How to choose varieties and planting techniques for organic vegetables

         With the continuous improvement of people's living standards and increased awareness of health care, consumers' demand for pollution-free vegetables has also increased, and organic vegetables have gradually come to people's tables. The development of organic vegetables has very broad market prospects and also has good comprehensive benefits. Organic vegetables means that chemically synthesized pesticides, fertilizers, herbicides and growth regulators are not used in the process of vegetable production. And instead of using genetically engineered organisms and their products, they follow the laws of nature and ecological principles and adopt a series of sustainable agricultural technologies. Coordinate the balance of planting, maintain the continuous stability of the agricultural ecosystem, and have been authenticated by the organic food certification body and issued an organic food certificate for vegetable products. FSC certified organic vegetables are ideal health foods for human beings, and their production is ideal for sustainable development. The selection methods and planting techniques of organic vegetables are introduced as follows. The seeds and seedlings of organic vegetables must meet three basic requirements: First, they do not have genetically modified ingredients generated by genetic engineering; second, they cannot be treated with prohibited substances; third, they have strong resistance to diseases and insects. In the production of organic vegetables. The certified organic vegetable seeds and seedlings should be selected. However, if the certified organic vegetable seeds and seedlings are not purchased at the initial stage of planting, the conventional seeds that have not been treated with prohibited substances can be selected (including the use of conventional breeding techniques). Hybrid generation). In addition, we should choose vegetable types and good varieties that are resistant to diseases and insects, strong in stress resistance, and suitable for local soil and seasonal planting. The main types of vegetables with strong resistance to pests and diseases are: spinach, carrots, radishes, edamame, burdock, taro, yam, beet, cress, parsley, celery, fennel, coriander, lettuce, garland chrysanthemum, purple Su, mint, ginger, leeks, garlic sprouts, garlic, green onions, onions, asparagus, etc. Organic vegetable varieties can only be bred using conventional breeding techniques, but not molecular biology techniques (such as recombinant DNA, cell fusion, gene deletion and duplication, introduction of foreign genes, change of gene location, etc.), and the selection of organic vegetable varieties The original variety or material used. Prohibit genetically modified vegetable varieties or materials. The main methods of selection and breeding of organic vegetable varieties include excellent breeding single-plant self-breeding method, complementary material cross-breeding method, hybrid first-generation breeding method and so on. These methods are all through natural breeding (can be artificially pollinated) to select breeding and seed production. The breeding goals of organic vegetable varieties are mainly disease and insect resistance and stress resistance, followed by high quality and high yield. Therefore, when selecting organic vegetable varieties, FSC forest certification should pay attention to selecting vegetable varieties or varieties with strong resistance to diseases and insects and strong stress resistance, and focus on collecting and screening resource materials with strong resistance to diseases and insects. Base integrity The land of the base should be a complete plot. There can be no land plots for conventional production, but organic conversion plots are allowed; the junction of the organic vegetable production base and the conventional plots must be clearly marked, such as rivers, hills, and artificial isolation belts. Necessity of the conversion period The conversion from a conventional production system to an organic production system usually takes 2 years. Vegetables sown later can be harvested before they can be used as organic products; perennial vegetables need 3 years of conversion time before they can be harvested to become organic crops. The start time of the conversion period is calculated from the date of applying for certification to the certification body. During the conversion period, the producer must operate in full accordance with the organic production requirements. Vegetables grown in the fields after one year of organic conversion can be sold as organic conversion crops. Establish a buffer zone. If some plots in the organic vegetable production base may be affected by the pollution of neighboring conventional plots. A buffer zone or physical barrier must be set up between the organic and conventional plots to ensure that the organic plots are not polluted. Different certification bodies have different requirements for the length of the isolation band. For example, the OFDC certification body in my country requires the length of the isolation band to be 8 m, and the German BCS certification body requires the length of the isolation band to be 10 m. Rotation and stubble cleaning and organic bases should use at least three crops including legumes or green manure for crop rotation; in areas where only one crop of vegetables can be grown in a year, two crops including legumes are allowed Crop rotation. After the previous crop of vegetables are harvested, the base should be thoroughly cleaned. PEFC certified will transport all the sick bodies out of the base for destruction or deep burying to reduce the disease base. Supporting cultivation technology: Through the cultivation of strong seedlings, grafting and replacing roots, ridge cultivation, mulching film, reasonable dense planting, plant adjustment, etc., make full use of light, heat, air and other conditions to create an environment conducive to vegetable growth to achieve high yield and high efficiency. the goal of. The permitted types of fertilizers