Artificial Intelligence
Green vegetable planting technology points
Green vegetable cultivation relies on a comprehensive set of technical measures aimed at prevention, creating an ecological environment that supports healthy plant growth while discouraging the occurrence of pests and diseases. It also involves the careful selection of high-efficiency, low-toxicity, and low-residue chemical pesticides to ensure that pesticide residues in vegetables remain below national safety standards. To achieve this, five essential measures must be followed throughout the cultivation process.
First, selecting quality seeds is crucial. Farmers should choose high-quality, high-yield, and disease-resistant vegetable varieties that are well-suited for local growing conditions.
Second, proper soil preparation before planting is essential. This includes early plowing to expose the soil, removing residual roots and branches, and eliminating bacteria and pest sources from the soil. Seed treatment is also important—using warm water soaking (at 55°C for 15 minutes) can effectively kill bacteria on the surface of the seeds.
Third, effective cultivation management plays a key role in maintaining plant health. This includes timely seedling thinning, weeding, and removing diseased plants to prevent the spread of pests and diseases.
Fourth, proper fertilization is necessary. Base fertilizer should primarily consist of fully decomposed organic matter to reduce the introduction of pathogens. Topdressing should use well-decomposed manure and urine, supplemented with balanced compound fertilizers. Overuse of nitrogen-based fertilizers should be avoided. Fertilizers such as urea and diammonium phosphate should not be applied within 15 days of harvest. Additionally, hormones and trace elements should be used rationally, following label instructions strictly to avoid phytotoxic effects.
Fifth, integrated pest and disease control is essential. The strategy emphasizes the use of physical methods, biological pesticides, and bio-pesticides as primary tools, with soil-based pesticides serving as a secondary option. High-efficiency, low-toxicity chemical pesticides may be used when necessary, but highly toxic pesticides such as DDT, methamidophos, and methyl isoamylphosphorus are strictly prohibited.
Physical methods, such as yellow sticky traps, are effective in controlling pests like aphids, whiteflies, and larvae by attracting them with their strong yellow color and trapping them using special adhesive.
Biological and plant-based pesticides are also widely used. For example, BT emulsion can control cabbage caterpillars and Plutella xylostella, while agricultural streptomycin helps manage bacterial diseases like angular leaf spot and soft rot. Pelagicin is effective against blight and root rot, and ET-107 acaricide prevents aphid infestations.
When using chemical pesticides, it is vital to follow the "Pesticide Management Regulations" and "Pesticide Safety Interval Term Regulations." Strict adherence to these guidelines ensures the safe and responsible use of pesticides, protecting both the environment and consumer health.
By implementing these five key strategies, farmers can significantly improve the quality and safety of green vegetables, meeting both market demands and regulatory standards.
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