In winter, in order to increase the temperature in the vegetable shed, the ventilation is relatively small, which makes the vegetables in the shed vulnerable to the harmful gas, so that the plant growth and development is poor, and in severe cases it can lead to death. First, several common air harms 1. Ammonia hazards. Ammonia in the greenhouse is mainly derived from ammonium nitrogen fertilizer and organic fertilizer applied to the soil. In particular, when fertilizer is applied excessively or when the soil is dry, fertilizers encounter high temperatures in the greenhouse and will decompose in the short term (usually 3-4 days after fertilization) to produce large amounts of ammonia. When the concentration of ammonia exceeds 5ppm, some sensitive vegetables such as cucumbers and tomatoes will be damaged. The leaves were initially burnt like hot water and dried and turned brown. When the concentration of ammonia reaches 4%, vegetable seedlings die after 24 hours. 2. Nitrous gas hazards. The nitrite gas in the greenhouse is mainly derived from nitrate-added nitrogen fertilizers and unrefined organic fertilizers applied to the soil. In general, the middle and lower leaves of the plant are seriously affected, and the eggplant vegetables are particularly serious. When nitrite gas reaches 2-3ppm in air, sensitive vegetables such as eggplant, tomato and pepper will be damaged. The symptoms mainly occur on the leaves near the ground and rarely harm the new leaves. At the beginning, it was burned like boiling water. After that, due to the acidification of nitrous acid, the veins gradually turned white. In severe cases, only the veins remained, and the leaves were bleached and died. This situation mostly occurs 10-15 days after fertilization. 3. Gas hazards. The heating of the coal in the greenhouse is incomplete or the flue gas is not smooth, and it will produce large amounts of carbon monoxide and carbon dioxide. The hazards of these two gases can be of three types: First, hidden poisoning. There is no obvious visible damage to the vegetables, but the assimilation function is reduced and the quality is deteriorated. Generally, the impact on the yield is not significant. The second is chronic poisoning. The gas invades from the pores on the back of the blade, causing brown spots in the pores and their surroundings, and the surface is yellowed. The third is acute poisoning. Produces whitening symptoms similar to nitrous acid gas hazards. When the coal is heated up, it is easy to produce sulfur dioxide. When the concentration reaches 10-20ppm, the plants appear white and dry. Beans, cucumbers, eggplants and tomatoes are sensitive. 4. Film gas hazard. Some plastic films release some volatile substances during use, such as ethylene, chlorine, 2-isobutyl phthalate, etc., and can invade the interior of plants through the pores or water holes in the leaves, destroying the cell tissues and chloroplasts, Photosynthesis has been significantly weakened, seriously affecting the yield and quality of vegetables. When the amount of 2-isobutyl phthalate dissolved in the water droplets of the shed film reaches 10-30 ppm, the water droplets will be seriously poisoned after being atomized or absorbed by vegetables through the roots and leaves. When the concentration of chlorine in the air reaches 0.1 ppm, the radish can be afflicted by exposure for 2 hours, and when the concentration reaches 0.5-0.8 ppm, most vegetables will be injured only after 4 hours of exposure. Initially, white or light brown irregular spot-like or massive lesions appeared between the veins, and the entire leaf turned white or even fell off in severe cases. When the concentration of ethylene gas in the protected area reaches 1ppm or more, yellowing may occur between the vegetable leaf edges and veins, and then it turns white until it dies; in the concentration range of 0.1-3ppm, flowers, young fruits and leaves appear in tomato, eggplant, etc. The abnormal shedding. 5. Aerosol pesticides and other hazards. Excessive discharge of chlorothalonil smoke agents will cause lesions on the top leaves and leaves of vegetables, resulting in chlorosis and whitening of leaf-vein mesophyll. The damage will be more severe under conditions of high temperature and high humidity. Second, gas prevention and control measures Harmful gases in greenhouses not only affect the growth and development of vegetables, but also directly harm the health of vegetable farmers. Therefore, we must actively take measures to prevent and control.
Natural Organic Inulin Powder Chicory Root Extract, often known as oligofructose, is a mixture of polysaccharides composed of a chain of fructose units with generally a terminal glucose unit. It is mainly found in chicory roots, jerusalem artichokes and dahlia tubers. It is a water-soluble dietary fiber, also a natural carbohydrate, almost not be acid hydrolysis and digestion. There are plenty of beneficial microbial fermentation, which makes Organic Inulin having fructooligosaccharide and dietary fiber characteristics.
Inulin powder is reserve in the plant polysaccharides, mainly derived from plants, has been found that there are more than 36000, including dicotyledonous plants of the compositae, campanulaceae, gentianaceae in 11 families and monocotyledon liliaceous, grass tree branch. For example, the root of the tuber of the artichoke, the root of dahlia, the root of thistle is rich in chrysanthemum powder.
Inulin powder is a soluble fiber produced by many types of plants, including wheat, onion, bananas, garlic, asparagus, sunchoke and chicory. Just like starch, Inulin is a way that is used by these plants to reserve energy. Industrially, it is most often extracted from sunchoke and chicory root. It is a group of polysaccharides that are primarily long chains of fructose with a few glucose units. Inulin is considered as a functional food ingredients since it can affect physiological and biochemical processes in human beings, resulting in better health and reduction in the risk of many diseases. The soluble fiber is often incorporated into processed foods to add fiber, bulk and a sweet flavor. Inulin can also be used for the preparation of oligofructose and fructose syrups.
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