In some areas, the preparation of pesticides uses well water, and the content of calcium and magnesium ions in the well water is high, and the water quality is hard and alkaline. As a result, some pesticides are decomposed, and the insecticidal and bactericidal effects of pesticides are significantly reduced. This is one of the reasons why many peasant friends report that they used drugs for no use.
In the preparation of pesticides in the water first by adding an appropriate amount of vinegar, the acid and alkali neutralization, the alkali in water is not present, and then the formulation of pesticides to avoid the decomposition of pesticides to ensure that pesticides play its due role. In practical application, the amount of vinegar can be adjusted according to the basic size of well water. In areas where well water is less alkaline (pH 7.2), the ratio of water to vinegar is 200-500:1; in areas where well water is more alkaline, the ratio of water to vinegar is 160-200:1. It is worth mentioning that spraying an appropriate amount of vinegar solution on open or greenhouse vegetables can also improve its quality and increase production.
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