are organic fertilizers, including animal manure and residues, plant refining fertilizer, green manure, plant ash, cake fertilizer, etc.; minerals include potash mineral powder, phosphate rock powder, calcium chloride and other substances; in addition, it also includes organic Special organic fertilizers and some microbial fertilizers certified by certification bodies. Organic fertilizers need to be harmlessly treated 2 months before application. Sprinkle the fertilizer with water, mix it up, and cover it with plastic film to make it fully fermented and decomposed. The temperature in the pile during the fermentation period is as high as 60~C, which can effectively kill the pests and weeds in the farm manure, and the treated fertilizer can be easily absorbed and utilized by the vegetables. CARB certified organic fertilizer products or organic fertilizer certified organic products have been fermented and composted for a long time at high temperature. It is completely decomposed and can be used directly without composting and fermentation. The amount of fertilizer applied to the land where organic vegetables are grown when fertilizer is used. Planting vegetables and fertilizing soil should be carried out at the same time. The ratio of animal fertilizer and plant fertilizer should be 1:1. Applying foot base fertilizer 80% of the total fertilization is used as base fertilizer. Apply fertilizer evenly to the farming layer to facilitate root absorption. Combining soil preparation with 3 000-5 000 kg of decomposed stable manure or biological compost per 667 m2, organic compound fertilizer can be used as seed fertilizer if possible, and the use amount of 100 kg will have a better effect. The method is to ditch and apply under the seeds or seedlings before transplanting or sowing. The depth of fertilization should be 5-10 cm. Pay attention to the middle distance soil. Clever application of top dressing and top dressing are divided into soil fertilization and foliar fertilization. Soil top dressing is mainly applied in combination with watering and soil cultivation during the vigorous growth of vegetables, mainly using human feces and biological fertilizers. Foliar fertilization can be in the seedling stage. Select bio-organic foliar fertilizer during the growth period, spray once every 7-10 d, and spray 2-3 times continuously. For vegetables with high planting density and shallow root system certified by BSCI, the method of spreading fertilizer and topdressing can be used, when the vegetables grow to 3-4 leaves. Sprinkle the dried fine fertilizer evenly into the vegetable plot and water it in time. For vegetables with large planting rows and concentrated root systems, fertilization can be carried out by ditching. Do not damage the root system when opening the ditch. Cover it with soil and water it in time. In addition, fertilization should be flexibly matched according to the characteristics of fertilizers and different soil properties, different vegetable types and different growth and development periods, and scientific application can effectively fertilize the soil and increase crop yield and quality. It is forbidden to use all chemically synthesized pesticides in the production process of organic vegetables. It is forbidden to use products produced by genetic engineering technology. Therefore, the principle of "prevention first, combined prevention and control" should be adhered to for the pests and weeds of organic vegetables. Organic certification adopts agricultural and physical measures such as selection of disease-resistant varieties, high-temperature disinfection, reasonable fertilizer and water management, crop rotation, diversified cropping, protection of natural enemies and other agricultural and physical measures to comprehensively prevent pests and weeds. Lime, sulfur, Bordeaux liquid can be used to prevent and control various vegetable diseases; limited use of copper-containing materials, such as copper hydroxide, copper sulfate, etc., can be used to prevent and control vegetable fungal diseases: soft soap, plant preparations, vinegar, etc. can be used for prevention and treatment Vegetable fungal diseases: Potassium permanganate is a good fungicide, which can prevent and control many diseases: microorganisms and their fermented products are allowed to prevent and control vegetable diseases. Promote the release of parasitic and complementary natural enemies (such as Trichogramma, ladybirds, predatory mites, etc.) to prevent and control pests; allow the use of soft soaps, botanical insecticides or local plant extracts to prevent and control pests; The use of sexual attractants in containers and dispersing vessels allows the use of visual (such as yellow sticky boards) and physical trapping facilities (such as insect nets) to control pests; restricted use of rotenone, plant-derived pyrethrins, emulsified vegetable oils and diatoms Insecticide from Earth: It is allowed to use microorganisms and their preparations with restrictions, such as Borer bacillus, Bt preparations, etc. to prevent and control insect pests. Control weeds by using cultivation techniques that restrict the growth and development of weeds (such as crop rotation, planting green manure, fallow, etc.); weeding with straw mulch; mechanical and electric weeding are allowed: genetic engineering products and chemical herbicides are prohibited for weeding. The choice and application of vegetable transportation methods should be determined according to the characteristics of the vegetable species. The general choice is conducive to the protection of goods, high transportation efficiency and low cost. And the transportation mode is less affected by seasonal and environmental changes. At present, various transportation methods such as railways, highways, waterways, and air transportation in my country have been widely adopted. They have complementary advantages and have gradually formed a relatively complete transportation network. This has created unprecedented advantages for the national vegetable circulation.

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