Different types of fertilization for vegetable fields are important measures for achieving high quality and high yield of vegetables. Some lettuce fields (ie, lands just planted with vegetables) have a significant effect of increasing production and increasing fertility. However, ripe vegetable fields where vegetables are grown all year round are prone to cause fertilizer damage, and more fertilization may sometimes result in reduced yields.
The ability of vegetables to absorb and use fertilizers depends on the “seepage†that occurs between the concentration of sucrose in their fibers. The pressure difference promotes the flow of nutrient solution, and the water and transpiration of the leaves pulls the roots and stems. The operation and absorption of fertilizers causes them to exchange and operate in balance and imbalance, and the growth and development of vegetable strains. The newly planted vegetable growing area has a low concentration of soil nutrient solution, a large "seepage pit", and a strong signal in the form of transmission of sucrose as the main component in the plant body, and its regulation ability is large. The addition of fertilizing materials to such vegetable fields is catering to the The urgent demand and rapid absorption and utilization of vegetables for fertilizers have contributed to the obvious effects of more fertilization and more production. The cooked vegetable land consumes large amounts of nutrients because of its own soil nutrients. The "seepage pit" is small, and the ability of the plant to transmit and regulate sucrose signal is weak. Even in some cooked vegetable lands where regular vegetables are grown, the nutrient components are insufficient, and the "seepage pit" effect is lost. Excessive fertilization of such vegetable fields not only fails to promote the absorption and utilization of fertilizers by vegetables, but also results in the obstruction of nutrients in the body of the vegetable crops, causing many physiological obstacles that are harmful to the normal growth of vegetables, and causing the destruction of rotten seedlings. Many phenomena such as dehydration dead seedlings or rot-root dead seedlings are "suppressed".
Many ripe vegetable fields where vegetables are grown year-round will show some signs of soil aging. The main performance is increased pathogenic bacteria and residual toxicity, soil compaction, lack of organic matter, due to the large number of application of fertilizer, diammonium and other fertilizers, neglect of organic fertilizer application, resulting in soil compaction, reduced permeability, aerobic microbial activity decline, root development, easy Diseased. Excessive application of chemical fertilizers increased the pH of vegetable fields and increased soil salinization. Trace element deficiency, many years of continuous soil in the zinc, boron, iron, molybdenum and other trace elements are greatly absorbed by vegetables, and can not get supplements, will make these trace elements reduce year by year, seriously affecting the growth of vegetables. The soil is ploughed in shallow layers, and the vegetable field is mostly digged by hand. The intercropping and interplanting of the cultivars is less. The soil layer is gradually shallow and affects the extension of the roots. The lettuce growing time is not long because it does not grow vegetables. The above phenomenon, therefore, has a high rate of fertilization and a significant increase in yield.
For these two types of vegetable land, we must let the vegetables grow normally and obtain good benefits of increasing yields and incomes. We must rationally apply fertilizer so that the vegetable field maintains an appropriate nutrient concentration and allow the vegetables to maintain a moderate plant "seepage" effect. The principles of scientific fertilization are:
One is to add a large amount of decomposed organic fertilizer. In particular, the use of chemical fertilizers and single nitrogen fertilizers should be stopped for cooked vegetables.
The second is to insist on applying organic fertilizers such as plant straws, manures, and human and animal manure all year round to improve the structure of the soil pellets, so that the water, fertilizer, and air heat are clearly coordinated. For soils that have been acidified or alkalized, in addition to the application of organic fertilizers, appropriate amounts of neutral fertilizers should be applied. For example, the soil can be acidified and can be neutralized with lime and ash, the soil can be alkaline, and ammonium sulfate or superphosphate can be used. Calcium regulation to improve the acidity of vegetable soil.
The third is the implementation of reasonable rotation of vegetables in different subjects. Whether it is lettuce or cooked vegetables, it is not appropriate to plant the same kind of vegetables in the same vegetable plot for several consecutive days. Should always be turned down.
Fourth, adhere to the principle of scientific fertilization. Maintain 19 kg of pure nitrogen per acre, 7 kg of available phosphorus and 30 kg of pure potassium. Before fertilization, test the effective content of the soil first, then measure the varieties and quantities that need to be supplemented, and then determine the application method and quantity depending on the species and the seedlings. The general principle is: "Raw lettuce fields" and sloppy soil in the vegetable plots; and "cooked vegetable plots" and fertile soil in the vegetable plots. The ratio of nitrogen, phosphorus and potassium is 2.5:0.9:5.5. Appropriate supplement of boron and zinc fertilizer, pay attention to acupuncture multi-element vegetable fertilizer. The timely control of fertilizer fertilizer seedlings, spray growth regulators outside the roots. When salt damage or fertilizer damage occurs, watering the vegetable field in time, covering the thin soil, pressing the salt and buffering the nutrient concentration of the soil to prevent the vegetables from being “supported†by the fertilizer.
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