Eliminating "looking at the grass" in the spring wheat field

Wheat field chemical weeding has the advantages of labor saving, labor saving, low cost, simple operation and good control effect, and has become an important technology in wheat production. The appropriate period for spring elimination is wheat early to March, just before the end of tillering.

Poaceae weeds are the most difficult to prevent, and are ryegrass. The control of glutinous wheat can be carried out with methyldisulfuron cream; ryegrass multiflorum can be controlled with acetylcholine, without damage to the wheat seedlings and without side effects. It should be noted that most of these two kinds of grasses are mixed, so they cannot be controlled at the same time when controlling. First, control the wheat first, and then control the ryegrass multiflorum after 7 days.

Broad-leaf weeds can be controlled with bensulfuron and auxiliaries. The general standard is: the content of 10% besulfuron-methyl is 15-20 g / mu, and the best auxiliary agent is chlorflume or mesotrichlor.

In addition, you need to pay attention to the following points:

1. Pay attention to the rational selection of herbicides. Herbicides should be selected according to the type of weeds and planting structure.

2. Pay attention to the time of spraying. In general, it is advisable to apply the weeds at the 3 to 5 leaf stage, and to the end of March before the jointing of wheat.

3. Pay attention to the temperature during application. The average temperature is above 10 ° C. Spraying in the weather with no wind or breeze is usually performed from 9 am to 4 pm.

4. Pay attention to soil moisture. The water consumption per mu is 30 kg for fields with good soil moisture, and the water consumption for fields with poor soil moisture should be increased.

5. Pay attention to safe medication. Pay attention to the wind direction when applying the pesticide, and strictly prevent the pesticide solution from contaminating other crops. The sprayed equipment must be cleaned to avoid drug harm.

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