Eggplant cultivation techniques
Eggplant, also known as falling Su, belongs to Solanaceae, annual herb. Eat young berries that can be fried, boiled, fried, prepared and salted. In addition to this, eggplant also contains a small amount of solanine, its pure product is a white crystal, which lowers cholesterol and enhances the physiological function of the liver. (I) Biological characteristics The root system of eggplant is well-developed. After transplanting, the main root system is distributed within 30 cm and the plant height is 0.6 meters to l. 0 m, stems erect, woody branches at base are in axillary branches. Leaves solitary, ovate or oblong. The petiole is long and the leaf body is large, so it is easy to catch up with the wind and requires cultivation. Flowers purple or white, solitary or orderly, born in the internodes. Inflorescence interval 4 to 5 leaves, male and female, self-pollination, natural hybridization rate of 6% to 7%. Berries have long, round, oval and so on. The pericarp has purple, white, green or green purple filaments and white stripes. The junction of the eggplant fruit and the lotus root tuber is white or green, which means eggplant eyes. The eggplant eye is the part of the fruit that grows at night, and the wide eggplant eye shows fast growth and tender fruit. Peel color is related to stem color. Stems, leaves, flowers purple, purple or dark purple skin, stems, leaves green, white flowers, peel green or white. The seeds are kidney-shaped, brownish and shiny. Thousand grain weight 4 grams to 6 grams, germination period of 3 to 4 years. The optimum temperature for eggplant growth is 22C to 30C, suitable for 25C to 28C during the day and 17C to 20C at night. Slow growth below 17C, night temperatures below 15C will fall, and 7C to 8C will freeze damage. Eggplant is more heat-resistant, 35C ~ 40C fashion can grow, but the flower development is poor, more than 45C leaf surface necrotic spots. Eggplant requires strong light, weak light, less photosynthetic products, poor growth, weak pollination and insemination, and can easily cause falls. Eggplant roots have strong absorption and are more resistant to fertilizers. Suitable concentrations of nitrogen, phosphorus, and potassium are 240 ppm of nitrogen, 160 ppm of phosphorus, and 60 ppm to 180 ppm of potassium. (B) Types and Varieties The cultivated eggplant has three varieties of long eggplant, eggplant and round eggplant. 1. Most of the long-shelled eggplants are early-maturing or medium-maturing varieties, with medium growth, small leaves, long rod-shaped fruit, 20 cm to 30 cm in length, thin and tender skin, fruit weights of 50 to 60 grams, and many single plant results. Such as Hangzhou red eggplant, Ningbo strip eggplant, Suzhou Horned eggplant, Nanjing purple noodle eggplant, Suqi eggplant and so on. 2. Eggs are mostly early maturing species, plant shorter, small and thin leaves, fruit oval to long oval, such as Nanjing bulbs eggplant, Shanghai milk eggplant and so on. 3. The round jackfruit plants are tall, with wide and thick leaves. The fruits are spherical, oblate spherical or short spherical, most of which are late-maturing species. Such as Nanjing purple round eggplant, Xuzhou round eggplant, Beijing big round eggplant and so on. (3) Nursery Colonization The cultivation season of eggplant depends on the cultivation facilities. The timing, facilities, and colonization period for eggplant nursery and transplanting in the lower reaches of the Yangtze River are shown in the table below. The spring eggplant cultivation in the lower reaches of the Yangtze River requires early maturing and large seedlings. The standard of eggplant seedlings is generally height 18 cm to 20 cm, degree of development greater than plant height, stem diameter 0.7 cm to 1.0 cm, section length 1.2 cm to 1.5 cm, true leaf 12~ 15 pieces, large and thick leaves, dark green leaves, buds about to blossom, white roots, no rust roots, robust and disease-free, with a diameter of 8 cm to 10 cm in mulch or nutrient bowl. Eggplant plants are tall, large and lush, and the plants are easily closed. Their density should be thinner than those of peppers and tomatoes. General spacing 50 cm, spacing 40 cm to 50 cm, per mu (1 mu = 667 square meters) can be planted 2600 ~ 3 000 or so. Precocious species are denser than late-maturing ones, and the leaves are not denser than the leaves. (IV) Field Management After the eggplant is planted, it is necessary to loosen the soil early, to loosen the soil, and to top up the fertilizer early, increase the soil temperature, loosen the soil, and promote the development of the tree. The eggplant is fertilizer and fertilizer-resistant. In addition to raising the seedlings, the fertilizer is topdressed once when the fruit is started, and a heavy fertilizer is applied after the fruit of the first layer is harvested to provide the needs of the fruit-producing period. Eggplant leaf area is large, the amount of water required is large. In the early stage of growth, the soil should be kept dry, wet and dry. After a large number of results, it should be filled with water, and drainage should be paid attention to during the Huangmei season where there is more rain. The eggplant leaves have large plant heights. The roots of transplanted seedlings are not deep in soil. To prevent soil compaction, cultivators should be cultivated before the plants are sealed to combine with soil to prevent lodging of the plants. Eggplant can cause flowering and fruit drop due to the low temperature at night, high temperature during the day, soil drought, lack of light, and malnutrition. If the temperature is lower than 15C before the night