Disinfection method of vegetables

Through practice, it has been proved that when the seeds are sown, the seeds are first sterilized and many diseases can be prevented. The following describes several effective disinfection methods: Soaking in warm water, soaking in warm water is soaking seeds in warm water of 55°C-60°C for about 15 minutes. Seeds of watermelons, wax gourds, eggplants, and peppers are thick and hard. When soaking, the water temperature should be slightly higher and the time can be slightly longer. When soaking with warm water, keep stirring until the water temperature is not hot. Hot pot boiled seeds with a pot, and then take a pot of the same size and spare, first quickly pour boiling water into the pot with seeds, and then immediately pour the water and seeds into the empty pot, so that it is repeated several times After 10 minutes, cool the seeds with cold water. The soaking of copper sulfate solution with copper sulfate solution can prevent and cure hot pepper anthrax. The pepper seeds are soaked in cold water for 6~8 hours and then soaked in 100 times copper sulfate solution for 5 minutes. After soaking, the seeds are washed and germinated. Formalin soaking in solution soaking with formalin solution can prevent damping-off, eggplant browning, and tomato ringworm disease. The seeds were first soaked in 100-fold formalin for 15 minutes, removed and wrapped in wet gauze, and washed after 2 hours. The soaking of potassium permanganate solution with potassium permanganate solution can prevent tomato mosaic virus disease. Before sowing, the tomato seeds were soaked in a 100-fold solution of potassium permanganate for 30 minutes, removed, washed, or germinated or sowed.

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