Shed Room Pepper Current Management Tips

Temperature management, pay attention to ventilation and cooling, the daytime temperature does not exceed 30 °C, with 23 ~ 28 °C is appropriate, the night temperature of 18 ~ 23 °C is appropriate. After entering the winter, attention should be paid to heat preservation, and the film can be kept warm.

Fertilizer and water management At present, the pepper fruit enters into the rapid expansion period and the color change period, and should be re-applied to promote the fruit fertilizer. Topdressing potassium sulfate compound fertilizer is 30 kg per mu. Combine fertilizer with topdressing, use small water or drip irrigation, spray protection agent before watering, and pay attention to ventilation and humidity after watering to prevent the disease caused by high humidity in the greenhouse.

Trimming and hanging vine 1 pruning. The first pruning should be performed after the second pod is harvested. At this time, the temperature in the shed was low, and the plants were in the twigs, and the leafy and leafy leaves affected the ventilation and light transmission. The old twigs were mostly fruitless. Therefore, the old and weak branches and disease worms should be promptly cut off. , drooping branches and breaking branches. The subsequent pruning time and method were the same for the first time, and all were carried out after fruit picking. 2 hanging vines. In mid-late November. That is, after harvesting the first pods, the vine should be hung in time, and 2 ropes should be hoisted per plant.

Diseases and pests prevention and control diseases are mainly pepper blight, anthrax, brown spot and gray mold, etc. It can be used to control 50% sulphur suspension agent 500 times and spraying with gray mold. Spray every 7 to 10 days, and spray 2 or 3 times.

Insect pests mainly include tea scutellariae and aphids, which can be controlled by Huajing No.1, Green Vegetable Po, etc., or 2.5% Positive Emulsion 2000x.

PGA is a water soluble, biodegradable, non-toxic biopolymer produced by microbial fermentation. PGA is a sticky material first found in "natto", a fermented soybean. PGA is an unusual anionic, naturally occurring homo polyamide that is made of D & L glutamic acid units connected by amide linkages between alpha amino & gamma carboxylic acid groups.
Gamma-poly-glutamic acid (gamma-PGA) is a natural occurring, multi-functional, and biodegradable biopolymer.

It is produced through fermentation by Bacillus subtilis using glutamic acid. PGA is consists of glutamic acid monomers crosslinked between α-amino and γ-carboxyl groups, and the molecular weight of PGA is usually between 100~1000 kDa. It is water-soluble, edible and non-toxictowards human, and is environment friendly. It has broad applications in the fields of medicine, food, cosmetics, and water treatment.


Specification

CAS No.:

25513-46-6

Other Names:

Polyglutamic Acid

Grade Standard:

Food Grade, Cosmetic Grade, Agricultural Grade

Usage:

Animal Pharmaceuticals

Purity:

99%min

Appearance:

White Powder

Product Name:

Polyglutamic Acid

CAS:

25513-46-6

Shelf life:

2 Years

 

Poly-γ-glutamic Acid

Poly Y Glutamic Acid,Poly Gama Glutamic Acid,High Purity Polyglutamic Acid,Glutamic Acid Production

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