Tests have shown that spraying 250 times vinegar on spinach, parsley, celery and other leafy vegetables can not only improve the quality of vegetables, but also increase production by 15% to 40%. Vinegar contains not only 17 amino acid components such as lysine, glutamic acid, alanine, and lactic acid, but also sugar, glycerin, aldehyde compounds, and various salts. These substances are sprayed on the leaves to accelerate the leaf green. The added value will increase the utilization rate and the accumulation of nutrients, and it will also increase the ability of vegetables to absorb nutrients, accelerating the increase of the leaf area, expanding and increasing the output of vegetables.
Vinegar is sprayed on vegetables. In general, it is advisable to spray the leafy vegetables at 4 to 6 times before harvesting. The time interval is 10 to 15 days. The specific method: Select high-quality rice vinegar according to the ratio of 0.5 kg of raw vinegar to 100-125 kilograms of water turned into vinegar liquid water, and then, select sunny noon with a good sprayer sprayed on the leaves, each with 0.25 kilograms of vinegar per acre It is appropriate.
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