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Use of fumigant should pay attention to the prevention of gas harm
Since the beginning of winter, as the temperature has decreased, the ventilation time has decreased, the humidity in the greenhouse has become greater, and gray mold, sclerotinia, etc. have occurred more severely in greenhouse vegetables, and the pathogenic spores of these diseases have a large amount and are not easily controlled. Therefore, many farmers choose to use fumigants to strengthen the control effect. However, some vegetable farmers did not use the fumigant to prevent the disease. Instead, they produced phytotoxicity, which led to serious yellowing of the leaves in the shed. How should we avoid phytotoxicity when using fumigant? First, determine the appropriate amount based on the size of the vegetables and the space in the shed. If the vegetables in the shed have just been planted, no smoke agent is needed to prevent and control them. If the plants are large and the fields are covered, they cannot be sprayed thoroughly with a sprayer. This can be prevented by using a fumigant, as in the case of 100-speed smoke agent. The amount of 500 grams of land, smoked shed time is 8-10 hours, the net sclerotia dose of 200 grams, the smoke time can not exceed 8 hours, remember to promptly ventilation the next day to avoid gas . Second, according to the rational use of tobacco smoke agents, such as 100-speed smoke agent can be used on most vegetables; but because beans and other vegetables are sensitive to sclerotium, should be used with caution to avoid gas. Once again, the smoke agent should be placed evenly in the shed at 15-20 points per acre, and should not be close to the vegetable plant to prevent the large amount of gas surrounding the plant when just igniting the smoke agent. The fumigant is placed in a canal or ignited at a distance of 50 cm above the vegetable plant.