Chloride (Cl) is required in small quantities but is very active in plant cells. It acts with potassium to regulate stomatal openings in the leaves, controlling internal water balance, and functions in cation balance and transport. Chloride is effective in suppressing and lessening the effect of fungal infections and can advance maturity of small grains in some soils.
Alfalfa, small grains and cereals, as well as broccoli, brussels sprouts, cabbage, cauliflower, lettuce, potato, beets and tomatoes can be sensitive to chloride deficiency.
Symptoms include wilting of the plant, caused by a restricted, highly-branched root system; leaf mottling and leaflet blade tip wilting with chlorosis. In cabbage, a deficiency can be identified by a lack of cabbage odor.
Chloride is highly mobile in soil and susceptible to leaching where drainage is good, especially during periods of heavy rain. Chloride levels tend to be lower in soils where potassium is not regularly applied, and in soils with high levels of nitrogen, sodium, boron and/or molybdenum.
Heavily manured land with a high level of phosphorus can also lack chloride. Inversely, too much chloride in the seed row can negatively impact phosphorus uptake.
A balanced supply of macro and micronutrients, including chloride, is important throughout the life cycle of a plant to ensure optimum health and development, and help you achieve your yield goals.
Whether you are preparing for seeding or the finish line’s in sight, your OMEX sales professional can give you expert advice on building a nutrition plan to fit your crop’s unique requirements.