What is the difference between greenhouse vegetable planting and ordinary planting?

In the closed greenhouse, the lateral movement of the airflow is almost equal to zero, the longitudinal movement is not as active as the open field, the airflow is stationary or runs slowly, the leaves are in the same position for a long time, the amount of light received is relatively reduced, and it also affects the activities of carbon dioxide, the dense area of the leaves is seriously lacking in carbon dioxide, which affects the progress of photosynthesis, therefore, when cultivating vegetables in the plastic shed, it is necessary to exchange air inside and outside the shed, and maintain a certain air flow rate, so as to avoid the premature aging of the lower leaves caused by poor ventilation, Onset of disease and the phenomenon of flower and fruit dropping.

1. The early cultivation of eggplant vegetables is the most common project for greenhouse cultivation. Open field cultivation is generally planted from late March to mid-April and harvested from early May to July.

2. Greenhouse cultivation can be planted in advance in January and March, and harvested from late March to July. Early market, higher yield, longer flowering and fruiting period, and obvious economic benefits. In addition, according to the needs of the market, early sowing of green leafy vegetables such as amaranth, fungus, water spinach, etc., can be sown early to market.

3. In addition to high-stem vegetables such as melons and eggplants, greenhouses can also cultivate leafy vegetables with high economic value, such as fungus, water spinach, celery, lettuce, etc., for spring and autumn, as well as overwintering cultivation, so as to avoid frost damage, promote growth, improve yield and prolong the purpose of ** and off-season listing, with good economic benefits.

4. Temperature-loving and heat-resistant leafy vegetables, such as fungus cabbage, water spinach and other greenhouse cultivation can be sown in September and October, and the later implementation of thermal insulation and covering, early listing, plus conventional cultivation, basically reached the anniversary. Lettuce and other vegetables that prefer cold but are less frost-tolerant are best sown in the open field from late August to early September and spring from March to April, and if they are sown from November to March of the following year, they are cultivated in greenhouses.

1. Nightshades: tomatoes (including cherry tomatoes), eggplant, peppers (including bell peppers). Melons: cucumbers, loofahs, chestnut pumpkins, zucchini, bitter gourds, watermelons, melons, etc. Legumes: Kidney beans, edamame, peas, lentils, etc.

2. Chinese cabbage: Chinese cabbage, common Chinese cabbage (small Chinese cabbage), choy sum, green cabbage, etc. Cabbage: cauliflower, broccoli, kale, etc.

3. Green leafy vegetables: Chinese celery (common celery), celery, lettuce for stems, sunflower, amaranth, cauliflower, Yongcai, coriander, etc. Onions and garlic: garlic, leeks, green onions, etc.

4. Potatoes: potatoes, taro, etc. Perennial vegetables:

Stone asparagus (asparagus), toon, etc. Edible mushrooms: oyster mushrooms, straw mushrooms, shiitake mushrooms, etc.

Others: radish, strawberry, cocoon, and some wild vegetables such as maran, camellia, chrysanthemum, chrysanthemum, etc.

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.

1. 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 the world's facilities and agricultural credit industry, the proportion of greenhouse planting hungry vegetables can account for more than 30% of the total amount of vegetables, this way allows us to eat out-of-season vegetables.

2. With the development of facility agriculture in the world, the proportion of vegetables grown in greenhouses can account for more than three percent of the total amount of vegetables, and the emergence of this way enables people to eat off-season vegetables.