Maize is a crop that requires a large amount of potassium and is sensitive to potash fertilizer during production. Rational application of potash fertilizer is a necessary measure for high yield of corn. Some plots, due to the complexity of field conditions, are easily overlooked when symptoms are light, and may be misdiagnosed as drought problems when symptoms are heavy. In order to facilitate the observation and identification of symptoms of potassium deficiency in the field, the following will introduce the apparent recognition of several potassium deficiency disorders according to the progress of the maize growth period:
1. Seedlings focus on seed color and growth rate. When the potassium intensity in the soil is not enough and the concentration of potassium in the body is not high, not only the growth rate of the seedlings is slowed, but also the area of ​​the corn leaves becomes smaller, and the color of the leaves will appear dark green or blue-green. This is due to the decrease of the volume of leaf tissue cells due to potassium deficiency. , the increase in chlorophyll density.
2. Observed on the windy day in the corn field, we can see that some of the land plants are upright, and some land plants are obviously listless. The leaves started to smash at 9 o'clock in the morning. Why does the same weather appear wilting? In fact, the typical symptoms of potassium deficiency in corn! This shows that the soil in these plots is insufficient for potassium, especially the strength of soil for supplying potassium. The physiological role of potassium is not replaced by nitrogen and phosphorus.
3. After corn enters the rapid growth stage, the symptoms of potassium deficiency are mainly brown spots on the leaves. In severe cases, the leaf margins are dry and coke-like. From the whole plant, first of all, chlorosis and necrosis appear in the old leaves. When it gradually becomes serious, the symptoms of potassium deficiency in the old leaves will develop toward the middle leaves, and the leaves and edges of the mature leaves will bleed green, first, spotted, and then later. Even into a film. When the degree of potassium deficiency continues to increase, there are necrotic spots on the tip and leaf margins, and the leaf margins are dry and become charred, which farmers call “focal edgesâ€. This is a typical symptom of potassium deficiency.
4. The changes in stalks of potassium-deficient plants are internode shortening and stalk thinning and soft. The reason is that the activity of the formation layer is reduced and the lignification of the vascular bundle is weakened, which is the reason why the potassium deficiency will make the corn plants easy to fall down.
When potassium deficiency symptoms were found in farmland corn, the consequences of these problems not only directly affected yield, but also made corn susceptible to disease and reduced quality. To this end, timely remedial measures must be taken. The easiest way is to top-up potash fertilizer and carry out potassium supplementation measures at a later stage. In the corn trumpet period or later, plant height stereotypes, began to spin silk, pay close attention to potash fertilizer, apply 4 to 8 kg of potassium chloride per acre discretion. The application method can be applied with a hole or a piece of soil, and combined with watering.
Matcha, originated from China, is finely ground powder of specially grown and processed green tea.
It is special in two aspects of farming and processing: The green tea plants for matcha are shade grown for about three weeks before harvest, and the stems and veins are removed in processing.
The traditional Chinese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha also has come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream,etc.
It`s a special form of green tea:
Matcha literally means powdered tea." When you order traditional green tea, components from the leaves get infused into the hot water, then the leaves are discarded. With matcha, you`re drinking the actual leaves, which have been finely powdered and made into a solution, traditionally by mixing about a teaspoon of matcha powder with a third cup of hot water (heated to less than a boil), which is then whisked with a bamboo brush until it froths.
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