ask: How do I manage the ventilation of strawberries? The temperature and humidity management of strawberry in facility cultivation is the focus of winter season strawberry cultivation management. Many people think that strawberry temperature and humidity management is simply based on strawberry temperature and humidity requirements, and can be controlled by opening and closing air vents in time. In actual production, many air release management operations are not scientific and reasonable. Based on my more than ten years of experience in facility cultivation, I will talk about some small tips and details in air release management, hoping to help the growers. 1. Correct air release operation: Many people may disagree when it comes to air release operation, think it is not as simple as opening the air vent. In fact, it is also very skillful to release air. If the air outlet is operated by a film rolling machine, the problem is relatively small, but many greenhouses are manually ventilated. Here I mainly talk about the correct ventilation operation by manual operation: 1. The opening and closing width must be consistent. Do not open the air vents, and the width of the closure is not the same, it is easy to cause uneven temperature in the facility, especially to avoid the pit-type ventilation. 2. To open the air vents when the greenhouse is cooled down, the air vents should be lowered first, and then the air vents should be closed; after the temperature is lowered, the air vents should be closed, and the air vents should be raised first and then the rear air vents. To open the air vent for the purpose of dehumidification, the top air vent should be opened first and the back air vent should be opened. After the air exhaust is closed, the air vent should be opened first and then the top air vent. The greenhouse is cooled and dehumidified, and the air vents are opened and closed at the same time. Second, precautions for sunny air release operation: On sunny days, due to the good light and the greenhouse effect of the facility, the temperature difference between indoor and outdoor is large, especially in winter and winter. The temperature difference between the inside and the outside can reach more than 20 ° C. At this time, the air release is mainly based on cooling and dehumidification. Please pay attention to adjusting the size of the air vent according to the temperature in the facility at any time. Do not open the air vent once in order to do other management operations indoors. This way, the temperature in the facility drops sharply, which is not conducive to the growth of seedlings and flowers . It is advisable to open and close the air vents little by little at a time to keep the temperature in the facility relatively stable. Three, precautions for continuous ventilation in rainy days: Most people think that it is not advisable to operate on a rainy day. It is okay not to let off wind for 1-2 days. However, it is easy to have various problems if there is continuous rain and rain for many days. It is advisable to perform appropriate air release operations in a timely manner according to the weather conditions. After 2-3 days of continuous rainy days, select no rain at noon for a short period of time (15-30 minutes is appropriate). Open the air vents appropriately to perform dehumidification (mainly open the top air vent) and air exchange (open the top air vent and waist air vent. ). Continuous rain, the air in the closed facility is completely oversaturated for 2-3 days, and once the outside world stops raining, the humidity of the air flowing outside is smaller than the air humidity in the facility, so the ventilation management is helpful to reduce the humidity and air exchange in the facility. Conducive to the growth of seedlings. Disclaimer: Some articles on this website are transferred from the Internet. If you have third party legal rights, please inform this website to deal with them. phone Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality. buy food Additive ,wholesale food Additive,food Additive for sale,food additive benefits Shaanxi YXchuang Biotechnology Co., Ltd , https://www.peptidenootropic.com
Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.
How to manage strawberry ventilation?