On April 10, Zhang Dechun, a researcher of the Institute of Vegetables and Flowers of the Chinese Academy of Agricultural Sciences, lectured on the key seed-seedling techniques of pollution-free vegetables for farmers attending the first China Pengzhou Vegetable Exposition. Zhang Dechun said that the control of key points in the production of pollution-free vegetables is composed of two parts: the hazard analysis and the control of key points that cause harm. It can minimize the safety hazards of vegetables, and it is an integrated prevention technology that will protect the vegetable production process from the pollution of the environment, chemical fertilizers and pesticides. It can be divided into pre-production, production and post-production three parts. Here we introduce seed seedling control techniques in key point control.
Seed selection
Vegetable production mainly uses seed sowing. Variety selection, quality of seeds and treatment before sowing are directly related to the production of pollution-free vegetables. Good seeds and treatments are an important part of ensuring the production of pollution-free vegetables. Locally-cultivated varieties and suitable varieties should be selected; high-quality, disease-resistant varieties promoted by scientific research departments should be selected; F1 hybrids should be selected; and special varieties for protected areas should be selected for facility cultivation.
Seed quality Seed clarity, appropriability, appearance and moisture, seed germination, seed vigour, dormancy.
Pest quality refers to the situation where seeds carry pests.
Product quality includes seed packaging materials and packaging technology, label specifications, content and appearance.
Seed treatment before sowing
Dry heat treatment The heat treatment of vegetable seeds such as melons, tomatoes, beans, etc. at 70-80°C can kill pathogens on the surface and inside of the seeds, and passivate the virus to reduce the incidence of seedling diseases.
Soak the seed in the broth and place the seed in the enamel pot. Slowly pour into warm water of 50-55°C (2 portions of boiled water and 1 portion of cold water) and mix while stirring. The amount of water is 5-6 times the amount of the seeds, and lasts 10-15 minutes. The water temperature Stop stirring at 30°C and continue soaking. This method has a certain degree of disinfection, Solanaceae, melon, cabbage seeds apply.
Hot water boiled seeds will be placed in enamel pots, into cold water until just immersed seeds, and then poured into the pot with 80 ~ 90 °C hot water, while stirring while stirring, the water temperature stops stirring at 55 °C, to maintain the water temperature 7 ~ In 8 minutes, the amount of hot water must not exceed 5 times the amount of seeds (to prevent burns). Suitable for melon, eggplant, cucumber and so on.
Disinfect the seed soak the seeds in a 1% potassium permanganate solution for 10 to 15 minutes, rinse with clean water and soak. Seeds were soaked in 10% trisodium phosphate solution for 20 minutes, washed with water and soaked in hot water at 55°C for 10 minutes (stirring) and then soaked in conventional manner.
0.2% to 0.5% of the weight of the seed dressing seeds is mixed and stirred to make the powder fully and evenly adhere to the surface of the seeds, so that some soil-borne diseases at the seedling stage can be prevented.
Nursery key points
Cultivating insect-free and disease-free strong seedlings is an important step in the production of vegetables without pollution. The quality of the seedlings and their strength will have an important influence on the whole growth period of the crop.
Pre-nursery seedlings are cleaned and disinfected in the spring; (7 days before, chlorine-containing aerosol agent, sulfur powder 250g + DDV agent 50g + sawdust 1000g / 3 boring shelter 24 hours after ventilation, can kill locusts, spider mites, and some Germs); greenhouses have heating facilities.
Summer nursery greenhouses have shading and cooling facilities; sheds have insect nets.
In the fall and winter nursery greenhouses are cleaned and disinfected; the greenhouses have heating facilities; the upper and lower outlets are equipped with insect nets.
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