First, use high-efficiency and low-toxic pesticides

It is strictly prohibited to use highly toxic and high-residue pesticides such as 1605, 007, Omethoate, Jiachao, etc. Instead, opt for high-efficiency, low-toxic, and low-residue pesticides that are less harmful to beneficial insects, such as carbendazim, chlorothalonil, brometholi ester, mancozeb, and kelu. These choices help reduce environmental impact while maintaining effective pest control.

Second, choose a suitable production base

The production area for pollution-free vegetables should be located away from industrial and mining pollution sources to avoid contamination by "three wastes." The environment must meet the standards outlined in DB221-946-2001, ensuring clean air, soil, and water quality for safe and healthy crop growth.

Third, select appropriate varieties

Choose disease-resistant, high-yield, and high-quality varieties with strong stress tolerance and good marketability. For example, in protected areas, cucumber varieties like Qing 1 and Jin Chun series can be used. Eggplant varieties such as Jijia No. 2 and black and bright are also recommended. Pepper varieties like Fourth Pepper, tomato varieties like Kat powder III and Good Powder 15, and open field cucumbers like Jizao No. 2 and Jiza No. 4 are all viable options.

Fourth, implement pest control measures

　　 1. Agricultural control: Before planting, remove and dispose of residual leaves, weeds, and diseased plant parts by deep burial or burning. Avoid growing non-crop plants for more than three years, prevent excessive planting density, and use black seed pumpkin as a rootstock for grafting to prevent pests and diseases.

　　 2 , biological control: Use natural enemies like lacewings to manage greenhouse whiteflies, and apply biological pesticides such as 2% brumamycin at 200 times dilution to control cucumber anthracnose. Similarly, 4% chunleimycin wettable powder diluted 1000 times can treat bacterial angular leaf spot in cucumbers. Bacillus thuringiensis can be applied at 2.25 kg/ha to control aphids and red spider mites.

　　 3. Physical control: Use yellow sticky traps and silver-gray strips to repel mites. Install insect-proof nets or shade nets to prevent pests. Maintain temperatures between 42°C and 45°C for 1.5 to 2 hours to control downy mildew. Soak seeds in warm water (50–55°C) for 20 minutes to disinfect them effectively.

　　 4. Chemical prevention and control: Monitor pests and diseases regularly and apply appropriate treatments promptly. Spray every 7 to 10 days, up to 3 to 4 times if necessary, but avoid using the same pesticide more than three times consecutively. Alternate different types of chemicals based on the disease type. For fungal diseases, use 72% dew, 69% manganese, 75% chlorothalonil, 70% mancozeb, 50% carbendazim, and 50% methyl thiophanate. For bacterial diseases, use 72% agricultural streptomycin sulfate and 77% can kill wettable powder. For viral diseases, apply 5% bactericidal WP and 20% virus A wettable powder. For pests, use 1.8% insect full emulsion, 1.8% pyroline wettable powder, 50% phoxim, 2.5% chlorine, argon, cyanide, pyrethroid EC, and 2.5% deltamethrin EC.

Fifth, implement balanced fertilization

Use mature compost and pig manure mixed fertilizer, preferably biogas slag. Adjust the amount of fertilizer according to vegetable type and soil fertility. Limit chemical fertilizer use and avoid nitrate nitrogen fertilizers. Apply ammonium-based nitrogen fertilizers and potassium sulfate instead of potassium chloride. For solanaceous crops, apply about 300 kg of diammonium phosphate and 50 kg of potassium sulfate per acre. After flowering, apply fermented organic fertilizer 1 to 2 times during fruit development.

In addition, increase the use of bio-fertilizers like Tianda-2216, which enhance yield by over 20%. Apply these fertilizers during the early growth stages and fruiting periods for optimal results. This approach supports sustainable farming and reduces reliance on chemical inputs.

Sixth, strictly observe the safety interval for pesticide application

Different pesticides have varying safety intervals. For instance, hydrogen bromide requires 3 days, chlorothalonil needs 7 days, carbendazim takes 25 days, and mancozeb requires 5 days. Ensure that vegetables are harvested only after the safety period has passed, and check their quality before marketing to ensure pesticide residues do not exceed standard limits. Harvesting tools must be clean and hygienic to avoid contamination.

 

Multi Parameter Controller

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