Partial application of chemical fertilizer to cause yellowing of garlic leaves
The tip of the damaged garlic plant turns purple, and gradually develops along the leaf veins to the leaf sheath. The chlorosis becomes yellow, and the whole leaf is dry and dead when severe. Root dysplasia is easy to die. The plants are obviously dwarfed and the garlic sprouts are short. Serious people can't twitch. Garlic is about 5 cm in diameter. The disease is usually seen from the end of February to the beginning of March. The yellow leaves appear at the initial stage. After 2 to 3 years, yellow leaves appear throughout the field.
cause
Applying chemical fertilizers, neglecting the application of organic fertilizers and trace fertilizers, the concentration of the aqueous solution is too large, causing burning roots to affect absorption; the tillage layer is too shallow, and the depth of the soil is less than 10 cm with the rotary plough of the tractor, and the soil is hardened and poured under the ground. After water, the water can't seep and accumulate on the surface, so that the fertilizer in the clay can't penetrate into the underground layer in time, and the burning solution is caused by the high concentration of the solution near the root of the garlic. Because of the good permeability of sandy land, a large amount of chemical fertilizer penetrates into the lower layer of the soil, which reduces the concentration of soil solution and rarely burns roots. Continuous land plots not only have high soil solution concentrations, but also have root rot, blight, and other disease hazards, resulting in yellow leaves. High temperatures in winter and low precipitation cause poor soil moisture, or high soil moisture; multiple cold-flow cooling, freezing plants; diseases and insect pests; plant lack of calcium, magnesium and other elements; use of herbicides before sowing after garlic sowing Excess (such as acetochlor). All of the above are liable to cause symptoms of yellow leaves and dryness.
Expected measures
Choose a white garlic cloves with 5 grams or more of weight without damage, disease-free, and use it as a kind of garlic. It is advisable to implement a three-year rotation with crops such as wheat, corn, melons, beans, solanes, and potatoes. Rationally apply base fertilizer. Deep plowing land 25 to 30 centimeters. If you use a rotary plough to plow, you can use 100 grams of soil conditioner immediately before sowing, add 100 kilograms of water, and spray 1 mu of ground with a sprayer. Within 20 days after spraying, the depth of 50 cm soil can be loose and transparent, greatly improving Water seepage and water holding capacity prevent water damage. Fertilizer application should take a small number of times the principle of returning green after the spring of the following year, in the garlic sprouts and garlic formation period, timely combination of water top dressing. When the average daily temperature is 20 to 22°C, planting will be delayed for 7 to 10 days after the sowing time of the film covered with garlic sowing. The seedlings must reach the seedling height before the winter. When soil moisture is high, cultivators scatter. After the leaves have yellowed, cool and cool groundwater should be poured immediately. On the one hand, the ground temperature should be lowered to prevent high temperature damage to the root system. On the one hand, cool groundwater can have a higher oxygen content, which can reduce the risk of root suffocation. At the same time, the soil solution can be reduced. concentration. Prior to sowing seeds, carbendazim or thiophanate-methyl 5 to 6 kilograms per mu was used for disinfection and disinfection. In the early spring, when natural green pigments are sprayed, the photosynthesis of chlorophyll is enhanced and the production of nutrients in plants is promoted.
Food additives are substances added to food. Some additives have been used for centuries. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin.
The advantages of food additives are these followed:
1. Improve the appearance of food.
2. Keep and enhance the nutrition value of food.
3. Increase the variety and conveniences of food.
4. Miantain freshness and prolong shelf life.
5. Provide leavening or control acidity and alkalinity.
Food Additives,Natural Food Additives,Food Additives Preservatives
SINOCHEM PHARMACEUTICAL CO., LTD , https://www.sinochemnutrition.com