After ginger is sown and unearthed, steaming, roasting, and roasting are very common. It is also a very headache for ginger farmers. Everyone knows that it is caused by high temperature, but many measures are taken to prevent it. . This year and another year, the greenhouse ginger will enter the budding stage again, which makes everyone worried about the dangers of roasted seedlings, steamed seedlings and rotten buds. For this reason, we will share the causes and prevention measures of this phenomenon with our ginger farmer friends.

As shown in the picture, all ginger farmers know that the culprit that can cause rotten ginger buds, steamed seedlings, and roasted seedlings is high temperature. It is true that temperature should be ranked first, but it is not the only reason. There should be three reasons. Then let's start slowly. 1. The three main causes of steamed, roasted and rotten ginger seedlings

The first reason is temperature

There is no doubt that excessive temperature is the first hazard. The temperature rises quickly in spring. It still feels very cold in the morning, but by noon, the temperature may exceed 20 degrees. In a closed shed, the temperature will rise to more than 30 degrees Celsius. When the temperature reaches more than 35 degrees Celsius, it’s time to grow ginger. The highest temperature it can withstand. At this time, the ginger still seems to have been unearthed, with a tender tip faintly exposed, but you did not break the membrane to cool down, because we were afraid of the temperature dropping, and because we were reluctant to break the membrane to let it out. However, the humid surface and intense high temperature harmed these young buds and directly steamed them. Or the hot water dripping from the mulch happens to drip on the ginger buds, and the next step will be rotten buds.

The second reason is strong light

Ginger is a crop that likes light and tolerates shade but not strong light. It is not something that grows under strong light, but we But they were taken out of the forest area, planted under high temperature and strong light, and placed in an arch. Strong light causes the amount of water evaporation from the leaves to be much higher than the amount of water absorbed by the roots, causing the leaves to lack water, causing burns, roasting of the seedlings, and then rotten buds.

As shown in the picture

The third major reason is root damage

For roasted seedlings, steamed seedlings, and rotten shoots caused by damage to the ginger root system, Some people may not know this, but it is a fact. Last year, there was a ginger farmer surnamed Li. His ginger had been drilled to let the air out, but there was still a problem with roasted seedlings. He thought it was a problem with my fertilizer and asked me to take a look.

I asked him how much chemical fertilizer he used as seed fertilizer, and he said it was 30-40 kilograms. He also used a kind of medicinal fertilizer because he was afraid of the danger of cutworms, but it was exactly the amount of this medicinal fertilizer. Too large, causing damage to the root system. Because the ginger farmer surnamed Liu who came with him also used this brand of fertilizer, and the amount was quite large, 60-70 kilograms. However, Brother Liu did not apply fertilizer, but his ginger was fine.

This is because the root system of ginger is injured and its water absorption capacity is reduced, which cannot satisfy the evaporation of water in the leaves, resulting in roasted seedlings. Excessive application of chemical fertilizers, raw manure, incomplete ventilation of the ground, and harm from underground pests such as cutworms and mole crickets may cause damage to the ginger root system, which will lead to roasted seedlings, steamed seedlings, and rotten shoots.

These are the three main causes that I know can cause steamed ginger seedlings, roasted seedlings, and rotten buds. Maybe there are other reasons, but I summarized these three points. So how to prevent this kind of problem from happening? How to treat it? 2. Preventive and treatment measures

Once ginger seedlings are steamed, roasted, or rotten, everyone will first think of high temperatures. How to cool down is the first measure everyone takes. This is inevitable. Common sense and inherent thinking are understandable. But there is another way to solve it, please read on.

The first solution is to let the air cool down

This is a method commonly used by everyone. It is nothing more than breaking the film and drilling three holes to adjust the ambient temperature for the growth of the seedlings while avoiding low-temperature freezing damage. and high temperature burns seedlings. As for how to drill holes and release seedlings, I have already introduced it in the previous article, so I won’t go into details here. You can read it if you are interested.

As shown in the picture

The second solution, shade

I blush when it comes to shading ginger.

When I first planted ginger, I only heard about shade. After I bought the sunshade net, I confidently thought that if the sun rises in the east, it must be shaded in the east. 7-8 ditch ginger, at this time a person came to my ginger field, pointed at my sunshade net and asked me:

"Did you cover it wrong?"

I He said, how could it be wrong? Doesn’t the sun rise from the east?

"When is the hottest time of the day? Isn't it 2 o'clock in the afternoon? Doesn't the sun tilt to the west? What's the point of covering the east? The ground is on the west! "

Hmm! I just feel like my face is burning. As for people who put up the wrong sunshade nets, I later discovered that there were many people, and I was not the only one who did such stupid things.

Ginger shading is to block strong sunlight, keep ginger seedlings in the shade of flowers, reduce the temperature in the shed, improve the microclimate in the field, and create a suitable environment for the growth of ginger seedlings to reduce the risk of roasted seedlings and The probability of steamed seedlings rotting. This is also the most commonly used protection method. Whether you are growing ginger in a small shed or a greenhouse, you must pay attention to timely shading.

The third solution is to pour small amounts of water frequently

Water is the life of ginger. The vigorous growth of ginger is inseparable from the moisture of water. When the weather is dry and hot, the herbs The amount of water lost by evaporation in a day can exceed the weight of the entire plant. As an herbaceous plant, ginger is a shallow-rooted crop with not many roots, especially fibrous roots that absorb nutrients and water. The root system is underdeveloped and the water absorption capacity is weak. , the water deep in the soil cannot be fully utilized. If the high temperature and drought last for a long time, it will inevitably lead to roasted seedlings, steamed seedlings, and rotten buds. Therefore, it is necessary to water at the right time, in the morning and evening when the temperature is low, and to water frequently with small amounts of water, so as not to allow the leaves to lose too much water.

The fourth solution is to apply bacterial fertilizer to ginger during the seedling stage to prevent roasted seedlings, steamed seedlings, and rotten buds. Many people may not understand that shading, cooling, and watering can prevent roasted seedlings. It makes sense to wait for seedlings. Can fertilizing bacteria prevent roasted seedlings?

The answer is yes. Applying bacterial fertilizer during the seedling stage of ginger plays a great role in preventing and curing the seedlings from roasting and rotten buds. If you look carefully, you will find that strong seedlings rarely suffer from roasted seedlings, steamed seedlings, or rotten buds. This is mainly because their root systems are well developed and have strong ability to absorb water and fertilizer. A strong body has the ability to cope with high temperatures and strong light. Strong, so not easily burned. However, applying bacterial fertilizer can promote the growth of ginger root system, improve its own stress resistance, and greatly reduce the chance of being roasted or steamed. This is the same as the human body. A strong body can cope with various diseases and is less likely to get sick. Therefore, during the seedling stage, ginger can be properly flushed with water for 1-2 times to apply biological fungicides or biological fertilizers, which will help prevent roasted seedlings, steamed seedlings, and bud rot.

For ginger that has roasted seedlings, steamed seedlings, or rotten buds, apply bacterial fertilizer and add growth regulators such as brassinolide and amino acid foliar fertilizer by foliar spraying. It is of great help to resume growth as soon as possible. This is the method I mentioned at the beginning - using bacterial fertilizer