Some plants are very sensitive to chloride ions. When the absorption reaches a certain level, it will obviously affect the yield and quality. These plants are usually called chlorine-tolerant crops. When there are too many chloride ions, it is not conducive to the conversion of sugar into starch, and the starch content of tubers and tubers will be reduced; chloride ions can promote the hydrolysis of carbohydrates and reduce the sugar content; too many chloride ions will affect the combustion of tobacco, and cigarettes are easy to flame out; When there are too many ions, they often cause harm to sensitive crop seedlings. Chlorine can adversely affect solanaceous crops. Some crops use chlorine-containing fertilizers, which only affects the taste and does not affect the yield. Not all vegetables and fruit trees can use chlorine-containing compound fertilizers.
Crops with strong chlorine tolerance can grow normally under the condition that the soil chlorine concentration is greater than 600 mg / 1 kg. Such as: rice, cotton, kenaf, spinach, beet, sorghum, millet, etc.
Crops with moderate chlorine tolerance have higher soil chlorine concentrations than 300-600 mg / kg crops that can grow normally. Such as: wheat, rape, corn, soybean, broad bean, pea, sugar cane, peanut, tomato, cucumber, radish, etc.
Crops with weak chlorine tolerance can only adapt to crops that can grow normally when the soil chlorine concentration is less than 300 mg / kg. For example: potato, watermelon, citrus, tea, pepper, amaranth, grapes, etc. In areas where the soil contains less than 50 mg / kg chlorine, such crops can use potassium chloride and low-chlorine fertilizers containing chlorine. Lettuce, cabbage, sweet potato, flue-cured tobacco, strawberry, apple, and young tree are chlorine-resistant crops. It is best not to use chloride-containing fertilizers such as ammonium chloride.
Practice has proved that, except for tobacco and some special crops, low-chlorine compound fertilizers can fully meet the requirements of most fruit trees and vegetables. The use of low-chlorine compound fertilizers can effectively reduce input costs without significantly affecting quality and increase yield.
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Fruit and Vegetable Powder is a powdered food made from fresh fruits and vegetables through the process of drying, grinding and sieving. It not only retains the nutritional content of fruits and vegetables, but also has the advantages of being portable, easy to store and easy to use.
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