Composite organic matter nutrient solution suitable for improving yield and quality of leaf vegetables
By using a compound organic nutrient solution with specific element ratios and compound combinations, the problem of improving the yield and quality of leafy vegetables has been solved, achieving high-yield and high-quality results for leafy vegetables.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-12
- Publication Date
- 2026-04-07
AI Technical Summary
Existing nutrient solution formulas are insufficient to simultaneously meet the needs of increasing leafy vegetable yield and improving quality, resulting in problems of limited yield and quality imbalance during the planting process.
A compound organic nutrient solution is used, containing specific proportions of K, N, Ca, Fe, P, Mg, S, B, Mn, Zn, and Cu elements. It is prepared by dividing the solution into three solutions: A, B, and C. Combined with the use of carbohydrate compounds and amino acid compounds, a synergistic system is formed to provide basic element supply and precisely regulate trace elements, thereby enhancing the growth and quality of leafy vegetables.
It significantly improved the yield and quality of leafy vegetables, specifically by increasing the fresh weight of the above-ground and underground parts, increasing the number of leaves, reducing the rate of leaf burn, increasing the content of vitamin C and soluble sugars, reducing the content of nitrates, strengthening the cell structure, and enhancing stress resistance.
Smart Images
Figure SMS_1 
Figure SMS_2 
Figure SMS_3
Abstract
Description
Technical Field
[0001] This application relates to the field of soilless cultivation nutrient solutions, and more specifically, it relates to a compound organic nutrient solution suitable for improving the yield and quality of leafy vegetables. Background Technology
[0002] Leafy vegetables, as a globally recognized leafy vegetable, are rich in nutrients, have a crisp texture, and can be prepared in many ways, making them popular with consumers. Their planting area has been increasing year by year, making them one of the largest vegetable crops in terms of planting area both domestically and internationally. With the increasing modernization of agriculture, soilless cultivation technology, due to its advantages such as high resource utilization, clean and safe products, and short growth cycle, has become the main mode of large-scale production of leafy vegetables.
[0003] Currently, the limited increase in leafy vegetable yield and the imbalance in quality have become the core pain points in leafy vegetable cultivation. Existing nutrient solutions often use formulas such as Hogland nutrient solution, Cooper nutrient solution, Yamazaki nutrient solution from Japan, Japan Garden Experiment nutrient solution, South China Agricultural nutrient solution, and Dutch greenhouse nutrient solution, which are all difficult to meet the market's demand for leafy vegetable yield and quality.
[0004] Therefore, it is necessary to develop a nutrient solution that can be used to improve the yield and quality of leafy vegetables. Summary of the Invention
[0005] In order to improve the yield and quality of leafy vegetables, this application provides a compound organic nutrient solution suitable for improving the yield and quality of leafy vegetables.
[0006] Firstly, this application provides a compound organic nutrient solution suitable for improving the yield and quality of leafy vegetables, which adopts the following technical solution: A compound organic nutrient solution suitable for improving the yield and quality of leafy vegetables, comprising the following elements: K 3.90-7.80 mmol / L, N 9.50-32.50 mmol / L, Ca 1.00-7.00 mmol / L, Fe ≤0.2 mmol / L, P ≤5 mmol / L, Mg ≤5 mmol / L, S ≤6 mmol / L, B ≤0.1 mmol / L, Mn ≤0.1 mmol / L, Zn ≤0.01 mmol / L, Cu ≤0.01 mmol / L.
[0007] Preferably, the composite organic nutrient solution contains the following elements: K 5.02 mmol / L, N 13.23 mmol / L, Ca 2.05 mmol / L, Fe 0.07 mmol / L, P 1.02 mmol / L, Mg 1.22 mmol / L, S 1.22 mmol / L, B 0.05 mmol / L, Mn 0.01 mmol / L, Zn 0.0008 mmol / L, and Cu 0.0003 mmol / L.
