Growing grapes

Growig-grapes

Grape varieties and their characteristics

Table varieties of grapes

Technical varieties of grapes

The classification of grape varieties on the novelty

The choice of grape variety

Tab is vineyards

Biological characteristics of grapes

Inventory winegrower

Preparation for tab a vineyard

Planting of vines

The quality of seedlings grape

Formation and pruning vines

Guyot system

Wine glasshouse culture

Soil conditions and location

Planting grapes

Pruning and forming grapes

Pollination of grapes

Decimation grapes

Supplementary feeding and watering grapes

The harvest of grapes

Pests and diseases of grapes

The basic rules grafting grapes

Grafting of grapes eye or bud

Grafting of grapes in a split green shoots

Grafting of grapes to split trunk

Using last year's grape cuttings

Grafting of grapes green on green

The method of budding grapes

Kilchevanie of grapes

Care of grafted grape plants

Reproduction of the grape

Wintering grapes

Derivation of frost varieties of grapes

The use of grapes for landscaping

Planting grapes at the walls and arbors

Formation and pruning vines for greenery

Care of vineyards

Artificial pollination of grapes

Fertilizers for grapes

Recovering the vines from frost damage

Elimination of thinning grapes

Pruning of vine

Green operations in the Vineyard

Improving the quality of grapes

Methods of protection of grapes

Pests of grapevine

Diseases of the vine

Weed plants

Protection of vineyards from disease

Definition of diseases of grapes on the external signs of injury

Protecting grapes from pests and diseases

Characteristics of herbicides permitted for use

Precautions when working with pesticides

Collection and processing of grapes

Collection and storage of grapes

Grapes in cooking

Making a home of grape wine

Dry wines

Dessert wines

Manufacturing technology of sweet dessert of grape wine

The composition of grape wine

Diseases of the wine

Classification of wines

Table wines

Local wines

Quality wines

Wine tasting

Making wine from fruit and berries

Storage of wine

Culture of wine drinking

Culture of wine consumption


Literature
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Precautions when working with pesticides

When working with pesticides should not eat, drink, smoke. Work should be in a gown, or even better - in overalls, rubber gloves and goggles, dust masks or gauze. Should not be allowed to work with drugs that children, pregnant and lactating women, as well as patients.

The drug is chosen, taking into account the prevailing composition of pests. Working solutions of pesticides are prepared only on the day of use in the garden in the space provided in the absence of unauthorized persons and children. Utensils used to prepare solutions, we can not subsequently be used for storing water or other business purposes.

Spraying is carried out at the beginning of pests and diseases, strictly observing the norms of consumption of drugs and the recommended concentration. Working solutions are applied to plants as a fine spray to the upper and lower sides of leaves.

The treatment of trees and shrubs begin from the top of the crown, then treated her middle and, finally, the bottom of the shrub. At the same time take into account the wind direction to avoid splashes and dust on the employee. If there grow strawberries, raspberries (flowering or fruit) and vegetables (cabbage, carrots, lettuce, dill, etc.), they harbor a film or other dense material, weeds mowed. At the time of spraying the hive with bees also harbor or close entrances. After treatment, wash the landing sites of hives and only after the trees dry off, open the tap hole.

Spraying is best done in the morning after the disappearance of the dew (from 7 to 10 h) or evening before the dew (from 19 to 22 h). You should not spray the plants before the rain, with strong wind, in a hot sunny day or when air temperatures below 5 ° C, and during flowering, as this can cause injury and poison flowers beneficial insects.

After the work is washed with water sprayers, metal parts to lubricate with oil. Unused pesticide residues, solvents and water after washing dishes and appliances are collected in a special pit, removed from wells and other sources of drinking water, poured bleach and rammed earth.

Clothing and shoes thoroughly cleaned of residues of pesticides, wash hands and face, mouth rinsing with water. Medications stored in a dry, well ventilated area, isolated from the shelter people, animals and birds, the best - in a drawer or cabinet, lockable.

As a result of non-compliance with safety precautions when working pesticides can enter the body through the respiratory system and digestive system and mucous membranes of the eyes, skin and cause poisoning.

Symptoms of poisoning: weakness, dizziness, nausea, visual disturbances, agitation, abdominal pain, in more severe cases may be faint, and convulsions.

In the garden of every gardener should have a first aid kit, complete with all necessary facilities: bandages, painkillers and anti-inflammatory drugs.

First aid for poisoning: remove to fresh air, easy to pack, take off his clothing and protective equipment, wash exposed areas with water bodies, call an ambulance. Keep at free breathing and at rest. In cold weather, warm and at rest. With the deterioration of the heart affected give a strong tea. If you use a faint ammonia.

With burns acids affected area moistened with 2% solution of baking soda and soapy water, and alkali burns - 1% solution of acetic acid (1 / 2 teaspoon per cup of water). When lime burn the affected area thoroughly washed with water and smeared with oil. Bubbles appearing on the surface of the skin, can not break through, it promotes the penetration of infection and leads to suppuration of wounds.

After contact with anyone, even non-toxic substances in their eyes copiously washed with clean boiled water or a weak solution of soda.

After contact with pesticides inside the victim to release stomach and then intestines. If no vomiting, it is called artificial, give several glasses of warm water or a solution of baking soda (a teaspoon per cup of water).

After contact with acid or alkali into the cause vomiting, can not, but on the contrary, all measures should prevent it. For bowel cleansing give Epsom salts (1 / 2 teaspoon per cup of warm water), then the warm milk and oatmeal broth or tea and biscuits.

Unconscious, the victim is placed (without pads), turn your head to the side and do artificial respiration.



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