How to classify and fertilize vegetables

Leafy vegetables are cabbage, spinach, leeks and other vegetables. The top-dressing vegetables for leafy vegetables are mainly nitrogenous fertilizers, but at the same time when nitrogenous fertilizers are applied during the growth period, phosphorus and potassium fertilizers must be added. If the supply of nitrogen fertilizer is insufficient during the whole growth period, the plants are dwarf and the tissues are rough, and the leafy vegetables cultivated in the spring are also easy to twitch. If the phosphorus and potassium fertilizers are insufficient in the late stage of growth of leafy leafy vegetables, it is often difficult to make the ball.

Fruit vegetables Fruit vegetables include melons, solanes, and legumes, and edible parts are reproductive organs. Generally, vegetables and vegetables need more nitrogenous fertilizer at the seedling stage, but excessive application of nitrogenous fertilizers may lead to leggy, but delay the flowering result, resulting in falling fruit and fruit. In the reproductive growth period, the amount of phosphate fertilizer needs to increase rapidly, and the amount of nitrogen fertilizer needs to decrease slightly. Phosphorus and potash fertilizers were used to control the amount of nitrogen fertilizer.

Root vegetables Root vegetables mainly include radish and carrots, and edible parts are fleshy roots. In the early growth stage of root vegetables, more nitrogen fertilizer is needed to promote the formation of hypertrophic green leaves; in the middle and later stages of growth (in the root growth stage of the fleshy root), more potassium fertilizer should be applied, and the amount of nitrogen fertilizer should be properly controlled so that the assimilation material of the leaves can be transported to the roots to form larger ones. Fleshy roots. If the application of nitrogen fertilizer is too late in the growth period of root vegetables, and the application of potassium fertilizer is insufficient, the above-ground part is easy to grow, the fleshy root is small, the yield is decreased, and the quality is deteriorated.

It is recommended to use organic fertilizer in vegetable greenhouses in greenhouses. Because vegetables in greenhouses have a much larger amount of fertilizer per unit area than exposed vegetables, and no rainwater is leached, most of the remaining fertilizer remains in the soil, making the concentration of soil nutrients in the soil too high, which prevents roots from absorbing nutrients. Therefore, when cultivating greenhouse vegetables, full consideration should be given to the aftereffect of fertilizers for the former crops, organic fertilizers should be applied more, and chemical fertilizers should be used less, so as to avoid the damage caused by salt accumulation to the rear-row vegetables.

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