甜玉米高产栽培技术之浅谈（Discussion on high yield cultivation techniques of sweet corn）.doc

甜玉米高产栽培技术之浅谈（Discussion on high yield cultivation techniques of sweet corn） With the support of the country for agriculture, people have become more and more aware of the importance of scientific selection and scientific farming. In this excellent situation, people have higher and higher requirements for fine seed cultivation techniques. To this end, now for their years of sweet corn cultivation of related technologies to talk about a superficial view, for your reference. According to the result of years of demonstration experiment and production practice, summed up in sweet corn production land selection, selection, field management, pest control, such as a set of technical points, provide the basis for high yield cultivation of sweet corn. Sweet corn, also known as the fruit of corn, fruit and vegetable corn, bright color bright, fragrance sweet and crisp, raw and cooked food can be, has rich nutritional value, protein, amino acids, fat and other nutrients were higher than those of ordinary corn, is an emerging food particularly rich in nutrients and fruit and vegetable. Because of its rich nutrition, unique flavor, short growth period, simple cultivation technique and high economic value, it has become one of the three high agricultural crops and has a good market prospect. In the last few years, according to the idea of high yield and good quality, we have carried on the related experiment and demonstration, summarized the key techniques of sweet corn cultivation, and provided the reference for the high yield cultivation of sweet corn. 1. breed selection Selection of adaptable, disease resistant, high quality, high yield and high commodity value of varieties. The varieties suitable for planting in Baode county are super sweet 5, high protein corn, special black 1, super sweet 102 and so on. 2. isolation planting In order to ensure the edible quality of sweet corn, Be strictly segregated from other common maize varieties to avoid the quality of being mixed with f