Amino acid organic fertilizer uses plant amino acids as a substrate, utilizes its huge surface activity and adsorption retention capacity, and adds nutrients needed for plant growth and development (nitrogen, phosphorus, potassium, iron, copper, manganese, zinc, aluminum, boron, etc.) , Organic compounds and complexes formed through chelation and complexation. This fertilizer can not only maintain the slow release and full use of a large number of elements, but also ensure the stability and long-term effect of trace elements. It has a good effect of enhancing plant respiration, improving the redox process of plants, and promoting the metabolism of plants. It can promote photosynthesis and the formation of chlorophyll, and has obvious promotion and activation effects on the physiological and biochemical processes such as oxide activity, enzyme activity, seed germination, nutrient absorption, and root growth and development. In particular, its affinity with plants is unmatched by any other substance.
Amino acids can improve the soil:
Promote the formation of soil aggregates
Soil agglomerates are the basic units of soil structure. The use of amino acids can change the physicochemical properties of the soil, such as high salt content, high alkalinity, high dispersion of soil particles, and poor soil structure, and promote the formation of soil aggregates. After application of amino acids, the soil bulk density decreases significantly, and the total soil porosity increases. The corresponding increase in water holding capacity helps increase the ability of the soil to retain water and nutrients, thus creating favorable conditions for the growth and development of plant roots. Effects of Amino Acids on Soil Microbial Flora and Enzyme Activity Soil microbes are one of the important causes of soil components, the conversion of soil organic matter, the cycling of nutrient elements, and the indispensable biologically active substances in plant life activities. ----Enzyme formation has an important influence. Amino acids can promote the activity of soil microorganisms, increase the number of soil microorganisms, and enhance the activity of soil enzymes. A large number of research data at home and abroad have confirmed that the application of amino acids can increase the number of aerobic bacteria, actinomycetes, and cellulolytic bacteria. It is beneficial to accelerate the mineralization of organic matter and promote the release of nutrients.
Effects of Amino Acids on the Development of Crops
1. Early germination, high emergence rate
Application of amino acid humic acid can accelerate the germination of seeds and increase the rate of emergence, especially in early spring and low temperature (usually 1 to 3 days earlier, the emergence rate increased by 10 to 30%).
2. Roots developed, strong absorption
Amino acids have a special role in promoting the development of roots in crops. Many agricultural scientists call amino acids “root fertilizers” and their effects on the root system mainly manifest in stimulating the division and growth of meristem cells at the root end, making the seedlings root quickly. The secondary roots increase, the root volume increases, and the roots elongate, eventually leading to a greatly enhanced ability of the crop to absorb water and nutrients.
3. Effect on the growth of trophozoites on the ground
On the basis of adequate supply of nutrients, the stimulation of amino acids can make the vegetative growth of the plant aboveground vigorously, manifested in plant height, stem diameter, number of leaves, dry matter accumulation and so on.
4. Effect on yield and compositional factors
The yield and composition of amino acids for different crops are different. For food crops, there are many crops, many grains, and a thousand grain weights, which have a good effect on the tillering and reduction of empty crops. Effects of Amino Acids on Physiological Metabolism and Enzyme Activity of Crops After the amino acid enters the plant, it stimulates the plant, mainly in terms of increased respiratory intensity, increased photosynthesis, and increased activity of various enzymes, so that the fruit is colored and matured in advance, and high yield and output value are achieved.