1. If you buy meat through the Internet, you must open the package in time to ventilate the meat, especially in summer, otherwise black rot is not a small matter. After that, it is necessary to check whether there are insects or other dirty things in the meat. If there are insect pests (especially the pink root medium), it is necessary to remove them immediately to prevent the invasion of insect sources. It is recommended to use the God of flowers for disinfestation and sterilization!
2. If you buy meat in a shed store, you should also check the meat. Generally, the meat out of the shed is treated with insecticidal sterilization, so there is no need to panic. If you want to keep the original planting materials, you can generally improve the survival rate by transplanting with soil.
After the bare root meat arrives, it needs to be simply root repaired. Shake off the excess soil, remove the shriveled and rotten leaves and fibrous roots, and keep the main root. The wound can be daubed with dry sulfur powder or dried in a cool and ventilated place for a day or two to make the wound heal and avoid infection and black rot.
You can prepare the basin and soil when you air the roots. For the novice, there are generally the following choices:
1. "Small black square": neat and uniform, suitable for planting one radish and one pit, which can save balcony space.
2. "Jingdezhen pottery basin": good air permeability, guaranteed in summer. Because the water is released quickly, it is not so good for novices to control watering.
3. "Purple sand basin": the purple sand basin with excellent water permeability and air permeability is also the first choice for novices. The simple modeling and old pile are very harmonious, but the price is relatively expensive.
4. "Korean rough pottery basin": now it is not only the invasion of South Korea Jingtian, but also the mainstream of South Korean style pots. Generally, they are glazed on the outer wall, and the inner part is rough pottery embryo, which is conducive to air permeability.
5. "White porcelain basin": the air permeability of white porcelain basin is poor. If watering is not reasonably controlled, it is easy to cause water accumulation in the soil, so it is difficult for novices.
There are various pots and pans. An old pair of boots and a tin box can become a new home for meat people. In a word, the selection of pots should be based on the specific situation and specific analysis. According to the variety of meat, the environment of the home and the ingredients of soil, it is generally followed: "good water permeability and holes at the bottom".
The majority of meat still prefer hydrophobic and breathable plant materials, which can be divided into three types in terms of function:
1. Planting soil: the purpose is to fix plants and provide nutrients for meat growth. Generally, it is OK to use the common succulent planting soil in the greenhouse. If you like to make your own soil, it's OK. It's usually "4 parts of peat soil + 2 parts of perlite + 2 parts of volcanic stone + 2 parts of vermiculite".
2. Bottom planting material: the purpose is to prevent excessive water accumulation in the soil. Avoid the rotten root of meat or the growth of bacteria due to soil moisture, thus causing various diseases. Generally, large particles, such as ceramsite, are selected. Coarse coal slag is also a good choice. Charcoal with adsorbed impurities is also available.
3. Pavement planting material: the purpose is mainly for the sake of beauty and with some small functions. The source of paving materials is very wide, such as white pebble, red jade soil, Tongsheng sand, deer marsh soil, etc. you can choose reasonably according to the different pots and plants, and the final purpose is to decorate the beautiful and fixed plants.
In fact, everyone's soil mixing methods are different. The key is to configure according to the local climate and plant varieties.
When the plant wound is completely healed, you can use the basin. The basin bottom is padded with large particles of vegetation, such as ceramsite, which is conducive to drainage and ventilation. Then dry planting with damp soil (that is, the soil feels a little damp, and it feels wet when grasping, but it will not stick together but spread after loosening), which can promote plants to grow new roots. Finally, pave the pavement stone you like, and put it in a bright and ventilated place (not exposed to the sun). Do not water it first. Spray some water on the soil surface after 3-4 days. Water it once a week or so. When the meat leaves are full and the new leaves grow out, you can gradually see the sun and maintain normally.
After the planting, it is the daily maintenance of the meat. Watering is generally dry and thoroughly poured, that is, sufficient water is given at one time until the bottom hole seeps out, and then it is almost dry and thoroughly poured again. Generally, meat grows fastest in spring and autumn. The cool weather and appropriate temperature make meat need more water. At this time, it can be watered twice a week, usually in the evening. In summer, when the climate is hot, the meat will enter a dormant state. At this time, water should be cut off properly. Do not water it frequently with low hands, which will cause the meat to die of black rot. generally, water it once a week or two, and usually keep it dry and ventilated. In the north, it's cold in winter, generally lower than 5 ° or below zero, so the meat should be moved to the room for maintenance, and watered once a week. The meat in the South has no pressure in winter, so it can be maintained normally.
