Why spray vegetables with vinegar?
1, vinegar not only contains more acetic acid and trace amounts of lactic acid, amino acids, carbohydrates, but also contains glycerol, aldehyde compounds and various salts.
2. Vinegar spraying on vegetables can be directly absorbed and utilized by plants, which can accelerate chlorophyll synthesis and improve photosynthetic efficiency.
3. Promote the metabolism of material and energy in vegetables, improve the ability of absorbing water and fertilizer and stress resistance of vegetables.
4. Make the vegetables grow vigorous and vigorous, which is conducive to the accumulation of dry matter, thus producing a significant effect on yield.
Spray vegetables with vinegar effect:
Chinese cabbages are usually sprayed when the plates are opened. Spray once every 4-5 days at 400x dilution for 2-3 times. Can make Chinese cabbage baoxin fast, baoxin solid, easy to store not easily rotten.
Tomatoes are generally sprayed during flowering and fruiting. Spraying once every 7 ~ 10 days, diluted 300 times, and spraying continuously 3 ~ 5 times could increase the yield by 10% ~ 30% .
Pepper is usually sprayed 1-2 days after planting. Spraying once every 5 ~ 7 days, diluted 400 times and continuously spraying 3 ~ 5 times could increase the yield by 10% ~ 20% .
Cucumbers are generally sprayed during flowering and fruiting. Spraying once every 10 days or so, diluted 300 times, continuously spraying 3 ~ 4 times, could increase single fruit weight by 12% , reduce abnormal fruit by 17% , and increase yield by 15% .
Onions and garlic are used before they freeze. Continuous spray 2 times diluted 50 times vinegar solution, can greatly reduce the impact of freezing injury.
In addition, the general bacteria and viruses prefer alkaline environment, do not like acidic environment. Spraying vinegar on vegetables can kill bacteria and viruses and inhibit reproduction.