1. Burning roots. Most of the farmyard manure comes from animal manure and is rich in organic matter. When these organic fertilizers are not maturized, their nutrient status is slow-acting and cannot be directly absorbed and utilized by the roots of fruit trees. If they are applied, in the process of underground decomposing, due to the strengthening of denitrification, heat is easily generated to cause root burns ( Commonly known as "burning roots") causes root rot.
2. The nutrient release is not synchronized with the tree body. After the application of unfertilized organic fertilizer in autumn, due to the low soil temperature in autumn and winter, and the mixing with the orchard soil layer, it takes a long time for these organic fertilizers to be decomposed in the ground, and the artificial manure is applied 3 years ago without organic application. In the orchard excavation survey, it was found that some of the manure was still in its original state. In the spring of the second year, although the ground temperature has gone up, the spring rain in the main apple producing areas in the north is less, and the rate of application of the organic fertilizer is still very slow. At this time, the tree needs a lot of nutrients to supply the maternal flowering result, and slowly maturing. The limited organic nutrients released by the organic fertilizer simply cannot meet the needs of the tree. At the same time, in the process of decomposing, the microorganisms also consume some of the original nutrients (such as nitrogen fertilizer) in the roots of the fruit trees, and the trees often show malnutrition. After entering the summer and autumn of the second year, with the increase of rainfall, the ground temperature rises rapidly, and the rate of decomposing organic fertilizer is obviously accelerated in the previous year, releasing more organic nutrients that can be absorbed by the tree, leading to tree growth. Accelerate, a large number of strips, poor fruit coloration, excessive vegetative growth, poor flower bud differentiation ability, so that a large amount of organic nutrients are wasted, and the nutrient supply of the tree is out of tune.
3, it is easy to attract pests that are underground wintering. Unfertilized organic fertilizer has a large amount of animal organic matter, so it is an ideal wintering place for many fruit tree pests. It is especially easy to attract all kinds of chafers (蛴螬), peaches, heartworms, scorpions, snails, pears, etc. that are harmful to fruit trees. It is extremely unfavorable for pest control in the coming year.
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Food Additives are divided into Food Preservatives and Natural Colorants. Food Preservatives are those that continuously inhibit the growth of microorganisms whose metabolic substrate is spoilage. It is important that it can inhibit the occurrence of the most perishable effects under different conditions, especially when the general sterilization effect is insufficient. Mineral oil, coal tar and tannin for the preservation of fiber and wood; formaldehyde, mercuric, toluene, butyl p-hydroxybenzoate, nitrofurazone derivatives or balsam resins for biological specimens. The use of preservatives in food is limited, so some physical methods such as drying and curing are mostly relied on. Special preservatives include organic acids such as acetic acid, vegetable oils with oleic acid as components, mustard seeds and other special essential oil components. For the local area of the organism (such as the surface of the human body or the digestive tract), various preservatives (such as iodoform, phenyl salicylate, aniline dyes or acridine pigments, etc.) can be used according to the specific conditions.
Common preservatives include Monohydrate Citric Acid, Turmeric Curcumin, Eggshell Membrane Extract Powder.
Benzoic acid and salt: carbonated beverages, low salt pickles, preserves, wine, fruit wine, soft candy, soy sauce, vinegar, jam, fruit juice drinks, bottled fruit and vegetable juice for food industry.
Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria drinks, pastries, fillings, bread, moon cakes and so on.
Sodium dehydroacetate: beancurd bamboo, pickles, orange juice.
Propyl P-hydroxybenzoate: fruit and vegetable preservation, fruit juice, jam, pastry, egg yolk, carbonated beverage, vinegar, soy sauce
Calcium propionate: wet flour products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastry, soy food.
Sodium diacetate: In various pickles, flours and doughs.
Sodium lactate: roast meat, ham, sausage, chicken and duck products and sauce and marinade products.
Lactococcus: canned vegetarian foods, vegetable protein drinks, dairy products, meat products, etc.
Natamycin: cheese, meat products, wine, fruit juice drinks, tea drinks, etc.
Hydrogen peroxide: Fresh-keeping raw milk, dried bean curd in bag
Food Preservatives,Sorbic Acid,Sodium benzoate,Halal Eggshell Membrane Extract,Eggshell Membrane Extract Powder
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