Preparation for reducing the nitrate content of leafy vegetables

Abstract

A preparation for reducing the nitrate content of leafy vegetables comprises 0.1-2.5g / l of potassium tartrate, 0.01-5mg / l of auxin substance and 0.01-5mg / l of cytokinin substance. Potassium tartrate capable of increasing the related enzyme activities during the conversion process of nitrate and auxin substance and cytokinin substance which can promote the growth and development of vegetables are added in the preparation of the invention. By using the preparation of the invention, the utilization rate of nitrogen fertilizer is increased, the quality of vegetables is improved, the nitrate in plants can be promoted to change to protein, the nitrate is fully utilized and the safety performance is good. The preparation of the invention is applicable to various leafy vegetables and has extensive adaptability.

Description

technical field [0001] The invention relates to a preparation for reducing nitrate content in plant nutrition, physiology and growth, in particular to a preparation for reducing nitrate content in leafy vegetables. Background technique [0002] Vegetables play an important role in the dietary structure of our people. In 2007, the sown area of ​​vegetables in my country reached 260 million mu, with a total output of 565 million tons and a per capita share of more than 420 kg. [0003] While people's needs are met, the requirements for quality are also gradually increasing, especially the quality and safety issues. [0004] In recent years, in order to increase the yield of vegetables, the input of chemical fertilizers has also shown an upward trend, especially the use of nitrogen fertilizers, which far exceeds the needs of vegetables themselves. [0005] For example, although greenhouse vegetables have higher yield and economic benefits, the fertilizer input is 4 to 10 times...

AI Technical Summary

Problems solved by technology

This method saves time, labor, quick results, and low cost, and is widely used in production; the main method is to add trace elements or plant extracts, but trace elements are mainly supplemented, and trace elements deficient The diagnosis work is cumbersome, and plants are sensitive to it, so it is difficult to accurately control its dosage, and there are too many unknown components in plant extracts, which will cause safety problems

[0015] In summary, there is no effective method and preparation for reducing the nitrate content of leafy vegetables at this stage