[0008] Preferably, the composite organic nutrient solution includes solution A, solution B, and solution C; solution A includes the following raw materials: potassium nitrate, calcium ammonium nitrate, and chelated iron; solution B includes the following raw materials: ammonium dihydrogen phosphate, magnesium sulfate, and potassium nitrate; and solution C includes the following raw materials: boric acid, manganese chloride, zinc sulfate, and copper sulfate.
[0009] By adopting the above scheme, the nutrient solution is divided into solutions A, B, and C, which avoids precipitation of the compounds during mixing. Solution A contains potassium nitrate, which provides nitrate nitrogen and potassium. Nitrate nitrogen is the main nitrogen source for the rapid growth of leafy vegetables, promoting chlorophyll synthesis and protein accumulation. Potassium participates in the transport and metabolism of carbohydrates in leafy vegetables, regulates stomatal opening and closing, and improves photosynthetic efficiency. This ensures a basic supply of nitrogen and potassium from seedling to maturity, preventing leaf yellowing and slow growth, while also enhancing the plant's resistance to lodging. Calcium ammonium nitrate provides nitrate nitrogen, ammonium nitrogen, and calcium. Ammonium nitrogen can be directly absorbed by the roots of leafy vegetables, working synergistically with nitrate nitrogen to meet the nitrogen needs of different growth stages. Calcium is a core component of calcium pectate in the cell wall, strengthening the cell wall structure of leafy vegetables, reducing leaf scorch and rot. The addition of calcium increases the toughness of leafy vegetables, reducing the incidence of disease. The ammonium-nitrate ratio also reduces nitrate accumulation in leafy vegetables. Chelated iron can prevent iron ions from combining with phosphate and carbonate ions in the nutrient solution to form precipitates, thereby improving the absorption efficiency of iron and promoting photosynthesis in leafy vegetables.
[0010] Ammonium dihydrogen phosphate in solution B provides phosphorus and ammonium nitrogen. Phosphorus is a component of high-energy compounds such as ATP and nucleic acids, participating in energy transfer and genetic material synthesis within leafy vegetables, and is crucial for root development and flower bud differentiation. Magnesium sulfate enhances photosynthetic efficiency, participates in the synthesis and metabolism of carbohydrates and proteins, and increases the content of soluble sugars and vitamin C in leafy vegetables, thus improving their quality. Potassium nitrate, in synergy with potassium nitrate in solution A, is beneficial for increasing both the yield and quality of leafy vegetables.
[0011] The boric acid in solution C provides boron, which participates in the transport of carbohydrates and cell wall synthesis in leafy vegetables, promotes pollen tube elongation, and enhances calcium absorption efficiency, reducing physiological calcium deficiency. Manganese chloride promotes nitrogen metabolism and reduces nitrate accumulation. Zinc sulfate promotes the growth of stem and root tips in leafy vegetables, increasing the number of leaves; it also participates in chlorophyll synthesis, preventing small leaf disease caused by zinc deficiency. Copper sulfate participates in the antioxidant system of leafy vegetables, scavenging reactive oxygen free radicals and enhancing plant stress resistance; it also promotes carbon dioxide fixation during photosynthesis.
[0012] In summary, the nutrient solutions A, B, and C of this application form a synergistic system that provides a basic supply of macronutrients, targets and replenishes chelated iron, and precisely regulates micronutrients, significantly improving the yield and quality of leafy vegetables.
[0013] Preferably, solution A also contains 0.03-0.09 g / L of carbohydrate compounds.
[0014] By adopting the above-mentioned method, adding carbohydrate compounds to solution A can promote the division of root meristems, increase the number of lateral roots and root hairs, expand the root absorption area, improve nutrient utilization, provide sufficient material basis for stem and leaf growth, and increase yield. In addition, carbohydrate compounds enhance the content of soluble sugars, vitamins, and other nutrients, strengthen cell wall structure, make leafy vegetable leaves thicker and crisper, reduce nitrate accumulation, and comprehensively improve the yield and quality of leafy vegetables.
