In winter, many farmers will grow vegetables in Dali, what is the principle of greenhouse vegetables

Greenhouse vegetables have been common, since there is a greenhouse vegetable planting technology, to a large extent to solve the problem of people in the north to eat vegetables in winter, which is the so-called out-of-season vegetables. It is not necessary to grow vegetables in the greenhouse all year round, and although the vegetables are planted in the greenhouse in the summer, the insulation layer is also open, which is not much different from open-air planting. <>

The advantages of greenhouse vegetable planting The advantage of greenhouse vegetable planting is first of all to solve the problem of people eating vegetables in winter, and it is more balanced for the market vegetables, and basically there will be no intermittent phenomenon, which can stabilize some vegetable prices. It can promote the early market time of some vegetables, which is conducive to the industrialization development of agricultural vegetables.

The winter in the north is cold and snowy, and the outdoor is not suitable for planting, so our predecessors came up with the idea of building greenhouses for winter planting. Generally, vegetable farmers or planting professional households use solar greenhouses in winter, and the common people call it a greenhouse, a very vivid name. The basic composition is earth wall (used in the earliest days) and brick wall (now used in multi-method), skeleton (hot-dip galvanized.

steel), plastic film, thermal insulation quilt, quilt machine and other hardware accessories.

The main advantage of the greenhouse is to ensure the normal growth of vegetables in winter, and people can eat vegetables in winter. It can bring a certain amount of economic income to our vegetable farmers, and now vegetable farmers have become a profession.

Disadvantages of greenhouse planting: due to the long-term cultivation in the greenhouse, it will bring land degradation, salinity, and increased pests and diseases. Simple, scientific and reasonable farming to ensure the fertility of the soil. Long-term work in a high humidity and high temperature environment may increase joint discomfort, so pay attention to precautions.

The advantage of growing vegetables in greenhouses all year round is that it can maximize the use of land and greenhouse resources and reduce annual production costs.

Improve economic efficiency.

The disadvantage is that the land is not rested, the soil ecological environment will become worse and worse, the number of harmful bacteria will increase, the number of beneficial bacteria will decrease, of course, there is no way to change, that is, in the planting process, we must pay special attention to the use of fertilizer, remember not to use some inferior fertilizers, otherwise it will accelerate the pollution of soil samples, to use more purity, high absorption and utilization rate, no residual pollution, ecological efficiency and environmental protection fertilizer, not only can improve the soil, but also improve the quality and yield of vegetables for your sustainable development.

Lay the groundwork!

Growing vegetables in greenhouses can prevent them from being frozen, and by releasing greenhouse gases in closed greenhouses, they can provide a suitable growth temperature for fruits and vegetables.

Nutritional value differences

There are different vegetables in different seasons; But nowadays, most of the vegetables can be eaten all year round thanks to greenhouse cultivation. Therefore, many people often don't know what to choose when faced with a dazzling array of dishes in the supermarket. In fact, the nutritional value of vegetables is different in different seasons.

Most vegetables are more nutritious in summer and autumn than in winter and spring. Among them, the more typical one is pumpkin. The vitamin C content of pumpkins marketed in autumn was much higher than that of pumpkins marketed in spring. The carotene content is twice as high; 27%-89% higher sugar content; The content of trace elements such as potassium, sodium, calcium, phosphorus, and zinc is also significantly higher than that in spring.

In addition to pumpkin, vegetables with higher nutritional value in autumn than in spring include lettuce and kale. The content of two important nutrients, glucosinolates and flavonoids, is more abundant in autumn than in spring.

Some vegetables in the summer market are more nutritious than in the winter. The most typical are the tomatoes, cucumbers and carrots that we often eat. Studies have shown that tomatoes and cucumbers on the market in the summer contain about twice as much vitamin C as in the winter; The carotene content in carrots in June is twice that in the middle of winter.

Why does vegetable nutrition change over time? The main reason is that it is mostly planted in greenhouses or glass greenhouses in winter and spring, and in the open air in summer and autumn. The glow of the two is very different.

The rise and fall of vegetable nutrition is closely related to the utilization of photosynthesis. Vegetables grown in summer have sufficient sunlight and strong photosynthesis, which is conducive to the accumulation and transformation of nutrients such as chlorophyll and vitamins. At the same time, open-air planting is beneficial to promote plant metabolism, absorb nutrients from the soil, and increase the mineral content of vegetables.

On the contrary, when vegetables are grown in greenhouses or greenhouses in winter and spring, poor ventilation leads to a decrease in the evaporation of water on the surface of the vegetables, and correspondingly, the absorption of minerals by the soil is also reduced. On the other hand, the pesticide content of greenhouse vegetables in winter and spring is higher than that in summer and autumn. This is mainly due to the high temperature and humidity in the greenhouse, and the more serious vegetable pests and diseases, resulting in an increase in the use of pesticides.

