Green vegetables are a type of green food, which means that pesticide residue and nitrate content of vegetables that remain in vegetables after the use of pesticides and fertilizers in the production process are lower than national or international standards. So, green products are relative, not absolute. The assessment of green products also depends on other indicators: for example, the pollution of the environment, soil, and groundwater during the production of green products, and the energy conservation of energy; the green products are safe and healthy to humans during use, and have no harm to the environment; Green products do not pollute the environment during the process of dying, and can be rapidly degraded.
To control the amount of nitrogen fertilizer to ensure that green vegetables have higher yield and economic benefits, appropriate application of nitrogen fertilizer is necessary on the basis of organic fertilizer application, but it is necessary to control the amount in order to solve the contradiction between quality and yield, yield and efficiency. . At the same time, attention was paid to the selection of nitrogen fertilizers. Nitrate accumulation in vegetables decreased with the effects of sodium nitrate, ammonium nitrate, urea, and ammonium chloride.
Balanced fertilization with various fertilizers combined application, than the simple application of nitrogen fertilizer, it is easy to reduce the nitrate content in vegetables. Nitrogen and phosphorus combined with the application of trace fertilizer can reduce the nitrate content of vegetables, especially with potassium fertilizer, can promote protein synthesis and reduce the nitrate content in the body.
Strictly control the topdressing time of nitrogen fertilizer The nitrate content of vegetable crops is constantly changing. The nitrogen that enters the vegetable body is further converted to protein during metabolism. According to the study, nitrate content in vegetables gradually decreases with the increase of nitrogen fertilizer application time. After 18 days of topdressing, the nitrate content in the vegetables has met the green food recommendation standard. Therefore, the top dressing time of green vegetables should be 15 to 20 days before harvesting.
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