[0015] Preferably, the carbohydrate compound is obtained by sulfonate coating modification, specifically by: preparing a carbohydrate compound solution with a mass concentration of 5-8 g / L, adjusting the pH to 5-6, adding a sulfonate suspension with a mass concentration of 1-2 g / L, adding plant-derived active substances, adjusting the pH, dispersing for 20 min, cooling, and drying to obtain the modified carbohydrate compound.
[0016] By employing the above-mentioned method, using sulfonates to coat modified carbohydrate compounds can effectively prevent their degradation and loss in the nutrient solution, thus extending their effective period. Furthermore, the surface activity and charge properties of sulfonates reduce the surface tension between the nutrient solution and root cells, enhancing the wetting properties of the nutrient solution on the root surface. This strengthens the interaction between carbohydrate compounds and leafy vegetable roots, significantly improving the absorption efficiency of leafy vegetables. In addition, sulfonates can also be absorbed by the roots as a small-molecule organic carbon source. Simultaneously, their sulfonic acid groups can chelate trace elements such as iron and zinc in the nutrient solution, improving its effectiveness. Sulfonates also enhance cell wall pectin synthesis, resulting in thicker, crisper leaves, avoiding the problems of excessively thick cell walls and a rough texture that may occur when carbohydrate compounds are used alone, further improving the quality and yield of leafy vegetables.
[0017] Preferably, the mass ratio of the sulfonate to the carbohydrate compound is 1:(2-4).
[0018] By adopting the above scheme and adjusting the mass ratio of sulfonates to sugar compounds, the effect of sulfonates in coating sugar compounds can be improved, thereby further enhancing the effect of sugar compounds and further improving the role of modified sugar compounds in nutrient solution, thus improving the quality and yield of leafy vegetables.
[0019] Preferably, solution A also includes amino acid compounds.
[0020] By adopting the above scheme, amino acid compounds can quickly supplement nitrogen nutrition, avoid leaf yellowing and slow growth caused by nitrogen deficiency, and at the same time stimulate the root system of leafy vegetables to secrete organic acids, acidify the rhizosphere microenvironment, and further promote the dissolution and absorption of insoluble nutrients.
[0021] Preferably, the amino acid compound is added in combination with the sugar compound.
[0022] By adopting the above approach, the synergistic effect of amino acid compounds and sugar compounds can be further enhanced, thereby improving the quality and yield of leafy vegetables.
[0023] Secondly, this application provides a method for preparing the composite organic nutrient solution according to any one of claims 1-7, which is specifically achieved through the following technical solution: A method for preparing a composite organic nutrient solution according to any one of claims 1-7, comprising the following steps: preparing solution A, solution B and solution C respectively, and then mixing solution A, solution B and solution C to obtain a composite organic nutrient solution.
[0024] In summary, this application includes at least one of the following beneficial technical effects: This application, by adjusting the content of various elements in the nutrient solution, resulted in a fresh weight of 15.14g for the underground part and 90.67 leaves for the aboveground part of leafy vegetables, a fresh weight of 109.15g for the aboveground part, a leaf burn rate of 7.77%, and the highest vitamin C content and soluble sugar content of 8.02mg / 100g and 2.07g / 100g for the leafy vegetables, respectively, and the lowest nitrate content of 1492mg / kg, which significantly improved the yield and quality of leafy vegetables.
[0025] This application improves the yield and quality of leafy vegetables by adding carbohydrate compounds to nutrient solution A, modifying the carbohydrate compounds, and adjusting the dosage of each raw material during the modification process. The aboveground fresh weight, underground fresh weight, and number of leaves are 119.25-120.32g, 16.40-17.05g, and 94.67-95.67 leaves, respectively, with a leaf burn rate of 5.75-5.89%, vitamin C content of 9.23mg / 100g, soluble sugar content of 2.58g / 100g, and nitrate content of 1321.99mg / kg.
