The use of plastic films to cover the greenhouse vegetables planted, in the emergence of continuous and sunny high-temperature weather, prone to the physiological barriers to ammonia poisoning. Peppers, tomatoes and cucumbers are very sensitive to ammonia, followed by eggplant and leafy vegetables. It has been determined that when the concentration of ammonia in the air in the greenhouse reaches 5 mg/l, vegetables will be harmed. Hazardous Pathways Ammonia enters the body through the stomata and pores of the plant, causing young shoots and the most vital leaves to be the first to be harmed. As the ammonia gas enters the body and the reduction takes place, the victim's leaves quickly appear discolored and resembles boiled water. The first cause of ammonia poisoning is to spread urea, ammonium bicarbonate, and human fecal urine to produce ammonia gas directly on the ground of the greenhouse; second, to apply organic fertilizers that have not yet been decomposed and release ammonia in the conversion process; and thirdly, chemical fertilizers or organic fertilizers. Over-investment is more likely to produce ammonia; fourth, ammonia pollution is introduced into the environment around the greenhouse. Ammonia poisoning in greenhouse vegetables occurs every year to varying degrees, resulting in loss of greenhouse vegetable production. However, early identification of the safe state of gas in the shed can prevent such damage. The safe fertilization of greenhouse vegetables, regardless of base fertilizer or top dressing, should pay attention to the following points. First, the application of organic fertilizer as a base fertilizer, must be fully cooked; Second, chemical fertilizers and organic fertilizer can only be applied in the ground can not be deep; Third, fertilization can not be excessive, especially a small amount of topdressing should apply multiple times; four is appropriate Fertilize, or apply irrigation, so that the fertilizer can be released and released in time. When the symptoms of ammonia poisoning have already occurred in the vegetables in the shelter, besides releasing the air, it is necessary to quickly irrigate the water to reduce the concentration of the soil fertilizer solution; to spray the active liquid fertilizer from the root, the concentration is 1:500 times, which can better Balance the pH of the plant body and the soil; spray 1% vinegar on the back of the plant leaves to reduce and mitigate the hazard. Detection of ammonia gas in the shed to check the state, you can use the pH value of the test paper sold by the pharmaceutical company to measure the acidity and alkalinity of the water droplets in the shed. When the pH is above 8.2, it must be vented immediately. If it is a little slow, poisoning will occur. It takes at least 2 months for Pacific saury to be directly sold or processed.How to effectively maintain the nutritional value and flavor of saury has also become a research hotspot. At present, the easiest and most effective way to store saury is freezing. The lower the freezing temperature is, the more beneficial it is to maintain the quality of saury. It can only be stored for 180 days at -20°C, and -30°C is the suitable temperature for freezing saury. Saury,Saury Fish,Pacific Saury,Japanese Saury Zhejiang Industrial Group Co., Ltd. , https://www.xingyeseafood.com