Soil acid damage: Continuous use of vegetable greenhouses due to long-term use of physiological acidic fertilizers, excessive application of nitrogen fertilizer, a large number of nitrate nitrogen accumulation, while organic fertilizer application is less, poor soil buffer, so that the acidification of the soil, severe crops will appear dead seedlings, Growth point necrosis and other phenomena.
Soil salinization: Vegetable greenhouses have a high soil temperature throughout the year. Combined with high humidity, soil microbial activity is strong, accelerating the transformation of soil nutrients and the decomposition of organic matter. At the same time, due to unreasonable excessive fertilization all year round, there is also a lack of rainfall. Dissolved, the salts of various fertilizers that remain in the soil accumulate with the irrigation water to the tillage layer to form secondary salt.
Nitrogen dioxide and excess ammonia poisoning: Vegetable growers tend to place more emphasis on applying nitrogenous fertilizers in greenhouse vegetables. They think that nitrogen fertilizers are quick and easy to increase production. However, neglecting excessive nitrogen fertilizers, they will poison vegetable leaves and produce white spots on the back of leaves. Small yellow spots and other fertilizer damage, while the plant too much free ammonia, pests and diseases are prone to occur and intensify.
Soil nutrient imbalance causes physiological deficiency. In the case of continuous cropping, the same or similar fertilizers are continuously applied in large quantities, and specific crops have a certain selectivity for the absorption of nutrients. This will lead to an overabsence of certain elements and some elements Excessive surplus accumulation causes imbalance in soil nutrients.
Measures for prevention and control of continuous cropping soil in shed vegetables: Application of straw bioreactor technology: Straw is transformed into carbon dioxide required for plant growth under the action of microbial strain scavenger, heat-resistant disease spores, enzymes, organic and inorganic nutrients, in the reactor In the planting layer, the porosity of the 20 cm soil layer was more than doubled, beneficial microbial populations were increased, and water, fertilizer, gas, and heat were moderate, which had a permanent effect on continuous cropping of soil in greenhouses.
Increase organic fertilizer: organic fertilizer has a full range of nutrients, which can regulate the pH, salt, plough, and buffering properties of the soil.
Balanced fertilization: The unreasonable use of chemical fertilizers, especially the excessive use of nitrogen fertilizers, is the dominant factor in the continuous development of soil barriers in vegetable greenhouses. Therefore, balanced fertilization is a key measure for greenhouse vegetable production, high yield, high quality, and high efficiency.
Reasonable crop rotation: The use of different vegetable crops for differences in nutrient requirements and pest resistance, and reasonable rotation and intercropping, intercropping and intercropping can also reduce the occurrence of soil and soil-borne diseases.
Deep-disinfection: Deep-turning can increase soil tillage layer, break soil compaction, improve soil permeability, improve soil physical and chemical properties, and eliminate continuous cropping obstacles. Combining deep-displacement soil preparation with cotton granules for chemical disinfection can also effectively reduce the occurrence of continuous cropping obstacles.
Adjusting soil pH value: Soil acidification caused by continuous cropping of vegetables is a common phenomenon. Every year, a pH value test is performed on the soil in the shed. When the PH value is 5.5, 50-100 kg lime can be applied per acre when the soil is turned over. Mixing, this will not only increase the PH value, but also have a killing effect on the soil bacteria.
Functional oligosaccharides refer to oligosaccharides that are difficult or impossible to be digested and absorbed by the human body and have special physiological effects on the human body. Its sweetness is generally only 30-50% of that of sucrose, and it has physiological functions such as low-calorie, anti-caries, prevention and treatment of diabetes, and improvement of intestinal colony structure. Due to the special physiological functions of functional oligosaccharides, it becomes a nutrient and health care product. A new generation of food-effect raw materials that integrate diet and therapy. It is a new functional sugar source that replaces sucrose and has a wide range of uses and application prospects. Common functional oligosaccharides include: xylo-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, isomaltose, raffinose and so on.
XOS, GOS, FOS, IMO, Raffinose, oligosaccharide
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