The village of Jingtun, Daqi Township, Fengnan City, is a garlic yellow production professional village. The village has a permanent standard garlic yellow pit 156 with an annual output of 2.5 million kilograms of garlic yellow with an output value of 4.5 million yuan. Only this one, per capita net income of 3200 yuan. The production technology used is a one-cycle cultivation method. That is to say, garlic is harvested and harvested every day, and only one harvest is harvested. The quality is good, the price is high, and the benefit is obviously higher than the cultivation method of multi-cultivation. The cycle is fast. Rapid production, can fully use the garlic yellow cellar space, this method is very suitable for the north, especially in the Beijing, Tianjin, Hebei region farmers winter leisure time cultivation selection.
I. Establishment of Garlic Cellar
Jingtun's garlic yellow pit has the advantages of heat preservation, moisturizing, darkness protection, coal saving, and convenient management. The cellar is 14 meters long, 5.6 meters wide and 2.2 meters high. The underground part is 1 meter. Surrounding walls are hollow walls with a thickness of 50 centimeters. Hollow filled with sawdust or perlite and other insulation materials. The top of the cellar is supported by an iron beam, covered with asbestos roof tiles, and covered with sawdust and firewood, with a thickness of 20 cm. The upper part is covered with a layer of black plastic, which acts as a light-blocking and rain-proof effect. A buffer room is built in the north of the cellar, and a 2.5-meter-long, 1.5-meter-wide and 1-metre-wide garlic casserole is built in the buffer room. Fans are arranged on the wall for ventilation. In the middle of the cellar, there is a one-meter aisle. The aisle is paved with cement plates. Under the plate, a stove and a fire wall for heating and heating are built. On both sides of the aisle, a 1.8-meter-wide cement plate cultivation bed is divided into two layers. The interval height is 1 meter. This kind of garlic yellow pit is invested 4,000 yuan at a time and can be used for more than 10 years.
Second, the preparation before cultivation
1. Garlic cultivation of Garlic Yellow was completed from the end of October to the beginning of April of the following year. September purchase of garlic, a standard cellar garlic species needed for the entire cultivation period of 16,000 kg, garlic species should be selected to enrich the bulb hypertrophy, flap number, not subject to frost damage, bruises or injury heat heat yellow white garlic. This garlic seed has a short dormancy period, high conversion rate, and good quality of garlic yellow.
2. Soak garlic seeds to remove broken bulbs. Pack them in a woven bag, 150 kg each time, and put them in a broiled garlic bowl. Fill with water and soak for 24 hours to make them fully absorb water and swell. Row of garlic.
Third, planted garlic
1. Sand-lined garlic was selected to be clean and unpolluted river sand, evenly laid on a cultivation bed, leveled and 1 cm thick. Spread the soaked garlic evenly on the sand and tighten it. 1.8 to 20 kilograms of garlic per square meter are used. After the shop is finished, the outer edges of the cultivated beds are raised with sand, and water is discharged from the bed.
2. Shading and softening garlic yellow requires shading and softening. Use a curtain to cover the cellar door and the buffer room. The lamp used in the cellar operation should be covered with a lamp cover, and should be closed immediately when not in use.
IV. Post-plant management
Garlic cultivation is divided into 4 periods. For 1-5 days, the plants grow to 5-10 cm in length; 6-10 days, the plants grow to 20-25 cm in the middle; 11-13 days, the plants grow to 35-40 cm in the later stages; 14-16 Days, the plants grow to 45-50 cm in harvest time.
1. In the early stage of watering, the roots were born and sprouted. The growth was slow, and the water requirement was small. After the first day of irrigating, water was poured on the 4th day. In the middle period, the amount of growth was increased, and water was poured on the 6th, 8th and 10th days respectively. The growth is more rapid in the later period, and the water supply should be sufficient, one for each day. Harvest watering stopped. The amount of water can be exuded by the sand at the bedside, and the water temperature is 10-20°C. Prevent lowering of the temperature in the pit.
2. The temperature was adjusted to prompt germination of dormant buds of Garlic Seed. The early temperature was maintained at 20-22°C, and the temperature was reduced to 18-20°C in the middle and later periods, and the harvest period was maintained at 16-18°C. Warm up below the required temperature.
3. Ventilation and ventilation in the early stage of cultivation for the promotion of germination, air humidity requirements are higher, ventilation once a day: in the cultivation of secondary and post-secondary ventilation every day; harvesting period should be appropriate to reduce the temperature inside the cell, ventilation three times a day. Ventilation time is 30 minutes each time. In addition, although the use of dark fire heating, there are harmful gases generated, can be discharged together with the ventilation.
V. Product harvest
About 15 days after the row of garlic, the plants can be harvested at a height of 45-50 cm. Use a knife to cut it from the top of the garlic, cut it low, and increase the yield. Every 1-1.5 kilograms are sorted into bundles. Set aside under the sun for a while, turning white garlic yellow into golden yellow. 1.8-1.2 kg garlic garlic can be harvested per kilogram of garlic. After harvesting, clean up the bed and change the new sand for the next cultivation. Garlic roots and other wastes are composted and used for field production.
