Key Technologies for Green Vegetable Production/蔬菜绿色生产关键技术

Guided by the principles of being scientific, practical, and effective, and with the goal of comprehensively enhancing the green production capacity of vegetables and solidly promoting the high-quality development of the vegetable industry, this book provides a detailed introduction to key technologies in the following areas: new and improved vegetable varieties, annual high-efficiency cropping patterns, intensive seedling cultivation techniques, soil quality conservation techniques for protected cultivation facilities, integrated water and fertilizer management (fertigation), green pest prevention and control technologies, mechanized production technologies for leafy green vegetables, comprehensive utilization technologies for vegetable waste, and rapid testing techniques for pesticide residues. In addition, grounded in the realities of vegetable production in Shanghai, the book systematically integrates key technologies for current green vegetable production and outlines ten typical models and practices of green production.

Rich in content and highly practical and referential, this book serves as a working reference for vegetable production managers and technical personnel. It is also a valuable resource for vegetable production practitioners in the Yangtze River Delta region and can be used as a training textbook for new-type professional farmers.

本着科学、实用、有效的原则，以全面提升蔬菜绿色生产能力、扎实推进蔬菜产业高质量发展为目标，本书从蔬菜新优品种、周年高效茬口模式、集约化育苗技术、设施土壤质量保育技术、水肥一体化技术、病虫害绿色防控技术、绿叶菜机械化生产技术、蔬菜废弃物综合利用技术、农药残留快速检测技术等方面做了详尽介绍。同时，结合上海蔬菜生产实际，对当前蔬菜绿色生产关键技术进行系统集成，梳理出10种绿色生产典型模式和做法。

全书内容丰富，具有较高的实用性和参考价值，既可作为蔬菜生产管理者和技术人员的工作参考资料，也可供长三角地区蔬菜生产从业人员参考使用，还可作为新型职业农民的培训教材。