Organic vegetables refer to the strict rules of organic production in the production process of vegetables, without the use of any chemically synthesized pesticides, fertilizers, herbicides and growth regulators, and the use of genetically engineered organisms and their products, but in accordance with the laws of nature and The principle of ecology, adopting a series of sustainable agricultural technologies, coordinating planting balance, maintaining the sustainable and stable agro-ecosystem, and being certified by organic food certification agencies, and issuing organic food certificates for vegetable products. With the continuous improvement of people's quality of life and the awareness of health care, consumers' demand for non-polluting organic vegetables is also growing, and fresh organic vegetables are gradually coming to people's tables. Therefore, the development of organic vegetables has a very broad market prospect and also has a good overall benefit.
The planting techniques of machine vegetables are introduced as follows:
　　 1 variety selection
The seeds and seedlings of organic vegetables must meet three basic requirements: one is that there is no genetically engineered genetically modified component; the other is that no prohibited substances are used for treatment; and the third is that it has strong resistance to pests and diseases.
In the production of organic vegetables, conventional seeds that have not been treated with banned substances should be selected. In addition, vegetables and varieties that are resistant to pests and diseases, strong in stress resistance, and suitable for local soil and season should be selected.
　　 2 production base requirements
The organic production base should be a complete plot, and there should be no conventionally produced plots, but organic conversion plots are allowed. Organic vegetable production bases and conventional plot boundaries must be clearly marked, such as rivers, hills, and artificial Set the isolation belt, etc. From conventional production to organic production, it usually takes two years to convert, and the vegetables that are subsequently sown can be used as organic products after harvesting; the start time of the conversion period is calculated from the date of application for certification from the certification body, and the producer must Operate completely in accordance with organic production requirements.
　　 3 cultivation management
The cultivation of organic vegetables is mainly based on supporting cultivation techniques, and the rotation and cleaning of the pastoral areas are carried out. Through the techniques of cultivating strong seedlings, grafting for roots, ridge cultivation, plastic film mulching, rational close planting, and plant adjustment, the light, heat and gas are fully utilized. Under the conditions, crop rotation is used. After the harvest of the front vegetables, the base is thoroughly cleaned to create an environment conducive to the growth of vegetables to achieve high yield and high efficiency.
　　 4 fertilizer use
The fertilizer used in the production of organic vegetables is mainly organic fertilizers, including animal manure, plant manure fertilizer, green manure, grass ash, cake fertilizer, biogas fertilizer, etc. In addition, organic fertilizers and some microbial fertilizers certified by organic certification bodies are also included.
　　 4.1 fertilizer harmless treatment
The organic fertilizer needs to be harmlessly treated 2 months before the application . There are two methods : one is to mix the fertilizer with water and wet, and covered with plastic film to make it fully decomposed. The fermentation temperature is above 60 °C, which can effectively kill The pests and diseases in the farmyard manure, and the treated fertilizer is easily absorbed and utilized by the vegetables; the second is to play the role of the biogas tank, and the organic fertilizer is fermented into the biogas tank, the biogas slurry or the biogas residue is a good organic fertilizer, and the biogas can be used for other produce. Meizhou Fenghua Company has built a 600 m3 upflow biogas digester in eastern Guangdong . The biogas slurry is sent to the field in the form of pipelines, which is very convenient to apply.
　　 4.2 How to use fertilizer
　　 4.2.1 The amount of fertilizer applied. When using organic fertilizers, the use of fertilizers should be carried out simultaneously with the cultivation of fertilization. The ratio of animal fertilizer to vegetable fertilizer should be 1 : 1 .
　　 4.2.2 Apply enough base fertilizer. 80% of the total fertilization is used as the base fertilizer, and the fertilizer is evenly applied into the tillage layer to facilitate root absorption. Combined with soil preparation and manure or bio-composting 45-75 t/hm2 , organic compound fertilizer can be used as seed fertilizer, and the dosage is 1500 kg/hm2 . The method is to first ditch or a hole before transplanting or sowing, put the fertilizer into the soil after filling, planting or sowing, and the depth of application is 5-10 cm .
　　 4.2.3 skillfully apply top dressing. Combining watering, soil cultivation, etc. for soil topdressing, mainly using human excrement and biological fertilizer. Foliar fertilizer may select bio-organic fertilizer in the growing season, 7-10 days, spray, even spray 2-3 times at intervals. For vegetables with high planting density and shallow roots, the method of spreading and topdressing can be adopted . When the vegetables grow to 3-4 leaves, the dried fertilizer will be evenly spread into the vegetable field and watered in time. For vegetables with large roots and concentrated roots, fertilize the ditch strips. Do not break the roots when ditching, and water them in time after covering with soil. Note that fertilization should be based on the characteristics of the fertilizer and different soil properties, different vegetable types and different growth and development periods, and scientific application, in order to effectively fertilize the soil and improve crop yield and quality.
　　 5 pest control
Since organic vegetables are prohibited from using all chemically synthesized pesticides in the production process, it is forbidden to use products produced by genetic engineering technology. Therefore, the pests and diseases of organic vegetables should adhere to the principle of “prevention first, combination of prevention and controlâ€, and select resistant varieties. Adopt high-temperature disinfection, reasonable fertilizer management, rotation, intercropping, and protection of natural enemies and other agricultural and physical measures to comprehensively control pests and diseases.
　　 5.1 Disease prevention
Use lime, sulfur, and Bordeaux liquid to control various diseases of vegetables, and allow limited use of copper-containing materials (such as copper hydroxide, copper sulfate, etc.), soft soap, botanical preparations, vinegar, etc. to control fungal diseases.
　　 5.2 Pest Control
Promote pest control by releasing parasitic devices, predatory natural enemies (such as red-eye front, ladybugs, predatory mites, etc.), or using attractants in traps and sprinklers, or physical insect traps (such as insect nets). The use of rotenone, plant-derived pyrethroid, emulsified vegetable oil, and diatomaceous earth for insecticidal use is restricted, and the use of microorganisms and their preparations (such as Acariciid, Bt preparation) for controlling insect pests is allowed .
　　 5.3 Weed Control
Controlling weeds by using techniques that limit the growth and development of weeds (such as crop rotation, green manure, fallow, etc.), or using straw to cover weeding, allowing mechanical and electrothermal weeding, and prohibiting the use of genetically engineered products and chemical herbicides to weed. Note that grasses that are good for the growth of natural enemies should not be removed.
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