If you raise a lot of meat at home, you must spend more time in the sun. If you have enough light, the meat will grow short and strong, and it is easy to color out of the state. If you lack light, the meat will grow thin and weak. However, you still need to shield it from the sun in summer to prevent sunburn.
Meat has certain requirements on temperature. In summer, when the temperature exceeds 35 , it is necessary to pull the sunshade net and sprinkle water on the ground to cool down. In winter, it is necessary to ensure that the maintenance temperature is above 5 to promote its safe overwintering. In peacetime, the temperature difference between day and night is a little larger, which is conducive to meat coloring.
In the growing season of spring and autumn, water thoroughly when the soil is dry; in summer, the soil is fleshy and dormant; water thoroughly when the soil is dry along the edge of the basin; and water in the morning and evening; in winter, the temperature is lower than 10 deg C; water completely when the temperature is dry along the edge of the basin; and water at noon when the temperature is lower than 5 deg C, and the water is cut off directly.
In spring, summer and winter, it is best to keep it in the open air if conditions permit. Indoor maintenance must pay attention to ventilation and open windows frequently. In summer and rainy seasons, you can use a small fan to blow the air to increase air flow.
Meat does not need much fertilizer and water, so it is only necessary to mix cake fertilizer, bone meal or slow-release fertilizer at the bottom of the pot as base fertilizer when changing pots in spring and autumn every year.
Meaty people like to attract pests and diseases, which can be prevented by lowering the room temperature, strengthening ventilation and cleaning up dead leaves.In addition, in spring and summer, you can also spray carbendazim and Huashen alternately, or sprinkle some small white medicine along the edge of the basin, that is, dinotefuran, to prevent pests.