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Green vegetable planting technology points
Green vegetable cultivation relies on a comprehensive set of technical practices aimed at preventing pests and diseases by creating an ecological environment that supports healthy plant growth while discouraging the development of harmful organisms. It is essential to select high-efficiency, low-toxicity, and low-residue chemical pesticides, ensuring that pesticide residues in vegetables remain below national safety standards. The following five key measures must be implemented during the cultivation process.
First, selecting quality seeds is crucial. Choose high-yield, disease-resistant, and pest-tolerant vegetable varieties to ensure strong and healthy plants from the start.
Second, preparing the soil before sowing is equally important. Before planting, plow the land early to expose the soil and remove residual roots, branches, and pathogens. Additionally, treat the seeds properly—soak them in warm water (around 55°C) for 15 minutes to kill bacteria on the seed surface, which helps prevent early infections.
Third, effective field management plays a vital role. Monitor the crops closely, perform timely thinning, weed regularly, and remove any diseased plants to prevent the spread of pests and diseases.
Fourth, proper fertilization is essential. Base fertilizer should primarily consist of well-decomposed organic materials to reduce the risk of introducing harmful pathogens. Top-dressing should focus on decomposed manure and urine, supplemented with balanced compound fertilizers. Avoid excessive use of nitrogen-based fertilizers like urea or diammonium phosphate, and stop applying these 15 days before harvest. Also, use hormones and micronutrients carefully, following manufacturer instructions to avoid phytotoxic effects.
Fifth, implementing an integrated pest management strategy is necessary. The approach should prioritize physical methods, followed by biological and bio-pesticides, with chemical pesticides used only when necessary and in accordance with regulations. Highly toxic pesticides such as DDT, methamidophos, and methyl isoamylphosphorus are strictly prohibited.
Physical methods include using yellow sticky traps, which attract pests like aphids, whiteflies, and larvae due to their sensitivity to the color yellow. These traps help reduce infestations without the need for chemicals.
Biological pesticides can also be highly effective. For example, BT emulsion controls cabbage caterpillars and diamondback moths, while agricultural streptomycin is used to manage bacterial diseases like angular leaf spot and soft rot. Pelagicin is effective against blight and root rot, and ET-107 acaricide helps prevent aphid infestations.
When it comes to chemical pesticides, strict adherence to regulations is required. Always follow the "Pesticide Management Regulations" and "Pesticide Safety Interval Term Regulations." Never use highly toxic pesticides that pose risks to human health and the environment.
By following these practices, farmers can produce safe, high-quality green vegetables while maintaining environmental sustainability and reducing the reliance on harmful chemicals. This approach not only improves crop yield but also ensures the long-term health of both the soil and the consumers.