Why does meat fade when the temperature is high?

The reason why meat will fade at high temperature is based on the principle that meat will change color. The coloring of meat mainly depends on two factors, one is sufficient light, and the other is relatively low temperature. Low temperature will promote many bodies to produce anthocyanins and help the body keep out the cold. When the anthocyanin content is high, the fleshy leaves will naturally change color. As for adequate light, the synthesis of anthocyanins in many bodies will accelerate. Simply put, the more light, the lower the temperature (can not exceed the tolerance limit of succulents, otherwise succulents will freeze to death directly), and the faster the succulents are colored, the better the color.

In spring, although there is plenty of sunshine and the temperature difference between day and night is large, with the continuous increase of the overall temperature, there is no need to produce anthocyanins to keep out the cold. However, with less anthocyanins and more chlorophyll in the meat, its leaves will naturally fade and turn green slowly. The following two pictures are fire sacrifices in February and April respectively. With the same maintenance method and environment, the sunshine is more abundant than that in February, but we can see that its leaves have obviously turned green, from red to red-green, which I estimate may be directly turned yellow-green after a period of sun exposure.

Of course, after the temperature rises, we can't stop the meat from fading. After all, none of us can fight the climate! This is also the reason why we envy the fleshy area. In addition to adequate illumination, the lowest temperature is kept around 10℃ most of the time, and the highest temperature rarely exceeds 30℃. In our climate, if the sun is exposed casually, the lowest temperature will soar above 20℃, while the highest temperature will go directly above 35℃, so it is difficult for fleshy people not to fade!

In addition, fleshy fading is also a kind of self-protection, because anthocyanins can absorb more ultraviolet rays. Imagine that with the temperature getting higher and higher, the ultraviolet rays are getting stronger and stronger, and the meat absorbs ultraviolet rays as efficiently as in winter, and it is directly sunburned in that minute. When anthocyanins are exhausted and chlorophyll occupies more than the whole leaf of succulents, not only the probability of sunburn is reduced, but also it will enter a state of rapid growth. At this time, don't think about keeping succulents in a state, but water them enough to grow! After all, strong roots and strong stems are good for summer!

When the temperature is high, the meat will fade.

In fact, not only the temperature is high, but also the meat will fade.

There are several necessary conditions for flesh color:

First, sun exposure and ultraviolet radiation are very important, but in summer, the temperature is high and the weather is sultry, so it is easy to get sunburned. You need shade in summer.

Second, the temperature difference. Autumn is a good season for meat coloring because of its abundant ultraviolet rays and large temperature difference between day and night. At this time, the meat that is usually exposed will be colorful. We can artificially create temperature differences in other seasons, such as summer, putting ice packs next to flower pots or moving into air-conditioned rooms at night. In winter, I exercise indoors at night.

Third, water control: proper water control can make the meat roll more, not white, and not easy to fade.

Fourth, you can pour carrot fermented water to make the meat easier to color.

The color of meat is mainly in spring, autumn and early winter, and the temperature is high in summer, but the color of meat will fade, which is caused by the decrease of anthocyanins and the increase of chlorophyll in the body.

Anthocyanin, also known as anthocyanidin, is a water-soluble pigment widely existing in plants in nature.

Because of its existence, the roots, stems and leaves of fruits and plants will have colors, and succulents are no exception.

Anthocyanin will accelerate its decomposition at high temperature (above 30℃), leading to discoloration of meat, while chlorophyll is very active at high temperature, which eventually defeats anthocyanin and makes meat green.

Acidic soil also has an effect on anthocyanins. Exposed meat is often rained (rain is also acidic), so it is much more glamorous than indoor and balcony meat.

In addition to low temperature, light control and water control are also the main factors of meat coloring. We can control the water, the temperature difference is beyond our control, and the summer light can meet it. Don't bask in the hot sun at noon, for the sake of coloring, it is not worth the loss to hang the meat.

Some meat lovers are Yan Kong, who make their own temperature difference in order to color (put the refrigerator at night, and some spray ice water). Don't try it easily unless you are a great god. If you are not careful, the meat will rot if you eat too much!

Getting wet can make the color of meat better, but it is best not to get wet in high temperature thunderstorm weather in summer, and it is easy to turn meat into "steamed meat" in hot and humid soil. Master, in particular, don't get wet easily in summer. I got wet twice last year and it hurts. )

The heat in summer is a life-saving day. It is important to say it three times. Don't lose your life for the sake of face value. Ventilation is the most important thing

With the arrival of the May Day holiday, the temperature is rising gradually, and the pace of summer is getting closer and closer. Spring is finally a bit fleshy, and there are signs of fading quietly! This is mainly because succulents tend to grow slowly in high temperature environment, and succulents tend to sleep.

