Returning-to-field treatment technology for green stalks of peppers planted in greenhouse

Abstract

The invention discloses a method for treating and recycling green stalks of peppers planted in a greenhouse. The method for treating and recycling the green stalks of the peppers planted in the greenhouse comprises the following steps: reserving the green stalks after spring early mature peppers planted in the greenhouse are harvested from the mid-to-end of June to the first ten-day period of July, chopping the green stalks and ploughing the green stalks under the ground by adopting a stalk chopping and rotary cultivating machine directly, uniformly spreading lime nitrogen and a fertilizer required by growth of next-stubble crops, and then carrying out deep ploughing once; then irrigating water thoroughly, laying drip irrigation pipes, mulching a mulching film, shielding the greenhouse with a greenhouse film, maintaining soil to be moist by utilizing the drip irrigation pipes, and maintaining soil humidity to be balanced by moving the drip irrigation pipes in parallel; and sealing the greenhouse, carrying out soil sterilization by utilizing intense sunlight and high temperature in summer, removing the mulching films away before field planting of the next-stubble crops, and removing the greenhouse film away for ventilating. When the method for treating and recycling the green stalks of the peppers planted in the greenhouse is adopted for planting the peppers continuously or other vegetables in the next stubble, crop pests of the next-stubble crops can not be increased, the soil organic matter content is increased, the soil fertility is improved, the soil is improved, and a production and life environment in a village is protected; meanwhile, the labour intensity is reduced, the yield is increased, and the aims of saving cost and improving the efficiency are realized.

Description

technical field [0001] The invention provides a method for processing and utilizing vegetable stalks in greenhouses, in particular to a process for returning green pepper green stalks to fields in greenhouses, and belongs to the technical field of agricultural production. Background technique [0002] Green pepper is one of the most common vegetables. It is in great demand in my country. Traditional green pepper planting can only be harvested in summer and autumn. Green peppers in greenhouses can be harvested throughout the seasons to meet the consumption needs of Chinese people. In the middle and lower reaches of the Yangtze River, peppers are planted in greenhouses on a large scale. The cultivation mode of "early spring maturation + autumn delay" is adopted. Two seasons of peppers (or tomatoes, etc.) are planted in one year. There is a large amount of pepper stalks. Taking Hubei Province as an example, the area of ​​early-maturing peppers in greenhouses has reached 500,000...

AI Technical Summary

Problems solved by technology

[0003] In the middle and lower reaches of the Yangtze River, the cultivation area of ​​spring early-maturing peppers in greenhouses is more than 4 million mu, and tens of millions of tons of green pepper stalks are produced, which are piled up in the fields, which not only causes environmental pollution, but also increases the threat of diseases to the next crop of peppers. About 50% of them are Green stalks are directly burned after drying, polluting the air and wasting resources

[0004] Due to the fixed nature of the greenhouse after construction, it is inconvenient to rotate crops, so continuous cropping obstacles and soil-borne diseases are prominent

The green stalks of peppers in greenhouses are very easy to carry pepper pathogens. If they are returned to the field, a large number of soil-borne disease germs may be introduced into the greenhouse, and fresh stalks will produce various organic acids during the decomposing process, which is toxic to the crop roots. Therefore, the traditional The method of pest control is to pull out the green stalks, take them out of the greenhouse, and then bury them deeply or burn them

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