How to control the watering?
A. look at the leaves: if the healthy leaves show wrinkles, the whole leaves shrink, or the leaves of some varieties are drooping and listless, it is a "thirsty" signal fed back by meat;
B. look at the soil: the novice can observe the change of water content in the soil. There is a simple way to weigh down the weight by hand. There is a lot of difference between the weight of basin soil when the water is sufficient and the weight of basin soil when the water is insufficient. In addition, if a gap is formed between the outer edge of the soil and the inner edge of the basin, the surface of the soil will crack, which is also a sign of water shortage.
C. basin Watcher: pots with good air permeability, such as red pottery pots, are not easy to keep water, so water more according to the specific situation; white porcelain pots or pots without holes, water less according to the specific situation;
D. soil mixing: the loose and permeable soil can be poured more according to the specific situation, and the soil mixing is meticulous and close, so less water should be considered.
In the growing period, a lot of meat needs sufficient sunshine, generally 4-6 hours a day is appropriate, different varieties and states of meat have different requirements for sunlight, for example, the flowering period needs longer sunshine to promote flowering; the meat just on the pot is not exposed to the sun; the meat of Euphorbiaceae likes sunshine very much. Shade cultivation will make the leaf spacing of meat bigger, the color will fade, the stem will become fragile, the leaf will be deformed, the resistance to the outside world will decline, and it will become particularly ugly. However, don't worry, if it is gradually exposed to light for a while, the meat will still become cute. Remember to shade when the temperature is over 30 ℃ in summer. It doesn't matter if the condition is ugly. It's important to protect your life.
Generally, there are two kinds of diseases, insect and fungus.
Insect pest
This is mainly about scale insects. There is a saying in the world of meat: continuous heavy rain + continuous high temperature + exposure = zombie powder (dead seedling, corpse, root powder). Although it's funny, it also shows how disgusted we are to scale insects. This kind of plague God not only sucks the meat ground part, but also hides in the soil. They often find the white cotton like things around the meat fibrous roots, which is their credit. Therefore, prevention and control of scale insects is the basic skill that meat friends must get. Daily prevention and control we need to do: .
A. ensure that plants and plant materials are free of any insect source.
B. once insects are found on the ground of plants, they will not be tolerated! If it's only a small amount, you can pick it out with a bamboo stick and stab it to death (necessary), or you can wash it with water. If there is a large number of outbreaks, and the insects are shamelessly hiding in the gaps of the leaves and other parts that we can't reach, then we need to move the real situation. General online and entity can buy the special medicine for killing insects of succulent plants (the medicine used by succulent is Pirimicarb, recommended by the owner of the pesticide store), the concentration should be appropriate, the liquid medicine should be installed in the spray pot, the part facing the long insects should be sprayed carefully once, and the place without insects should also be sprayed generally for prevention. During the period, two points should be paid attention to: 1. The application is generally appropriate in the evening, and it should be applied in a ventilated environment. 2. The frequency of drug application is once every two weeks. If there is no insect pest, it is not necessary to use drugs frequently.
C. if the insects hide in the soil tactfully, don't panic. Generally, they can change the soil, carefully separate the root system, remove the soil with insect source and replace it with new soil. If you don't want to change the basin, dip the bottom of the basin into the liquid medicine, about 1 to 2 minutes.
D. many people have noticed that there are often ants in the places where scale insects break out. This is not a good thing, because in many cases, ants and meadows are mutually beneficial. They suck the nectar secreted by the scale insects and transport the insects to other plants in return, which may explain why the scale insects break out so widely. According to the experience of some great gods, ants can't stay.
➜➜bacteria damage
Bacterial damage is usually manifested as black rot, black spot or rust spot. These are caused by germs or bacteria.
A. water shall be controlled at ordinary times, and the specific situation shall be analyzed in detail, so as not to cause excessive water accumulation in the soil.
B. In case of any disease, isolate it immediately to avoid infecting other meat.
C. improve the ventilation conditions at ordinary times, and spray the bactericide regularly.
You also need to know some small knowledge: generally, leaves of black rot plants cannot be inserted, the soil to be treated by disease plants needs to be isolated and sterilized.
