What is the reason for the frequent dry edge phenomenon of vegetables? What to do?

Vegetables such as cucumbers, eggplants, and cabbage are prone to dry edge problems during the planting process, which is a headache for many vegetable farmers.

1. Chemical damage leads to discoloration of the dry edge of the leaf.

In the management process, growers do not regulate the use of pesticides. For example, high pesticide concentrations, too many types of pesticides used in a bucket of water, and reactions after the pesticide has been prepared can all contribute to this. Because after the potion is sprayed on the leaves, it will gradually collect on the edges of the leaves.

As the accumulation and concentration increase, the leaf burns off.

2. Fertilizer damage leads to discoloration of the dry edge of the leaf.

There are many types of fertilizer damage, such as long-term use of fertilizers and high soil salinity, which can occur after planting; The nitrogen fertilizer used volatilizes ammonia, which may burn leaves; Too high a fertilizer concentration can lead to dehydration and dry edges. To prevent fertilizer loss, growers need to put their all in when it comes to using fertilizer. This is also common, mainly in fields grown in greenhouses.

For example, when the temperature in the greenhouse is very high, suddenly open a large area of air outlets, as the air flows, it will take away the moisture from the leaves, causing the edges of the leaves to dry out.

3. Physiological dry edges.

Improper scientific management of vegetable farmers. For example, when watering, try to choose the morning. At this time, there is little difference between the ground temperature and the water temperature, which is conducive to the growth of cucumbers; For greenhouse cucumber cultivation, if the temperature in the greenhouse is high during ventilation, it is recommended that the grower first open a gap on both sides of the greenhouse for pre-ventilation to avoid discomfort caused by temperature, humidity and soil changes.

4. Dry edges caused by diseases.

If this symptom is caused by a disease, it is mainly considered to be cucumber scab. After the onset of the disease, it is evident at the tip and margin of the leaf. Initially, some irregular round lesions can be seen at the edges.

In the later stage, with the aggravation of the disease, the edge of the leaf withers and atrophies, and there is a yellow halo at the junction of the diseased part and the normal part.

I hope the above article can be helpful to you.

Because the soil is too dry, the vegetables are short of water, too little water, too many servings, so there are dry edges, at this time you should water more, do a good job of pest and disease management, it's OK.

Pesticide damage causes discoloration of the dry edge of the leaves, and in the management process, growers do not use standardized pesticides when spraying pesticides. For example, the concentration of pesticides is too large, the types of pesticides used in a bucket of water are too large, and the reaction of pesticides after compounding may cause this situation. Growers must spray pesticides as soon as possible.

The phenomenon of frequent dry edges of vegetables may be due to the lack of nutrients in the soil, or the lack of water and fertilizer, such as the reason for the dry weather, of course, it may also be affected by frost damage, and the most critical thing may be the impact of some pests and diseases, so at this time some water and fertilizer should be supplemented, and then appropriately sprayed with some foliar fertilizer and insecticide drugs, and observe to see if there is any relief and improvement!

Fertilizer damage leads to discoloration of the dry edges of leaves There are many types of fertilizer damage, such as long-term use of chemical fertilizers and high salt content of the soil, which can occur after planting; The nitrogen fertilizer used volatilizes ammonia, which may burn leaves, I hope mine can help you!

Dry edges can be caused by high temperature hazards. During the prevention and control, it is necessary to increase the greenhouse air outlet, water appropriately, keep the plot moist, and ensure that the water is sufficient.

This condition is caused by infection with germs and can be treated with carbendazim.

It's better not to eat it.

Reasons for the yellowing of cabbage leavesThere are actually five main reasons for the yellowing of cabbage leaves. The first is that there is too much water in the field, and the soil is not permeable and poorly drained, which causes the cabbage roots to rot, and the cabbage leaves will lose their luster, fade green, and gradually shrink. The second is that excessive fertilization occurs and fertilizer damage occurs, resulting in fat yellow cabbage leaves.

The third is the lack of water in the field, no timely replenishment of water, the cabbage appears dehydrated, and the leaves gradually age and turn yellow. The fourth is that due to the lack of fertilizer, the effects are not good, resulting in no vitality of the leaves, but the color is not really yellow, which can be described as thin yellow muscles. The fifth is due to the alkaline soil or water quality, which has an impact on the growth of cabbage.

The last thing we should pay attention to is that the cabbage leaves are yellow, and it may also be caused by pests and diseases.

The edge of the cabbage leaf in the cabbage heart is yellow and withered, look at your **, this is because there is no water in the cabbage heart, so it will yellow and wither, it should be picked when the sun is big, and it is not caused by watering, this kind of okay is edible. What you grow at home will be eaten, as long as you pick off the yellow leaves.

The edges of the cabbage leaves are yellow and wilted, because it does not have enough moisture, so it will dry and yellow. Just get him off.

You must not eat this kind of cabbage, because he has already been diseased, and this kind of vegetable will cause cancer if eaten, so you must not eat this kind of sick cabbage, pay attention, pay attention!

