Benefits of spraying vinegar on vegetables: 1. Effective pest control. Bacterial diseases, viral diseases and aphids in vegetables are most suitable for reproduction and growth in neutral or alkaline conditions, but not in acidic environment. As the main component of vinegar, acetic acid has a good bactericidal effect. Spraying vinegar on vegetable leaves can significantly improve the acidity of leaves, thus greatly inhibiting or killing diseases and pests that are not suitable for acidic conditions, especially for tomato, pepper virus disease, cabbage soft rot, cabbage aphid and so on.
2. Greatly increase vegetable production. Spraying vinegar 1 time every week from seedling stage to bud stage for 2-3 times can increase the yield of solanaceae vegetables by 10-35%. During the growing period from seedling to harvest, leafy vegetables can be sprayed with 250 times of vinegar continuously for 2-3 times, which can achieve the effects of rapid fruiting, yield increase of about 30%, storage resistance and rot resistance.
3. Significantly improve the quality of vegetables. After spraying vinegar on the leaves of vegetables, nutrients such as amino acids, succinic acid, lactic acid, glycerol and some vitamins in vinegar can be directly absorbed and utilized by the leaves of continuous cropping vegetables, which can significantly increase the nutritional supplement in plants, greatly accelerate chlorophyll synthesis, improve photosynthetic efficiency, promote substance metabolism, improve stress resistance, and make vegetables grow vigorously and healthily, thus significantly improving the quality and commodity value of vegetables.
4. Vegetables suitable for spraying vinegar. Cucumber, tomato, cabbage, spinach, potato, pumpkin, pepper, onion and other solanaceous and leafy crops.