Soilless culture nutrient solution for leafy vegetables and preparation method of soilless culture nutrient solution

Abstract

The invention provides a soilless culture nutrient solution for leaf vegetables and a preparation method of the soilless culture nutrient solution. The soilless culture nutrient solution is prepared from mother solutions A, B, C, D and E and is prepared into an early-stage field planting nutrient solution and a later-stage field planting nutrient solution according to requirement differences of different development stages of the leafy vegetables. The preparation method of the soilless culture nutrient solution comprises the following steps: preparing compound probiotics fermentation liquid; preparing the mother solutions A, B, C, D and E; and sequentially diluting the mother solutions into tap water in proportion, uniformly stirring, and correcting the pH, so as to obtain the soilless culture nutrient solution. The soilless culture nutrient solution meets requirements of the leafy vegetables in each growth and development stage to nutrient elements, the yield and the quality of the leafy vegetables are improved, furthermore, the immunity of the leafy vegetables is improved, and the occurrence rates of plant diseases and insect pests are decreased, so that the application of pesticides is reduced, the cost is lowered, and finally the economic benefit of vegetable farmers can be increased.

Description

technical field [0001] The invention relates to a nutrient solution for soilless cultivation of leafy vegetables and a preparation method thereof, in particular to a nutrient solution for soilless cultivation of leafy vegetables capable of increasing yield, high quality and reducing cost of leafy vegetables and a preparation method thereof, belonging to the field of agricultural science and technology. Background technique [0002] Leafy vegetables refer to vegetables that are eaten with the fat and tender leaves and petioles of plants, referred to as leafy vegetables. There are many varieties, some of which are common in shape, such as Chinese cabbage, spinach, amaranth, etc.; Onions, fennel, etc. According to statistics, there are more than 1,000 kinds of edible leafy vegetables in the world. China is the country that produces the most abundant types and varieties of leafy vegetables, including cabbage such as green cabbage and Chinese cabbage, green leafy vegetables suc...

AI Technical Summary

Problems solved by technology

The core technology of soilless cultivation is the preparation and management of nutrient solution. However, there is still a big gap between the soilless cultivation of leafy vegetables in my country and the developed countries. The yield of soilless cultivation of leafy vegetables is low and the quality is poor, which limits soilless cultivation to a large extent. technological development

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