Rational fertilization and irrigation to improve the storage resistance of fruits and vegetables

Strengthening the cultivation and management of orchards or vegetable gardens, rational fertilization and irrigation, not only can increase production, but also improve product quality, while also providing a guarantee for long-term storage. Generally, the higher the quality of the fruit and vegetable products, the better the storability and disease resistance, and the lower the quality of the raw materials, the lower the shelf life. In the cultivation of fruits and vegetables, the main measures affecting the storability of fruits and vegetables are fertilization and irrigation techniques.

First, fertilization has a great influence on the quality and storability of fruits and vegetables. Generally used for long-term storage of fruits and vegetables, in the production process, the amount of nitrogen fertilizer should be controlled as much as possible. Especially in the middle and late stages, phosphorus, potassium, calcium fertilizer and micro-fertilizers such as boron, manganese, zinc and iron should be appropriately added. In the growing season, foliar spray technology should be used to increase the content of calcium, boron, manganese, phosphorus and potassium in fruits and vegetables. Reduce the ratio of nitrogen to calcium, balance the relationship between various elements and nitrogen, thereby improving the storage and disease resistance of fruits and vegetables (mainly anti-physiological diseases). Excessive application of nitrogen fertilizer tends to reduce the resistance of fruits and vegetables, shorten their storage life, and increase the loss of decay in severe cases. Therefore, the application of organic fertilizer and compound fertilizer containing humic acid should be emphasized in the production of fruits and vegetables.

Secondly, reasonable irrigation is an effective measure to ensure the normal growth of fruits and vegetables. It is generally required that fruits and vegetables stop watering for 7 to 10 days before harvest. Otherwise, the storage performance of fruits and vegetables will be greatly reduced, and the loss of decay and water loss during storage will be increased.

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