During an interview in Hualong Township, Shouguang City, the reporter found that the color peppers grown by many vegetable growers in their greenhouses were weak, their fruit setting capacity was poor, and their malformed fruits were more. What caused these problems in the production of colored peppers? What is the problem? How can vegetable growers quickly promote the recovery of colored peppers and ensure the high quality and yield of colored peppers? In this issue, the reporter proposed four management suggestions and hoped to help the vegetable farmers. Pay attention to raising root trees to promote plant recovery The color of the pepper roots has the characteristics of shallow incorporation, early corkification, and weak regeneration ability, especially after experiencing low temperatures in winter, which causes the root system of color peppers to be weak, and because the ground temperature is low, the plants germinate The capillary root is less, so that the nutrients absorbed by the root can not meet the needs of plant growth. In particular, after the weather has warmed up, the plants have begun to flower and set a large number of fruit, which requires a large amount of nutrients. If there is no strong root system to ensure nutrient absorption, the plant growth will inevitably be affected, resulting in plant emergence and fruit drop. Therefore, it is of utmost importance to cultivate trees now. First of all, the ground temperature is increased to a temperature suitable for the growth of the color pepper roots, that is, about 25°C. The low ground temperature is the main factor that causes the slow growth of the color pepper roots. Therefore, increasing the soil temperature is the key, especially when the current positive and negative temperature changes, the outside temperature changes greatly, and the ground temperature is not conducive to the normal growth and nutrient absorption of the root system. . Raising the temperature of the ground can be achieved by increasing the lighting and increasing the temperature of the shed. According to the introduction of Sun Jiaxing, the village of Xixi Village, Hualong Township, Shouguang City, the old leaves at the bottom of the sweet pepper should be properly removed to increase the direct light and scattered light emitted to the ground, which can promote the ground temperature. The increase; In addition, when the temperature within the shed reaches 30 °C or so when the air release, the use of temperature to promote the increase in ground temperature. Secondly, we have to draw and raise the temperature. In order to promote the rapid increase of the ground temperature, the vegetable farmer can take the soil on both sides of the planting row so as to increase the permeability of the soil, reduce the degree of consolidation of the soil, cut off the soil capillary, reduce the evaporation of water, and at the same time can heat the greenhouse. The air is conducted down through the soil capillary to increase the soil temperature, improve the soil environment where the color pepper roots grow, promote the growth of new roots of the pepper, and enhance the ability of the roots to absorb water and fertilizer, thereby enhancing the growth of the plants. Finally, the root fertilizer was rushed. Many vegetable farmers believe that the weather has warmed up and can be used to alter compound fertilizers. This is not the case. The facts happen to be the opposite. At this time, the root system has just started to expand with the warming of the ground. What is needed is a warm and suitable soil environment. If the chemical fertilizer is used in combination, it will cause the ground temperature to decrease and the growth of the root system will be inhibited. Therefore, it is still necessary to use water-soluble fertilizers such as lighthouse water soluble fertilizer, Fangrun, Toyota A, etc., together with the chitosan or lighthouse roots. Agents, roots and other rooting and nourishing fertilizers to ensure the normal growth of the root system. Color pepper from the four main branch to the three main branch color pepper after planting, because the smaller plants, in order to promote the rapid growth of plants, plant growth in the lower root group, so the majority of vegetable farmers have chosen to leave the results of the main branch of the four methods, To increase the number of leaves, increase the photosynthetic leaf area. But now the height of the pepper plant has exceeded one meter, and the main branch is also larger, resulting in increased plant closure, affecting the ventilation of the plant, but also affect the color of the fruit, so farmers should promptly The original four main branches changed to three main branches, and the weakest branches on each plant were eliminated. This has the following advantages: First, the supply of nutrients absorbed by the roots is concentrated, and the enlargement of the fruit can be promoted. If the vegetable growers still use the three main branches to retain fruit, in accordance with the amount of 2-3 per main branch fruit, each plant will leave about 10 fruit, and the total amount of nutrients absorbed by the color pepper root is certain, if the root absorption Dispersion of nutrients into multiple fruits will result in insufficient nutrition for the fruit and affect the fruit growth, resulting in a smaller fruit and an increase in the commercial quality. After changing the four main branches to the four main branches, each main branch still retains fruit in a quantity of 2-3, leaving a total of about 8 so that the nutrients absorbed by the root can concentrate on the growth of the 8 fruits and ensure fruit expansion. The nutrient supply during fruiting will not only not affect the yield of the plant, but also increase the commercial quality of the fruit. Secondly, reduce plant-to-plant closure and enhance plant ventilation and light transmission. After three main branches are changed from the four main branches to the main branch, the space occupied by each