Why do succulents fade at high temperatures? Most succulents mainly grow in spring and autumn, and the suitable growth temperature is between 10-30℃. Not resistant to high temperature and cold, and short dormancy in hot summer and cold winter. In summer, once the ambient temperature is higher than 32℃, they will wither and grow slowly or basically stagnate, especially like Mage, Jade Butterfly, Guanyin Lotus, Silent Night and Mountain Rose. Moreover, with the increase of environmental temperature, their growth will even stop completely, leaving only the middle leaf center with a little vitality.

Summer is not the season to pursue the state, and heatstroke prevention and cooling should be the main way: compared with frostbite in winter, summer of succulents is obviously more difficult than winter, especially in areas with high temperature and humidity in summer, and the damage is particularly heavy. Therefore, it is suggested that if the local environmental temperature has reached about 32℃ after May Day, it is necessary to install sunshade nets for succulents exposed in the open air in time, or make room for some cool and ventilated environments to raise varieties that are difficult to spend the summer. Moreover, watering habits should also be changed. Try to water succulents in relatively cool nights. Doing this well will help reduce summer losses.

Whether succulents can be colored is seasonal: the coloring and fading of succulents are mainly affected by sunshine conditions, environmental humidity and temperature difference between morning and evening, and only when the intracellular pigment concentration increases significantly will there be obvious color reaction. In most areas, only autumn is sunny, the air is dry and the temperature difference between morning and evening is large, which is the most beautiful season for succulents. Although spring is also the growth period of succulents, even the time for coloring is relatively short because of abundant rain and high air humidity in spring. In the hot summer and cold winter season, succulents are generally a kind of "vegetable color" because of dormancy, which is also the reason why succulents will show different States in different seasons.

Besides being cute, succulents are also very interesting ornamental plants. The longer they are trained, the easier it is to discover their unique beauty. I think this is why more and more people become "succulents"!

Hello, this is Sharon from How. Thanks for the invitation 1 Run straight on the road. Question about the topic: Why does meat fade when the temperature is high? I answer from the following two aspects:

First of all, we should know what the coloring (feeding state) of succulents is like. Generally speaking, if you want to raise succulents in non-open areas, you must achieve good results through effective control measures, that is, manual control of coloring, which mainly includes three means: water control, illumination and temperature difference. These three means are indispensable. Let me briefly describe it here:

It can be seen that water control and light are not the most important factors of coloring, and the temperature difference in summer is small, and the meat is easy to fade.

The high temperature in summer and the fading of succulents can be solved by the following means. As friends all know, there are many places to pay attention to in breeding succulents in summer. For example, the continuous high temperature weather is the most need to overcome. After all, the global greenhouse effect is getting more and more serious now, and the temperature continues to hit a new high every summer, which requires more effective prevention and control.

Why does high temperature cause succulents to fade?

Because anthocyanins and chlorophyll in succulents have a comprehensive effect in hot growing environment, the cultivated succulents that have been colored will gradually fade. If it is not treated in time, it will not only fade, but also bring other problems to succulents because of the high temperature climate.

You can do this if you find that the succulents in your home have faded because of the high temperature.

Generally, the above operations can appropriately alleviate the discoloration of meat caused by high temperature.

Well, that's basically it. That's why I ran straight on the road for the topic 1: Why does meat fade when the temperature is high? The answer to this question, I hope I can help you!

Hello, I'm more than 520 meat, thanks for the invitation of "Run 1 Straight Road".

Summer is coming, the temperature is rising, and a lot of meat is wilted.

What is the reason why so much meat fades?

The contents of anthocyanin, chlorophyll and carotene in fleshy body comprehensively determine the external color performance of fleshy body. Chlorophyll is dominant and the meat is greener. Anthocyanin, lutein, carotene, etc. Dominant, the meat is rich in color.

Generally, anthocyanins and chlorophyll are a trade-off relationship. The temperature during the meat growing period is generally 0 to 30 degrees. In this temperature range, low temperature and chlorophyll decomposition are conducive to the synthesis of anthocyanins, and the meat will have color.

On the contrary, the higher the temperature, the more conducive to the synthesis of chlorophyll. When the temperature exceeds the tolerance point of anthocyanin, anthocyanin degrades and the meat gradually fades.

It is normal for succulents to fade when sleeping. Pay attention to shade, ventilation and proper watering. After all, compared with the state, it is good to be alive.

