Özet:

Today, most vegetable production systems are not sustainable because they damage the environment. Often, too much nitrogen remains in the soil after the product is harvested. This amount covers the amount of nitrogen remaining in art and the amount of plant remaining in the previous product. Depending on the mineralization of nitrogen sources in organic form in the plant, washing is observed in places where rain is abundant, especially in sandy soils. Nitrate applied to the soil with nitrogen fertilizer affects the quality of the basin water with washing, nitrous oxide emissions and the quality of the air. Although the amount of nitrogen remaining in the post-production soil (20-75 kg N/ha) in white butter, flour and Brussels flour is low, this amount is above 200 kg N/ha in field vegetables harvested without maturity, such as spinach. Spanish and corn vegetable waste contain 25-60 kg N/ha, corn 80-120 kg N/ha, and white butter and Brussels leaf contain 150-250 kg N/ha nitrogen. If these remains break down before the winter, the nitrogen in the plant remains is washed or denitrified. Nitrogen loss through washing and denitrification can be predicted by simulation models. It is estimated that the nitrogen washed after spinach and spinach exceeds 200 kg N/ha. The nitrogen used to reduce both the damage caused by nitrogen to the environment and to increase the efficiency of use of nitrogen should be consistent with the needs of the plant and measures to reduce losses outside the cultivation period should be taken.

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