Greenhouse Cultivation

In vegetable production, large quantities and varieties of fertilizers combined with high-temperature, enclosed environments can easily lead to the accumulation of toxic gases. Once certain concentrations are reached, these gases can harm vegetable growth—mild exposure inhibits growth and reduces yield and quality, while severe exposure can cause entire plants to die. “Gas injury” is relatively common in greenhouse vegetable cultivation during winter and spring. The main toxic gases include ammonia, nitrous acid gas, carbon monoxide and sulfur dioxide, as well as chlorine, ethylene and smoke-agent gases released from greenhouse films.

Ecokeeper adheres to the philosophy of innovative technologies, processes and customized services to effectively address the following issues:Remove ammonia to effectively prevent sensitive vegetables such as cucumbers and tomatoes from being scorched. Control nitrous acidgas concentrations in greenhouses to prevent damage to solanaceous vegetables such as peppers, eggplants and tomatoes. Remove sulfur dioxide to prevent latent poisoning of vegetables. Control ethylene gas to reduce vegetable mold and rot.