What is the reason? The meat is getting smaller and smaller.

What causes the meat to grow smaller and smaller?

I'm glad to answer your question. There are many reasons why meat becomes smaller, as follows:

1. The first is environmental reasons.

When meat is transferred from a warm and humid greenhouse to a small family environment, neither temperature nor air humidity can be compared with that in a greenhouse. It takes a period of adaptation and adjustment, which will consume the meat itself to maintain growth, so the meat will shrink a little. When the temperature is too high over 30 degrees or too low below 0 degrees, the meat will enter a dormant state. At this time, the meat will grow slowly or stop growing completely, and some meat will be wrapped together to make the plants look smaller. Also, when the temperature is below 0 degrees, the leaves on the outer ring of meat may shrink or even get frostbite. If these leaves are pulled out, the plants will feel smaller.

2. Ask the root system.

The necessary prerequisite for meat to grow fat and beautiful is on a good root system. Only when the root system is good can it absorb nutrients, and when it is full, the poor root system will always consume its own nutrients, leading to lean meat. First of all, we must judge whether the root system of meat is good or not. If your meat has been served, but it is still not long, and the leaves are soft and thin, you might as well water it once to see if the leaves of the meat have changed and become hard and round the next day. If there is no change, it means that the root system of this meat should have problems. At this time, you can take out the problematic meat and look at the root system to observe the reasons. Some meat may not grow new roots even if it is put in a pot 1 month. Meat bought online must be trimmed first. Dry roots and roots that are too long and too thin should be trimmed, leaving only thick main roots. This can make the meat quickly adapt to the changes in the environment and grow faster in the later stage. How to raise roots, do not water for a week, and water along the basin after a week. This is very important. You can reduce the frequency of watering intervals, and you don't have to water them after drying. It is very important to raise roots at first! When there is water around and at the bottom, the roots will grow around and at the bottom in search of water, so the roots grow quickly.

3. The shadow of scale insects.

Scale insects are also a reason for the long-term stagnation or even thinning of meat. This is easy to judge. Look carefully at the leaves and stems to see if there are black unknown secretions, and then look carefully for white bugs. If there are bugs, they should be treated. If there are few bugs, you can pick them manually without drugs. If you want to use medicine, you can dilute it with Zhi Zhi and Hu Huashen and spray it. Attention! If the drug concentration is too high, it will also hurt the leaves and hinder their growth!

4. Ask about watering.

Although it is said everywhere on the internet that "water it thoroughly if you don't do it", meat likes to be dry and can't tolerate humidity, so many babies forget to water it after dragging it. Then after a while, I found that the meat didn't grow, and the leaves became soft and withered, even smaller and thinner than before, so this situation shows that the meat is short of water! Reminder, if you don't water for a long time, in order to prevent the root system and root hair from dying, sudden watering is easy to cause corruption. In this case, it is recommended to water with carbendazim first. So everyone must control the watering frequency. If the house is heated, dry and warm, and the water evaporates quickly, it may be watered in about 4 or 5 days. At this time, the meat is in the growing period. You can get more sunshine and the meat will grow quickly. If the house is cold and humid, you can water it once every two weeks or so. If the curing temperature is lower than 5 degrees for a long time, you should pay attention, and the meat is going to sleep. At this time, the growth of meat will temporarily stagnate, and there will be no water supply. Let it spend the spring safely!

There are roughly four reasons why meat becomes longer and smaller. You can judge according to the above situation. May your meat be longer and more lovely. I hope I can help you. I hope it can be adopted. Thank you.