T/TFHT Z009-2019 Abolished Group standards

T/TFHT Z009-2019 The cultivation technical specifications for white pear crisp cultivars in protected areas

Publish Date: 2019-06-13 Implement Date: 2019-06-13 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/TFHT Z009-2019

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Economic crops

ICS Name: Plant cultivation

Publish Date: 2019-06-13

Implement Date: 2019-06-13

Scope

Main Technical Content: 3. Planting Environment: The Hetao Irrigation Area features flat land. According to the environmental monitoring conducted by the environmental monitoring department commissioned by the provincial green food management department, the environmental quality of the production area should meet the requirements of NY/T 391. 3.1 Requirements for Soil Conditions in Greenhouses: The melon fields should not have been replanted for 3–5 years. The soil should be deep, have moderate fertility, and have a pH value of 7.5–8.5. The soil texture should be loamy or sandy loam, meeting the standards of GB 15618 for soil environmental quality. 3.2 Requirements for Greenhouse Insulation Performance: The greenhouse should have good insulation and ventilation. Watermelons are heat-loving crops, and the optimum temperature during their entire growth period is 25–32°C. 4. Preparation for Seeding: 4.1 Preparation before Seeding: Seedlings are sown one month before transplantation. The seedbed is prepared by leveling the soil in the greenhouse and establishing a 1–1.2 m-wide seedbed with a 20 cm-high ridge. A 1–2 cm-thick layer of sieved fine soil is placed at the bottom of the seedbed, which is then leveled and covered with a layer of plastic film. Heating cables are laid at an 8-10 cm interval and connected in series. A 2 cm-thick layer of sieved fine soil is then placed on the heating cables, after which seedling trays or nutrient pots can be placed. 4.2 Seed Preparation: High-quality seeds are selected, dried in the sun for 1–2 days. Seeds are soaked in warm water (30°C) for 6–8 hours, during which the surface of the seeds is rubbed repeatedly to remove impurities such as pectin and sugar. The seeds are then soaked in a 0.1% potassium permanganate solution for 20 minutes, rinsed, and soaked in a 500-fold dilution of 70% thiophanate-methyl or a 1000-fold dilution of 50% chlorothalonil for 20–30 minutes. During the soaking process, the seeds a