To ensure safe and high-quality agricultural production, it's essential to manage pesticide residues effectively. Start by selecting flat or sandy soils rich in organic matter, which promote better root development and reduce the risk of pest infestations. Implement crop rotation between grains and vegetables to prevent soil depletion and minimize the buildup of pathogens and pests. Avoid continuous cropping to overcome the challenges associated with it, thereby reducing the need for chemical interventions.
It is strictly prohibited to use highly toxic or high-residue pesticides that are banned by the government. This not only helps meet international standards but also avoids issues during inspections in importing countries. Instead, promote the use of high-efficiency, low-residue alternatives. Integrate comprehensive pest management strategies such as agricultural practices, physical controls, and biological methods. Whenever possible, avoid using broad-spectrum chemicals and instead apply targeted treatments with multiple active ingredients to reduce overall pesticide usage. For example, avermectin is effective against aphids, whiteflies, mites, and lepidopteran pests, while Zhongshengmycin can control fungal and bacterial diseases with low toxicity and no residue, making it ideal for export markets.
Controlling bacterial content is equally critical, especially when targeting international markets that impose strict hygiene requirements. Ensure that all organic fertilizers, particularly human waste and animal manure, are fully decomposed through high-temperature fermentation or sterilization. Avoid using contaminated materials like hospital waste, industrial byproducts, or urban refuse as fertilizer sources. During the growing season, avoid applying fresh manure directly to crops to prevent contamination from pathogens and eggs. Use clean water sources, preferably groundwater, for irrigation, and limit surface watering to maintain hygiene.
Maintain strict sanitation throughout harvesting, grading, packaging, storage, processing, and transportation. Ensure clean facilities, safe water, eco-friendly packaging, and hygienic transport tools. All workers should be free from infectious diseases to prevent contamination.
Appearance quality plays a vital role in market competitiveness, especially for exports. Consumers often judge products based on their visual appeal, so it’s important to enhance the shape and color of the produce. Choose varieties that are disease-resistant, uniform, and aesthetically pleasing, while considering local growing conditions and consumer preferences in target markets. For instance, carrots exported to Japan and South Korea should have bright red or dark red colors with a light yellow core and a small top, such as improved Kuroda five-inch or Seoul six-inch varieties. For European markets, lighter-colored, finer-rooted types like Swiss Beauty are preferred.
Adopting advanced cultivation techniques, such as those used in Taiwan, can improve soil structure and nutrient availability, leading to better root development and appearance. In mid-June, in Henan Province, proper spacing (20–30 cm) and careful irrigation help create optimal growing conditions. During the underground expansion phase, typically from early October to early November, apply multiple nutrient-rich fertilizers containing humic acid or amino acids. A first application in early October, followed by every 10 days, ensures steady growth. Additionally, foliar sprays rich in potassium, phosphorus, boron, calcium, and molybdenum help prevent premature aging and improve overall quality.
Anthocyanidins is a kind of water-soluble natural pigments widely existing in plants in nature. They are colored aglycone obtained from the hydrolysis of anthocyanins. Most of the main colorants in fruits, vegetables and flowers are related to them. Under the condition of different PH value of plant cell vacuoles, anthocyanidins make the petals colorful. The main functions about anthocyanidins are antioxidant and free radical scavenging function, nutritional fortifier in food and Natural Pigment.
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