Before the summer, the meat is still full of energy

Because no measures have been taken to spend the summer, before the summer is over, there is only a pile of pots left with more meat

The meat dried into "plum dried vegetables" can't hurt Huahua just looking at it

I believe many meat friends have experienced it. How can I get past this summer with more meat? Don't worry, Huahua has gathered the key measures for the maintenance of summer meat to ensure that your meat can live safely in summer

1. Watering chapter

Watering has always been a difficult problem in raising meat. Many meat friends want to water it a little, dry it for a while and wet it for a while. In this way, the meat will be tossed to death by you sooner or later

Water according to type

Meat is divided into spring and autumn type and summer type. The watering times of different types of meat in summer are different. We must not "treat them equally"

1. Spring and autumn type species

Common QianChuan, quiet night, Guanyin lotus, Buddha beads, etc. are spring and autumn type with many meat. In summer, they will enter the dormancy period. Water control must be carried out. Water once every 10-15 days. If the temperature reaches more than 35 degrees, stop watering

2. Summer type species

Cactus, cactus, fire sacrifice, etc. are summer type, with many meat. Summer is the growth period, so they can be watered appropriately, about once a week

Watering time

The dog days are coming soon. The temperature is soaring day by day. You can't water at will. Once you water at the wrong time, meat is not far from death

1. Watering at night

The best watering time is between 19:00 and 20:00 after sunset. At night, the temperature is relatively low, coupled with good ventilation, it is not easy to have stuffy roots, and it is relatively safe to have more meat

2. Watering during the day is strictly prohibited

Now the sunrise is very early. At eight or nine o'clock, the sun is already very poisonous. Watering during the day is undoubtedly steaming sauna for meat. It's strange not to die

Watering method

1. Water supply along basin edge

A small amount of water is supplied along the edge of the basin without watering. Just let the water diffuse in the soil by itself. However, if the environment is well ventilated and the soil and flower pots are very breathable, they can also be watered through

2. Shorten soaking time

put water in a plastic basin or foam box. The water level is roughly equal to the height of the flower pot. Soaking for more than ten seconds can satisfy the need for more meat. The time must not be too long, otherwise it is easy to rot

3. Avoid rain

In summer, there are showers. The rain is urgent and heavy, which is easy to cause ponding in the basin. If it is a big sun after the rain, black rot is very easy to appear

4. Add some bactericide

Even cloudy days in summer can not be avoided. Muggy and high humidity make meat easy to black rot, so we must prevent it in advance. When watering, you can add a little carbendazim or potassium permanganate, 1-2 times a month

2. Light chapter

The summer from July to August is the hottest. We all want to hide in the air-conditioned room every day, not to mention the meat

Illumination time

10-16 o'clock is the most sunny time of the day. During this time, don't let meat be exposed to direct sunlight. Other times can let more meat and more sun, especially summer type species. If there is no light in summer, more meat will grow in vain

Shading measures

1. Indoor astigmatism maintenance

Most of the meat friends are not suitable for outdoor outdoor outdoor curing conditions, so it's best to move to the indoor astigmatism for curing after 10 o'clock

2. Pull shade net

Meat friends who think it's too troublesome to move meat around can choose to pull the shading net. The shading net can choose 30% shading effect, and the city with strong sunshine can choose 50% shading effect

3. Ventilation

Summer is not only hot, but also very stuffy. If the ventilation is not good, black rot, water and rotten roots... All come to the door. Don't want to live for three days

Window opening + fan

In summer, we must put more meat in a well ventilated place and usually open more windows for ventilation. If your home is a flower friend with a closed balcony, you can match a small fan with meat to strengthen the flow of air

Remove fleshy dead leaves

If the fleshy root grows for a long time, a lot of dry leaves will accumulate at the bottom, which will affect the ventilation of the fleshy root. Moreover, the leaves are close to the soil, affect water evaporation, form a humid and hot environment, and are easy to breed bacteria. They must be removed in time

Remove some lateral buds

Meat like jade butterfly and special jade lotus are particularly easy to grow side buds and explode cubs. The whole pole is densely packed with side buds, which greatly affects ventilation. It is easy to rot after a long time. In order to have more meat and spend the summer healthily, we must remove some cubs

4. Cooling article

The hot flowers in summer want to blow the air conditioner with watermelon every day. The small body of meat can't resist the hot summer, so cooling can save life

Put it in the air-conditioned room

When the outdoor temperature reaches more than 30 degrees, friends with air conditioning at home try to put more meat into the air-conditioned room. However, after no one at home turns off the air conditioner, be sure to open the window for ventilation, or the meat will be suffocated

Put a basin of clean water to cool down

If you have too much meat and it is difficult to carry, you can put a basin of water next to the meat. The evaporation of water will increase the air humidity, and the local environment can play a cooling effect

evening spray cooling

spray at the top of the meat in the evening. It can not only add some moisture to the meat, but also play a certain role in lowering the temperature. However, we must pay attention to strengthen ventilation and do not leave a large number of water droplets on the fleshy leaves. Once the water droplets flow into the leaf center, it is easy to melt water

5. Soil preparation

The fleshy state is not good in summer. The first thing to check is the fleshy soil. Just as people regard food as their priority, meat is based on soil. Soil must be suitable

Seedling and weak seedling soil

For seedlings or unhealthy weak seedlings, it is best to mix peat soil and coarse sand in the ratio of 1:1, and a small amount of hematite soil can be added to help take root. This kind of soil has good humidity and is conducive to the recovery of fleshy growth

Soil preparation for mature seedlings and old piles

For mature seedlings or old piles in good condition, try to choose soil with good water permeability to avoid root stuffing. Huayou can choose the mixture of coarse sand or volcanic rock and peat soil in the proportion of 7:3

6. Insect pest

is probably dislike meat friends, and make complaints about three days and three nights. Summer is precisely the outbreak period of scale insects. If they are not handled in time, they will spread ten to a hundred, and none of them will be spared

If there are few scale insects on the meat, you can stick it down with a cotton swab dipped in alcohol, or strangle it directly by hand

If there are many insects, you need to spray them with special drugs. It is suggested that you go to the drugstore to buy special pesticides, such as imidacloprid

7. Black rotten water

Nine out of ten meat friends have encountered black rot. summer is definitely the season of black rot outbreak. Careless watering and poor ventilation will cause black rot. However, if it is found in time, the black rotten meat can still be saved

1. Prepare a sterilized knife and cut off the head above the fleshy black rot part

2. After cutting off the head, apply carbendazim powder on the fleshy wound, and then put it in a cool and ventilated place to dry

3. Put the dried meat on the mineral water bottle with clear water to induce roots. After the roots grow, they can be put into the basin

4. Put it in a cool and ventilated place after putting it in the basin, and let it take the basin slowly. After about a week, it can be cured normally

We'll be there in three days

I don't want all the meat to die

Let's take measures to spend the summer for the meat at home

It's too late