johnny0919
Active Member
need help plz
defficiency problems help plz
- Thread starter johnny0919
- Start date
johnny0919
Active Member
thanks im new to this
OG Gardenz
Active Member
I agree looks like mites, although looks like you may have a deficiency as well...?
If your a newbie i recommend Mighty Wash, there are other ways but this is probably the easiest..
If your a newbie i recommend Mighty Wash, there are other ways but this is probably the easiest..
OG Gardenz
Active Member
If you can get the brix of your plant above 12% it will not even be looked at as food by spider mites! This is ultimately where all gardeners should be... like they say "A healthy plant is the best defense against any bugs or disease" 
Merlot
Well-Known Member
@OG Gardenz what's brix?
johnny0919
Active Member
sugar level I think
Alexander Supertramp
Well-Known Member
A scale or means of measuring sugar levels.
johnny0919
Active Member
thanksIf you can get the brix of your plant above 12% it will not even be looked at as food by spider mites! This is ultimately where all gardeners should be... like they say "A healthy plant is the best defense against any bugs or disease"
Semper.Fi
Well-Known Member
Yup . . . . plants don't fail coz of pests and disease, pests and disease move in because the plant is weak!!!
William Albrecht said that!!!
The most common agricultural understanding of Brix measurement is the level of sugars within the plant tissue. The guy that created the Brix scale (Adolf Brix) defined it as the sugar content of an aqueous solution. This measure has been used for long time to test fruit like grapes and apples for ripeness. The higher the Brix level, the riper, more flavorful, or more ready the crop is for specific applications like winemaking.
However, there’s not just sugar (specifically sucrose) in plant tissue. There are many other compounds floating around in healthy plants like amino acids, vitamins, phytohormones, minerals, etc. These all have an effect on the Brix reading. Because of this effect, more and more researchers are expanding (or loosening) this reading to the total dissolved solids in a solution. Even though Brix was originally designed to test only sugar levels, it is quickly becoming accepted as a key measure of overall quality and health.
Most important to understand about Brix is the affect on the plant. First, if there are more sugars and other beneficial components like minerals and amino acids (build- ing blocks), the plant is able to build more good stuff (oils, flavors, resins, etc.). This makes the plant tastier and healthier to us. At the same time, decomposing insects and pathogens don’t like these compounds.
~_
William Albrecht said that!!!
The most common agricultural understanding of Brix measurement is the level of sugars within the plant tissue. The guy that created the Brix scale (Adolf Brix) defined it as the sugar content of an aqueous solution. This measure has been used for long time to test fruit like grapes and apples for ripeness. The higher the Brix level, the riper, more flavorful, or more ready the crop is for specific applications like winemaking.
However, there’s not just sugar (specifically sucrose) in plant tissue. There are many other compounds floating around in healthy plants like amino acids, vitamins, phytohormones, minerals, etc. These all have an effect on the Brix reading. Because of this effect, more and more researchers are expanding (or loosening) this reading to the total dissolved solids in a solution. Even though Brix was originally designed to test only sugar levels, it is quickly becoming accepted as a key measure of overall quality and health.
Most important to understand about Brix is the affect on the plant. First, if there are more sugars and other beneficial components like minerals and amino acids (build- ing blocks), the plant is able to build more good stuff (oils, flavors, resins, etc.). This makes the plant tastier and healthier to us. At the same time, decomposing insects and pathogens don’t like these compounds.
~_
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johnny0919
Active Member
Thanks guys I'm learning.