In the middle and late stages of rice growth, the root system's ability to absorb nutrients gradually weakens, while the panicle is still in a critical phase of nutrient accumulation. Relying solely on soil fertilization during this period often falls short of meeting the plant’s needs. To address this, foliar spraying offers an effective alternative, allowing the stems and leaves to directly absorb and utilize nutrients. This method not only reduces the amount of fertilizer used but also delivers quicker results. Here’s how it can be done: For high-yield rice varieties that require a steady nitrogen supply, the growth cycle should be managed with early, moderate, and late-stage nitrogen applications. Foliar nitrogen spraying at later stages can extend the plant’s life and prevent early denitrification. It is recommended to spray a 1% urea solution during the booting and early grain-filling stages. For better absorption, mixing with 802 conditioner at a dilution of 3000–4000 times is advised. Phosphorus foliar application during the late growth stage helps improve seed setting rate, increase 1000-grain weight, and promote earlier maturity. A 2% superphosphate solution can be sprayed twice during the heading to filling stages. To prepare, soak 2 kg of high-quality superphosphate in 10 liters of water for 24 hours, stir regularly, filter, and apply 60 kg per acre. In fields with low nitrogen levels, a small amount of urea can be added to the solution. Potassium foliar spraying during the booting and heading stages can enhance heading and improve seed setting. Prepare by soaking 5 kg of fresh wood ash in 100 liters of water for 12–24 hours, then spray the clear liquid. Apply about 50 kg per acre. Alternatively, a 1% potassium chloride solution can also be used. Spraying potassium dihydrogen phosphate at the booting, heading, and filling stages improves plant resistance, enhances heat and cold tolerance, and increases grain weight. Use 150 g of monopotassium phosphate per acre, diluted in 50 kg of water. For double late rice, when heading reaches 20%, add 1–2 g of 920 (gibberellic acid) to the solution. If using powder form, dissolve it in alcohol first before spraying. This helps promote heading and reduce neck lodging, significantly boosting yield. Zinc is essential for rice, which is highly sensitive to zinc deficiency. Spraying zinc sulfate at the heading stage strengthens leaf vigor, promotes orderly heading, and aids in nutrient transport. Use 100 g of zinc sulfate per acre, diluted in 50 kg of water. Mixing with potassium dihydrogen phosphate enhances effectiveness, but avoid combining with phosphorus fertilizers. During the grain-filling stage, boron plays a key role in improving seed setting and reducing empty grains, especially in hybrid rice. A 0.1% to 0.2% borax solution sprayed at the full heading and filling stages can increase yield by around 10%. In rainy or cold conditions, foliar boron application is particularly beneficial. When using borax, dissolve it in warm water first before diluting and applying promptly for best results.

Food Additive

What is Food additive?

Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.

Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements

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