Vegetable injury prevention after grafting

After the vegetables are grafted, they can't be overemphasized. When the air is released, it usually takes 7 to 8 days after grafting. When the grafting interface is completely healed, when the air is released, it must be taken care of gradually. At the beginning, the ventilation volume should be small, and then gradually increase again. Do not suddenly give up. Second, pay attention to the adjustment of temperature. Strengthen the temperature control, the daytime temperature is maintained at 24 °C ~ 26 °C, night reduced to 14 °C ~ 16 °C, day and night temperature difference maintained at about 10 °C. Grafting seedlings should first receive scattered light at the beginning.

In addition, in the case of continuous cloudy days, see the plant leaves wilting, to slow down the temperature of the greenhouse, wait for the leaves of the plant to stretch, then roll the grass curtain, let a small amount of light enter, so repeated many times until the plant leaves Stretch normal so far.

Functional Oligosaccharide

Functional oligosaccharides refer to oligosaccharides that are difficult or impossible to be digested and absorbed by the human body and have special physiological effects on the human body. Its sweetness is generally only 30-50% of that of sucrose, and it has physiological functions such as low-calorie, anti-caries, prevention and treatment of diabetes, and improvement of intestinal colony structure. Due to the special physiological functions of functional oligosaccharides, it becomes a nutrient and health care product. A new generation of food-effect raw materials that integrate diet and therapy. It is a new functional sugar source that replaces sucrose and has a wide range of uses and application prospects. Common functional oligosaccharides include: xylo-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, isomaltose, raffinose and so on.

XOS, GOS, FOS, IMO, Raffinose, oligosaccharide

Xi'an Gawen Biotechnology Co., Ltd , https://www.ahualyn-bios.com