Diagnosis and prevention of calcium deficiency in vegetables

Calcium is one of the essential elements of crops. Vegetables are also no exception. The demand is large, but in the acidic red soils of the south, due to the toxic effects of aluminum, the absorption of calcium and phosphorus by crops will be inhibited, and calcium deficiency disorders will easily occur. This is often overlooked by farmers all over the country, and the application of nitrogen fertilizers (especially ammonium ammonia) is often emphasized. Excess nitrogen also inhibits the absorption of calcium by crops, resulting in nitrogen and calcium imbalances. According to statistics, this phenomenon is common in the production of vegetables and must be reminded of the importance of vegetable farmers everywhere.

Once the vegetables are deficient in calcium, they will produce a variety of physiological diseases, leading to a decline in yield and deterioration of quality. The main symptoms are in growth points, terminal buds, heart leaves, root tips (root hairs), and fruits, where growth stagnation and dysplasia occur. There are certain differences in the symptoms of different vegetables. Such as leafy vegetables, more expression of heart curl, leaf edge browning; root vegetables growth point atrophy, dry heart; fruit and vegetable categories are expressed as the top buds dead, fruit top depression, and even dark brown necrosis. According to the above-mentioned causes of calcium deficiency in vegetables, we must focus on the following measures in prevention and control:

First, apply nitrogen fertilizer. That is to say, according to the demand of different vegetables on nitrogen and their fertility performance, the balanced supply of various nutrient elements can be achieved. In particular, it is not appropriate to apply too much nitrogen at one time, and it can be applied in small portions when necessary.

Second, timely watering. Too dry soil will increase the concentration of soil solution, impair the ability of crop roots to absorb nutrients, and inhibit the absorption and utilization of calcium. Therefore, we must pay attention to keep the soil of the vegetable fields moist, weather drought should be promptly irrigated or watered, generally in terms of pouring, if the irrigation is discharged immediately after irrigation, to prevent waterlogging.

Third, apply calcium fertilizer. The calcium fertilizer applicable to vegetables is mainly calcium hydroxide (slaked lime), and its suitable application amount should be determined according to the conditions such as soil pH and soil quality. Such as PH5-6 clay loam, Mushi 100-120 kilograms, sandy loam 50-75 kilograms is appropriate; PH45-5 types of acidic heavier soil, then each acre can be added 15-25 kilograms. Lime should be used as base fertilizer. Others such as gypsum (calcium sulfate), calcium magnesium phosphate fertilizer and calcium superphosphate, all of which contain calcium, can also be used as calcium fertilizers in combination.

Fourth, the leaves spray calcium. When the symptoms of calcium deficiency have been found in vegetables, a 0.5% solution of calcium chloride or calcium nitrate may be used in time for foliar spray. Usually, the spray is applied every 3 to 7 days and the spray is repeated 2-3 times (depending on symptoms). Depending on the severity, you can receive the control effect of controlling the disease.

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