Pre-winter management of open-field vegetables in autumn and winter

The autumn and winter vegetables cultivated in the open field include Chinese cabbage, radish green onion, spinach, celery and other cool vegetables. Since October, the temperature has gradually decreased, and the autumn vegetables grown in the open season are in a vigorous growth stage. After November, they enter a slow growth stage until they stop growing. Cabbage slowly grows below 10°C, stops growing below 6°C, is frost-resistant, freezes easily from -3°C to -5°C; radish stops growing below 6°C, and can tolerate low temperatures from 0°C to -1°C, -3°C The following will be frozen, and there will be odor after thawing and the quality will decline. Welsh onion is a cold-tolerant vegetable with strong cold resistance. After frost, the nutrients will continue to transform into light blue and white, suitable for freezing. During the late growth period of autumn and winter vegetables, the water requirement is reduced, and the relative humidity of the field soil is required to be maintained at 60%-70%. The main management measures for autumn and winter vegetables before winter are recommended: 1. Do not use chemical fertilizers during the late growth stage of Chinese cabbage and radish, and watering or watering should be reduced to reduce the water content of the plants and facilitate storage. After the harvest, it should be aired for a few days before being stored. 2.11 months low temperature, slow growth of celery, less demand for water and fertilizer can be applied 10 kg of urea per mu, 5-6 days to water, stop watering before the 5-7 days. In order to increase the yield, quality, and storage, 20–30 ppm of gibberellin can be sprayed 10–15 days before harvest. 3. Cabbage, radish, and celery should be harvested in time before the first strong cold wave arrives. Cabbage should be harvested at a daily average temperature of 5°C-6°C, generally before and after "Little Snow", ie mid-to-late November; radish should be harvested at a daily average temperature of 7°C-9°C, generally before and after the beginning of winter. In November and mid-November, celery is generally harvested in mid- and late November. In some years, the first strong cold wave came early. It is necessary to pay attention to timely collection and avoid freezing injury. 4. Welsh onion reached its maximum weight before the frost. After it was frosted, the onion leaves lost water and the onion weight was reduced, but the onion weight did not decrease. For winter storage shallots, harvesting should be delayed as much as possible, and harvested before the soil is about to be frozen in mid and late November. (Shandong Provincial Meteorological Center)

Salted Shredded Kelp

Salted Shredded Kelp

The so-called original ecological kelp means that we pack the young kelp with saturated salt water directly after washing without any preservatives.Original ecological products are the favourite of housewives.

Salted Kelp:

How to eat:

• Soaking about 30 minutes to moderate salty
• Cook . make salad or add to hot pot after draining the wate

The difference between deep sea kelp and traditional ordinary kelp

Nutrational Effects

Salted Shredded Kelp,Shredded Seaweed,Wakame Kelp,Organic Sea Kelp

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