The above is my personal opinion, I hope it will help you!

Generally speaking, when the temperature difference is large, the fleshy leaves will change color under the condition of lack of water or enhanced light, which is usually easy to happen in spring and autumn, especially outdoor maintenance.

The leaves of plants around us are mostly green, because the leaves of plants contain a lot of chlorophyll, which is the main pigment of leaves. The color of chlorophyll covers many other pigments, so it looks green.

First of all, I'm glad to answer your question. There are several reasons why succulents fade in high temperature environment:

First, the environment does not adapt.

Every living thing or plant has its own suitable living environment and temperature. The suitable survival temperature of meat is between 5℃ and 30℃. If the temperature is too high, fleshy meat will not adapt. Once you don't adapt, there will be various reactions, and fading is one of them.

Second, light and temperature.

Light and temperature are the most important factors affecting the color of succulents. The succulents are most suitable for the formation of chlorophyll in the body at about 30℃, while anthocyanins in succulents will lower the temperature, so all succulents are easy to fade at high temperature.

So the question is, what can we do to prevent the meat from fading at high temperature? We can start from the following aspects:

A, in the shade, to prevent exposure.

If we put the meat on the balcony, we can move it to a cool and comfortable environment to prevent it from being exposed to the sun.

Second, ventilation.

Ensuring ventilation in the environment where meat is located is actually one of the necessary conditions for raising any kind of plants.

Third, water properly and keep the humidity.

In the season when the temperature is relatively high, it is essential to ensure sufficient water if you want to raise a lot of succulents, and to keep the water of succulents.

Fourth, proper lighting.

Moving succulents that have been kept in the shade for a long time to sunny places, so that succulents can absorb sunlight properly, is also beneficial to the maintenance of succulents.

The meat is tender, and we need to know more about its living habits in order to better maintain it and keep it beautiful in the hot season.

Hello, Lao Tie. First of all, let's understand the reasons why fleshy meat fades and shrinks. Fading and atrophy is a normal phenomenon in the growth process of succulents, and it is an adaptation period of succulents. If it is a succulent plant that has just been planted, because the root system has not fully adapted to the soil, the absorbed nutrients are insufficient, which will cause the leaves to wither. After the meat grows for a period of time, it will revive again.

We can rejuvenate succulents quickly in the following ways.

1. Recovery:

Because succulents are a fleshy substance, the leaves of plants contain a lot of water and nutrients. If the roots rot due to improper soil, the leaves can't absorb nutrients, and after a long time, they will slowly wither and soften. It is best to cut off all the fibrous roots on the old roots and then put them in the pot.

2. Reduce watering:

If you water too much, it will also cause succulents to wither. Because there is too much water in the basin soil, the permeability of the soil will be reduced, and the roots immersed in the soil will rot, resulting in poor growth and withering of succulents. At this time, it is best to reduce watering and strengthen air circulation.

3. Reduce the temperature:

If the temperature is too high, the water transpiration of succulents will accelerate, which will lead to the failure of normal photosynthesis of leaves, thus leading to succulents atrophy. Therefore, in the hot summer climate, appropriate shading can be carried out. If the temperature is too high, it is best to spray the plants frequently to increase the air humidity and lower the ambient temperature.

4. Increase moisture:

Because most succulents like to grow in a sunny and dry environment, if they are not watered for a long time, the plants will not be able to complete their normal metabolism and will naturally wither and shrink slowly. If you water too little, you can increase the water appropriately and maintain a good ventilation environment.

5. Increase the light:

Because succulents like to grow in sunny environment, if there is too little light, the nutrients absorbed by leaves will also decrease, and plants will wither because of poor development. Therefore, plants should be placed in a sunny environment, and the illumination time can be appropriately increased every day.

6. Reduce fertilization:

In normal times, many succulents don't need fertilization. If succulents are frequently fertilized or over-fertilized, the burned roots will shrink and shrivel. It is best to reduce the number of fertilization. If applying fertilizer, it is best to use dilute fertilizer solution, and water can be added appropriately, and then applied when watering.

The above is for reference only. Any similarity is purely coincidental.

Because anthocyanins and chlorophyll in succulents have a comprehensive effect in the hot growing environment, which directly affects the color of succulents we cultivate. In the long run, succulents will become more and more ugly, and it may also lead to succulents dying because of high temperature weather. Temperature and light are two important factors affecting the color of succulents. The most suitable temperature for chlorophyll synthesis in succulent plants is about 30℃, and anthocyanins degrade the temperature. These two are the main reasons why succulents wither in summer!