The prevention and control of greenhouse vegetable pests and diseases with aerosols is one of the important chemical control measures. It has no equipment, simple and labor-saving, uniform distribution of pesticides, high lethality, good control effect, avoiding increase of air humidity in greenhouses, lower cost of pesticides, pesticides Small residue, adapt to the needs of pollution-free vegetable production and other characteristics. However, the use of improper use and prevention of poor control or damage to vegetables, etc., should pay attention to the following 10 points:
1. Solar greenhouses must be kept tightly closed. Prevent smoke from leaking through cracks and reduce efficacy. When the plastic film is seriously damaged, it must be carefully repaired before use, and consider increasing the dosage appropriately, or using other methods to prevent and control.
2. Fireproof and moisture proof. Aerosols are flammable items, and they are all wrapped in paper or plastic film and should be fireproof and moisture-proof when stored. Moisture-laden aerosols should not be roasted or exposed to heat. They should be stored in a cool, ventilated place and slowly dried.
3. Can not be diluted or used in other dosage forms. All compounding or styling aerosols are only suitable for smoke generation, cannot be diluted or used in other dosage forms.
4. The application dose should be reasonable. The aerosol application dose should be determined by the smoke diffuse volume, ie the size of the solar greenhouse space. Because the height of the solar greenhouse is almost the same, so the actual production is often based on the amount of solar greenhouse area to calculate the dosage. Under normal circumstances, the amount of aerosol is 200-400 grams per day in a 1 mu greenhouse.
5. After the walkway distribution. The use of aerosols in the solar greenhouses should be in the greenhouse on the back wall of the north wall. The aerosol should not be placed in close proximity to vegetables, and should not be placed on the frontline or between rows so as not to cause phytotoxicity. In a 1 mu greenhouse, aerosols are distributed at least 4-5 points in the rear walkway.
6. Use time. Because the aerosol agent has the characteristics of evasion of heat during the deposition process, such as sunlight, the surface temperature of the fruits and leaves of the vegetables is generally higher than the temperature of the adjacent air. The smoke particles in the air are difficult to deposit on the surface of the vegetables and affect the smoke. Agent control effect. Therefore, the use of aerosols is best performed after sunset in the evening and before sunrise in the morning.
7. How to use it. First of all, the greenhouse was confined. After the smoke agent was evenly placed on the rear walkway, it was ignited one by one from the inside to the outside. After being ignited, the smoke was blown out to make it emit smoke normally, and the greenhouse was closed overnight.
8. The effect of repeated use is good. The use of aerosols to control pests and diseases of greenhouse vegetables is generally smoked once every 5-7 days and even smoked 2-3 times. Especially in pest control. For example, the use of hydrazine aerosol to control greenhouse whitefly, because of its good control effect on whitefly adults, but the effect on nymphs is poor, so once after smoking, every 5-7 days, until the nymphs hatch into adults and then smoked Once, the control effect can reach more than 95%.
9. With other control methods. Due to the fact that the current type of aerosol is relatively small compared to the variety of wettable powders, although it can be used alone in the production, it may be better to use it alternately or in combination with spray and dust methods.
10. Pay attention to personal safety. The aerosol agent has hurt and irritating the eyes, nose and respiratory system of the person. After the person is ignited, he must immediately leave the scene and must not stop. After ventilation the next morning, normal agricultural operations are performed to prevent poisoning.
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