First, the principle of vinegar production

Vinegar is rich in acetic acid, lactic acid, amino acids, organic acids, carbohydrates, carbohydrates, vitamin B1, protein, and nutritional nutrients containing glycerin, aldehydes, and inorganic salts. After vinegar is sprayed on vegetables, Directly absorbed by plants and leaves.

Second, the role of vinegar on vegetable cultivation

1. Effectively control pests and diseases

a, can effectively prevent bacterial diseases, virus diseases, aphids.

b, has a good bactericidal effect, can effectively increase the vegetable leaf surface acidity, inhibit and kill diseases and insect pests that are not suitable for acid growth.

c, tomato, pepper virus disease, Chinese cabbage soft rot, cabbage borer control effect.

2. Sharply increase vegetable output

a. Solanum vegetables

In the period from the first seedling to the bud stage, spraying vinegar solution once every 7 days, spraying two or three times continuously, can effectively increase production by 10-35%.

b. Leaf vegetables

Before and after harvesting, 250 times more vinegar solution is sprayed two or three times continuously to increase the yield by 30%. It also has the effect of being resistant to storage and not easily rot.

3, significantly improve the quality of vegetables

After vegetable vinegar is sprayed with vinegar, amino acid, succinic acid, lactic acid and other nutrients in vinegar can accelerate the chlorophyll synthesis rate, strengthen plant photosynthesis, promote metabolism rate, improve stress resistance, and improve vegetable quality.

Third, vinegar precautions

1, to master the time of spraying

a, vinegar spraying time: vegetable seedlings to bud stage, spray once every 7 days, continuous spraying three times.

b, spraying time: sunny at around 15 o'clock in the afternoon.

2, to master the concentration of spraying

a, vinegar concentration is generally within 100-500 times.

b. Low temperature and small evaporation: The vinegar concentration is in the range of 250-300 times.

c. High temperature and large evaporation: The vinegar concentration is in the range of 300-500 times.

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