Cucumber over-summer cultivation is prone to undesirable phenomena such as leaf yellowing, plant atrophy, poor growth, low yield, early senescence, and even early death. In order to avoid the occurrence of the above phenomena, the following points should be done in management. How to scientifically manage over-summer cucumber 1. Temperature management It is suitable for normal growth temperature of cucumber, 25~30 degrees Celsius during the day and 12~14 degrees Celsius at night. Pay attention to the use of shading nets, cooling agents, etc. to control the temperature within the normal growth range of cucumber. 2. Increase melon in time After the cucumber seedlings are slowed down, Zenggualing should be sprayed in time to increase the number of female flowers and to increase the yield. 3. Appropriate watering Due to the high temperature in summer, water can be applied according to the soil moisture and weather to reduce the temperature and keep the soil moist. When watering, you should diligently pour water to avoid flooding. 4. Top dressing in time During the fruit growing period, topdressing should be carried out in time to meet the various nutrients required for the normal growth of the plant, and to prevent the phenomenon of plant growth decline and early premature aging due to nutrition shortage. 5. Timely Fu Man Keep the faucet upward, do not let it fall down, so as not to affect the growth of the plant, and reach the height and fall in time to promote the healthy growth of the plant. 6. Pick leaves in time Remove old leaves, diseased leaves, tendrils, male flowers, leaf buds, etc. in time to avoid nutrient consumption and competition for nutrients, affecting plant growth. 7. Proper early harvest Cucumbers should be properly harvested early to reduce excessive nutrient consumption and prevent premature plant senescence. 8. Disease and pest control For the prevention of diseases and insect pests, it is necessary to observe and discover in a timely manner, as far as possible to eliminate the disease and insect pests in the early stage and before the onset of disease, to avoid damage to the plants and then cure, so that not only high investment, much work, and the effect is not ideal. Disclaimer: Some articles of this website are transferred from the Internet. If the legal rights of third parties are involved, please inform this website for processing. phone Plastic Bucket Yellow Rice Wine Plastic Bucket Yellow Rice Wine is a type of rice wine that is fermented in a plastic bucket. It is a popular drink in many Asian countries, especially in China and Japan. The wine is made by fermenting glutinous rice with yeast and water, and then adding sugar to the mixture. The wine is then stored in a plastic bucket for several months until it is ready to be consumed. The yellow color of the wine comes from the rice used in the fermentation process. Plastic Bucket Yellow Rice Wine is typically served at room temperature and has a sweet, slightly tangy taste. It is often enjoyed with meals or as a social drink with friends and family. Barrel Packing Yellow Rice Alcohol,Cooking Liquor,Yellow Wine for Cooking,Bucket Packing Hua Diao Liquor Zhejiang Shengta Shaoxing Wine Co., Ltd. , https://www.shaoxingyellowricewine.com