[0026] This application improves the yield and quality of leafy vegetables by adding amino acid compounds to nutrient solution A, resulting in aboveground fresh weight, underground fresh weight, and leaf number of 123.14g, 17.51g, and 96.33 leaves, respectively, with a leaf burn rate of 3.56%, vitamin C content of 9.74mg / 100g, soluble sugar content of 2.73g / 100g, and nitrate content of 1307.45mg / kg. Detailed Implementation
[0027] The following detailed description, in conjunction with specific embodiments, further illustrates this application. All the raw materials used in this application are commercially available products and are intended to fully disclose the raw materials used in this application; they should not be construed as limiting the source of the raw materials. Specifically: chelated iron is EDTA-iron; the carbohydrate compound is chitosan oligosaccharide with an effective substance content of 99%; the sulfonate is sodium lignosulfonate with a particle size of 30 nm; the amino acid compound is polyglutamic acid with an effective substance content of 99%; and the plant-derived active substance is tea polyphenols with an effective substance content of 99%.
[0028] The following are examples of the preparation of modified carbohydrate compounds. Preparation Example 1 The modified carbohydrate compound prepared in Example 1 was prepared as follows: 7g of the carbohydrate compound was placed in 1L of deionized water to prepare a 7g / L carbohydrate compound solution. The pH was adjusted to 5.5 and set aside. 7g of sulfonate was added to 3.5L of deionized water to obtain a sulfonate suspension. The sulfonate suspension was added to the carbohydrate compound solution, and 0.7g of plant-derived active substance was added. The pH was adjusted to 5.5, and the mixture was dispersed for 20 minutes. After cooling and drying, the modified carbohydrate compound was obtained.
[0029] Preparation Examples 2-5 The modified carbohydrate compounds prepared in Examples 2-5 were prepared using the same types of raw materials and methods as those prepared in Example 1. The difference was in the amount of sulfonate suspension used. Specifically, the amounts of sulfonate and deionized water in the sulfonate suspension were 3.5 g and 1.75 L, 2.3 g and 1.15 L, 1.75 g and 875 mL, and 1.4 g and 700 mL, respectively. The remaining steps were the same as those in Example 1.
[0030] Example 1 The nutrient solution in Example 1 was prepared through the following steps: According to the content of each element in Table 1, solutions A, B, and C were prepared respectively. Solution A included the following raw materials: potassium nitrate, calcium ammonium nitrate, and chelated iron; solution B included the following raw materials: ammonium dihydrogen phosphate, magnesium sulfate, and potassium nitrate; solution C included the following raw materials: boric acid, manganese chloride, zinc sulfate, and copper sulfate. Then, solutions A, B, and C were mixed to obtain the nutrient solution.
[0031] Examples 2-6 The nutrient solutions in Examples 2-6 are prepared in the same way as those in Example 1, using the same methods and elements. The difference lies in the content of each element, as detailed in Table 1.
[0032] Table 1. Element content of nutrient solutions in Examples 1-6 (unit: mmol / L) Example
[0033] The preparation method and raw material types of the composite organic nutrient solution in Example 7 are exactly the same as those in Example 3. The difference is that 0.05 g / L of carbohydrate compound is added to nutrient solution A, while the other raw material types and dosages are the same as in Example 3.
[0034] Examples 8-12 The preparation methods of the composite organic nutrient solution in Examples 8-12 are the same as those in Example 7, except that the modified sugar compound prepared in Examples 1-5 is used as the sugar compound, and the types and amounts of other raw materials are the same as those in Example 7.
[0035] Example 13 The preparation method and raw material types of the composite organic nutrient solution in Example 13 are exactly the same as those in Example 3. The difference is that 0.3 g / L of amino acid compounds are added to nutrient solution A, while the other raw material types and dosages are the same as those in Example 3.
[0036] Example 14 The preparation method and raw material types of the composite organic nutrient solution in Example 14 are exactly the same as those in Example 10. The difference is that 0.3 g / L of amino acid compounds are added to nutrient solution A, while the other raw material types and dosages are the same as those in Example 10.
