jondamon
Well-Known Member
I have recently been reading an article in URBAN GARDEN MAGAZINE.
Granted this is talking about tomatoes but i figured MJ wasnt that different.
In this article it talks about flushing with plain PH'd water to actually be bad for the plant due to the fact that the plant has been sitting in a normal or high EC medium. It also says it is not recommended to do this it causes the plant cells to suddenly take up huge volumes of water because the osmotic pressure has been droppedin the root zone which can cause cells to burst and create major physiological problems. Splitting of tomatoe fruit is one common one many other fruits and vegetables do the same thing. Even a low strength nutrient can do this, any changes in EC in the root zone should be done slowly (ie over days) so a gradual dropping back of the EC over a few days should be done rather than flushing with water. Or better still dont let EC build up in the first place.
was just wondering what everyone else thought about this. Obviously if you dont let EC build up too much in the first place then great you wont suffer but there are some people that do and imediately flush with vast amounts of water.
I do realise that a flush pre harvest and plain ph6 water makes for a cleaner taste in MJ but this has got me questioning my flushing methods as i normally FEED FEED FEED FEED FEED flush FEED FEED FEED FEED FEED flush.
Was just wondering if anyone has ever heard of this and whether it makes sense to anyone else?
Comments very very welcome.
J
Granted this is talking about tomatoes but i figured MJ wasnt that different.
In this article it talks about flushing with plain PH'd water to actually be bad for the plant due to the fact that the plant has been sitting in a normal or high EC medium. It also says it is not recommended to do this it causes the plant cells to suddenly take up huge volumes of water because the osmotic pressure has been droppedin the root zone which can cause cells to burst and create major physiological problems. Splitting of tomatoe fruit is one common one many other fruits and vegetables do the same thing. Even a low strength nutrient can do this, any changes in EC in the root zone should be done slowly (ie over days) so a gradual dropping back of the EC over a few days should be done rather than flushing with water. Or better still dont let EC build up in the first place.
was just wondering what everyone else thought about this. Obviously if you dont let EC build up too much in the first place then great you wont suffer but there are some people that do and imediately flush with vast amounts of water.
I do realise that a flush pre harvest and plain ph6 water makes for a cleaner taste in MJ but this has got me questioning my flushing methods as i normally FEED FEED FEED FEED FEED flush FEED FEED FEED FEED FEED flush.
Was just wondering if anyone has ever heard of this and whether it makes sense to anyone else?
Comments very very welcome.
J