After applying carbon dioxide fertilizer to vegetables, the yield increase effect is very obvious. The yield increase of pepper, tomato, cucumber and other vegetables is generally 25%--43%.
Application method
Organic fermentation method. Human, animal manure, crop straw, weed stems and leaves, etc. produce carbon dioxide during fermentation, which is simple and easy, low cost, but difficult to adjust.
Pure gas source method. Carbon dioxide gas, a by-product produced by the production of chemical products such as alcohol, is compressed and packed in steel cylinders. The gas source is relatively pure and convenient to apply, but the cost is high.
Combustion method. Carbon dioxide is produced by burning a liquefied petroleum gas, propane gas, natural gas, white kerosene, etc. by a carbon dioxide generator. This method is often used in facility cultivation in Europe and the United States.
Chemical reaction method. Chemical reaction with acid and carbon produces carbon dioxide. Dilute ammonium sulphate reaction in a simple gas fertilizer generator. The standard greenhouse per mu (volume about 1300 cubic meters) uses 2.5 kg of ammonium bicarbonate to achieve a carbon dioxide concentration of about 900 mg / liter.
Apply the granular organic biogas fertilizer method. The granular organic biogas fertilizer is evenly applied to the plant rows at a certain interval, and the application depth is 3 cm, and the soil in the acupoint soil is kept to have a relative humidity of about 80%, and carbon dioxide is generated by the soil microbial fermentation.
The concentration of carbon dioxide applied in different vegetables should be different. Tomato, cucumber, gourd, and pumpkin are suitable for 750--1000 mg/L, and eggplant, pepper, and strawberry are suitable for 550--750 mg/L. The time for applying carbon dioxide should be carried out shortly after sunrise. The temperature in the noon facility rises and ventilation is required. The application should be stopped 0.5--1 hours before ventilation.
Attention problem
The concentration of carbon dioxide applied is strictly controlled.
Reasonably arrange the application time. The application of carbon dioxide in vegetables at different stages of growth is not exactly the same. For example, the effect of applying CO2 in the flowering and pod-forming period is more obvious than that in the vegetative growth stage; the tomato, cucumber and other fruit and vegetable vegetables grow from planting to flowering, the plant grows slowly, the carbon dioxide demand is small, and generally no carbon dioxide is applied to prevent the plant from growing. . The application of carbon dioxide during the flowering and fruiting period has a significant effect on reducing the flowering fruit, increasing the fruit setting rate and promoting fruit growth.
Strengthen supporting cultivation management. After the application of carbon dioxide in vegetables, the absorption capacity of the root system is improved, the physiological function is improved, and the amount of fertilizer should be appropriately increased to prevent premature senescence of the plant, but excessive fertilizer and water should be avoided, otherwise the plant is prone to be prolonged. Pay attention to the application of phosphorus and potassium fertilizers, and properly control the amount of nitrogen fertilizer. It should also pay attention to the hormones to preserve fruit, promote fruit setting, strengthen pruning and threshing, improve ventilation and light transmission, reduce disease occurrence, and balance plant vegetative growth and reproductive growth.
Prevent harmful gases. Particular attention should be paid to the toxic effects of harmful gases mixed in carbon dioxide gas on vegetable crops.
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