[0037] Comparative Example 1 The preparation method of the composite organic nutrient solution in Comparative Example 1 is exactly the same as that in Example 1, except that the element content is different. The composite organic nutrient solution contains the following elements: K 3.90 mmol / L, N 10.02 mmol / L, Ca 1.02 mmol / L, Fe 0.07 mmol / L, P 2.01 mmol / L, Mg 0.49 mmol / L, S 0.49 mmol / L, B 0.05 mmol / L, Mn 0.01 mmol / L, Zn 0.0008 mmol / L, Cu 0.0003 mmol / L, and Mo 0.0001 mmol / L.
[0038] The following are examples of the application of compound organic nutrient solution to leafy vegetables. Application Example 1 Application Example 1: The specific method for applying the compound organic nutrient solution of Example 1 to leafy vegetables is as follows: Lettuce is selected as the leafy vegetable; uniformly growing lettuce seedlings are chosen; the lettuce variety is Red Butter; and the lettuce is planted in a SmartCube device at a growth temperature of 22-25℃, humidity of 50-70%, and light intensity of 200 μmol / m². 2 / s, during the harvest period, monitor chlorophyll content, plant height, root length, number of leaves, and weight of above-ground and below-ground parts.
[0039] Application Example 2-14 The difference between Application Example 2-14, which applies the compound organic nutrient solution to leafy vegetables, and Application Example 1 is that the nutrient solution used is the compound organic nutrient solution obtained in Example 2-14, while the other steps and methods are the same as in Application Example 1.
[0040] Application Comparative Example 1 The specific method of applying the compound organic nutrient solution to leafy vegetables in Comparative Example 1 differs from that in Application Example 1 in that the nutrient solution used is the compound organic nutrient solution obtained in Comparative Example 1, while the remaining steps and methods are the same as in Application Example 1.
[0041] Leafy vegetable yield performance testing (Part 1) The leafy vegetables obtained from different application examples 1-14 and Comparative Example 1 were tested using the following methods. The test results are shown in Table 2.
[0042] Morphological indicators of leafy vegetables were determined: 15 groups were set up, with three leafy vegetables in each group to measure the number of leaves, leaf burn rate, aboveground fresh weight, and underground fresh weight. The number of leaves and the number of burned leaves were counted manually at harvest. For the aboveground and underground fresh weights, after sampling, the plants were rinsed with clean water, the moisture on the plants was absorbed with absorbent paper, and the aboveground and underground parts were separated with scissors and weighed separately using an electronic balance.
[0043] Table 2 Performance test results of different leafy vegetables
[0044] The test results in Table 2 show that the aboveground fresh weight of leafy vegetables produced using the compound organic nutrient solution obtained in this application increased by 23.44%, significantly improving the yield of leafy vegetables, and the leaf burn rate decreased by 8.35%.
[0045] Based on the performance test data of leafy vegetables in Examples 1-6, it was found that the fresh weight of the underground part and the number of leaves of the leafy vegetable in Example 3 were 15.14g and 90.67 leaves, respectively, which were higher than those in Examples 1-2 and 4-6. The fresh weight of the aboveground part was also higher than that in Examples 2 and 6, and the leaf burn rate was lower than that in Examples 5-6. Considering all factors, the leafy vegetables grown in Example 3 had better yield and quality. The nutrient solution in Example 3 promoted the growth of both the aboveground and underground parts, while also promoting leaf reproduction and reducing the leaf burn rate. This indicates that the proportions of each ingredient in the compound organic nutrient solution of Example 3 were more appropriate, which is more conducive to improving the quality and yield of leafy vegetables.
[0046] Combining the performance test data of leafy vegetables from Application Examples 3 and 7, it was found that the aboveground fresh weight, underground fresh weight, and number of leaves of the leafy vegetables in Application Example 7 were 113.25g, 15.23g, and 91.33 leaves, respectively, which were higher than those in Application Example 3. The leaf burn rate was 6.25%, which was lower than that in Application Example 3. This indicates that adding carbohydrate compounds to nutrient solution A can further improve the quality and yield of leafy vegetables.
