disease1 ) Damping-offCause : The fungus Phytium sp . Symptoms : leaves and stems infected leaf stem . Control : Fungicides
2 ) Wet Rot
SituPoker.com JUDI POKER, AGEN POKER, AGEN JUDI POKER ONLINE INDONESIA BANK LOKAL Cause : The fungus Rhizoctonia sp . Symptoms : absence of spots - white patches . Control : the same as the control of damping-off disease .
3 ) White RustCause : The fungus Choanephora sp . Symptoms: The infected leaf stems and leaves . Control : the same as the control of damping-off disease .
c . weedsTypes of weeds : grasses - grasses , reeds . Traits - traits : growing crops disturbing . Symptoms : pemila wild land overgrown . Prevention : herbicides .
2:13 . harvesta. Characteristics and HarvestThe characteristics of pull spinach plantDewasbobet.com Portal Agen Judi Bola Sbobet Piala Dunia 2014 s ready to be harvested were age between 25-35 days after planting . Plant height between 15-20 cm and not flowering . The best harvest time is early morning or late afternoon , when the air temperature is not too high .
b . How to HarvestHow to harvest is to repeal the entire plant by choosing plants that were optimal . Plants are still small given the opportunity to grow bigger , so the spinach harvest synonymous with thinning .
c . Harvest periodThe first harvest from the age of 25-30 days after planting , then the next harvest is 3-5 days. Plants that have been aged 35 days must be harvested entirely ,
because when surpassed the age of declining or low quality ; leaves -
the leaves become rough and the plant has flowered .
d . Production forecastSpinach production per hectare can reach about 22 630 kg .
e . postharvest1 ) CollectionThe collection is done after harvest by putting in a shade that is not
exposed to direct sunlight , as it can make the leaves wilt .
2 ) Sorting and ClassificationSorting is done by splitting the rotten and broken spinach with good and fresh spinach . Besides, also the classification of the spinach leaves are large and small leaves . After that tied large - large and direct degan thumb size .
3 ) StorageStorage to maintain the freshness of the spi SARANAPOKER.COM AGEN TEXAS POKER DAN DOMINO ONLINE INDONESIA TERPERCAYAnach can be extended from
12 hours of open space ( room temperature ) to 12-14 days by treatment
with cold temperatures near 0 degrees C , for example with crushed ice .
4 ) Packaging and TransportationPackaging
( pewadahan ) in telombong or digulungkan foliage covering the entire
section of spinach , so avoid direct influence of sunlight . Transport to market by way of bear or other transportation , such as cars or wagons .
5 ) WashingLeaching yields in flowing and clean water , or water that is sprayed through a hose or shower .
6 ) Handling OtherSpinach can be processed into various types of cuisine . While spinach is cooking should not be too long . Boiled spinach just enough for ± 5 minutes . Cooking spinach too long will cause the leaves being crushed ( lonyoh )
, unpleasant tastDAUNPOKER.NET AGEN POKER DOMINO ONLINE INDONESIA TERBAIK TERBESAR DAN TERPERCAYA e , and its vitamin C content disappear ( evaporate )( http://cerianet-agricultur.blogspot.com/2008/12/budidaya-bayam.html )