Most of the reasons for indoor leek lodging in the greenhouse are that the leek has grown too vigorously, which caused the slender and thin pseudostem, or the leaves of the leek were enlarged and light-footed.

In this case, you should use the vegetable Zhuangshenling and Huawang No. 3 in time, so that the stalks of leeks are thick, the leaves are thick, the leaves are tender and the plants are lush. At the same time, it can improve the disaster resistance of leeks, reduce the amount of pesticides and fertilizers, and reduce pesticide residues.

If the shack is detained, do not cut off the leaves of leek to prevent the cut leaves from reducing the accumulated nutrients in the leek and affect the yield after detention. The yellowed leeks cannot be harvested. You can use your hands to dig down some leeks. You can also use a wooden stick to pick the leeks to one side. Dry the ditch and the root of the leeks on one side to make them fully visible and transparent. After 4 to 5 days, turn the leeks to the other side, so that they are fully exposed to light and ventilation, and sprayed with photosynthetic nutrient film fertilizer. By using them alternately, you can avoid the yellowing and rot of leeks and improve the leeks Yield.

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Dehydrated Pumpkin Cubes

Dehydrated Pumpkin Slices
The main processing process of dehydrated pumpkin slices includes raw material cleaning, finishing and cutting, blanching, dehydration and packaging.
Pumpkins for dehydration should be selected from ripe pumpkins with good flavor, smooth skin and orange-red flesh.
Washing Dry the pumpkin in clean water to remove dirt such as mud.
Sorting and cutting Remove the stem of the washed pumpkin, then cut it into two halves with a knife, and peel off the outer skin and the inner pulp and seeds. Cut it into 3-4mm or 6-7mm thin slices (you can also use a grater to smash into filaments).
The blanched and cut melon slices are treated with steam or boiling water for 1-3 minutes, then quickly cooled with cold water, and the water droplets are drained.
Dehydration Put the blanched pumpkin slices into a baking sieve for dehydration. The drying temperature is first controlled at 45-60 °C, and then gradually increased, but cannot exceed 70 °C. Dry until the moisture content of the dry product is below 6%.

The product requires that the dehydrated pumpkin slices should be light yellow or orange, flaky or filamentous..

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