The lack of strong sunlight and poor ventilation in the greenhouse are not conducive to the degradation of pesticides, and most of them remain on vegetables.

Changes in the nutritional value of vegetables are not only related to the season, but also to the varieties of different vegetables, so it is difficult to explain them one by one. However, summer and autumn are the harvest seasons for most vegetables. Eating more seasonal vegetables at this time is a good opportunity to replenish nutrients.

In winter and spring, the nutritional value of most vegetables is relatively low, and you need to eat more to get enough nutrients.

I think the nutritional value of greenhouse vegetables is higher. Because the greenhouse vegetables are relatively tender, and all of them are organic fertilizers, the nutritional value is very high.

The nutritional value of the vegetables grown by farmers is higher, because the vegetables grown by farmers are more natural, more green, and there are many nutrients in them, without any pesticides.

The nutritional value of greenhouse vegetables is higher, and it will get a particularly good soil, and it will also get a particularly good air, and the quality is really good.

I think it should be the vegetables grown by farmers, maybe the nutrition will be higher, because they are all natural and there is no pollution.

Greenhouse vegetables, vegetables grown in greenhouses, grow very well, sell relatively high, and taste good.

Vegetables grown in greenhouses are not limited by the season, and have the ability to break the time difference.

the characteristics of spatial and geographical differences; The vegetables planted in the open air in the field are affected by rainy weather, and are affected by high temperature and heavy rain in summer.

Therefore, neither yield nor quality can be guaranteed, and it is up to heaven to decide what vegetables to grow in what season. Thank you for your interest.

1. The selection procedures of "greenhouse vegetables" are stricter than those of "field vegetables", and high-quality seeds naturally cultivate high-quality products.

2. Greenhouse planting vegetables is not limited by the season, and has the characteristics of breaking the time difference, space difference and regional difference; However, the vegetables grown in the open air in the field are affected by rainy weather, and the summer is threatened by high temperature and heavy rain, so the yield and quality cannot be guaranteed.

3. Planting "greenhouse vegetables" is better than "field vegetables".

In many rural areas, the "greenhouse vegetable" industry has become a new economic growth point and a new direction for adjusting the rural industrial structure. However, relatively speaking, greenhouse vegetables need high-tech and high-input support to have high output.

4. The demand for high-quality, pollution-free pollution-free greenhouse vegetables continues to grow in large quantities, and the demand for pollution-free greenhouse vegetables increases.

Extended information: Precautions for greenhouse vegetable planting:

1. Determine a reasonable planting time. The efficiency of greenhouse vegetables depends to a large extent on the early and late planting time, and the off-season vegetables are the highest benefit period before and after spring, and the planting time should be determined as the highest yield period before and after spring.

From the original annual stubble to the current 70% of the place with two stubbles a year, the planting period is roughly as follows: the planting period of one stubble a year is in early and mid-October, and the first stubble is in early and mid-July, and the second stubble is planted from December to January of the following year.

This is a high efficiency in terms of planting time.

2. Select high-yield and disease-resistant varieties. Improved varieties are the internal cause of increased yield. High-yielding cultivation techniques are first and foremost inseparable from improved seeds.

The use of greenhouse facilities to grow off-season vegetables relies on sufficient light and heat resources, mainly planting tomatoes, cucumbers, eggplants, peppers, beans, melons and other major categories of vegetables and fruits. The well-selected varieties generally increase the yield by 10% and 20%, and the benefit increases by more than 10%.

3. Reasonable shed type. Greenhouse is divided into 5 types, in the planting of vegetables to choose the type of shed according to the different requirements of vegetables for temperature, or according to their own shed type to determine the type of vegetables planted, only in this way can the ideal yield of vegetables be obtained.

Greenhouse vegetables are not affected by environmental weather factors, so you can grow off-season vegetables all year round.

Dapeng is definitely not as delicious as vegetables in the open air, and the open air receives the sunshine, these.

Compared with greenhouse vegetables and open-air vegetables, there are both advantages and disadvantages, the advantage is that the vegetables in the greenhouse grow fast, and the economic benefits are higher, but the disadvantage is that the taste of the vegetables is relatively poor, the nutrients are not sufficient, the most important thing is that because there are too many pesticides and growth agents, it is not healthy to eat too much!

Temperature control is mainly the temperature required for vegetable cultivation to be achieved.

Greenhouse vegetables include tomatoes, cabbage, lettuce, camellia, green onions, water spinach, fungus, chrysanthemum, fennel, carrots, radish, lettuce, asparagus, bamboo shoots, cucumbers, peppers, mung beans, etc., with the development of facility agriculture around the world, the proportion of vegetables grown in greenhouses can account for more than 30% of the total amount of vegetables, this way allows us to eat off-season vegetables.

