Hello Hivers,

Assalamu Alaikum, I hope everyone is well, I am also well by the grace of Allah, today's post is about planting and caring for red vegetables, I will try to give you an idea about disease prevention and its nutritional qualities.

Development strategies and high creation procedures of red vegetables:

Red vegetable is a famous vegetable in our country. Its English name is Red Amaranth and its logical name is Anaranthus oleraceus. Red vegetables are developed in practically all locales of Bangladesh. In the wake of cooking, the shade of the vegetable is dull red. Lettuce is a delightful and nutritious food. Red vegetables are currently being developed and showcased on a business premise in many pieces of our country. A jobless lady or man can begin a business by developing red vegetables on his own territory or on rented land for his own work.

Development time:

Red vegetables can be developed consistently. In any case, till Bhadra-Poush, more development is finished.

Nourishment:

Red verdant vegetables are plentiful in nutrients A, B, C and calcium.

Station:

These are different varieties of red vegetables;

Alta Peti 20, Rakta Lal, Bari Lalshak 1, Lalita, Rakta Ranga, Pinky Queen, Rakta Jaba and nearby assortments.

Attributes of Bari Lalshak-1 assortment:

1. Development of Bari Lalshak-1 assortment of vegetable in our nation was supported in 1996.
2. The leaves and stems of this vegetable are delicate and dazzling red in variety.
3. Each plant has 15 to 20 leaves.
4. The level of the plant is 25-35 cm. What's more, the weight is 10-15 grams.
5. The blossom shade of this vegetable is red and the seeds are round.
6. The outer layer of the seed is dark for certain red spots.

Environment:

Red cabbage can be developed over time. Be that as it may, the yield of red vegetables is more in the start of winter.

Nature of soil:

Red cabbage can be filled in practically a wide range of soil. Be that as it may, sandy topsoil to dirt topsoil soils and very much depleted soils are generally appropriate for development.

Land arrangement and planting:

1. Prior to establishing red vegetables, the land ought to be ready by furrowing and frightening well overall. 4-6 culturing and stepping stool ought to be given by the state of land and soil.
2. Red cabbage seeds can be planted by dissipating and column planting. In any case, planting seeds in rows is advantageous.
3. The separation starting with one column then onto the next line is 20 cm. should keep
4. 15-20 cm with a stick. The dirt ought to be evened out by defining profound boundaries and planting seeds in columns.

Compost application:

As per the ranchers, natural composts ought to be applied however much as could reasonably be expected in the red vegetable development land to get great quality yield.

Measure of compost:

Manure per hundred for every hectare

Column1	Column2	Column2
Waste	40 kg	10 tons
Urea	500 g	125 kg
TSP	300 g	75 kg
Mop	400 g	100 kg

Care:

Seedlings ought to be eliminated from thick regions and diminished. 100 to 140 plants ought to be kept per square meter whenever sprinkled. Assuming that woven in columns, plants ought to be divided 5 cm separated in each line. Watering each 4-5 days is better. Additionally, the dirt ought to be cleaned and released on time.

infection

Worms:

This bug causes harm by eating the leaves of the plant.
Any of Malathion 57 EC, Roxion 40 EC, Ecalax 25 EC ought to be blended in with 1.1 liters of water and applied on one o: soil.

Rust Disease:

This infection goes after all pieces of the plant with the exception of the roots. White or yellow spots should be visible on the underside of the leaves. Later they become ruddy or corroded and the leaves bite the dust.
Blend 1.5 grams of Dithen M-45 medication for each liter of water and splash.

Reaping:

Vegetables are prepared to eat inside 30 to 40 days of planting. It is smarter to gather the greens step by step as opposed to at the same time.

Yield:

30-40 kg each hundred years, 5-6 tons for every hectare.

Different types of diseases of red vegetables

Name of the disease:White rust disease of red vegetables

Symptoms:

1. A hard white powder sticks to the underside of the affected plant leaves.

2.The disease is soil borne and spreads through soil, infected seedlings and seeds.

Integrated Suppression Management:

1.Mix champion at the rate of 2 grams per liter of water and spray. Use tricho-compost per 2.0 ton of ha in seed bed.
2.Do not eat or sell the vegetable within 15 days after spraying.
3.Sow seeds early.
4.Use balanced fertilizers – especially urea.

Name of the disease:Red leaf spot disease

Symptoms:

1.First the leaves get yellow spots and then they turn white.
2.If the spots coalesce, the entire leaf is damaged.
3.Disease germs are spread by air.

Integrated Suppression Management:

1.Keeping the field clean.
2.Remove and destroy diseased leaves.
3.If the attack occurs more, Rovral-2 grams or Dithen-M-45 2.5 grams per liter of water should be mixed and sprayed 2/3 times after 10-12 days.
4.Do not eat or sell the vegetable within 15 days after spraying.
5.Sow seeds early.
6.Use balanced fertilizers.
7.Planting saplings at proper distance.

£# Name of the disease:Lettuce seedling blight

Symptoms:

1.Spots are seen around the base of the affected plant.
2.Roots rot, saplings fall and trees die.
3.If the soil and surface of the soil become hard during Satsya, the incidence of disease increases.
4.The disease is soil borne and spreads through soil, infected plants and water.

Integrated Suppression Management:

1.Burning of dry wood powder/mustard leaves 300 kg/ha or soil solarization in seed bed.
Apply 2.0 tonne tricho-compost per ha in seed bed.
2.Do not eat or sell the vegetable within 15 days after spraying.
3.Sow seeds early.
4.Use balanced fertilizers.
5.Planting saplings at proper distance.

Nutritional properties and benefits of red vegetables

Healthful properties:

Nutritionists say that red cabbage builds how much hemoglobin in the blood, further develops visual perception and eliminates pallor. Research shows that promptly accessible red cabbage contains vitamin 'A', pyridoxine and L-ascorbic acid'. Additionally contains folate, riboflavin, niacin, thiamin protein, pantothenic corrosive. Mineral components phosphorus, iron, selenium, copper, zinc, manganese, calcium, potassium are likewise present in adequate amount.

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