At present, the northern wheat producing areas of China have entered the winter season. Agricultural experts recommend that farmers adapt to local conditions, timely watering the winter water, and keep the seedlings safe for the winter, laying the foundation for the summer harvest.
Experts from relevant departments such as the Wheat Branch of the Shandong Agricultural Expert Advisory Group recommended that the time for pouring over the winter water should be adapted to local conditions. For weak seedlings with poor soil fertility, insufficient fertilization, small population, and poor growth, the wintering water can be poured early in the end of November, combined with watering and topdressing. Generally, about 10 kg of urea is used to promote growth.
For the general strong wheat field, when the average temperature drops to about 5 °C on the day and the night freezes, the winter water is the best. The high temperature of early pouring will promote the growth, and the ground will freeze the wheat seedlings too late. Finish the pouring of winter water before freezing.
Agricultural experts believe that wintering water is an important measure to ensure the safe wintering of wheat and ensure the early spring and spring water migration. It can prevent wheat from freezing and killing seedlings, and save water for the next year. It can be used for spring water, spring drought and early defense, and can also soil the soil, crush the waste, and eliminate the winter pests. Therefore, the general wheat fields, especially the hanging root seedlings, as well as the extensively cultivated, sloppy and straw-returned plots, must be poured over the winter water.
In addition, agricultural experts also suggest that the watering over the winter water should be carried out in the sunny morning, the amount of watering should not be too large, but it should be poured, it is appropriate to infiltrate into the soil on the day after watering, and avoid flooding. After watering, pay attention to timely scribing and break the soil compaction.
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