First, cabbage vegetables
Such vegetables have large leaf area and large transpiration, but their roots are shallow and require high soil moisture and fertility. This type of vegetable increases the yield by increasing the number of leaves and leaf area. Therefore, it is particularly important to supply sufficient nitrogen. If the supply of nitrogen is insufficient, the plants are short, the leaves are few, and the leaves at the base of the stem are easily yellow and fall off, and the tissues are thick and hard. Excessive nitrogen, high moisture content in the lateral tissue, is not conducive to storage, but also vulnerable to disease. In the late period, when the supply of phosphorus and potassium is insufficient, it is often difficult to make the ball.
Second, cabbage vegetables
Such vegetables include cabbage, cauliflower, Brussels sprouts and brussels sprouts. Due to the limited amount of growth, the amount of nitrogen, phosphorus, and potassium absorbed by cabbage was reduced before the ball stage. After entering the ball stage, the amount of nutrients increased rapidly due to a large increase in growth. Cauliflower has the highest nutrient uptake of nitrogen, phosphorus, and potassium. Only ensuring the coordinated supply of N, P, and K over a long period of time can ensure the high yield and quality of cabbage vegetables. In addition, cabbage vegetables are typical hi calcium crops. When the soil is deficient in calcium and physiological calcium deficiency occurs in plants, the leaf margins are dry and affect the yield and quality.
Cauliflower is sensitive to boron. When it is deficient in boron, it can easily cause petiole cracking or leaflets, and the center of the stem of the flower is cracked. The flower ball has brown spots and slightly bitter taste. The solution was to use the "new boron" fertilizer foliar spray. At the same time, based on the abundance of soil elemental content, timely application of molybdenum, zinc, iron fertilizer.
Third, green leaf vegetables
Such vegetables include spinach, lettuce, celery, alfalfa, lettuce, fennel and so on. The roots of these vegetables are shallow, grow rapidly, and have high planting densities. Therefore, the requirements for fertilizer and water conditions are very high. Their nutritional feature is that when the N is sufficient, the leaves are tender and juicy and less fiber; when the N is insufficient, the plants are short and small, and the leaves are small, yellow and rough, and can easily bolted and lose food value.
Fourth, onion and garlic vegetables
Such vegetables include leeks, garlic, green onions, and onions. The nutrient demand for these vegetables is generally N, with appropriate P and K fertilizers. For onions and garlic to control N, increase P, K, and promote onion enlargement, garlic bolting; for leeks are to be re-applied N fertilizer to promote vigorous growth and ensure the production of diarrhea.
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