Green vegetables are a type of green food, which refers to the pesticide residues and nitrate content indicators that remain in vegetables after the use of pesticides and fertilizers in vegetables during the production process is lower than the national or international standards. Therefore, green products are relative, not absolute. The evaluation of green products also depends on other indicators: such as the pollution of the environment, soil, and groundwater during the production of green products, and energy conservation; green products are safe and healthy for people during use, and are not harmful to the environment; Green products have no pollution to the environment during their demise and can degrade quickly.
To control the amount of nitrogen fertilizer to ensure that green vegetables have higher yields and economic benefits, on the basis of applying organic fertilizers, proper application of nitrogen fertilizer is necessary, but the amount of control must be controlled to solve the contradiction between quality and yield, yield and benefit . At the same time, pay attention to the selection of nitrogen fertilizer varieties, and the accumulation of nitrate in vegetables decreases with the influence of sodium nitrate, ammonium nitrate, urea, and ammonium chloride.
Balanced fertilization Combined application of various fertilizers is easier to reduce the content of nitrate in vegetables than nitrogen fertilizer alone. The combination of nitrogen and phosphorus and spraying of micro-fertilizer can reduce the content of nitrate in vegetables, especially the application of potassium fertilizer can promote protein synthesis and reduce the content of nitrate in the body.
Strictly grasp the timing of nitrogen fertilizer application. The nitrate content of vegetable crops is constantly changing. Nitrogen entering the vegetable body is further converted into protein during the metabolic process. According to research, with the time of nitrogen fertilizer topping, the nitrate content in vegetables has a tendency to gradually decrease. After 18 days of top dressing, the nitrate content in vegetables has met the recommended standards for green food. Therefore, the top dressing time of green vegetables should be 15-20 days before harvest.
Source: Agricultural Science and Technology News
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