If you don't feel at ease, don't eat it, it's a precursor to rotting vegetables.

I remove the yellowed part of the edge, and you can eat it.

It's best not to eat it, it may have been soaked in medicinal water, so throw it away if it doesn't work, safety first.

Dry roasted edge is a physiological disease, in the bulb stage of Chinese cabbage, due to arid climate, soil calcium deficiency, high salinity or improper fertilization, uneven watering and other reasons. Calcium deficiency is the main reason, and the factors that cause calcium deficiency in Chinese cabbage are mainly as follows:

1. Improper fertilization. The main reason is that N fertilizer is too much, resulting in plant nutrition disorders; The application of unrotted fertilizers leads to root burning, which destroys the absorption capacity of the roots; One-time fertilization is too much, which affects the absorption of water and calcium by plants.

2. Improper watering. There are two main reasons: one is that it cannot be watered in time after drought or fertilization; The second is uneven watering.

3. The salt content of the soil increases. The salt content in the soil is too high, and the disease is exacerbated.

4. Soil drought, especially in the rosette stage and bulbous stage, often causes difficulty in calcium absorption by Chinese cabbage roots and causes disease.

Cucumber has always been the best-selling vegetable variety in the market, and it is also widely planted, and the planting methods mainly include facilities and open fields. The mature period of plastic greenhouse planting can be controlled, the yield has increased exponentially, and the economic benefits are high, which has become the main planting mode in various places. Cucumber black disease mainly harms the growth point of cucumber, the onset is fast, and the heart leaves can wilt within a few days.

Pay attention to three points for identification. The leaf lesions form stellate perforations, and the symptoms are obvious, but other ill perforations do not have this phenomenon. stems and spots cracked, often chewing gum streams; Gelatin material comes out of the lesions of cucumbers and becomes sores.

Whether it's a stem or a melon, when the humidity is high, there is smoke and black mold in the ward.

Melano disease is a disease of low temperature and high humidity, and the temperature of the shed should be increased during planting to shorten the dew condensation time on the leaf surface. Mulch film to reduce air and soil moisture. And remove the waste in the warehouse in time and take it outside the warehouse to burn it.

Pharmaceutical prophylaxis: DuPont 8000 times liquid 25% or methyl tophrogen 700 times liquid spray prophylaxis**. At the early stage of the disease, the effect of 50% carbendazim humidifying powder 1000 times and 70% ginseng zinc humidifier 1000 times was better.

Do not miss the growth point when spraying. If you look at a plant with a decaying head, you will find that the germ invades inward from the edge of the new leaf in a "V"-shaped spot. Most of the stem damage occurs in the incision, with amber or transparent colloidal flow, a large number of black spots scattered, and in severe cases, the vine withers.

The main difference between diagnosing this disease and wilt is that the gastric tube bundles do not change color, and all do not wilt and die.

Cucumber "rotten" usually occurs more in smoky and hazy weather, mainly due to two reasons, one is the lack of calcium in plants, and the other is caused by chronic diseases, black diseases and other diseases. The head rot caused by calcium deficiency in plants, the top leaves begin to wither at the edges and leaf ends, develop slowly, there is no fungus, the leaves are sometimes wrinkled, the middle and lower leaves are sometimes "bent downward", and in severe cases, dry edges also appear on the edges of the leaves.

In the process of absorbing elements in vegetables, calcium is absorbed and transported by various organs of the plant along with the roots, and it is difficult to move in the plant body and is not easy to reuse. When continuous weather is encountered in production, the humidity of the shed is high, the transpiration absorption of cucumber is greatly reduced, and the absorption of calcium is also correspondingly reduced. On cloudy days, the longitudinal growth of stems and the expansion of fruit stems at moderate temperature in the warehouse continues, and the calcium requirement for plants is relatively large.

The temperature in winter and spring is low, the thermal insulation performance of the shed is reduced or the insulation measures are improper, and the indoor temperature of the shed drops seriously. In particular, severe drops in ground temperature can lead to stunted root development and a reduced ability to absorb nutrients and water, affecting calcium uptake. In addition, the growth period of cucumber does not pay attention to the supplement of trace elements such as calcium, which is also an important factor for plant calcium deficiency.

There are three main causes of cucumber rottenness. First, scab is the main cause of cucumber rot. Cucumber rot caused by two vine blight. Third, bacterial blight can also cause cucumber rot.

When planting cucumbers, we pay attention to three points: one is that the leaf lesions form a star-shaped perforation, the symptoms are obvious, and other disease perforations do not have this phenomenon, the second is that the stem lesions are cracked, and there is often a gelatinous flow, and the third is that the lesions on the melon strips have transparent gelatinous flow, and then become a scab. Regardless of the stem or melon strip, when the humidity is high, the disease grows with a smoky black mold layer.

The control methods we need to know: (1) Crop rotation: Implement crop rotation and crop rotation with non-melon crops for more than 3-4 years.

2) Pharmaceutical prevention and control: azoxystrobin can be used.

