(2) Remove diseased plants, take them out of the field, burn them or bury them deeply.
(3) Apply lime to change the soil pH, generally applying 75-100kg of lime powder per mu, or irrigating the roots with 15% lime milk at the initial stage of the disease, with 0.3-0.5l per plant. Spraying new high-fat film in time at seedling stage to prevent bacterial infection and make seedlings grow sturdily.
(4) Strengthen management. Timely watering topdressing, intertillage weeding, improving plant disease resistance and spraying Zhuangganling in time can make the plant stem stout, leaves plump, leaves fresh and tender, plants flourish and have strong natural taste. At the same time, it can improve the disease resistance, reduce the dosage of pesticides and fertilizers, and reduce the residual toxicity.
Usage and dosage of Chinese cabbage.
1, when cutting Chinese cabbage, it is advisable to cut it along the silk, so that Chinese cabbage is easy to cook.
2. Boiling, scalding and squeezing juice should not be used when cooking, so as to avoid a large loss of signature nutrients.
3, rotten cabbage contains toxins such as nitrite, which can make the human body seriously hypoxic and even life-threatening.
4. The blanching time of Chinese cabbage in boiling water should not be too long, and the best time is 20 ~ 30 seconds, otherwise it will be too soft and rotten, and it will not taste good.
5. Chinese cabbage produces toxins in the process of decay, and the nitrite produced can make hemoglobin in the blood lose its oxygen-carrying ability, causing severe hypoxia and even life-threatening, so rotten Chinese cabbage must not be eaten.