VI. Pest Control
According to the above requirements for management, no pests or diseases have been found. If the temperature inside the cellar is too high and the humidity is too high, bacterial rot disease may occur. It is timely to use agricultural streptomycin and other agents for treatment.
I. Establishment of Garlic Cellar
Jingtun's garlic yellow pit has the advantages of heat preservation, moisturizing, darkness protection, coal saving, and convenient management. The cellar is 14 meters long, 5.6 meters wide and 2.2 meters high. The underground part is 1 meter. Surrounding walls are hollow walls with a thickness of 50 centimeters. Hollow filled with sawdust or perlite and other insulation materials. The top of the cellar is supported by an iron beam, covered with asbestos roof tiles, and covered with sawdust and firewood, with a thickness of 20 cm. The upper part is covered with a layer of black plastic, which acts as a light-blocking and rain-proof effect. A buffer room is built in the north of the cellar, and a 2.5-meter-long, 1.5-meter-wide and 1-metre-wide garlic casserole is built in the buffer room. Fans are arranged on the wall for ventilation. In the middle of the cellar, there is a one-meter aisle. The aisle is paved with cement plates. Under the plate, a stove and a fire wall for heating and heating are built. On both sides of the aisle, a 1.8-meter-wide cement plate cultivation bed is divided into two layers. The interval height is 1 meter. This kind of garlic yellow pit is invested 4,000 yuan at a time and can be used for more than 10 years.
Second, the preparation before cultivation
1. Garlic cultivation of Garlic Yellow was completed from the end of October to the beginning of April of the following year. September purchase of garlic, a standard cellar garlic species needed for the entire cultivation period of 16,000 kg, garlic species should be selected to enrich the bulb hypertrophy, flap number, not subject to frost damage, bruises or injury heat heat yellow white garlic. This garlic seed has a short dormancy period, high conversion rate, and good quality of garlic yellow.
2. Soak garlic seeds to remove broken bulbs. Pack them in a woven bag, 150 kg each time, and put them in a broiled garlic bowl. Fill with water and soak for 24 hours to make them fully absorb water and swell. Row of garlic.
Third, planted garlic
1. Sand-lined garlic was selected to be clean and unpolluted river sand, evenly laid on a cultivation bed, leveled and 1 cm thick. Spread the soaked garlic evenly on the sand and tighten it. 1.8 to 20 kilograms of garlic per square meter are used. After the shop is finished, the outer edges of the cultivated beds are raised with sand, and water is discharged from the bed.
2. Shading and softening garlic yellow requires shading and softening. Use a curtain to cover the cellar door and the buffer room. The lamp used in the cellar operation should be covered with a lamp cover, and should be closed immediately when not in use.
IV. Post-plant management
Garlic cultivation is divided into 4 periods. For 1-5 days, the plants grow to 5-10 cm in length; 6-10 days, the plants grow to 20-25 cm in the middle; 11-13 days, the plants grow to 35-40 cm in the later stages; 14-16 Days, the plants grow to 45-50 cm in harvest time.
1. In the early stage of watering, the roots were born and sprouted. The growth was slow, and the water requirement was small. After the first day of irrigating, water was poured on the 4th day. In the middle period, the amount of growth was increased, and water was poured on the 6th, 8th and 10th days respectively. The growth is more rapid in the later period, and the water supply should be sufficient, one for each day. Harvest watering stopped. The amount of water can be exuded by the sand at the bedside, and the water temperature is 10-20°C. Prevent lowering of the temperature in the pit.
2. The temperature was adjusted to prompt germination of dormant buds of Garlic Seed. The early temperature was maintained at 20-22°C, and the temperature was reduced to 18-20°C in the middle and later periods, and the harvest period was maintained at 16-18°C. Warm up below the required temperature.
3. Ventilation and ventilation in the early stage of cultivation for the promotion of germination, air humidity requirements are higher, ventilation once a day: in the cultivation of secondary and post-secondary ventilation every day; harvesting period should be appropriate to reduce the temperature inside the cell, ventilation three times a day. Ventilation time is 30 minutes each time. In addition, although the use of dark fire heating, there are harmful gases generated, can be discharged together with the ventilation.
V. Product harvest
About 15 days after the row of garlic, the plants can be harvested at a height of 45-50 cm. Use a knife to cut it from the top of the garlic, cut it low, and increase the yield. Every 1-1.5 kilograms are sorted into bundles. Set aside under the sun for a while, turning white garlic yellow into golden yellow. 1.8-1.2 kg garlic garlic can be harvested per kilogram of garlic. After harvesting, clean up the bed and change the new sand for the next cultivation. Garlic roots and other wastes are composted and used for field production.
VI. Pest Control
According to the above requirements for management, no pests or diseases have been found. If the temperature inside the cellar is too high and the humidity is too high, bacterial rot disease may occur. It is timely to use agricultural streptomycin and other agents for treatment.
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