.
4. Disease control The major diseases of cucumber are downy mildew, anthrax, and epidemic diseases. The diseases of bitter gourd include spot disease and anthrax. Control methods, downy mildew and epidemic use 52% chlorothalonil smoke agent, 250 g smoke per 1/15 ha, or spray with 64% antivirus 400 times; anthrax 80% anthrax 800 times Spray; spot disease with 70% thiophanate-methyl spray 800 times.
5. Harvesting time of harvested cucumber is generally from the end of December to the end of May. The harvesting period of bitter gourd begins from early March to the end of October.
Bottled cooking wine is a type of wine that is specifically made for cooking purposes. It is different from regular wine that is consumed for drinking. Cooking wine is usually made from low-quality grapes and is fortified with salt and other preservatives to extend its shelf life. It also has a higher acidity level than regular wine, which makes it suitable for cooking.
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