[0047] Based on the performance test data of leafy vegetables in Application Examples 8-12, it was found that the aboveground fresh weight, underground fresh weight, and number of leaves of leafy vegetables in Application Examples 9-11 were 119.25-120.32g, 16.40-17.05g, and 94.67-95.67 leaves, respectively, which were higher than those in Application Example 3. The leaf burn rate was 5.75-5.89%, lower than that in Application Example 3. This indicates that modifying carbohydrate compounds and controlling the amount of sulfonates, with a mass ratio of sulfonates to carbohydrate compounds of 1:(2-4), yields the best results and can further improve the quality and yield of leafy vegetables.
[0048] Combining the performance test data of leafy vegetables from Application Examples 3 and 13, it was found that the aboveground fresh weight, underground fresh weight, and number of leaves of the leafy vegetables in Application Example 13 were 114.31g, 15.58g, and 92.67 leaves, respectively, all higher than those in Application Example 3. The leaf burn rate was 6.20%, lower than that in Application Example 3. This indicates that adding amino acid compounds to solution A based on Example 3 can further improve the quality and yield of leafy vegetables.
[0049] Combining the performance test data of leafy vegetables from Application Examples 10 and 14, it was found that the aboveground fresh weight, underground fresh weight, and number of leaves of leafy vegetables in Application Example 14 were 123.14g, 17.51g, and 96.33 leaves, respectively, which were higher than those in Application Example 10. The leaf burn rate was 3.56%, which was lower than that in Application Example 10. This indicates that adding amino acid compounds to the addition of sugar compounds to solution A can further improve the quality and yield of leafy vegetables.
[0050] Combining the performance test data of the nutrient solution in Application Examples 1-6 and Comparative Example 1, it was found that when the nutrient solution was used at the amount in Comparative Example 1, the aboveground fresh weight, underground fresh weight, and number of leaves of the leafy vegetables were significantly lower than those in Application Examples 1-6, and the leaf burn rate was significantly higher than that in Application Examples 1-6. It can be seen that the amount of nutrient solution used in Application Examples 1-6 is optimal and can significantly improve the quality and yield of leafy vegetables.
[0051] Leafy Vegetable Quality Performance Testing (Part 2) The leafy vegetables obtained from different application examples 1-6, application example 7, application example 10, application example 13, application example 14, and comparative example 1 were tested using the following methods. The test results are shown in Table 3.
[0052] Vitamin C content: The 2,6-dichlorophenolindophenol titration method in the national standard GB 5009.86-2016 was adopted. The principle of the determination is that the blue basic dye 2,6-dichlorophenolindophenol is used to perform redox titration on the acidic leaching solution of the sample containing ascorbic acid. 2,6-dichlorophenolindophenol is reduced to colorless. When the titration endpoint is reached, the excess 2,6-dichlorophenolindophenol solution appears light red in the acidic medium. The ascorbic acid content is calculated from the amount of 2,6-dichlorophenolindophenol consumed.
[0053] Soluble sugar content: The anthrone colorimetric method was used. The principle of determination is that sugars can be dehydrated by concentrated sulfuric acid at high temperatures to form aldehydes or hydroxymethyl aldehydes, which then dehydrate and condense with anthrone to form aldehyde derivatives, which turn blue-green.
[0054] Nitrate content: determined by ultraviolet spectrophotometry according to national standard GB 5009.33-2016. The principle of determination is: nitrate in leafy vegetables is extracted by soaking in an ammonia buffer solution with pH 9.6-9.7, and the absorbance of the extract is measured at 219 nm.
[0055] Table 3 Performance test results of different leafy vegetables
[0056] The test results in Table 3 show that the vitamin C content and soluble sugar content of leafy vegetables produced using the nutrient solution obtained in this application increased by up to 35.84% and 55.11% respectively, while the nitrate content decreased by 23.26%, which significantly improved the quality of leafy vegetables.
