There are many kinds of vegetables, different biological characteristics, and different nutritional requirements. Therefore, different types of vegetables should adopt different fertilization methods.
First, the growth characteristics of vegetables and fertilization methods
1. Vegetables are generally short-term nutritional crops that can be re-broadcast. Many kinds of vegetables such as Chinese cabbage, radish, melon, cucumber and so on are often more than 5,000 kg per mu, so the amount of fertilizer is large. Some fast-growing vegetables such as Chinese cabbage, season radish, leeks, etc., due to the short growing season, the nutrients absorbed per unit time are much more than the long-lived and high-yielding vegetables. Therefore, more quick-acting fertilizer should be applied during cultivation.
2. The amount of nutrients absorbed by vegetables depends largely on root development. Generally, the roots are deep and wide, and the roots are many, the vegetables with root hair (such as pumpkin, melon, etc.) and the vegetables with larger roots (such as sugar beets, carrots, eggplant, etc.) can absorb more nutrients and can be infertile. Growing on the soil, fertilization can be extensive; while the roots are poorly developed and distributed, cucumbers, onions, lettuce, etc., which have poor nutrient absorption, must be cultivated on fertile soil and fertilized finely.
3. The requirements for soil nutrient conditions in different growth stages of vegetables are different. Seedling root system is not developed, the number is not too much to absorb nutrients, but demanding, should be properly applied some thin fast-acting fertilizer; vegetative growth and fruiting period, then absorb large amounts of nutrients must be an adequate supply of fertilizer, usually take the stage dressing, there The combination of inorganic fertilizer, NPK fertilizer and micro-fertilizer, and the combination of fertilization and irrigation, in order to give full play to the effect of fertilizer production.
4. According to the characteristics of fast growth of vegetables, weak roots and high yield, organic fertilizers should be combined with chemical fertilizers. Because organic fertilizer not only provide a variety of nutrients for the vegetables, and with the decomposition of organic fertilizer, it will help improve the quality, improve the quality.
Second, the classification of different fertilization techniques 1. leafy vegetables. There are Chinese cabbage, Chinese cabbage, spinach, amaranth and so on. Leafy nitrogen-based fertilizer, but blooming, while nitrogen fertilizer, Adding P and K needed. For example, cultivation of Chinese cabbage, grasping the secondary fertilization before entering the rosette period and before the core, is the key to high yield. If the supply of nitrogen in the whole life is insufficient, the plants are short and the tissues are coarse and hard. The leafy vegetables cultivated in spring are also easy to convulsion in the early stage. The phosphorus and potassium fertilizers in the late stage of the leaves are not easy to form.
2. Fruits and vegetables. Including melons, beans and eggplant fruit, edible reproductive parts are generally required seedlings more nitrogen, nitrogen fertilizer but too much can lead to excessive growth, but extended flowering, fruiting, increased flower, fruit drop; into the reproductive growth stage, The amount of phosphorus needed is sharply increased, and the amount of nitrogen needed is slightly reduced. Therefore, it is necessary to increase the amount of phosphorus and potassium fertilizer, control the amount of nitrogen fertilizer, and after cucumber fruit setting, it should be re-fertilized. After each batch of melon, it needs to be supplemented with fertilizer.
3. Root vegetables. There are mainly radishes, carrots, turnips, etc., and the edible part is fleshy root. In the early stage of growth, it mainly supplies nitrogen fertilizer, which promotes the formation of hypertrophic green leaves. In the middle and late growth period (the fleshy root growth period), it is necessary to apply more potassium fertilizer, properly control the amount of nitrogen fertilizer, and promote the transportation of assimilate substances into the roots in order to form a strong meat quality. Straight root, if the late nitrogen fertilizer is too much and the potassium fertilizer is insufficient, it is easy to make the aboveground part long, the rhizome is small, the yield is decreased, and the quality is deteriorated.
Third, the facility cultivation and more organic fertilizer
Protected vegetables such as greenhouses, the amount of fertilizer per unit area is much larger than that of exposed vegetables, and the lack of rainwater leaching, so that most of the remaining fertilizer remains in the soil, so that the concentration of soil solution is too high, hindering the roots to absorb or damage the root system. Therefore, the cultivation of vegetables in the facility should fully consider the aftereffect of the former sorghum fertilizer, apply more organic fertilizers, and appropriately reduce the application of chemical fertilizers to avoid crop damage caused by salt accumulation, thereby further exerting the advantages of protecting the vegetables.
