1. Sunburn

In summer, the ultraviolet rays are strong and the meat is much, so it is easy to get sunburned. Especially at 1-2 o'clock every afternoon, when the sun is strongest, meat will be burned by the sun quickly and it is difficult to recover

Solution: shade

It's not a long-term plan to raise meat in the open or on the balcony and windowsill in the south. It's best to cover it with a small piece of shading net

2. Suffocate

In summer, when it is succulent, the respiration of leaves is weakened. It mainly depends on the root system. If the soil you use is not breathable enough, you may suffocate it

Solution: soil replacement

You can still change the soil in summer. Just be careful not to hurt the root system. Coconut bran soil and granular soil are relatively breathable soils. They can also be mixed with turquoise, Maifan stone, volcanic stone and so on to moisturize and breathe

3. Steam death

The heat wave in summer is a steamer for meat. If you are not careful, it will be steamed. Not only that, improper watering will also steam meat to death

Solution: put it in a ventilated environment and pay attention to the watering time

Balconies, windowsills, corridors and other ventilated places are most suitable for raising meat. It's hot everywhere in summer, but without ventilation, the water can't evaporate or absorb, and it's steamed every minute

Dormant meat should be watered less in summer, not without watering. Watering should also be done in the morning (before 9 o'clock) and at night (after 7 o'clock) when the temperature is relatively low. At other times, the temperature of the flowerpot is high, and the water poured in becomes hot

4. Die of thirst

Dormant meat grows slowly, but it is still growing after all, so the necessary water is indispensable. Not to mention the hot weather and rapid evaporation, the leaves will wrinkle in a short time

Solution: water a little more

If your fleshy leaves wrinkle easily, it's not obviously dormant. If you find its leaves wrinkled, water it quickly, or in the morning and evening, a little at a time, not too much

5. Starve to death

Like most green leafy plants, succulent plants absorb carbon dioxide in the air for photosynthesis. In summer, when the temperature is high, the action of meat becomes slower and slower, more and more "hungry", and finally weakens

Solution: put it in a ventilated place or manually ventilated

A ventilated environment can maintain the vitality of meat. If you really can't find any ventilated place, give meat a small fan. Be careful not to get too close

6. Bite to death

Don't think there will be no insects in summer. On the contrary, in summer, there are not only fleshy natural enemies: scale insects, but also other small black flies flying around fleshy insects~

Solution: manual removal, alcohol insecticidal

The meat is small. You can wipe the leaves of long insects with a cotton swab stained with alcohol (concentration 60%), which can not only kill insects but also sterilize them

7. Black Death

Summer is really a period of meat and black rot. I don't know when I suddenly die of black rot. Black rot is mostly rotten roots. Huahua has said many times about the treatment of fleshy rotten roots

Solution: ventilation and water control; Avoid infection

If you want to prevent rotten roots and black rot, you must give more meat a ventilated environment, and control watering. Don't water too much, otherwise it's hot and humid, and it's strange if it's not rotten! In addition, once the leaves with black spots are found, remove them quickly to avoid infection

8. Heat death

When it comes to summer, even people are hot, let alone a small piece of meat. Different from the natural environment, domestic meat is planted in small pots. It is heated quickly, and meat is more likely to die from heat

Solution: set basin method

In addition to moving the meat to a cool and ventilated place, you can also put a large flowerpot (preferably an earthenware basin) outside the meat basin. This is not "adding clothes", but enhancing the heat insulation to avoid the meat from being damaged by heat

9. Toss death

Meat breeders are nervous in summer. They change positions, water and turn on the air conditioner... They have a lot of meat and are tossed to death

Solution: observe in time and act according to circumstances

Huahua thinks: the meat situation of each household is different, so we must "suit the remedy to the case". More meat prefer a stable environment, so don't toss blindly, just be flexible

I hope everyone's meat can escape this "nine deaths"

Have a smooth summer

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