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How to keep bitter gourd?
Every time the bitter gourd is kept, the farmers always leave all the bitter gourd seeds in their brains, regardless of whether they are good or bad. In fact, this is not right. Doing a good job in the selection and retention of bitter gourd is an important part of the harvest for the coming year, which involves the cultivation of good melons and the selection of good species. First of all, to isolate the anti-mix. Bitter gourd is a cross-pollinated crop, and other bitter melon varieties can be planted at least 2 km away from the planting field. Otherwise, it is easy to naturally cross the powder between different varieties, so that the seed is not pure. Second, do a good job of artificially assisted pollination. During the flowering period of bitter gourd, it is necessary to carry out artificial supplementary pollination in order to increase the yield of retained seeds.
The bitter melon seed should be kept in combination with the fruit harvesting. After the bitter melon is harvested 2-3 times, it begins to enter the vigorous fruiting period and can be kept. Plants with strong growth, no pests and diseases, and many fruits, and the shape of the cultivar are selected as the retention strains. Choose 2-3 fruits close to the base for the melon. The remaining young fruits are removed early to concentrate nutrients for growing melons. When the melon has been fully matured and has not turned yellow, it should be harvested. Cut the Guati part about 5-7 cm with a knife, take out the internal seeds, and the fruit can still be sold. At this time, the melon has turned bright red, which is a symbol of maturity. After the bitter gourd seeds are taken out, the seedlings should be washed away with water, the seeds are spread out and dried, and then placed in a sloping bag and stored in a dry and ventilated place. Alternatively, the seeds can be placed in a glass crucible. First, add 3-5 cm of fresh husk ash in the glass crucible, place the seeds, cover with husk ash, and store in a cool, ventilated place.
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