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Although the Mibanga cactus is native to arid desert areas, it is very adaptable. From the perspective of China's trial planting in recent years, China's south to Hainan Island, north to Harbin, as long as the use of appropriate cultivation practices can be well cultivated. The Mi Banta cactus that I introduced here is very gratifying. Let us talk about its cultivation techniques in relation to our experience.
1, choose land preparation. Because of its native tropical desert, it has the characteristics of hi light, moisture, and Xisha drought tolerance. Therefore, it is necessary to use sandy soil with high-desert and easy drainage. If the soil is heavy, it should be blended with a suitable amount of sand, and then meticulously set and sew at a distance of 1 m, requiring a groove width of 40 cm and a depth of 20 cm. After the ridge is well established, 150 krafts or dole per acre is used to spray 200 times the water.
2, planting. For cacti, the cutting season can be planted in the four seasons, but the spring and autumn seasons are preferred. Planting cacti should avoid rainy days and the soil should not be too wet. Three days before planting, the thick and fleshy older leaves were cut off from the base and allowed to air dry for 3 days until the wounds were completely healed and then planted. When planting, a bucket of lime sulfur solution should be prepared, and 2/5 of the leaves should be immersed in the liquid for protection against rotten seedlings. When planting, the plant spacing is 40 cm, and the depth of insertion is 2/5 of the length of the leaf. Then the soil is compacted to prevent infection of the incision and water is not applied after planting.
3, management. Because of the fear of wound-feeling, it is generally not necessary to apply base fertilizer to cultivate cacti. Therefore, proper fertilization is very important. The first top-dressing was carried out when the cactus sprouted to 6-10 cm. Each mu was used for digging holes with 50 kg of fully cooked cake fat or 2,500 kg of cooked pig cow droppings. After each harvest, the fertilizer is top-dressed once. If there is no cake fertilizer or farmyard fertilizer, apply 15 kg of compound fertilizer per acre per acre. Winter cactus is in dormancy and can be used without fertilizer. Although edible cactus is resistant to drought and drought, it is not as dry as possible. In particular, the water requirement for growing cactus is relatively large. The specific criterion is to take soil 15 cm below the surface of the earth, and when the hands do not form a mass, it is necessary to add water, and the water must be drenched once.
4. Pest control. The edible cactus is full of thorns in the leaves, so pests are generally far away. Common insect pests are red spiders and scale insects. When the red bee spider is severe, it can spray 1200-1500 times of dichlorvos. Scale insects generally sporadically occur and can be scraped off manually. The main disease is rot disease, which is susceptible to the disease due to continuous rain and poor drainage. The main prevention and control method is to drain the ditch and reduce the groundwater level. If the diseased plant is found, the diseased plant should be dug up and moved out of the field in time. The rotted part of the leaf should be cut off, dried and painted with sulphur powder or ash.
5, timely picking. Due to different uses, the requirements for picking are also different. For food consumption, fresh leaves 45-60 days after germination should be picked. The premature picking yield is not high, affecting the efficiency, too late picking will make the leaves too high acidity, affecting consumption. The seedlings used for seedlings should be full and full of older leaves. The overgrown roots are not easy to sprout and the susceptible strains that are too tender are rotted.
6, winter. Due to the low winter temperatures, greenhouse insulation must be stamped. In case of extremely low temperature, a small shed should also be covered to ensure safe cactus overwintering.
Edible cactus cultivation new technology
In 1997, China introduced Mibanga cactus from Mexico. It is rich in nutrients, contains many vitamins, amino acids and mineral elements, and has the effects of lowering blood sugar, blood lipids and blood pressure. After deep processing can be made into facial cleanser, shampoo, and wine, beverages and so on. Use it for cooking, taste crisp and refreshing, salad, fried, cooking, soup will do, fish, stew can be.