of early May, in order to prevent the low temperature from causing the fall, 30ppm of 2,4-D solution can be used to treat flowers, and 40ppm of water-soluble anti-dropping agents can also be sprayed. In order to improve the ventilation and translucent conditions of eggplant, the lateral branches below the first flower should be removed. When the first and second fruits of the eggplant are harvested, the base leaves have too much influence on the ventilation and light transmission, and some yellow leaves and old leaves should be destroyed to reduce the disease. Diseases and insect pests of eggplant include Bacillus subtilis, Brown Vegetation, Bacterial wilt, Locust, Red spider and so on. Blight disease mainly damages the fruit and can also harm the seedlings. In the early stages of the disease, small spots of water immersion appeared, which later expanded to brown, yellow-brown, circular depressions. In the rapid expansion of high humidity conditions, the fruit soft rot, the surface of white cotton-like mycelium. Brown leaf disease is harmful to stems and leaves and fruits. The lesions are nearly round and brown. The later period is grayish white, with rims or no ridges. The surface of the bird has many black spots, and the diseased part is brittle and easy to perforate. The lesions on the base are rotted by the cortex, and the plants can be broken down in case of strong winds. Both of these diseases are fungal diseases, and adverse environmental conditions such as high temperature, high humidity, poor ventilation, and poor light transmission can aggravate the occurrence of diseases. Control methods: selection of disease-free seeds; seed and bed soil for disinfection; implementation of crop rotation; clean ditch drainage; eradication of weeds to make the field a good ventilation and light transmission. During the onset of the disease, timely spraying, such as 0.5% Bordeaux mixture, 65% dexamethasone wettable powder 500 times, 75% chlorothalonil wettable powder 600～800 times, spray once every 7-10 days, Spray 2 or 3 times. Locusts and spider mites available 40% Dimethoate Emulsion 1000 times, 50% Malathion Emulsion 1500~2 000, 50% Dioxophosphor Emulsion 1500x, 20% Triclosan 1000x, Dichlorvos, Phoxim, etc. Drugs can be controlled. (5) Collection and retention The standard of eggplant harvesting can be seen in the color of eggplant eyes. If the eyes of the eggplant and the peel are of clear color, it indicates that the fruit is growing, the tissue is tender and the quality is good. The eggplant eyes do not clearly indicate that the slow growth should be harvested in time. 18 to 20 days after flowering in warm weather is suitable for harvesting. The high temperature weather from June to August should be harvested in the morning or the evening. The high temperature of the fruit at the noon is very strong and it is easy to dry. The thin variety and the eggplants for transportation in the field or for long-distance transportation should pay special attention. Keep eggplant planting should be thin, should increase phosphorus and potassium fertilizer, less nitrogen fertilizer. Field management should pay attention to the whole plant topping and stand uprights to prevent fall. The long fruit can be erected with a short bamboo pole to prevent the fruit from rot with the soil. Generally, each plant can leave 2 to 3 fruits. When the fruit is brown, it can be picked and placed in the room and cooked for 7 to 10 days. The seeds and flesh can be separated, and then cut into pieces, and the seeds can be crushed in water and washed. Dry the cloth to avoid exposing the seeds to the sun. (VI) Storage Processing Eggplant skin is thin and meaty and it is not resistant to storage. It is generally fresh or processed and rarely stored. There are three methods for processing Chinese folk eggplant: pickled eggplant, preserved eggplant, and dried eggplant. 1. The quality of pickled eggplant products is sweet, fresh, soft and tender, with an oily texture inside. When first pickling, it usually uses 10kg to 12kg of salt per 100kg of eggplant, rubbing it with both hands to soften the eggplant, putting a layer of salt and a layer of eggplant, and filling it with pouches, mattresses and stones to open the cylinder after 12 hours. Flip it up and down again, then press it tightly with stones and take it out and pick it up again and afterwards. When the compound is pickled, it will be placed in a flat-bottomed jar in the first pickled seasoned eggplant, and a layer of eggplant blank will be placed, and a layer of salt will be sprinkled. The salt will be added in an amount of 8 kg to 10 kg per 100 kg. If a rigid eggplant body is found, it should be filled with rubbing procedures. After it is filled, it should be packed with pouches, mattresses, and stones, and 15 to 18 degrees of brine should be added to prevent the eggplant from leaving the water surface. Don't pick up raw water during the process, and it will not rot or deteriorate for more than half a year. 100 kilograms to 50 kilograms per 100 kilograms of fresh eggplant. 2. The soy sauce eggplant will be pickled salted sourdough sunlit for a long time in the sun or press water, into the sweet soy sauce dipping. Put 20 kg of sweet noodle sauce per 100 kg of eggplant blank, mix it once a day, so that the taste of soy sauce penetrates into the eggplant, and it can be eaten in about 15 days. Per 100 kilograms of salty eggplant can be sauce eggplant 95 kg to 100 kg. Polypropylene is a thermoplastic polymer used in a wide range of applications among which we usually use it to make pharmaceutical packaging products. 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