| CPC A01G 22/00 (2018.02) [A01G 22/15 (2018.02); A01G 22/40 (2018.02)] | 13 Claims |
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1. An agronomic method for the production of ripe vegetables and ripe mushrooms, comprising the steps of:
performing a preventive analysis of the soils intended for cultivation, in order to identify the composition of the soils, a plurality of hydrologic characteristics, and verify the absence of pathogens, infesting organisms and pollutants, wherein the preventive analysis of the soils is verifying physical-chemical conditions of the soil, and the plurality of hydrologic characteristics is a texture of the soils, their slope, or availability of water;
selecting among natural seeds and mycelia, not genetically modified, the ones most suitable for parameters of the soil identified by the preventive analysis of the soils and seeding the selected seeds and mycelia;
performing iterated periodic checks on the vegetable, mushroom species, that grow after seeding and detect diseases, infestations, and/or infections thereof and localize areas where the disease and/or infestation has appeared;
selecting a correct dosage of active ingredient for plant protection treatment, the correct dosage being dependent on an extent of the detected disease, infestation and/or infection in progress and on a growth stage of the vegetable and/or mushroom;
performing at least one plant protection treatment by using the selected dosage of active ingredients, the active ingredients being selected among insecticides, herbicides, acaricides, limacides and fungicides, wherein the treatment is performed only at the localized areas, avoiding any contact with the active ingredients for plant protection products of regions that are not affected by disease and/or infection;
near the time of harvest, performing iterated periodic spot checks of the vegetables, mushrooms, in order to measure the residual concentration of active plant protection principles by;
harvesting samples of cultivated vegetables, mushrooms, and
measuring the residual concentration of active plant protection ingredients in the samples in laboratory, wherein between harvesting the samples of cultivated vegetables, mushrooms and measuring the residual concentration of active plant protection ingredients in laboratory a time comprised between 2 and 24 hours elapses;
harvesting the cultivated ripe vegetables, ripe mushrooms at full maturation and only when the residual concentration of active plant protection principles is lower than 0.01 mg/kg.
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