If you want the leeks to grow longer and thicker, you need to thin out the thin seedlings for it; apply more nitrogen fertilizer to it to help its leaves grow; also water it according to the weather conditions. Discharge water in time. In addition, when it matures, it must be harvested in time, which can also promote the growth of its leaves.
1. Proper seedlings
The growth resources such as nutrients and light on a piece of land are limited. If too many leek seedlings are planted on it, the resources obtained by each seedling will be reduced, resulting in unfavorable problems such as slow growth. At this time, thinning can be carried out appropriately, and the thinner seedlings are pulled out, and more resources are tilted towards the remaining seedlings.
2. Fertilize in time
It is more tolerant and needs more fertilizer. It usually needs to be fertilized in time, so that it can provide more nutrients and help it grow more stout. The fertilizer can be selected with a higher nitrogen content, which can make its leaves grow larger. It also needs supplementary application of phosphorus and potassium fertilizers, which can prevent it from lodging.
3. Water in time
Watering it needs to be done according to the weather conditions. If it is sunny, water more, and if it is cloudy, less water. If it rains, the accumulated water in the soil needs to be discharged in time.
4. Harvest in time
When it has matured, it needs to be harvested in time, otherwise it will become old and yellow, and can no longer be eaten. Moreover, harvesting can also promote the growth of its leaves, making it longer and stronger.
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Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality.
Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.
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