Why Use Soil and Plant Tests to Recommend Fertilization
Why Use Soil and Plant Tests? Recommended Fertilization Field-Based Fertilizer Formulations First determine the amount of N, P, and K nutrients, then determine the appropriate fertilizer mix, and guide farmers through the use of formulated fertilizers or issuing fertilizer notifications. The methods for determining the amount of fertilizer mainly include soil and plant test recommended fertilization method, fertilizer effect function method, soil nutrient abundance index method and nutrient balance method.
The soil and plant test recommended fertilization method combines the advantages of the target yield method, the nutrient abundance index method and the crop nutrient diagnosis method. For field crops, on the basis of comprehensive consideration of organic manure, crop straw application and management measures, different nutrient optimization control and management strategies were adopted according to the different characteristics of NPK and the nutrient elements in trace elements. Among them, nitrogen is recommended to conduct real-time dynamic monitoring and precise control based on the nitrogen supply status of the soil and the nitrogen requirement of crops, including the regulation of base fertilizers and top dressings; phosphorus and potassium fertilizers are monitored through soil testing and nutrient balance; and trace elements are used due to lack of Corrective fertilization strategy. The technology includes real-time monitoring of nitrogen, constant monitoring of phosphorus and potassium nutrients, and techniques for corrective fertilization of trace elements and nutrients.
Our company treats fresh mixed vegetables in a frozen manner. This processing method makes the water in vegetables quickly form regular and fine ice crystals, evenly distributed in the cells, the vegetable tissue will not be destroyed, and the biochemical process inside the vegetables can not be carried out, so bacteria and molds can not develop. Quick-frozen food is very convenient to eat, get indoor without washing, cutting, slightly defrosting. Because most of the frozen vegetable products are cooked, and some may also add salt and other condiments, so cooking with a quick fire, instantly cooked, its taste, color and vitamin content, and fresh food almost the same.
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