Vegetable base fertilizer should pay attention to
With the rising standard of living and a growing focus on nutrition and health, more people are incorporating pollution-free and organic vegetables into their daily meals. As the season for fresh produce begins, it's essential to understand how to cultivate high-quality, safe vegetables. The production of pollution-free vegetables requires careful management of fertilizers, with a strong emphasis on organic materials.
Base fertilizer should primarily consist of organic sources, supplemented with a moderate amount of chemical fertilizers. At least 70% of the total fertilizer applied should be used as base fertilizer. Organic options such as compost, manure, mineral phosphate, and green manure are ideal for this purpose. Other fertilizers can also be used in combination, but care must be taken to avoid over-application, which could lead to nutrient imbalances or soil compaction.
One important consideration is avoiding excessive use of chemical fertilizers as base fertilizer. Too much can create localized high-concentration zones, which may hinder plant growth. In contrast, organic fertilizers release nutrients slowly and have better buffering capacity, making them safer for large-scale use. If the overall base fertilizer is insufficient, increasing the organic component is the best solution.
Another key point is limiting the use of nitrate and ammonium-based fertilizers as base fertilizers. Vegetables tend to absorb nitrogen in the form of nitrate, but these forms are easily leached from the soil through rain or irrigation. Using too much of them as base fertilizer can lead to leaf yellowing, stunted growth, and reduced uptake of calcium and magnesium. It’s better to use urea or other amide nitrogen sources. About 70% of the nitrogen required by crops should come from base fertilizer, while the remaining 30% can be applied as topdressing. Organic nitrogen sources like human waste should only be used during the early stages of planting.
Phosphate fertilizer is also best applied as a base fertilizer. Vegetables typically require about 25-30 grams of phosphorus per 100 grams of nitrogen. Since phosphorus demand is highest during the early growth stage, ensuring adequate phosphorus at this time is crucial. Even if more is added later, yield reductions may still occur if the seedling stage lacks sufficient phosphorus.
Fertilization strategies should be tailored to different conditions—soil type, crop stage, and seasonal changes all influence the best approach. For low-fertility soils, combining nitrogen with organic manure can help build up soil quality. During the seedling stage, nitrogen application supports early growth. In summer and autumn, when temperatures are high, nitrate reductase activity is increased, reducing nitrate accumulation, so a bit more nitrogen can be safely applied. However, in winter and spring, when light is limited, nitrates tend to accumulate more easily, so nitrogen application should be minimized or avoided altogether.
Different vegetable types vary in their ability to accumulate nitrates. Leafy greens like spinach, cabbage, leeks, and lettuce are prone to high nitrate buildup and should not be fertilized with nitrate-based products. Cabbage and leaf lettuce can tolerate small amounts, while fruiting and root vegetables like tomatoes, eggplants, peppers, radishes, and carrots have lower nitrate accumulation and can receive nitrate fertilizers up to 15–30 days before harvest.
By following these guidelines, farmers and gardeners can ensure that their vegetables are both nutritious and safe, meeting the growing demand for clean, healthy food.
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