Fusarium wilt, bacterial wilt, early (late) epidemics, anthrax, and viral diseases are the major diseases in the growth process of tomato, eggplant, pepper and other eggplant vegetables, and have a great influence on the yield and quality of vegetables. In the production practice, seed treatment techniques are commonly used to prevent these diseases and have obvious effects.
Soaking with warm water to soak in warm water can not only kill the bacteria attached to the seeds, but also promote the germination of the seeds. It is a simple and practical technology for preventing diseases and increasing production. Although the seed coats of different vegetable seeds are different in thickness and heat resistance, the seed soaking temperature of eggplant fruits is 50°C-53°C, and the time is preferably 20-30 minutes. In the suitable soaking temperature and time range, the soaking time is longer when the temperature is low, and the soaking time is shorter when the temperature is high. During operation, it should be noted that all seeds should be soaked in cold water for 5 minutes before soaking, and then put in appropriate warm water for a certain period of time, then soaked in cold water for 5 minutes, and germination after cooling.
There are many pesticides that can be used for seed disinfection. The commonly used varieties and methods are: soaking with 10% trisodium phosphate solution for 20 minutes; soaking with 40% formalin 250 times for 5 minutes; and using 1 million units of streptococci for agriculture Soak 1 kg of water for 30 minutes.
The seed dressing is prepared by dressing with 50% carbendazim or 40% zearavine wettable powder, and the amount is 0.3%-0.4% of the amount of vegetable seeds.
Dry heat treatment Dry heat treatment of pepper seeds at a temperature of 60°C for 3 hours, or treatment of tomato seeds at a constant temperature of 70°C for 8-12 hours, can prevent diseases such as virus diseases and blight diseases. In dry heat treatment, the seeds must be dried and the time and temperature must be strictly controlled to prevent improper handling of the germination.
2.3 After fermentation Orange (Orange made enzyme solution navel orange), seized after the hand, breaking and other processes made of navel orange sauce.
Effects: lung, spleen shun gas, without any food additives, preservatives, is the first choice of children and senior citizens.
Companies registered capital of 35 million yuan, the end of 2014 the total assets of 48.69 million yuan, including fixed assets of 37.52 million yuan. The company's existing cooperation Orange cultivation base 7043.5 acres, the company production base is located in Jiangxi County Tech Industrial Park Chu Tan industrial area, covers an area of 120 acres, it has built a standard plant 9,000 square meters, Nissan 6000 kg Orange enzymes and other liquid enzyme products. Enzyme, known as enzyme, refers to a polymer substance having biocatalytic functionality. In the catalytic reaction system an enzyme, the reactant molecules are known as substrates, enzyme substrates by catalytic conversion to another molecule. Almost all cellular activity of enzymes involved in the process are required to improve efficiency. Similar to other non-biological catalysts, enzymes chemical reactions by lowering the activation energy to accelerate the rate of the reaction, most of the enzyme catalyzed reaction rate can be increased a million times; in fact, the enzyme is to provide an activation energy needs than another low way, so that more particles to have less than the activation energy of the reaction kinetic energy, thus speeding up the reaction rate. Enzyme as a catalyst, in itself is not consumed during the reaction, it does not affect the chemical equilibrium reactions. Positive enzyme catalysis, but also a negative catalytic effect, not only to accelerate the reaction rate, but also to reduce the reaction rate. And other non-living catalysts is different, having a high degree of specificity of enzyme, only a catalytic reaction or produce a particular specific configuration.
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