Benzylamine thiabgibberellik acidFeem ntau yog siv hauv cov kua, txiv duaj, txiv duaj, strawberry, txiv lws suav, eggplant, kua txob thiab lwm yam nroj tsuag.Thaum nws yog siv rau txiv apples, nws tuaj yeem muab tshuaj tsuag ib zaug nrog 600-800 zaug ua kua ntawm 3.6% benzylamine gibberellanic acid emulsion ntawm lub ncov ntawm paj thiab ua ntej paj, thiab tsom mus rau txau cov paj pob ntseg. Thaum nws siv rau pears, nws tuaj yeem txau ib zaug nrog 1.8% benzylamine thiab gibberellanic acid daws 400-500 zaug txhua lub sijhawm thaum ntxov, paj puv, paj fading thiab cov txiv hmab txiv ntoo hluas, thiab tsom mus rau txau paj.
Lus Cim: Cov tshuaj tsuag yuav tsum zoo ib yam, dej zoo rau me ntsis acidic yog qhov tsim nyog, tsis txhob sib tov nrog cov tshuaj tua kab alkaline lossis chiv.
1. Kua: Ua ntej paj thiab paj, siv 600-800 npaug ntawm cov kua ntawm 3.6% benzylamine thiab erythracic acid tshuaj tsuag ib zaug ib zaug, tsuas yog tshuaj tsuag lub paj spikes, uas tuaj yeem tsis tsuas yog txhim kho cov txiv hmab txiv ntoo, tab sis kuj ua rau cov txiv hmab txiv ntoo loj. thiab cov txiv hmab txiv ntoo zoo lawm.
2. Pear: thaum ntxov bud, flowering, paj fading thiab cov tub ntxhais hluas txiv hmab txiv ntoo theem, siv 1.8% benzylamine thiab gibberellanic acid tov 400-500 zaug txhua cov tshuaj tsuag, feem ntau yog tshuaj tsuag paj, tuaj yeem txhawb paj paj txoj kev loj hlob, ua rau cov txiv hmab txiv ntoo zoo nkauj thiab hypertrophy.
3. Peach: thaum ntxov buds, flowering thiab cov tub ntxhais hluas txiv hmab txiv ntoo theem, kev siv ntawm 1.8% benzylamine gibberellanic acid tov 500-800 zaug txhua yam tshuaj tsuag, tsuas yog tshuaj tsuag lub paj spikes, yuav ua rau cov txiv hmab txiv ntoo nthuav, txiv hmab txiv ntoo zoo.
4. Strawberries: ua ntej flowering thiab cov tub ntxhais hluas cov txiv hmab txiv ntoo theem, siv 1.8% benzylamine gibberellanic acid tov 400-500 zaug kua tshuaj tsuag txhua txhua cov tshuaj, tsom mus rau txau cov txiv hmab txiv ntoo hluas, tsis tsuas yog ua rau cov txiv hmab txiv ntoo nthuav, zoo nkauj txiv hmab txiv ntoo, tab sis kuj mature 5-7. hnub dhau los.
5. Citrus: lub sij hawm paj thiab cov txiv hmab txiv ntoo hluas, siv 1.8% benzylamine gibberellanic acid tov 400-500 zaug txhua lub tshuaj tsuag.
6. Loquat: nyob rau hauv thaum ntxov buds thiab cov tub ntxhais hluas txiv hmab txiv ntoo theem, kev siv ntawm 1.8% benzylamine gibberellic acid tov 600-800 zaug txhua yam tshuaj tsuag, tsom rau tshuaj tsuag paj pob ntseg, tuaj yeem tiv thaiv qhov tshwm sim ntawm cov txiv hmab txiv ntoo xeb, ua rau cov txiv hmab txiv ntoo zoo nkauj dua. .
7. Grapes: 10 hnub tom qab paj pib txau, siv 4% benzylamine thiab erythracic acid dej dispersion granule 800-1200 zaug ua kua tshuaj tsuag, tshuaj tsuag ib zaug txhua 10 hnub, txawm tias txau 2-3 zaug, tuaj yeem ua rau cov txiv hmab txiv ntoo nthuav dav, tiv thaiv cov txiv hmab txiv ntoo qia brittle, degrated, thaum ntxov ripening.
8. Ntsuab plum: paj thiab cov txiv hmab txiv ntoo hluas theem, kev siv 1.8% benzylamine gibberellanic acid tov 400-500 zaug kua uniform spray tag nrho cov nroj tsuag, tshuaj tsuag ib zaug txhua 10 hnub, txawm tsuag 2-3 zaug, tuaj yeem txhim kho cov txiv hmab txiv ntoo zoo, txhim kho txiv hmab txiv ntoo teem tus nqi.
9. Txiv lws suav, eggplant, peppers: txiv hmab txiv ntoo thiab txiv hmab txiv ntoo lub sij hawm, siv 3.6% benzylamine thiab erysideric acid tov 800-1000 zaug kua uniform spray, tshuaj tsuag ib zaug txhua 10 hnub, tag nrho ntawm 3-4 zaug.
10. Cowpea: pod ncov lub sij hawm, kev siv 3.6% benzylamine thiab trichombic acid tov 1000-1200 zaug ntawm cov kua, uniform spray 3-4 zaug, tuaj yeem sau ntxov, nce cov qoob loo.
Post lub sij hawm: Oct-25-2024