Vegetable vinegar can increase production
Vinegar contains not only amino acids, but also glycerol, aldehyde compounds and various salts. After vinegar is sprayed on vegetables, it can speed up the synthesis of chlorophyll, increase the utilization of light energy, enhance the ability to absorb nutrients, increase the accumulation of organic matter, accelerate the growth of leaves and the enlargement of fruits, thereby increasing the yield and quality of vegetables. The specific methods are: Leaf vegetables from the Dingmiao to the harvest spray 4-5 times is appropriate, tomatoes, cucumbers sprayed 3-4 times before flowering and fruiting, each interval of about 10 days. Spraying concentration: low temperature in early spring, evaporation is small, suitable for 250-300 times liquid; early summer to late autumn high temperature, evaporation, it is appropriate to use 300-500 times liquid. Spraying is best done at about 3 o'clock in the afternoon. At this time, the leaves absorb vinegar quickly, the utilization rate is high, and the effect is good. Every time spraying, the good vinegar should be sprayed evenly on the leaves of the vegetables. Not drip for degree.