Seedling Production Beware of Invasive Diseases

Infectious diseases often lead to a significant number of seedling deaths in a short period, causing major economic losses for farmers. Common seedling diseases include damping-off, blight, leaf spot, and anthrax. To effectively manage these issues, several integrated control strategies are recommended. Choosing the Right Nursery Site It is important to select a well-drained loamy or sandy loam soil with a good water supply and high groundwater level for the nursery. A crop rotation system should be implemented, and the same type of plants should not be grown consecutively in the same area to prevent disease buildup. Soil Disinfection Before Planting Before planting, the nursery soil must be properly disinfected. Here are four common methods: 1. Formalin disinfection: Apply 50 ml of formalin per square meter mixed with 10 kg of water, evenly spray the surface, cover it with plastic film or straw bags, and leave it for about 10 days. Afterward, remove the cover and let the gas evaporate for two days before sowing. 2. Carbendazim disinfection: Use 50% wettable powder at a rate of 1.5 grams per square meter. It can also be diluted at a ratio of 1:20 and applied to the seedbeds, helping to prevent various seedling diseases. 3. Quintozene nitrobenzene disinfection: Mix 4 grams of 75% pentachloronitrobenzene and 5 grams of zinc oxide with 12 kg of fine soil. This mixture is effective against anthrax, blight, damping-off, and sclerotinia. 4. Ferrous sulfate disinfection: Treat the soil with a 3% ferrous sulfate solution, using 0.5 kg per square meter. This helps prevent diseases like coniferous blight, peach leaf curl, and iron deficiency chlorosis. It's best to deep plow in winter and turn the soil in the following year. Seed Disinfection Before sowing, seeds should be treated to eliminate weak or diseased ones. Soaking seeds in a 0.3% to 0.5% potassium permanganate solution for 30 minutes to an hour, or in warm water at 50°C for 24 hours, can help. After soaking, discard the floating seeds. Seeds can also be soaked in a 0.2% formalin solution for 30 minutes and then left to suffocate for 2 hours. Alternatively, they can be soaked in 0.5% to 1% copper sulfate for 1–2 hours, then rinsed and dried before sowing. Ensure proper sowing depth and avoid covering too thickly to allow easy germination. Chemical Treatment From the seedling stage, apply a 0.5% to 1% Bordeaux mixture (50–75 kg per acre) every 7–10 days to form a protective layer on the seedlings, preventing bacterial infections. Proper fertilization is also crucial—organic manure should be fully composted before use to avoid introducing pathogens. If diseases appear, promptly remove affected seedlings and sprinkle lime around them to prevent spread. Apply pesticides every 10–15 days, using 500–800 times diluted acetaldehyde (100 kg per acre), or 65% zineb at 300–800 times (100 kg per acre). Other options include applying a 1:100 methanamine soil mix (150 kg per acre) or a 8:2 mix of lime ash powder over the seedbed. Copper ammonium solutions can also be used for treatment.

Pizza Oven

Pizza ovens, as the name suggests, are primarily used for baking pizzas. It not only ensures that the pizza reaches the ideal degree of doneness in a short time, but also makes the crust of the pizza crisp and keeps the interior soft and moist, thus enhancing the overall taste and quality of the pizza. In addition, the pizza oven also has a variety of functions, such as roast meat, roast chicken wings, roast steak, etc., so it is widely used in pizza shops, bakery shops, burger restaurants, western restaurants and other places.
The working principle of the pizza oven is mainly based on hot air or high temperature heat source to bake the pizza. Depending on the type of pizza oven, it works differently. For example, a traditional pizza cellar oven uses wood or coal as a heat source to bake the pizza over a high flame. Modern pizza ovens may use more efficient and environmentally friendly heating methods such as electric heating, natural gas or air heating principles. Regardless of the type of pizza oven, the core goal of the pizza oven is to ensure that the pizza is heated evenly for optimal cooking results.

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