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PLANT NUTRIENTS ESSENTIAL FOR GOOD PRODUCTION
18 Elements are considered essential for plant growth. Carbon, Oxygen and Hydrogen are supplied to the plant by air and water. The balance must be obtained from the soil. A deficiency of only one plant nutrient can either prevent or reduce growth to unsatisfactory levels, or make plants vulnerable to diseases. Therefore fertilizers are applied to replenish nutrients in the soil. Nutrients are divided into 3 categories:
1. MAJOR NUTRIENTS
NITROGEN (N)
Important in protein synthesis and integral part of all amino acids (building blocks of protein) Promotes vigorous growth of stems and leaves Component of chlorophyll, manufacturer of the plants food Evidenced by green colour
PHOSPHORUS (P) Promotes strong root development (Essential for root growth) Promotes sturdy structural growth of plant Improves size and yield of fruit, flower and seed production Essential in energy transformation within cells, therefore vigor Necessary for starch deposits in storage organs
POTASSIUM (K) Overall hardiness and good health of plant Flavour of fruits, nuts and vegetables are enhanced by correct development of sugar and starches Improves plants tolerance to heat, cold, drought and stress conditions Regulates the use of water in plants Essential for fruit and flower production Responsible for strong cell formation, protein production and root development Important in production of plants food (photosynthesis) Helps to harden plant tissue (better resistance to insect attack and better plant structure) Catalyst for many biochemical reactions, especially photosynthesis Important in synthesis of amino acids
2. MINOR NUTRIENTS
CALCIUM (Ca) Promotes plant vigor and strong plant tissue (resistance to insect attack) Promotes early root formation and seedling growth Aids in the uptake of all other nutrients Balances soil chemistry (pH of soil)
MAGNESIUM (Mg) Essential element in the formation of Chlorophyll Formation of sugars Carrier of Phosphate and starches through the plant Promotes the formation of oils and fats. Vital for healthy growth
SULPHUR (S) Increased root development Helps to maintain the dark green colour Stimulates seed production Necessary for protein production (component of some amino acids) Flavour and odour component in many fruit and vegetables
3. MICRO NUTRIENTS
BORON (B)
Promotes early root formation and growth Improves plant vigor and sturdiness Increases yield and improves quality of fruit and vegetables
CHLORINE (Cl) Involved in photosynthesis and chlorophyll production Stimulates enzyme activity Helps control water loss and moisture stress
COBALT (Co) Needed in nodules of legumes for nitrogen-fixing bacteria (rhizobium, soyabean and alfalfa) Stimulates growth, transpiration and photosynthesis
COPPER (Cu) Needed for chlorophyll production Catalyst for several plant reactions Necessary for oxidation and production of protein
IRON (Fe) Oxygen carrier Enhances chlorophyll formation Metabolizing RNA Enhances green colour of produce
MANGANESE (Mn) Activates many metabolic reactions Increases absorption of calcium, magnesium and phosphorus Speeds up seed germination and plant maturity
MOLYBDENUM (Mo) Enhances absorption of nitrogen by plants
SODIUM (Na) Water regulation function Photosynthesis
ZINC (Zn) Essential for enzymatic reactions in cells (Amino-acid and Chlorophyll production) Promotes plant growth
