Smoke agent, also called aerosol agent, is an agent that mixes pesticides that prevent and control vegetable pests and diseases and flammable substances, burns them, vaporizes the pesticides, condenses them into smoke particles or disperses the pesticides directly into smoke particles. The smoke agent can prevent and cure various diseases in greenhouses, and the effect thereof can reach more than 85%, which is more than 10% higher than that of the same kind of wettable bactericide spray, and it does not need to use medicine, water and auxiliary tools when used. Use a match to ignite the smoke agent. In the rainy days or the epidemic of diseases, the use of smoke agents is more effective. The use of the smoke agent in the booth is as follows:
First, the choice of smoke agent in the prevention and treatment should be based on different diseases to choose the right smoke agent. For example, prior to colonization, chlorothalonil smoke may be used for prophylaxis. When leafy mildews occur in greenhouses and cucumbers in greenhouses, they can be controlled by quick-cray smoke. If multiple diseases occur at the same time, they are treated with compound smoke.
Second, the dosage form and the determination of the discharge point If the space in the shed is large, smoke agents with high content of active ingredients may be used, and smoke agents with low content of active ingredients may also be used. When smokers with low content of active ingredients (3%, 20%, 10%) are used, the firing point can be less, generally 3 to 5 points per acre can be set; when using smoke agents with high content of active ingredients, to prevent Near the discharge point, due to the long-term high concentration of smoke fumigation caused by phytotoxicity, the number of firing points per mu can be increased to more than 5. If the greenhouse is short and small, it is advisable to use a smoke agent with a low content of active ingredients (10%, 15%). The discharge point of the smoke should also be appropriately increased. Generally, 7-10 doses per acre should be set to ensure the safety of the medication. For small sheds below 1.2 meters, smokers should not be used, or they may cause injury.
Third, the amount of medication according to the size of the greenhouse space, the content of active components of the smoke agent and the different growth period of vegetables, determine the number of drugs. Sheds are high in height and span, and the amount of drugs used should be high, whereas the amount of drugs used should be small. The content of effective components of the smoke agent is high and the dosage is small, otherwise, the dosage should be increased. In the early stage of vegetable growth, the growth of seedlings is soft and easy to cause injury. The dosage should be reduced as appropriate.
Fourth, the discharge method Before using the smoke agent, it is necessary to inspect the film in the booth, make up the loopholes, and close the booth tightly. The discharge time is usually after the grass cover in the evening. Cloudy and snowy days have the best discharge effect. This is because under the sunlight, the surface temperature of the plants is the same as the smoke particles, and the smoke is not easy to deposit and weaken the efficacy. To put the smoke evenly, light it in order from the inside out. After leaving the scene, the staff closed the booth overnight. After ventilation the next morning, personnel can enter the greenhouse operation.
V. Precautions In the early stage of disease, only one discharge of the smoke agent can achieve the control effect. When the disease is severe, it should generally be controlled continuously for 2 to 3 times. The interval between application is 5 to 7 days. If in the middle of the two uses of the smoke agent, the use of another fungicide for conventional spray control is more effective; before closing the smoke, close the air window and close the doors and windows for more than 4 hours after the smoke is released.
We mainly export European Chinese onions, garlic and ginger.
Fresh yellow onion and red onion size 60-80mm 70-90mm 90-110mm 10kg/net bag, 20kg/net bag or 25kg/net bag (2019 new crop onion)
Peeled yellow onion and red onion size 60-80mm 70-90mm 90-110mm 10kg / box, 20kg / box, filled with nitrogen, storage time of 90 days.
Frozen onion, frozen onion cube, frozen onion ring 10kg/box or 20kg/box Save for 2 years.
We also offer garlic, ginger and peeled garlic
Our onions have been sold in the Netherlands, the UK, Poland, and Italy, and the quality is very good.
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