Apple is "long" and suffers from drought and flood
Drought and irrigation: In this period, if it is dry, it should be irrigated in time to replenish water, promote fruit expansion and increase production. The key technology for irrigation in this period is to grasp the reasonable amount of irrigation. The amount of irrigation should be controlled according to the soil texture and drought degree. It should not be too large to avoid cracking and reduce quality. Water-saving irrigation: The purpose of water-saving irrigation is to strictly control the amount of irrigation. For conditional orchards, water-saving irrigation should be carried out by means of sprinkler irrigation, drip irrigation and infiltration irrigation. Water-saving irrigation has the characteristics of water saving and high water utilization. After implementing water-saving irrigation, it not only protects the soil structure, but also makes the root system in a relatively stable humidity and ventilation state. Orchards without conditions should be supplemented with water by small ditch irrigation. Protection against drought: no matter which method is adopted, effective measures should be taken after irrigation or after rainfall to ensure a stable and sufficient supply of soil moisture, prevent soil moisture from rising and falling, and excessive fluctuations, affecting fruit development. Other protection measures: 1. Timely cultivating loose soil, timely cultivating loose soil after irrigation and after rain, clear weeds, reduce water consumption and evaporation loss. 2. Coverage protection can be carried out on the orchard before the onset of drought, cutting green manure, and stalking the straw, which not only reduces evaporation but also lowers the ground temperature. 3. Covering the mulch film to prevent drought and inhibit weeds. Disclaimer: Some articles on this website are transferred from the Internet. If legal rights of third parties are involved, please inform this website. phone Pigments are raw materials that impart a certain color. People often choose products by sight, touch, smell and other senses, and pigment is an important part of vision, so whether the pigment is used properly also plays a decisive role in the quality of the product. (1) Synthetic pigments Food pigments are called synthetic pigments from chemical synthesis. (2) Inorganic pigments Commonly used inorganic pigments include iron oxide, carbon black, chrome oxide green, etc. They have good light resistance and are insoluble in water. (3) Natural pigments Commonly used natural pigments include annatto, cochineal, chlorophyll, curcumin and chlorophyll, etc. Food Color,Green Food Dye,Green Food Coloring,Sunset Red,blue color SHAANXI HAIBO BIOTECHNOLOGY CO., LTD , https://www.rozenbio.com