Horticultural crops, mostly short-cycle and belonging to various taxonomic families, are commonly grown on small plots of land and are intended for fresh consumption. Different plant organs (root, stem, leaf, inflorescence, or fruit) are rich in vitamins, minerals, and fiber. Representative examples include tomatoes, bell peppers, lettuce, carrots, and broccoli.
These crops require variable soils and climates; some, such as artichokes and cauliflowers, adapt better to cold temperatures, while others, such as tomatoes, thrive in warm climates. The production and quality of vegetables depend on the availability of macro- and micronutrients in the soil, considering both their initial content and possible losses due to leaching, immobilization, or volatilization.
Nutrient deficiencies are reflected in visible symptoms: nitrogen deficiency causes reduced growth and yellowing leaves; phosphorus deficiency causes purple leaves and limited growth in seedlings; potassium deficiency manifests as necrosis at the edges and leaf curl; calcium deficiency also produces necrosis in young leaves; and magnesium deficiency causes yellowing between veins in older leaves.
For efficient fertilization, it is recommended to ensure even distribution of fertilizers and irrigation water, incorporate organic fertilizers into the soil immediately after application, and spread applications more evenly in light or shallow soils, especially with furrow or flood irrigation. In winter crops, it is useful to apply phosphorus sparingly, even if the soil already contains high levels of this nutrient.
