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在塑料大棚蔬菜生产中,随着外界气温的逐渐下降,通风时间也逐渐减少,这时常易发生氨、二氧化氮等有毒气体的危害。据测定,大棚中氨的浓度越过5ppm,二氧化氮浓度超过2ppm时,就会导制蔬菜茎叶坏死和全株死亡。蔬菜受有毒气体危害后,产量下降,商品价值低劣;并且食用后,易诱发各种病症,严重危及人体健康。因此,在大棚蔬菜生产中切实抓好以下三点,以防止蔬菜受有毒气体危害。
In the plastic greenhouse vegetable production, with the gradual decline in outside temperature, ventilation time is gradually reduced, this time prone to ammonia, nitrogen dioxide and other toxic gases hazards. It is determined that the concentration of ammonia in greenhouses over 5ppm, nitrogen dioxide concentration exceeds 2ppm, it will lead to vegetable stems necrosis and whole plant death. Vegetables are poisoned by toxic gases, the production decline, poor value of the goods; and after eating, easy to induce a variety of illnesses, seriously endangering human health. Therefore, in the production of greenhouses, we must earnestly grasp the following three points in order to prevent vegetables from being poisoned by toxic gases.