Iron is an element that forms chlorophyll. It is a constituent and activator of various enzymes, and is a constituent of many electron mediators in photosynthesis. It is involved in the synthesis of nucleic acids and proteins. First, the symptoms of iron deficiency in vegetables. The lack of iron in vegetables caused short chlorosis and chlorosis. The symptoms of chlorosis were firstly expressed in the young part of the top, and chlorosis appeared between the leaf veins of the leaves. Veins were dark green, yellowing between veins, and obvious between yellow and green. Severe necrotic spots appear on the leaves and gradually die. The growth of stems and roots is hindered, the diameter of the root tip increases, a large number of root hairs are produced, or some organic acids accumulate in the roots. 1, iron deficiency in corn. The chlorosis between young leaves and veins is stripe. The middle and lower leaves are yellow-green stripes, the old leaves are brown, and the stems and leaves are purple. In severe cases, the entire new leaf is chlorogenic and white. 2, iron deficiency in soybeans. The upper leaves are yellowed between veins, the veins remain green, and slightly curled. In severe cases, the new leaves are whitish green and gradually expand into brown spots until necrosis. 3, potato iron deficiency. The young leaves become chlorotic and regularly spread to the entire leaves, turning yellow or white when severe, curling upwards, and the lower leaves are brown-yellow-green with curly edges. 4, tomato iron deficiency. The young leaves are yellow, and the bases of the leaves appear yellowish-yellow spots, which expand outward along the veins. Occasionally, the veins become dry and dead, and the symptoms develop from the top to the stems and leaves. Second, excessive iron application of vegetables symptoms. Too much ferrite can cause plant poisoning. Iron poisoning is often associated with iron and zinc. There are brown spots on the old leaves, the roots are grayish black, and the roots are easily rotted. Third, iron fertilizers suitable for vegetables and application methods 1, ferrous sulfate. Commonly called iron or green wolfberry, commonly used iron fertilizer, 19% iron, light green crystal, soluble in water. If moisture is absorbed in moist air and it is oxidized by air into yellow or rust color, it should not be used as iron fertilizer. It should be sealed and stored for moisture protection. It can be used as base fertilizer, foliar spray and injection. Base application should be mixed with organic fertilizers. Mainly foliar spraying, the concentration of 0.2% -0.5%, generally need to spray multiple times, the solution should be used with the current, add a small amount of roller in the spray, can increase the adhesion on the leaf surface , improve the spraying effect. 2, ferrous ammonium sulfate. 14% iron, light green crystal, soluble in water. The method of administration is the same as above. 3, organic complex iron. Commonly used iron ethylenediaminetetraacetate, iron 9% -12%; diethylene triamine pentaacetate iron, iron 10%; both soluble in water. The effect of applying to soil or spraying is significantly higher than that of inorganic iron fertilizer. Iron ethylenediaminetetraacetate is suitable and stable in acidic soil, but it is not suitable for soil with high pH value. When the pH value is more than 7.5, the most Good use of diethylene triamine pentaacetate. Generally used for spraying. Fourth, pay attention to matters. Iron deficiency is more common in soils, especially calcareous soils. Excessive application of excessive lime or fierce vegetable plants in acidic soils can induce iron deficiency. The water and gas conditions of the cultivated soil are seriously out of adjustment, and the temperature is unfavorable, which will also affect the absorption of iron by vegetable roots. Iron fertilizers are mostly foliar-applied and have less base application. Iron is generally applied when the soil available iron is less than 10 mg/kg, which has a varying degree of yield increase effect, and when it is greater than 10 mg/kg, iron application is basically ineffective. The iron-sensitive crops include broad beans, soybeans, corn, and potatoes. If iron fertilizers are applied to corn in iron-deficient soils, the yield increase can reach 5.8% to 12.9%. Excerpt from: "Vegetables"
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