Cucumber seeds can carry various pathogens such as fusarium wilt, anthracnose, blight, and keratoderma. To ensure healthy germination, it's essential to surface-sterilize the seeds before planting. There are three effective methods commonly used for this purpose.
The first method involves soaking the seeds in warm water. Place dry seeds into a container of 55°C to 60°C water for about 10 minutes while continuously stirring. Afterward, allow the seeds to cool down to 28°C to 30°C and let them soak for 4 to 6 hours. Then, rinse the seeds thoroughly with clean water.
Another approach is pharmacological disinfection. Soak the seeds in a solution containing 0.1% carbendazim hydrochloride for one hour. After rinsing with fresh water, soak them again in clean water for 4 hours before proceeding to germinate.
A third technique involves using seed coatings. Some cucumber seeds come pre-treated with a protective film that includes fungicides and essential trace elements. This coating helps prevent disease effectively. These treated seeds can be directly soaked or planted without additional steps.
Once sterilized, the seeds should be washed and drained. Wrap them in a damp cloth and place them in a warm area between 27°C and 30°C. Regularly turn the seeds to maintain even temperature. After about 24 hours, when the seeds begin to sprout and show small root tips, you can slightly lower the temperature to 22°C to 26°C. Within two days, the seeds will be ready for sowing. If they don’t sprout well, wrap them in a wet towel and store them in a cooler place around 10°C to slow down growth. This process is known as "sprouting."
During the jointing stage of wheat, the plant becomes vulnerable to several viral diseases like root rot, sheath blight, and dwarfism. It’s also a critical time for pests such as wheat spiders and underground insects. Effective management during this period is crucial for controlling diseases and pests.
To enhance wheat resistance, proper cultivation techniques should be combined with pest control. Practices like appropriate paddling, top-dressing, and watering help strengthen the plants. Weeding at the right time and applying chemical herbicides from late February to mid-March are also important. Sheath blight, which is primarily caused by fungal infection, has become a major issue, especially in high-yield areas. The key to managing it is early spraying during the green stage. Delayed application often leads to poor results, so timely intervention is necessary.
Control indicators include a sheath blight disease rate of 15% to 20%, 3% for underground pests, and 600 wheat spiders per square meter. Spraying solutions like 5% Jinggangmycin (150–200 ml per mu) or 40% methyl isofluorophos (40–50 ml per acre) can be effective. For aphids, 73% Ketel EC diluted 1500–2000 times is recommended.
During the heading stage, wheat faces a high risk of multiple pests and diseases, including aphids, mites, powdery mildew, rust, and head blight. This is the final and most critical phase for disease and pest control. A single infestation can lead to significant yield loss, making timely action essential.
Encouraging natural predators in the field helps reduce pest populations naturally. Protecting these beneficial organisms not only aids in current pest control but also supports long-term ecological balance. Chemical control should follow specific guidelines, using mixed pesticide applications based on pest thresholds. For example, 2.0% emulsifiable oil or 50% wettable powder can be used for aphid control. Rust and mildew can be managed with 25% Baolitong WP or 40% Triadimefon EC. Head blight can be controlled with 50% carbendazim WP.
For midge infestations, applying 40% methylisothiphos EC (150–200 ml per mu) mixed with fine sand and water improves effectiveness. If the timing is missed, adult midges can still be controlled with 70% phoxim EC or 50% phoxim EC. Proper timing and application methods are vital for successful pest management.
Puffed corn flour is a type of flour made from corn that has been puffed or expanded through a process of heat and pressure. The process involves heating the corn kernels until they become soft and moist, and then rapidly releasing the pressure, causing the kernels to puff up. The puffed corn is then ground into a fine flour that can be used in a variety of recipes. Puffed corn flour is often used as a gluten-free alternative to wheat flour in baking and cooking, and is also used in snack foods such as popcorn and corn chips. It is high in fiber and protein, and has a light, airy texture that makes it ideal for use in baked goods.
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