In recent years, the development of vegetable greenhouses in our county is very fast. With the development of vegetables in protected areas, a variety of soil-borne diseases have become increasingly prominent, resulting in economic losses, which have become a major factor limiting the development of vegetable production in protected areas. To control soil-borne diseases, soil disinfection is required to kill harmful microorganisms in the soil to eliminate or weaken the disease.

1. Chemical disinfection of the soil of the planting hole with 40% formaldehyde 100 times liquid 10 kg evenly sprayed after covering the membrane for 10 days; or evenly sprayed with the anti-Fenson 500 times solution for 10 days; or with carbendazim powder 8 - 10 g / square sprinkled into the soil for disinfection.

2. Physical disinfection In the open period of the spring and summer of the protected vegetable, use the weather with good weather, high temperature and plenty of sunshine to turn the soil in the protected area 30-40 cm deep. After crushing the soil mass, spread it evenly per acre. Apply 2-3 cm long broken straw and quicklime each 300-500 kg, and then plough up so that straw and lime are evenly distributed in the cultivated soil layer, and evenly watered. After the soil is wet, a transparent plastic film is laid and flattened. Around the compaction, the temperature of the closed shed will increase, so that the temperature of the ploughed soil will reach 50 °C or above, and the time of high temperature suffocation will be 10-30 days. If the conditions permit to deepen the soil, repeat the high temperature shack treatment.