Shelf vegetables fertilize to prevent ammonia poisoning
In the continuous sunny weather in winter and spring, greenhouse vegetables often suffer from physiological hurdles of ammonia poisoning. The leaves exhibit irregular blocky patches, the leaf margins are burned, and the vascular bundles are brown and black, losing the function of absorbing water and fertilizer. Prevention of ammonia poisoning to do the following:
First, fertilizer application should be scientific
First, when organic fertilizer is used as vegetable base fertilizer, organic fertilizer must be fully decomposed; second, chemical fertilizer must be deeply applied and cannot be applied on the ground; third, excessive fertilization cannot be applied, especially when fertilizer is applied in small quantities; fourth, irrigation after fertilization, Fertilizer can be decomposed and released in time to exert maximum fertilizer efficiency.
Second, ammonia emissions should be timely
The pH value of the water droplets in the shed film was measured with a pH test paper. When the pH was above 8.2, the air was vented in time to avoid ammonia poisoning.
Third, poisoning rescue should pay close attention
When symptoms of ammonia poisoning occur in vegetables in greenhouses, measures should be taken to rescue them. In addition to releasing air, they should also pay close attention to irrigation, reduce the concentration of soil fertilizer solution, and should pay attention to the spraying of active liquid fertilizers outside the roots to balance the pH of the plants and soil. Spraying 1% edible vinegar on the leaves of plants can effectively reduce the symptoms of ammonia poisoning.
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