Bordeaux liquid is a kind of protective bactericide for controlling various diseases such as downy mildew, anthracnose, rust and melasma in vegetables and fruit trees. Because of its good effect and low price, it is widely used in agricultural production, but it is in use. The outstanding problem is rapid sedimentation, which is liable to produce phytotoxicity after precipitation and cannot be reused. To solve this problem, in addition to the strict selection of raw materials in the preparation, according to the requirements of the operation, in the well-matched Bordeaux mixture added the right amount of sugar, the effect is very good. According to a number of tests, the precipitate of Bordeaux with no added sugar appeared after 15 minutes, and the phenomenon of precipitation did not appear even after the addition of the white sugar solution for 12 hours. Adding 1 kg of white sugar to a 100 kg Bordeaux mixture can significantly increase the stability of the liquid. This method can not only improve the quality of Bordeaux mixture, but also can easily be absorbed and utilized by various types of crops to reduce the damage caused by diseases and facilitate the prevention and treatment of diseases. It is worthy of reference by farmers.
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