THE TOPPING:
is called "Topping" cut from the apex of the main stem or secondary branches. Thus, we can improve the production of our plants as follows:
young plants get more lush foliage and thus can improve the subsequent production
In plants tend to grow weak and branching, we reduce improving production level. On the fruits
training, is able to increase their size and speed ripening.
He remarked: Labor
pile consisting of land at the foot of the plants form a cone. by what we get:
increase stability, promoting the formation of adventitious roots. Protect
the cold to plants that overwinter in the open field. Whitening
silver as chicory, thistles or chard.
TRANSPLANTATION:
is the transfer of the plant from any location to the final location or the next phase of growth. Study
advance whether the vegetable that is being transplanted is optimal for this action is not recommended since all of them, like the time to do it. In our section on each floor, probably find it.
Water plants to be transplanted and the area where they will be transplanted earlier (the day before).
The land which will move the plant must be well prepared, mixed with organic matter to provide nutrients.
reaizar Use a transplant for a few holes where we introduce the root, and place the plant at the same depth at which it was previously.
Once transplanted, fix the soil around and water. Avoid
at this stage to protect the birds attack the plant.
also Protect from frost if left untreated plants resistant to them.
should encourage rooting in the early stages bioactivator or simply adding a fermented compost and even watering restorative liquid fertilizers.
DESPIMPOLLADURA
LA: In the outbreaks that are born in our plants are commonly referred to buds. This work therefore involves the treatment of these buds, or buds that grow in the binding sites of the ramifications of eliminating some plants to balance production.
leave is appropriate if it is to strengthen the branch where they are.
In our gardens we will apply for example to pepper, eggplant in tomato .....
0 comments:
Post a Comment