[0057] Performance testing data of leafy vegetables in Examples 1-6 revealed that the vitamin C content and soluble sugar content of the leafy vegetables obtained in Example 3 were 8.02 mg / 100g and 2.07 g / 100g, respectively, both higher than those in Examples 1-2 and 4-6. The nitrate content was 1492 mg / kg, both lower than those in Examples 1-2 and 4-6. This indicates that using the element content in the nutrient solution of Example 3 can increase the vitamin C content and soluble sugar content in leafy vegetables, and reduce the nitrate content, thereby improving the quality of leafy vegetables.
[0058] The performance test data of leafy vegetables from Comparative Example 1 and Examples 1-6 showed that the vitamin C content and soluble sugar content of leafy vegetables from Comparative Example 1 were lower than those from Examples 1-6, while the nitrate content was significantly higher. This proves that the content of each element in the compound organic nutrient solution of Examples 1-6 can improve the quality of leafy vegetables to varying degrees.
[0059] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.
Claims
1. A compound organic nutrient solution suitable for improving the yield and quality of leafy vegetables, characterized in that, It includes the following elements: K 3.90-7.80 mmol / L, N 9.50-32.50 mmol / L, Ca 1.00-7.00 mmol / L, Fe ≤0.2 mmol / L, P ≤5 mmol / L, Mg ≤5 mmol / L, S ≤6 mmol / L, B ≤0.1 mmol / L, Mn ≤0.1 mmol / L, Zn ≤0.01 mmol / L, Cu ≤0.01 mmol / L.
2. The compound organic nutrient solution according to claim 1, suitable for improving the yield and quality of leafy vegetables, is characterized in that, The composite organic nutrient solution contains the following elements: K 5.02 mmol / L, N 13.23 mmol / L, Ca 2.05 mmol / L, Fe 0.07 mmol / L, P 1.02 mmol / L, Mg 1.22 mmol / L, S 1.22 mmol / L, B 0.05 mmol / L, Mn 0.01 mmol / L, Zn 0.0008 mmol / L, and Cu 0.0003 mmol / L.
3. The compound organic nutrient solution according to claim 1, suitable for improving the yield and quality of leafy vegetables, is characterized in that... The composite organic nutrient solution includes solution A, solution B, and solution C; solution A includes the following raw materials: potassium nitrate, calcium ammonium nitrate, and chelated iron; solution B includes the following raw materials: ammonium dihydrogen phosphate, magnesium sulfate, and potassium nitrate; solution C includes the following raw materials: boric acid, manganese chloride, zinc sulfate, and copper sulfate.
4. The compound organic nutrient solution according to claim 3, suitable for improving the yield and quality of leafy vegetables, is characterized in that, The solution A also contains 0.03-0.09 g / L of carbohydrate compounds.
5. The compound organic nutrient solution according to claim 4, suitable for improving the yield and quality of leafy vegetables, is characterized in that, The carbohydrate compound was obtained by sulfonate coating modification, specifically by: preparing a carbohydrate compound solution with a mass concentration of 5-8 g / L, adjusting the pH to 5-6, adding a sulfonate suspension with a mass concentration of 1-2 g / L, adding plant-derived active substances, adjusting the pH, dispersing for 20 min, cooling, and drying to obtain the modified carbohydrate compound.
6. The compound organic nutrient solution according to claim 5, suitable for improving the yield and quality of leafy vegetables, is characterized in that, The mass ratio of the sulfonate to the carbohydrate compound is 1:(2-4).
7. The compound organic nutrient solution according to claim 3, suitable for improving the yield and quality of leafy vegetables, is characterized in that, The solution A also contains amino acid compounds.
8. A method for preparing a compound organic nutrient solution suitable for improving the yield and quality of leafy vegetables as described in any one of claims 1-7, characterized in that, The process includes the following steps: preparing solution A, solution B, and solution C separately, and then mixing solution A, solution B, and solution C to obtain a composite organic nutrient solution.