Nowadays, with the development of facility agriculture around the world, the proportion of vegetables grown in greenhouses can account for more than 30% of the total amount of vegetables, and the emergence of this method enables people to eat out-of-season vegetables.

Greenhouse vegetables include tomatoes, cabbage, lettuce, shepherd's cabbage, leeks, green onions, water spinach, fungus, chrysanthemum, fennel, carrots, radish, lettuce, asparagus, bamboo shoots, cucumbers, peppers, mung beans, etc.

1. Tomatoes

Tomatoes are the most popular vegetables in the world, with more than 60 million tons of tomatoes produced every year in the world, and are one of the most commonly planted fruits and vegetables in the world.

2. Cucumbers

Cucumber is also a very popular vegetable, although it is a climbing plant, taking up space, but cucumber has a crisp taste, plenty of water, and is rich in nutrients, which is popular all over the world, especially in Africa.

3. Chili peppers

There are many varieties of chili peppers, the common ones in China are sweet peppers, small Cuban peppers, Japanese bell peppers, the country of origin of chili peppers is Mexico, at the end of the 15th century, the Ming Dynasty was introduced to China, and it is widely cultivated in various parts of China today, becoming a universal vegetable.

4. Mung beans

Mung bean is a common bean food, in the hot summer, you can use mung bean soup, mung bean is the traditional bean food of the Chinese people, mung bean in a variety of vitamins, calcium, phosphorus, iron and other minerals are more than japonica rice, and green and large liter beans are simple to plant, half of the world's farmers will plant mung beans.

5. Carrots

Carrots are produced in Sichuan, Hubei, Jiangsu, Zhejiang and other provinces in China, widely cultivated throughout the country, in the 20th century, people realized the nutritional value of carotene and increased its value, carrots like a cool environment, in warm areas are not suitable for summer planting.

Vegetables are indispensable for every meal, but in the past, in winter, it became difficult for every family to be able to eat fresh vegetables. In winter, the weather is cold, the ground is frozen, and it is not easy to plant, in order to solve this difficulty, people have built vegetable greenhouses. However, with the increasing progress of social economy and the continuous improvement of people's living standards, people have begun to pay special attention to healthy eating, so organic food has become everyone's first choice.

Zuo Shuangrong and Zuo Lifeng of Miwang Village, Xiaojin Town, Xifeng District, are large households specializing in planting vegetable greenhouses, and last year they used "fertilizer farmers in the field" bio-organic fertilizer, cucumbers, tomatoes and some other green leafy vegetables for the greenhouses. Now the cucumbers and tomatoes in the greenhouse are growing vigorously. They said, "The use of bio-organic fertilizer is different, the taste, taste and appearance of the vegetables are very good, and the most important thing is health."

Pesticides and fertilizers are used in large quantities, and the residues of these pesticides and chemical components in grains, fruits and vegetables can accumulate in the diet of people, which can have serious consequences in the long run.

It may lead to genetic mutations, cancer, arteriosclerosis, cardiovascular disease, fetal malformations, stillbirth, premature aging and neurological damage. Harmful substances such as pesticides and fertilizers can remain in the soil and crops, which not only pollute the environment, but also nitrite and other substances will eventually cause human poisoning and hypoxia through food, suffer from methemoglobinosis, and may also induce digestive tract tumors.

With the application of organic fertilizers, not only will the soil become more and more fertile, providing the plants with all the elements they need, but the crops grown will be more nutritious (usually 25 500 more than ordinary food) and will have a richer, more pure taste.

Advantages of growing vegetables in greenhouses

Relatively healthy

Studies have shown that organic products contain more trace elements such as iron, magnesium and calcium, as well as vitamin C, while the content of heavy metals and carcinogenic nitrates is lower.

The taste is better

Organic farming promotes the preservation of the natural composition of the product, so the original taste of the food can be preserved.

AvoidOutbreaksDiseases such as avian influenza

Intensive animal husbandry makes it easy for diseases to spread, while organic farming requires open animal husbandry to allow animals to stretch and move, strengthen their resistance and reduce the chance of disease spreading.

Contains fewer chemicals

Under the concept of organic production, the use of chemical substances is only allowed in restricted circumstances in all production and processing processes.

The production process does not contain genetically modified ingredients

Under the concept of organic production, no genetically modified organisms and their derivatives are allowed in all production and processing processes.

Good for the environment and ecology

Organic production encourages the use of natural materials, appropriate fertilization and irrigation, reducing resource waste and improving biodiversity in and around the farm.

Protect the soil

Soil degradation and pollution are on the rise, and soil must be protected as an essential element of food production. Soil conservation measures required by organic agriculture are aimed at restoring and maintaining the vitality of the soil so that it can continue to provide sufficient and high-quality food for human beings.