1. Garlic Deodorization Treatment Garlic has many disadvantages, but it also has annoying disadvantages: it will leave unpleasant odors after eating. However, this is not a solution. There are several simple deodorizing methods below: Method 1: Peel the garlic, immerse it in saturated carbonic acid solution at 1-36°C for 3-10 days, and take it out again. The same temperature of acetic acid for 7-30 days. Method 2: Peel the garlic and immerse it in 1.5-4% fumaric acid or sodium fumarate for 20-24 hours. Method 3: Slice the garlic, treat it with dilute acetic acid, and then wash and dehydrate it. Method 4: Garlic with 0.01-5% unsaturated Italian acids (maleic, fumaric, coumarin and their salts or esters) and 0.01-5% antioxidants (ascorbic acid, lemons) Acid, succinic acid, glycine, etc.) can be completely deodorized by mixing. Second, the preservation of fresh garlic 1. Refrigeration method. After fully precooling the garlic, it is put into a basket or a crates, or directly stacked on a storage shelf, so that the temperature is controlled at about 1°C. 2. Modified atmosphere method. 1 Quick oxygen reduction method: After the garlic seedlings are piled up and sealed with plastic accounts, continuously oxygenate nitrogen for 3-4 times, reduce the oxygen content in the account to 1-3%, and reduce the oxygen content in the storage during the storage. At 3%, carbon dioxide is about 10%. 2 Natural oxygen reduction method: After the garlic seedlings are brought into account, the plastic account is immediately sealed. The oxygen in the account is absorbed by the garlic seedlings, so that the oxygen partial pressure gradually decreases to 2-4%; after the daily adjustment, the partial pressure of oxygen is maintained at the site. Needed range. 3 Fill carbon dioxide method: After the garlic seedlings are piled up and sealed with a plastic account, a small amount of gas is sucked out of the account so that the content of oxygen and carbon dioxide in the account is basically the same. As the oxygen content in the account falls, slaked lime is used to absorb the carbon dioxide and cause it to decline accordingly. After the oxygen content should be controlled at 1-3%, carbon dioxide 10%, temperature 14-16 °C.
Advantages of drip irrigation pipes
1.)Save water, save fertilizer and save labour
2.)Maintain soil structure
3.)Improve quality and increase grow efficiency
4.)Material of Drip Irrigation Pipe: New PVC modified nanomaterials. Sunscreen anti-aging. Long service life.
Usage method
1.)Drip irrigation pipe (commonly used drilling spacing 600mm), a length of about 60 meters suitable.
2.)The main pipe laying along the width of the greenhouse 32mm or more specifications.
3.)The main pipe and the drip irrigation pipe interface connected with tee junction
4.)The main pipe and the end of the water pipe are blocked with a plug
5.)Each drip pipe is connected to a ball valve to control the drip rate of flow
Specifications
Inner diameter : 10mm
Outside diameter: 12.5mm
Color: Green
Holes: 6 holes a group.
Holes distance: Usually 60cm ( the distances can be changed according to different crops )
Packing: 100 meters per roll.
Weight: 7kg per roll.
Drip Irrigation Pipe
Drip Irrigation Pipe,Drip Irrigation System,Irrigation Drip,Subsurface Drip Irrigation
JiangYin ZhengMei Mechanical Equipment CO.,LTD. , http://www.zm-pvchose.com