Water carrots

If your meat is Sedum, carrot water can surprise you

The discoloration of meat is mainly due to the decrease of chlorophyll and the increase of anthocyanin. However, if it does not meet the low temperature requirements and there is no large temperature difference, chlorophyll will not decrease

Cut carrots and cook them, put them in plastic bottles, tighten the caps, and Rett them for 1 month. After retting, dilute and pour it into the fleshy soil of Sedum. After it absorbs carotene, it can change from green to tender jelly color

Spray ice water

This is a very popular method of meat ring. It is not only simple, but also can minimize the damage to meat

Prepare a section of ice water with a temperature of 0 ~ 5 degrees Celsius. Spray it on the meat in the form of water mist with a watering can every evening, 3-5 times at a time

This can create a temperature difference, inactivate some chlorophyll, and promote the production of anthocyanins in meat, so that the color can become bright

More sun

Sunbathing is a well-known way of coloring. In autumn, the temperature difference gradually increases, the sun is sufficient during the day, and the temperature decreases at night, which can quickly get out of the state

Full sunshine refers to the complete exposure to the sun from the rise of the sun to the setting of the sun

Some people put more meat on the windowsill. In fact, the time to bask in the sun on such a day is limited. The glass filters most of the ultraviolet rays, resulting in the color of more meat is not as good as that raised outdoors. It is suggested to put more meat on the outermost position of the balcony, and it is best to raise it in the open if conditions permit

Less watering

Be sure to dry thoroughly before pouring. Otherwise, not only will it not be colored, it will grow in vain, which will be a tragedy

It's impossible to water the soil under the basin, because it's still wet. It is best to weigh the basin before watering, and then pour it after it is really dry. When watering, water the soil thoroughly along the edge of the basin, not on the leaves

In addition, the less ventilation, poor illumination, plastic basin, basin depth, small mouth, large belly and low temperature, the slower the apron, the lower the watering frequency

State accumulation

The fleshy perfect state needs to be accumulated and maintained. It is impossible to get out of the state in a few days or feel that it can be done once and for all

Sunburn, frostbite, insect pests, overgrowth, and the meat spread out in big cakes are not easy to color. But like the meat that once had the basis of color, it is easier to color again under our cultivation. So be patient