Pollution-free and high-yielding cultivation of wolfberry in greenhouses

Lycium barbarum is a small perennial deciduous shrub belonging to the Lycium barbarum genus of the Solanaceae family. Its young shoots and leaves (also known as wolfberry heads) are eaten as vegetables and can be fried, served cold, made into soups, etc. They are rich in nutrients, delicious and refreshing, and are deeply loved by the public. Consumers favor it. Lishui County, Jiangsu Province began to introduce cultivation in 2002. The products are mainly sold to large and medium-sized cities such as Shanghai, Nanjing, and Wuxi. The supply exceeds demand in the market and has achieved high economic returns. The pollution-free and high-yield cultivation techniques of wolfberry in greenhouses are now introduced as follows:

1. Variety selection

Use large-leaf wolfberry. This variety has large, green, egg-shaped leaves, about 8 cm long and 5 cm wide, thornless, with a light taste, strong resistance and high yield. ?

2. Land preparation and border construction

Select fields with loose, fertile soil and high, dry terrain, and plow and dry them deeply about 20 days before transplanting. Before plowing, spread 5,000 kilograms of fully decomposed organic fertilizer and 50 kilograms of compound fertilizer per acre. Build a border one week before transplanting, and build a high border with a border surface width of 120 cm, a furrow width of 30 cm, and a border height of 30 cm. Standard shed 4 rows). In order to facilitate water management, a plastic hose with a diameter of 2.5 cm can be installed in the middle of the border for drip irrigation. ??

? 3. Cultivation methods ?

Use direct cuttings in the field and greenhouse facility cultivation. Cuttings can be taken in both spring and autumn in Nanjing, in mid-February in spring and mid-August in autumn. Collect strong semi-lignified branches, cut them into 12-18 cm long cuttings (each cutting should have 4-6 buds), and soak the cuttings in rooting powder for 24 hours. Cuttings should be made with a row spacing of 30 cm and a plant spacing of 25 cm, 2 roots per hole, and a density of 7000-8000 plants/acre. When cutting, keep the axillary buds upward and do not insert them upside down. The depth of the cuttings should be 5-7 cm. Water thoroughly after cutting. ?

4. Field management

4.1 Water and fertilizer management: After wolfberry cuttings, new shoots usually begin to appear about 10 days in spring and about 8 days in autumn. The soil should always be kept moist on the border to promote the rapid growth of new shoots. Drought or excessive field humidity are not conducive to the rooting and sprouting of cuttings, and affect the yield and quality of wolfberry. About 20 days after cutting, 1,500 kilograms of dilute human and animal manure should be poured once per acre. After the first harvest, apply 15 kilograms of urea per acre, and apply fertilizer once every subsequent harvest. From May to mid-June of the following year, after pruning the wolfberry branches and before replacing the mulch film, apply fully decomposed high-quality organic fertilizer deeply between the rows. Apply 4,000 kilograms per acre, plus 30 kilograms of compound fertilizer.

4.2 Temperature management: The most suitable temperature for the growth of wolfberry branches is 15-25℃. In autumn, the greenhouse should be covered before frost. In order to ensure that wolfberries are on the market normally on New Year's Day and Spring Festival, from around December 10 to late February, a middle shed should be built in the greenhouse to keep the shed temperature above 15°C. At the same time, the shed film should be removed in time according to weather conditions. Ensure ventilation and ventilation. When the temperature is high in summer, the roof of the shed should be covered with a sunshade net, and water should be sprayed in the morning and evening to cool down and moisturize, creating a suitable microclimate for growth, which will help improve the quality of wolfberry.

4.3 Garden pruning: During the growth of wolfberry, attention should be paid to clearing weeds in the field. Generally, wolfberry harvesting is stopped from May to June every year, and this opportunity can be used to clean the fields and prune branches and leaves. The method: First, combine cultivating and cultivating soil to clean up dead branches, leaves, weeds and aged mulch in the field; second, cut off all branches and leaves more than 12-15 cm above the ground in mid-June. After pruning the garden, fertilizer should be applied deeply and covered with new mulch.

4.4 Prevention and control of diseases and insect pests: Lycium barbarum has strong disease resistance and mild diseases. The main pests are aphids and armyworms. Aphids can be controlled with 10% imidacloprid wettable powder and sprayed with water per acre; armyworms can be controlled with BT500 liquid spray before the larvae are 2 years old. ?

5. Harvesting

Vegetable wolfberry can be harvested multiple times after one cutting. From cutting to the first harvest, the interval is 50 days in spring and 40 days in autumn, and then harvested every 10 days or so. Usually, it is harvested every 15 days or so in winter and every 7 days or so in summer. Harvesting standards: young shoots 8-12 cm long. Harvesting method: Pick by hand or cut with a sharp knife in the morning and evening. May to June is the peak season for summer vegetables, and the price of wolfberry is relatively low, so harvesting can be suspended. Generally, the annual output of wolfberry per mu can reach 2,500-3,000 kilograms.