First, the growth characteristics of vegetables and fertilization methods
1. Vegetables are generally short-term nutritional crops that can be re-broadcast. Many kinds of vegetables such as Chinese cabbage, radish, melon, cucumber and so on are often more than 5,000 kg per mu, so the amount of fertilizer is large. Some fast-growing vegetables such as Chinese cabbage, season radish, leeks, etc., due to the short growing season, the nutrients absorbed per unit time are much more than the long-lived and high-yielding vegetables. Therefore, more quick-acting fertilizer should be applied during cultivation.
2. The amount of nutrients absorbed by vegetables depends largely on root development. Generally, the roots are deep and wide, and the roots are many, the vegetables with root hair (such as pumpkin, melon, etc.) and the vegetables with larger roots (such as sugar beets, carrots, eggplant, etc.) can absorb more nutrients and can be infertile. Growing on the soil, fertilization can be extensive; while the roots are poorly developed and distributed, cucumbers, onions, lettuce, etc., which have poor nutrient absorption, must be cultivated on fertile soil and fertilized finely.
3. The requirements for soil nutrient conditions in different growth stages of vegetables are different. Seedling root system is not developed, the number is not too much to absorb nutrients, but demanding, should be properly applied some thin fast-acting fertilizer; vegetative growth and fruiting period, then absorb large amounts of nutrients must be an adequate supply of fertilizer, usually take the stage dressing, there The combination of inorganic fertilizer, NPK fertilizer and micro-fertilizer, and the combination of fertilization and irrigation, in order to give full play to the effect of fertilizer production.
4. According to the characteristics of fast growth of vegetables, weak roots and high yield, organic fertilizers should be combined with chemical fertilizers. Because organic fertilizer not only provide a variety of nutrients for the vegetables, and with the decomposition of organic fertilizer, it will help improve the quality, improve the quality.
Second, the classification of different fertilization techniques 1. leafy vegetables. There are Chinese cabbage, Chinese cabbage, spinach, amaranth and so on. Leafy nitrogen-based fertilizer, but blooming, while nitrogen fertilizer, Adding P and K needed. For example, cultivation of Chinese cabbage, grasping the secondary fertilization before entering the rosette period and before the core, is the key to high yield. If the supply of nitrogen in the whole life is insufficient, the plants are short and the tissues are coarse and hard. The leafy vegetables cultivated in spring are also easy to convulsion in the early stage. The phosphorus and potassium fertilizers in the late stage of the leaves are not easy to form.
2. Fruits and vegetables. Including melons, beans and eggplant fruit, edible reproductive parts are generally required seedlings more nitrogen, nitrogen fertilizer but too much can lead to excessive growth, but extended flowering, fruiting, increased flower, fruit drop; into the reproductive growth stage, The amount of phosphorus needed is sharply increased, and the amount of nitrogen needed is slightly reduced. Therefore, it is necessary to increase the amount of phosphorus and potassium fertilizer, control the amount of nitrogen fertilizer, and after cucumber fruit setting, it should be re-fertilized. After each batch of melon, it needs to be supplemented with fertilizer.
3. Root vegetables. There are mainly radishes, carrots, turnips, etc., and the edible part is fleshy root. In the early stage of growth, it mainly supplies nitrogen fertilizer, which promotes the formation of hypertrophic green leaves. In the middle and late growth period (the fleshy root growth period), it is necessary to apply more potassium fertilizer, properly control the amount of nitrogen fertilizer, and promote the transportation of assimilate substances into the roots in order to form a strong meat quality. Straight root, if the late nitrogen fertilizer is too much and the potassium fertilizer is insufficient, it is easy to make the aboveground part long, the rhizome is small, the yield is decreased, and the quality is deteriorated.
Third, the facility cultivation and more organic fertilizer
Protected vegetables such as greenhouses, the amount of fertilizer per unit area is much larger than that of exposed vegetables, and the lack of rainwater leaching, so that most of the remaining fertilizer remains in the soil, so that the concentration of soil solution is too high, hindering the roots to absorb or damage the root system. Therefore, the cultivation of vegetables in the facility should fully consider the aftereffect of the former sorghum fertilizer, apply more organic fertilizers, and appropriately reduce the application of chemical fertilizers to avoid crop damage caused by salt accumulation, thereby further exerting the advantages of protecting the vegetables.
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