Tests have shown that spraying 250 times of vinegar on leafy vegetables such as spinach, coriander and celery can not only improve the quality of vegetables, but also increase production by 15% to 40%. Vinegar contains not only 17 kinds of amino acids such as lysine, glutamic acid, alanine and lactic acid, but also sugar, glycerin, aldehydes and various salts. These substances are sprayed on the leaves to accelerate leaf green. The increase in value-added and the accumulation of nutrients can increase the ability of vegetables to absorb nutrients, accelerate the increase and expansion of leaf area, and increase vegetable yield.
Spray vinegar on vegetables. Generally speaking, it is advisable to spray the leafy vegetables to 4~6 times before harvesting, with a time interval of 10~15 days. Specific method: select high-quality rice vinegar according to the ratio of 0.5 kg of raw vinegar to 100~125 kg of water to vinegar water, then, choose sunny spray at noon with atomized sprayer on the blade, 0.25 kg of rice vinegar per acre It is appropriate.
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