Balanced fertilization to prevent vegetable damage

Improper fertilization or excessive fertilization can adversely affect vegetable production. Several common types of fertilizers in vegetable growth are:

Dehydration-type fertilizer damage is caused by excessive one-time application of chemical fertilizers, excessive application of fertilizers, or insufficient soil moisture. After fertilization, the concentration of fertilizers in the soil is large, causing reverse osmosis of water in vegetable cells, causing dehydration of vegetables, and often causing vegetables to wilt. Like frostbite or boiled water, light affects the normal growth and development of vegetables, causing death in severe cases.

Fertilizers with burn-related fertilizers, such as ammonium bicarbonate applied at relatively high temperatures, are prone to produce large amounts of ammonia, burn vegetable leaves, light yellow leaves on the lower part of the vegetables, and heavy plants with yellowish rot. In some sheds, the use of unfamed chicken manure can also lead to burning of roots and burning of seedlings.

Toxic fertilizers Some fertilizers, such as lime nitrogen, can be transformed in the soil if applied improperly (direct application). During the decomposition process, a toxic substance is produced that poisons the roots of the vegetables.

In order to ensure that vegetables and their roots are not harmed by fertilizers, but also to maximize soil fertility, and to promote the strong growth of vegetables to obtain high yields, we must balance the fertilization. Balanced fertilization means that all plants of a crop can absorb various nutrients required for robust growth in a reasonable proportion and quantity. At the same time, it means that the nutrients obtained from the soil in the crop are returned to the nutrient in the form of fertilization, air, and water to maintain a balance between the crop and the crop.

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