Many flower friends know that meat discoloration needs sufficient sunlight, but the fleshy on the windowsill rarely discolors even if there is sunlight, and occasionally the discolored color is also very rare and pure. What's the matter?
In fact, because the glass block most of the UV light, and meat to red, blue, purple mixed light in order to normal discoloration, so meat discoloration must be open-air "sunbathing."
Flower friends who are hard to expose can try to put meat on the windowsill without closing the window.
If the sun is good, the meat will change color in about three days.
But "sunbathing" doesn't mean just basking in the sun. In winter, the temperature is relatively low, and meat is at risk of frostbite, so flower friends should pay special attention to the outdoor temperature. Generally speaking, the temperature is above 8 ℃, which is more suitable to move the meat to the outdoor for curing.
If the meat grows in the shade for a long time, flower friends should pay attention to step by step, and do not let the meat be exposed to strong light, which is easy to burn. Meat can be first received in the morning evening indoor light scattering, slowly moved to the outside, to meat an over adaptation period.
It needs a certain temperature difference to make meat discolored. High temperature can ensure the normal growth of meat, and low temperature can promote the synthesis of new anthocyanins.
Generally speaking, the temperature difference of about 15 ℃ is suitable.
Of course, the temperature difference is not the greater the better, many meat 0 ℃ below the risk of frostbite, flower friends should pay special attention to the temperature, not too low
(author: Er Muhua male source: Sina Weibo)
Recommend some meat that is more resistant to freezing:
Tasong, striped 12 volumes, red lotus, immortal bird, green dragon, coral bead, zizhilianhua, xiunv, Wasong, guanyinlian, purple peony, Huangli
(author: tuzhixin source: Baidu knows)
(author: Swallow source: Sina blog)
Don't water meat too much in winter. Wait until the pot is dry. When you knock with your hands, you can hear the sound of a crisp knock. You can choose a clear morning, slowly water along the edge of the basin, and stop when the water can pass through the permeable hole at the bottom of the basin. Generally 1-2 times a month is enough.
(author: ostrich dacyou source: Sina Weibo)
Too much water will not only make the meat do not change color, but also lead to excessive meat! Pay attention not to leave water on the leaves when watering, or the leaves will be easily burned or even black rot after sun exposure.
(author: jingzizi source: fleshy bar)
(author: Huobao flower lover source: Meat bar)
If you want to change the color of meat and the outdoor temperature is too low, you can choose the sun lamp. Sun lamp can simulate sunshine, in the absence of sunlight to make meat color.
However, flower friends should pay attention not to choose the radiation lamp. The blue light radiation is relatively large, which is not good for human body and limited for the development of plants. It is better to choose the full spectrum sun lamp. Red light blue light purple light combination, can effectively let the succulent plant color.
(author: nouveaunita source: meaty APP)
In the use of lamps, the lamp is better than the bulb, because the bulb is mainly focused, and the lamp can make different plants share the same light.
Flower friends pay attention not to use ultraviolet lamp for a long time. Although ultraviolet light has a strong effect on fleshy discoloration, it also does great damage to plant cells.
Using ultraviolet lamp directly for a long time, the meat will be colored at first, but after a period of time, the meat will appear purple black, some will even wither slowly.
Because under the ultraviolet light for a long time, the meat is usually not really colored, but the ultraviolet light burns the cells of the meat!
(source: Baidu knows)
The perfect shape of meat needs time to accumulate. For example, it is difficult to eliminate its traces after a long time. With insect damage, frostbite and sunburn, it is easy to leave scars, and discoloration can also accumulate.
(author: YF floating source: sugar pile)
If the meat has never been discolored and has always been green, discoloration will be much more difficult. If there has been discoloration before, it will be easier to grow colors in the next year. Some meat will retain some trace of slight discoloration even in summer
Flower friends should pay attention to
Not all flesh discoloration is red.
According to the variety of meat,
It may change into different colors!
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