Fertilizing methods for new vegetable fields

Deeply cultivating soil and improving new vegetable land is generally of poor soil quality. The farming layer is only about 15 centimeters in size, and it is changed to vegetable soil. Since the number of planting ridges increases, nutrient consumption is large, and the cultivating layer should be gradually deepened to improve its physical properties. Deep plowing time can be arranged in the summer and autumn when the vegetables are out of the garden, each deep-dip twice, so that the cultivation layer of 25 to 40 cm.

To increase organic fertilizers to improve soil structure, there must be materials that can stabilize the structure, such as modifiers, urban organic waste, and organic fertilizers. The application of organic fertilizer can not only supply the needs of vegetables for nitrogen, phosphorus and potassium, but also promote the formation of soil aggregate structure, improve the ability to retain water and fertilizer, and increase the buffer capacity of the soil. It is a material guarantee for fertilizing new vegetable fields. Should be given great attention.

Planting legume green fertilization legume green manure fixed nitrogen in the atmosphere, after picking up the edible part, the straw returned to the field, especially the peas, beans and other fresh stems and leaves pressing, can increase soil organic matter and nitrogen content.

Rational crop rotation of vegetables will lead to soil acidification, salinization and disease spread. In the grain reform area, special emphasis should be placed on rational rotation, making use of differences in the absorption of different types of vegetables, slowing down the excessive consumption of certain nutrients, and avoiding or alleviating the above-mentioned problems, so as to give full play to the potential of new vegetable fields. If some mustard and peas are arranged in the rotation, they can absorb phosphorus and potassium that cannot be used by ordinary vegetables, and 14% to 34% of them are re-used in the soil in the available state to improve phosphorus and potassium nutrition for the next pods of vegetables. situation. There are a variety of rotations, but one-quarter legumes should be arranged in the rotation.

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