After prolonged use of chemical fertilizers, many regions, including vegetable farmers in western Sichuan, have become heavily reliant on these inputs. This overuse has raised concerns about soil health and the safety of produce. To grow pollution-free vegetables, it's essential to follow proper fertilization principles that ensure harmful substances like nitrates and other carcinogens remain within safe limits.
The key to producing clean, healthy vegetables lies in adopting a balanced fertilization strategy. The main approach involves using organic fertilizer as the primary source, supplemented with other types of fertilizers. It's also recommended to use multi-component fertilizers rather than single-element ones, and to prioritize Shiji fertilizer while applying top-dressing as needed.
When using chemical fertilizers, strict guidelines must be followed. For instance, nitrate nitrogen fertilizers should not be used at all. If necessary, the dosage per acre must stay under 25 kg. Additionally, chemical fertilizers should always be combined with organic fertilizers in a 2:1 ratio. The final application of chemical fertilizers should occur at least 30 days before harvest to allow for proper breakdown and reduce residue.
In practice, several important considerations should be taken into account during fertilization:
1. Human fecal waste must be fully fermented and decomposed before use. After fermentation, it should be diluted with water and applied as a top dressing.
2. Fertilizers should be applied deeply and early. Deep application reduces nutrient loss through volatilization and improves nitrogen efficiency. Early application helps plants establish quickly and extends fertilizer effectiveness. Ammonium nitrogen should be applied below 6 cm, while urea should be placed deeper, around 10 cm.
3. Biological nitrogen fertilizers are highly recommended, along with increased phosphorus and potassium. These help prevent soil compaction caused by chemical fertilizers and improve plant resilience to environmental stress.
4. Fertilization should be adjusted based on the type of vegetable and growing conditions. Leafy vegetables tend to accumulate more nitrates than fruiting vegetables. Nitrate levels also vary with climate—higher temperatures and strong sunlight reduce accumulation, while low temperatures and weak light increase it. Therefore, fertilization plans should consider crop type, season, and weather to keep nitrate levels within safe ranges.
It’s worth noting that the base fertilizer plays a crucial role in pollution-free vegetable production. It should mainly consist of organic materials, with a moderate amount of chemical fertilizer added. Base fertilizer should make up more than 70% of the total fertilizer applied. Organic sources like compost, crop residues, and ash, along with mineral phosphate fertilizers, are ideal for base applications.
When determining the type and quantity of base fertilizer, special attention should be given to the following:
1. Avoid over-application to prevent fertilizer concentration issues. Organic fertilizers are slow-releasing and less likely to cause such problems, even in large quantities. If base fertilizer is insufficient, increasing organic content is the best solution.
2. Use limited amounts of nitrate and ammonium nitrogen fertilizers. These can leach easily and cause leaf yellowing or wilting. Urea is a better option for base fertilization. About 70% of nitrogen should come from base fertilizer, with the remaining 30% applied as top dressing. Organic nitrogen sources like manure should only be used in the early stages of planting.
3. All phosphate fertilizer should be applied as base fertilizer. Vegetables typically absorb 25–30 units of phosphorus for every 100 units of nitrogen. Phosphorus needs are highest during the early growth stage, so insufficient supply at this time can significantly reduce yield, even if more is added later.
Fertilization and pest control are both critical in vegetable farming. Improper practices can lead to contamination and unsafe produce. By following these principles, farmers can ensure the quality and safety of their crops, promoting healthier food for consumers.
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