Why use vinegar to spray vegetables? Vegetable vinegar not only contains more acetic acid and trace amounts of lactic acid, amino acids, carbohydrates, but also contains glycerin, aldehyde compounds and various salts.
The vinegar sprayed on the vegetables can be directly absorbed and utilized by the plants, which can accelerate the chlorophyll synthesis and improve the photosynthetic efficiency.
Promote the metabolism of substances and energy in vegetables, and improve the ability of vegetables to absorb water and fertilizers and their resistance to stress.
The growth of vegetables is strong and vigorous, which is conducive to the accumulation of dry matter, thereby producing a significant increase in production.
The effect of vinegar spraying on vegetables is generally started when the large and small dishes are opened. Spray every 4-5 days, dilute the concentration 400 times, spray 2-3 times in a row. It can make Chinese cabbage fast-packed and solid, easy to store and not rotten.
Tomatoes are generally sprayed during flowering and fruiting. Spraying once every 7-10 days, the dilution concentration is 300 times, continuous spraying 3-5 times, can increase its production by 10% -30%.
Peppers are usually sprayed 1-2 days after planting. Spraying every 5-7 days, the dilution concentration is 400 times, continuous spraying 3-5 times, can increase the yield of 10% -20%.
Cucumbers are generally sprayed during flowering and fruiting. Spraying every 10 days or so, the dilution concentration is 300 times, continuous spraying 3-4 times, can increase the weight of single melon by 12%, reduce the deformed melon by 17% and increase the yield by 15%.
Onions and garlic are generally used before freezing. Continuously spraying twice to dilute the 50-fold vinegar solution can greatly reduce the effects of freezing damage.
In addition, general germs and viruses prefer alkaline environments and do not like acidic environments. Vegetable vinegar spray can sterilize and inhibit the growth of germs and viruses.
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