main branch increases, the ventilation is good, the high temperature and humidity are avoided, and the occurrence of diseases is reduced; in addition, the received light increases, the nutrition produced by the leaves is more, and thus Promote the enlargement of the fruit, when the fruit turns color, due to adequate light and rapid color change, can be listed in advance. Once again, it is easy to manage, which is conducive to spraying and disease prevention. After changing the color from four main branches to three main branches, it is more convenient and less labor-intensive than before to pick up leaves. When the pesticide is sprayed to prevent diseases, the gap between the plants is increased, which can make the liquid spray more uniform, which is beneficial to the prevention and control of diseases. Reduce the number of deformed fruits and increase the number of fine fruits. Master Sun Shengyao of Yuxi Village, Hualong Township, Shouguang City told reporters that when the peppers were sitting on the second fruit, they encountered the low temperature period in winter. This made the deformed fruit in the shed more and more serious. Like the dried persimmons, some fruits are oblate or irregularly shaped. How can the management of vegetable farmers reduce the production of teratogenic fruit and increase the number of fine fruit? In fact, the malformed fruit is mainly caused by poor flower bud differentiation caused by low temperature and lack of illumination, or when the second crop produces flowering results, the fruit of the first crop has not yet been picked, resulting in insufficient nutrient supply of young fruit and incomplete expansion of fruit. Causes malformation. Now farmers can reduce malformed fruit from the following aspects and increase the number of fine fruit. First, keep more fruits and remove malformed fruits. Although the plant had many malformed fruits due to poor flower bud differentiation and other reasons in the early stage, the vegetable farmer could increase the number of fruit remaining on each main branch to about 5 by retaining more fruits, and then remove the deformed fruit on the plant, leaving The fruit of Zhou Zheng's fine fruit. Second, temperature regulation should be reasonable. In the flowering setting of the bell pepper, the daytime temperature of the greenhouse is controlled between 25-28°C, and the night temperature is controlled between 13-15°C, which is conducive to the normal flower bud differentiation. At the same time, increasing the temperature difference can also increase the flower bud differentiation. Quality, reduce deformity, increase quality fruit. Third, strengthen fertilizer and water management. The color of the pepper is weak, should be based on the principle of small water ground, when the soil in the shed is a group, fall immediately on the ground should be watered, each watering should be combined with fertilization material, generally required per acre red Application of water-soluble fertilizer 5 kg -6 kg, and in the flowering period should be applied twice per flushing high-potassium fertilization should be flushed with a balanced fertilization, in order to ensure the growth of nutrients needed for plant growth. Fourth, even before flowering, we must pay attention to the spraying of boron-containing foliar fertilizers, such as Bormel, to promote flower bud differentiation and reduce the formation of malformed fruit. Symptomatic use of drugs to prevent color pepper poles in the countryside interview, many farmers said that in the branch of the main branch of the main branch of the pepper and a few centimeters below the bifurcation bad rot stalks, rot a stalk, the leaves on the whole wilting, A few days later, dead branches appeared. Some diseased parts were still smelly, but smeared DT or sclerotia nets were used for prevention and control. However, why not? According to the reporter's understanding, the rot stalks appearing in the shed inside the shed are mainly infected by the bacteria from the cuts caused by picking peppers or leaves, and are mostly invading the sclerotia, gray mold, or disease, and then infecting them. Bacterial diseases cause many vegetable farmers to smell foul smells on the lesions and think that they are bacterial diseases. Therefore, the use of only agents that prevent bacterial or fungal diseases to prevent bad culms is not effective. So how should farmers prevent color pepper rotten stalk it? The author recommends that vegetable farmers pay attention to the following three aspects to prevent and control. First of all, the vegetable farmer should spray iprodione and tebuconazole every time after defoliating or picking peppers to prevent the invasion of pathogens from the wound. Secondly, when the vegetable farmer discovered that the color of the pepper appeared rotten stalks, it was necessary to observe whether the rotten stalk was caused by a single pathogen or the rotten stalks caused by various diseases. For example, the rotten stalks caused by the disease, the vegetable farmers could use the Prokect to smear the diseased part. The rotten cultivars caused by Sclerotinia or Botrytis can be controlled by smearing sclerotia. The stalks caused by bacterial diseases can be controlled by smearing DT. However, when the plant is infected with the disease or gray mold, the diseased part is infected by the bacteria. This way, the vegetable farmer should now scrape the diseased part with a knife, and then smearing the DT with Prokarymic and DT or sclerotin can be used to treat the diseased spot. Prevention and control. Once again, prevention is important, and the environment of the greenhouse is controlled to avoid high temperature and humidity, and the occurrence and development of germs are inhibited. At the same time, it is recommended to regularly spray chlorothalonil, agricultural streptomycin, mesobacillus and other agents to reduce the source of disease and reduce the risk. Plant incidence.
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