The South has entered the summer stage

Taking Nanjing, Jiangsu Province as an example, the maximum temperature during the day is close to 30 degrees, which seems to enter the rhythm of summer. Therefore, friends in the south are going to spend the summer with more meat

1. Shade

At present, the sunshine in the south is relatively strong. It is best to put the meat under the shadow of nanyangtai (window sill), or block it with a shading net to provide a relatively cool summer environment with weak sunshine for the meat plants

Note: don't worry about exposure and exposure to the sun because the meat color is not good after shading, which is easy to cause fleshy sunburn. Once sunburned, it will take a long time to recover

2. Good ventilation

Good ventilation is also an important condition for more meat in summer. Good ventilation can prevent the breeding of bacteria, accelerate the evaporation of water and avoid the damp and hot environment. It is suggested that Huayou in Jiangsu, Zhejiang, Shanghai and southwest China can be equipped with small fans

note: those who love to spray the meat spray to cool down must be carried out under the condition of good ventilation. p>

3. Watering

Try to water in the evening or at night. In the dark and ventilated environment at night, it is easy to evaporate water and not easy to accumulate water

Note: do not water at noon or in the afternoon. When watering, pay attention not to water the leaf core, otherwise, the leaves will accumulate water and the direct sun will easily cause blade burns

4. Prepare loose and breathable soil

Soil is also an important condition for the success of summer with meat. Coarse sand and peat soil can be mixed and prepared in the ratio of 7:3, so that the soil is loose, breathable and not easy to accumulate water

Note: if watering cannot be controlled, friends who like watering more can appropriately increase the particles in the soil and strengthen the water permeability to avoid rotten roots caused by ponding

Northern fleshy coloring

Now, the temperature in the north is gradually stable and the light is better. At this time, you can move out the meat to bask in the sun and color it~

1. Bask in the sun

First put the meat on the balcony with windows and then irradiate it. Pay attention to opening windows for ventilation. After about two weeks, move the meat to a sunny place

Note: do not move the indoor meat directly to the place with direct sunlight. In this way, the meat is difficult to adapt to the mutated environment, resulting in sunburn. Try to avoid the direct sunlight from 11 a.m. to 3 p.m

2. Watering

The meat in this period is in the rapid growth period, so it is very necessary to water in time. You can use the dip pot method. Put the flowerpot in water for three or five minutes. When there are no bubbles at all, it means that it is soaked

Note:

1. Cloudy days reduce or even do not water, because insufficient light and too much water will cause the growth of meat

2. If it is found that the leaves are wrinkled and uneven, it indicates that there is much meat and water shortage. You should water immediately until there is water flowing out of the basin bottom

3. Temperature difference

Light and temperature difference are the two magic weapons of meat coloring. The temperature difference in spring is about 10 degrees, so if you want to color, you can gradually move the meat out of the room

Note: Although the temperature in the north is gradually stable, we must pay attention to the weather forecast to avoid meat frostbite caused by sharp cooling

Have you learned today's little meat knowledge

If you think the article is good

Can share with friends~