Rot in vegetable seedlings, particularly root rot, is a common and serious issue during the nursery phase. This problem significantly hinders the healthy development of young plants, leading to stunted growth or even plant death. The primary causes of root rot include low soil temperature, insufficient light, excessive moisture in the seedbed, and poor air circulation, which weakens the seedlings and makes them more vulnerable to disease. Symptoms typically start with rust-colored roots, slow growth, and the appearance of new roots after emergence. In severe cases, growth may stop altogether. Leaves turn pale green and gradually yellow, eventually causing the entire plant to wilt and die.
To effectively address this issue, several strategies can be implemented. First, the use of organic fertilizers—especially well-decomposed hot manure—can improve seedling resistance, raise soil temperature, and reduce disease occurrence. Before planting, mix finely crushed hot manure with the bed soil in a 5:1 ratio to create a nutrient-rich and warm seedbed. Limit the use of nitrogen-based fertilizers as base fertilizer, and always ensure that organic materials are fully decomposed. Using a commercial starter product can help prevent "seedling burn" and nutrient loss.
Watering should be carefully managed. In greenhouses or nurseries, avoid overwatering unless the topsoil is visibly dry. When watering is needed, do so in moderation to prevent waterlogging, which can worsen root rot.
Ventilation is crucial after the cotyledons have unfolded. On sunny, warm days, open the cover to allow airflow and spread a thin layer of dry soil over the seedbed before re-covering it. This helps lower soil humidity and increase temperature, creating a healthier growing environment.
The application of rooting agents containing beneficial microbes can also be highly effective. These products improve the root microenvironment, promote early germination, enhance soil temperature, and strengthen weak seedlings. A high-quality rooting agent can serve both preventive and curative purposes. For example:
- **At seeding:** Mix 50ml of the product with 10–20 times water and blend it into 50kg of nutrient-rich soil or 4–5m² of seedbed. This promotes rapid and uniform germination, reducing weak seedlings.
- **During seedling stage (after 2 leaves):** Dilute the product 30 times and apply 5–10kg per square meter by watering or spraying. This encourages strong main root growth, increases lateral roots, enhances root vitality, and prevents root rot, resulting in robust and healthy seedlings.
By combining proper soil preparation, careful watering, good ventilation, and the use of microbial products, gardeners and growers can significantly reduce the risk of root rot and ensure the successful development of strong, healthy seedlings.
Grade 1 Coffee Beans
China Green Coffee Beans
flavor: mellow and balanced, with fruit acid flavor, nuts, honey, chocolate, citrus;
Variety:Aribica
processing method: washing;
water content: less than 12%;
packaging: 60kg / bag
In 1892, French missionary father Tian Daneng preached in Dali, Yunnan Province, China. In order to drink coffee, he taught local villagers to grow and drink coffee. Up to now, coffee has been planted in Yunnan Province of China for more than 100 years, with an area of 120000 mu. Most of the varieties planted in Yunnan are ccatimor, with an altitude of 1000-1500m, The coffee produced in Yunnan has a balanced taste, rich nut and citrus flavor, some of which are very sweet, with obvious taste of chocolate, toffee and maple sugar. It is one of the high-quality coffee producing areas. Our coffee is produced at the junction of Puer and Burma - the Myitkyina original jungle beans at 1500-1750, with a rich flavor, high aroma and high sweetness. The 2019 international coffee cup Masters Tournament (China finals) is sponsored by beans.
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