Recently, in many vineyards, the author saw that the leaves of the grapes have yellowed leaves. The main manifestations are the uneven chlorosis and yellowing of the middle part of the leaf veins, and the yellowing and dry coking of the leaf margins. This is one of the physiological diseases of the grapes. There are several situations:
Root growth is affected. Plants with physiological diseases have small, thin, yellow leaves, and most of their roots turn black and yellow, causing serious root rot. The causes of poor root development are related to the overuse of chemical fertilizers, the use of unripe organic fertilizers, or overloaded fruiting.
Unbalanced nutrients. In the process of grape fertilization, fruit growers pay attention to the use of a large number of nitrogen, phosphorus, and potassium elements, and do not apply or use less intermediate or trace element fertilizers. Due to the unreasonable use of a large number of elements, antagonistic effects are created between nutrient elements and affect the nutrient elements of grapes. At the same time as it was absorbed, it also polluted the soil.
The soil pellet structure is poor and its permeability is poor. The growth of crop roots is inseparable from the air, and good soil ventilation conditions play an important role in the growth of roots, the release of nutrients, and the activity of soil microorganisms, and poorly ventilated soils can cause obstacles to the development of the root system, especially The development of capillary roots, in turn, will affect the absorption of nutrients by the root system, resulting in the insufficiency of trace elements, and it will show symptoms of deficiency in the leaves.
For the above situation, the following measures can be taken:
Rational fertilization. Do a combination of a large number of elements and trace elements, inorganic fertilizers and organic fertilizers, chemical fertilizers combined with microbial fertilizers to achieve full nutrition fertilization.
Spray foliar fertilizer. According to the situation, to avoid flowering, spraying leaf noodles regularly and occasionally, increase nutrition and increase tree vigor.
Add soil conditioner. Creates good rhizosphere conditions for root growth, improves the aeration of the soil, adjusts the pH of the soil, and promotes the rapid formation of soil pellets.
Carnitine, or trans. carnitine, is an amino acid, a quaternary ammonium cationic complex, which can be biosynthesized from both lysine and methionine and is involved in the metabolism of fat into energy in the body. Carnitine has two stereoisomerism: L-Carnitine, which is biologically active, and D-carnitine, which is non-biologically active. L-carnitine (L-carnitine) is an amino acid widely distributed in the liver, especially in myocardium and skeletal muscle. Most of the carnitine required by the body comes from meat and dairy products in the diet. [1]
Carnitine is an amino acid widely distributed in the liver, especially in cardiac muscle and skeletal muscle. Most of the carnitine components required by the body come from meat and dairy products in the diet. In addition, the body itself can synthesize part of methionine as raw material, and the body needs vitamin C, iron, B6 and niacin as auxiliary factors of various enzymes in the reaction when biosynthesizing carnitine. L-carnitine is widely present in the body, especially in mitochondria. The concentration of L-carnitine was highest in the adrenal gland, followed by the heart, bone, muscle, adipose tissue and liver. Free L-carnitine is excreted in the urine. Plant-based foods contain less l-carnitine (in some cases none), as well as less lysine and methionine, the two essential amino acids that make carnitine. The l-carnitine content in animal food is high, especially in liver. Foods rich in L-carnitine include yeast, milk, liver, meat and other animal foods. Humans and most animals can also meet their physiological needs through synthesis within their bodies. L-carnitine is not deficient under normal conditions.
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