Generally, vegetables with good growth and development have a good growth pattern and can obtain high yield. If the growth is abnormal, the yield and quality will be greatly affected. 　　 The various deficiencies commonly found in the growth of vegetables will restrict the growth of vegetables, especially the potassium deficiency that is easily ignored by farmers. The damage caused cannot be underestimated. For example, the potato is deficient in potassium, the growth process is slow, the stem is short, the internodes are shortened, the leaf area is not stretched, the leaflets are closely arranged, and the petiole is at a small angle, the leaf surface is rough and wrinkled, and curls downward, early The leaves are dark green and then brown. The leaf color gradually spreads from the tip and edge to the whole leaf. The lower old leaves are dry and fall off, and the stems are black and gray. The eggplant lacking potassium is thin and thin, the old leaves begin to yellow, and the mesophyll gradually fades. The lower leaves of Chinese cabbage are yellow, and yellow-brown plaques appear, gradually getting rid of early convulsions and flowering. When the heart of the cabbage is deficient in potassium, it turns yellow from the edge of the old leaf. When it is severe, the edge is dead and it is burning. Tomatoes with potassium deficiency are small and light brown. The cucumber is deficient in potassium, the fruit becomes smaller, and the part of the flower bud becomes curved, showing a yellow-green color. The sweet potato is deficient in potassium, the edges of the veins are dry, the leaves are rolled down, and some of the leaves fall early. When the watermelon is deficient in potassium, the young leaves at the beginning of the growth point appear dark green or dark green, and the tip and edge of the old leaves appear yellow-focused, the plants are thin, the growth is slow, and the sweetness of the fruit is poor. The commonality is that when the vegetables are deficient in potassium, the roots are not deeply rooted or cause rotten roots, and the stems have poor lodging resistance and are prone to premature aging. The lack of potassium in vegetables, the reduction of production by 10%, the serious reduction of production by more than 30%, the quality will decline, and the benefits will be sharply reduced. Why do vegetables have different levels of potassium deficiency? The reasons are as follows: First, vegetable farmers generally pay more attention to nitrogen fertilizer and phosphate fertilizer. Nitrogen fertilizer has quick fertilizer efficiency, phosphate fertilizer is cheap, potassium fertilizer has a little late effect, and application is less or no use. Second, long-term planting of single vegetable soil is prone to deficiency. The third is that some farmers do not know enough about the high potassium content of root vegetables and melons and vegetables, and do not reapply potassium fertilizer. Fourth, they do not apply potassium fertilizer in time after harvesting. The fifth is the potential of soil itself. In the absence of potassium, potassium that is solidified by the soil is difficult to release. In order to give full play to the role of potash in vegetable production, it is necessary to raise awareness of the role of potassium fertilizer application, formulate good potash fertilizer, and exert potential for increasing production. First, we need to understand the role of potassium in vegetables. Potassium, as an activator of various enzymes, can promote various metabolic reactions, regulate cell concentration and cell wall permeability, accelerate the transport and storage of photosynthetic products, increase the sugar content of fruits and fruits, and increase the sweetness. . At the same time, it can also enhance the comprehensive resistance to drought, cold and disease. The end is to increase production and improve quality. 　　 Secondly, it is necessary to distinguish between vegetable varieties and potassium fertilizer. The experimental data of the agricultural scientific research department showed that when the soil available potassium was lower than 80 mg/kg, 15 kg of potassium fertilizer was applied per mu, tomato could increase yield by 13.4%, broccoli increased by 24.7%, and eggplant increased by 32.2%. It can be seen that the effect of increasing potassium production is very obvious. In terms of specific operations, the proportion of fertilizers required for various types of vegetables is different. For the production of 1000 kg of vegetables, spinach needs to absorb 2.1 to 3.5 kg of pure nitrogen from the soil, 0.6 to 1.8 kg of phosphorus pentoxide, and 3 to 0.5 kg of potassium oxide. 5.3 kg, the potato absorbs 4.7 kg of pure nitrogen, 1.2 kg of phosphorus pentoxide, and 6.7 kg of potassium oxide. It should be distinguished when applying fertilizer. 　　 Again, pay attention to improving the efficiency of applying potassium fertilizer. First, organic fertilizer should be added and mixed with inorganic potassium fertilizer. Second, vegetables with long growth period should be re-applied with base fertilizer. The proportion of potassium fertilizer in base fertilizer should account for about 70%, and the topdressing should be applied 2 to 3 times. The third is sandy soil and In rainy weather, deep application of potassium fertilizer should be applied in stratified fertilization; fourth, melon and fruit vegetables should be mixed with potassium sulphate and avoiding application of chloro-potassium fertilizer; fifth, the fruit-bearing period and the bulb-forming vegetables can be sprayed with potassium nitrate or potassium sulfate solution. The concentration should be 0.3% to 0.5%. Ningbo Kyson Cool Electronic Technology Co., Ltd. , https://www.kysonrefrigeration.com
It is the key to increase the yield of vegetables!
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