Tips for vegetable cold prevention work

1. Timely harvesting and appropriate temperature storage
In order to prevent sudden cooling from affecting the quality and yield of vegetables, in situ vegetables that have reached commercial maturity should be harvested in a timely manner, especially warm fruits and vegetables such as chili peppers, eggplants, tomatoes, and cucumbers cultivated in the open or facility. After harvesting, they should be stored or transported under appropriate temperature conditions to prevent product freezing.

2. Scientific cold prevention and seedling quality improvement
For vegetable seedling cultivation bases using multi-span greenhouses, individual greenhouses, or open field small arched greenhouses, timely strengthen seedling management and protection, appropriately control water, humidity, and insulation. Any damaged areas of film or other covering materials should be repaired as soon as possible, and the covering materials should be reinforced and compacted. Seedlings that have already been planted in the field should undergo cold and antifreeze treatment. Inducing agents such as brassinolide, trace elements, sodium nitrophenolate, and amino oligosaccharides can be sprayed on the leaves, and the planting holes should be sealed. For newly planted warm vegetables, small arched sheds should be used as much as possible for insulation and cold protection.

3. Field management and protection against cold and freezing
Timely clean the ditches and soil moisture of vegetables in the field to prevent water accumulation in the field. Vegetables such as leeks, scallions, and chives can be protected from cold by methods such as intertillage and soil cultivation; Increase the application of farmhouse manure and organic fertilizer to improve the cold resistance of outdoor vegetables; Spraying inducers such as chitin, alginate, amino oligosaccharides, and trace elements on the leaves can enhance plant resistance. After the low temperature cold (freezing) injury, it is necessary to continue to strengthen covering and delay the freezing and thawing process to prevent vegetables from losing their commercial value due to cold (freezing) injury; It is necessary to timely apply fertilizer according to the seedling condition of vegetables in the field, remove frozen leaves, and carry out disease and pest control.

4. Improve facilities to prevent cold and keep warm
Vegetable greenhouse facilities should be repaired and blocked in a timely manner, and maintenance and reinforcement should be carried out in advance. Circuit maintenance should be carried out in a timely manner to prevent excessive load from affecting production. Before cooling down, it is necessary to seal the shed door, press the skirt film, and tighten the pressure film belt to ensure the airtightness of the facilities. Multilayer covering insulation measures should be reasonably adopted. Emergency heating products or equipment can be prepared in advance and used reasonably under the premise of safety. When using heating blocks or other open flames for heating, it is important to remember fire safety. Timely clean the fog droplets and dust on the greenhouse film to ensure its transparency.

5. Plant management to enhance resistance

Planted facility vegetables, especially eggplant and melon vegetables, should be promptly cleaned of old and diseased leaves to increase scattered light between plants; Increase the application of organic fertilizers, such as pig, cow manure, and compost, as well as moderate amounts of medium and trace element fertilizers such as magnesium, zinc, and boron. Spray 0.3% potassium dihydrogen phosphate solution on the leaves 2-3 times; Reduce the damage caused by pruning and branching, and use smoke and dust methods to prevent pests and diseases. After freezing damage occurs, it is not necessary to immediately close the greenhouse and raise the temperature. The temperature inside the greenhouse should be slowly increased to avoid the necrosis of frozen vegetable tissues caused by sudden temperature increases. The severely frozen stems, leaves, and fruits should be promptly cut off.