Why use vinegar to spray vegetables?
1, vinegar contains more acetic acid and traces of lactic acid, Amino Acids, carbohydrates, carbohydrates, glial, protein and contains glycerol, aldehyde compounds and various salts.
2. These substances sprayed on vegetables can be directly absorbed and used by plants, which can accelerate the synthesis of chlorophyll and increase the photosynthetic efficiency.
3, to promote the metabolism of substances and energy in vegetables, improve the ability of vegetables to absorb water and fertilizer and stress resistance.
4, to make vegetables grow robust and strong, is conducive to the accumulation of dry matter, resulting in a significant increase in production.
What is the effect of spraying vegetables with vinegar?
1. Cabbage is generally sprayed when it is opened and closed, sprayed once every 4-5 days, the concentration is 400 times, and the spray rate is 2-3 times. The Chinese cabbage can make the heart fast, the heart is solid, and the yield is increased by about 30 gold. , And winter storage is not easy to rot.
2. The tomato is usually sprayed during flowering and fruiting, sprayed once every 7-10 days, the concentration is 300 times, continuous spraying 3-5 times, can increase production by 10% to 30%.
3, pepper is generally sprayed after 1-2 days after colonization, spraying once every 5-7 days, the concentration of 400 times, continuous spraying 3-5 times, can increase 10% to 20% of the output.
4. Cucumbers are generally sprayed during flowering and fruiting, spraying once every 10 days or so, at a concentration of 300 times, spraying for 3-4 times in succession, which can increase the diameter of stems, increase the leaf area, and increase the number of melons per plant. 8 æ² å• å• å• å• å• å• å• å• å• å• å• å• å• ã€‚ 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。.
5, onions and garlic are generally used in winter before freezing, continuous spray twice 50 times vinegar solution, can greatly reduce the impact of frost damage.
In addition, the general bacteria and viruses like the alkaline environment, but do not like the acidic environment. Since vinegar contains more acetic acid, it is said that the vegetable vinegar can sterilize germs and viruses and inhibit the proliferation of bacteria.
Vinegar need to pay attention to what?
1, to master the spraying time, generally sunny at around 15 o'clock in the afternoon.
2, vinegar spraying period: vegetable seedling to bud stage, spraying once every 7 days, continuous spraying three times.
3, to master the concentration of spraying, vinegar concentration is generally within 100-500 times.
4, low temperature in early spring, small evaporation: vinegar concentration in the range of 250-300 times.
5. From early summer to late autumn, the temperature is high and the evaporation is large: the vinegar concentration is within 300-500 times.
Focus:
Vinegar should not be mixed with alkaline detergent, alkaline pesticides, ash, etc. to avoid acid-base neutralization and failure;
Vinegar sprayed with vegetables can not only effectively prevent and treat diseases, but also significantly increase the output. It can not only save the amount of medication, but also improve the quality of vegetables!
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The amino groups in the chitosan molecular structure are more reactive than the acetylamino groups in the chitin molecule, which makes the polysaccharide have excellent biological functions and can carry out chemical modification reaction. Therefore, chitosan is considered as a functional biomaterial with greater application potential than cellulose.
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