Cucumber anthracnose is a fungal disease caused by Rottella spinosa, when the melon strips are first infected by the fungus, the lesions are round and light green depressions, there are small black spots on the lesions, and pink sticky substances appear on the lesions in the later stage, and the lesions gradually dry out and crack when drying, revealing the pulp. It mostly happens on large melons. When the temperature was 24 and the relative humidity of the air was 87 95, the incubation period of the disease was only 3 days.

High planting density, partial application of nitrogen fertilizer, excessive watering, poor ventilation, and continuous cropping will aggravate the occurrence of the disease.

The main cause of cucumber rottenness; This disease is a low-temperature and high-temperature disease, so it is necessary to pay attention to thermal insulation measures when cultivating, and at the same time pay attention to humidity, and find that the diseased plants are removed in time and taken out of the shed to burn. Symptom identification: cucumber scab disease mainly harms the growth point of cucumber, and the onset is rapid, it can cause heart leaf wilt within a few days, regardless of the stem or melon strip, when the humidity is high, the disease grows with a smoky black mold layer.

There are the following reasons for the yellowing of vegetable leaves, which can be treated.

1. Dry yellow. The yellow of lack of water is different from the yellow of water, the yellow of lack of water is the withering and dry leaf tips or edges, and the old leaves are withered and yellow from the bottom to the top, but the growth of new leaves is relatively normal. Pay attention to watering when watering enough, water thoroughly.

Second, lack of fat yellow.

It is manifested in the color of young leaves becoming lighter, yellow or light green, while old leaves are more normal or gradually turning from green to yellow. It is necessary to check the potting soil frequently, if there is a dry knot phenomenon, the soil should be replaced, and the thin fertilizer should be applied diligently, and some alum water should be poured in a timely manner to replenish iron.

Third, the lack of light yellow.

If the leaves are shaded for a long time, the leaves will not get enough sunlight to form chlorophyll, and the whole leaves will turn yellow and then fall off, and this disease can be avoided by supplementing light.

Fourth, fat yellow. The yellowing of flowers caused by excessive fertilization or excessive concentration is manifested in dry brown at the top of the new leaves, and the general leaf surface is thick and dull, and the concave and convex are not stretched, and the old leaves are scorched and yellow. Fertilization should be stopped immediately, and part of the fertilizer should be washed with plenty of washing in severe cases.

Fifth, burn yellow. Strong sunlight directly onto some shade-loving flowers (such as spider plants, hostas, etc.) is easy to cause the leaf tips and leaf margins of flowers to wither, and the sunny part of the leaves to appear yellow spots. Move to the pubic area.

Sixth, water yellow. The young leaves are dark yellow and dull, the old leaves have no obvious changes, the branches are small yellow-green, and the new shoots are shrunk and not long, indicating excessive watering. Depot the flowers, put them in a ventilated and cool shade, and dry the soil ball before putting them back into the pot.

When buying vegetables again, most people know that green vegetables should be bought fresh, because fresh vegetables not only taste better, but also its nutritional value is more, for those vegetable leaves with yellow edges, not only the nutrients are lost, it looks like it has become bad and expired, so most people will choose to remove the yellow leaves, so can the green cabbage leaves be eaten when they are yellow?

1.Turning yellow proves that it has gone bad, like cabbage, and other large leafy vegetables, when the leaves are broken, they will also produce harmful substances such as nitrite, and eating too much will hurt the body.

2.It is recommended that when storing vegetable leaves, they can be placed in a cold place for a short time, or soaked in water, which is not easy to turn yellow.

3.Many people think that nitrite can only be found in leftovers and pickled vegetables, but food experts point out that fresh leafy greens in summer can also produce disease-causing nitrite if left for a long time.

Although it's the season when fresh greens are on the market in abundance, there are still busy people who like to buy large quantities of leafy greens at once and store them in the refrigerator. Experts point out that green leafy vegetables are prone to oxidation, even in the refrigerator for a long time, the original fresh leaves turn yellow, wilt and even begin to rot, and nitrite is easy to be produced. Not only are these vegetables inedible, but they can also contaminate other foods in the refrigerator.

After eating nitrite-containing food, people feel dizzy, headache, fatigue, chest tightness, nausea, vomiting, cyanosis of the lips, ears, nails and **; In severe cases, cyanosis will occur in the conjunctiva, face and whole body, and the patient's heart rate is rapid, irritability, dyspnea, and even coma, convulsions, incontinence, respiratory failure and other symptoms.

1) The mechanism of yellowing of green vegetables.

Fresh vegetables and fruits have the vibrant color that their varieties should have, and if the color changes and loses its luster, it is a sign of a loss of freshness. In particular, once green vegetables turn yellow, it is a manifestation of aging, which is due to the decomposition of chlorophyll to show the color of lutein and carotenoids, which is called "yellow decay".

2) Effects on the body.

After eating yellowed green vegetables, the absorption and utilization rate of lutein ingested is very low, and excessive absorption of lutein is easy to cause excess burden on the liver.