What is/are the probable cause/s of Avocado leaf curl?
This plant needs some chemistry to be able to make its food/energy via photosynthesis. It is a dying and vulnerable plant right now. If there is a disease or insect problem it will be but secondary. This plant needs some chemistry. Others say nutrients…chemistry. Everything is chemistry. Healthy plants have to have chemistry to be healthy and vigorous and strong enough to resist damage by disease or insects. No micro and macro ‘nutrients’ or chemistry added is your problem. Easy to get confused with the mass of information over the internet and all the opinions of those that want to ‘get back to nature’! Aquaponics can be a cool recycling of some chemistry. One needs to know the level of all chemistry before adding more because although adding none is a slow death adding a little bit too much is a quick death.
If you aren’t adding micro or macro ‘nutrients’ or chemistry to that water, this plant has no way to get Nitrogen, Phosphorus, Potassium, Calcium, Molybdenum, Boron, Iron, Silica, Sulfur, Manganese, Copper, Chlorine, Zinc!?? No plant could ever survive without these chemicals. All plants are different needing different amounts, different pH that greatly affects the chemistry. All plants we want to grow are dependent upon us completely.
Plants make their own food. Photosynthesis requires all these chemicals in very very small amounts, without these chemicals plants start looking like yours. Your plant is unable to make its own food, thus it has no energy to maintain life and it is slowly dying.
You are growing in water? Hydroponics even aquaponics requires additional chemistry added knowledgeably for any kind of success. Why the no ‘dosing’? The use of that word tells me you might have chemistry misinformation? Food we eat is chemistry. Air we breathe is chemistry. We are individual bags of chemistry.
No matter the medium of our gardens nor what type of crop we humans desire everything we touch will always be artificial and wholly dependent on us humans…our understanding of the web of life all those sciences. The more the gardener understands about the science nature has perfected, the better to reduce artificial input. Food to eat.
How to Treat Yellow Leaves on an Avocado Tree
The avocado tree is a species of tree native to the Caribbean, Central and South America. The tree produces a popular fruit with a rich flavor and buttery texture that is used in salads, dips and soups. Avocado trees can grow up to 80 feet in height when planted in their native soil under ideal conditions. They are also a popular house plant that can be grown from their egg-like seeds. Yellow leaves on an avocado tree are a sign of a deficiency in the plant’s care.
Examine the leaves to determine the way in which they are yellowing. Specific yellowing behavior is indicative of specific problems. For example, if the leaves turn yellow while the veins remain green, this is an indicator of iron deficiency, while overall yellowing may be caused by nitrogen deficiency.
Check the soil’s moisture level with the probe of a moisture meter by inserting the meter’s probe into the ground or the potted tree. Then read the moisture level on the meter’s read-out screen. Leaves that turn yellow and then eventually brown may not be getting enough water.
Apply chelated iron to the root zone if leaves turn yellow with green veins. This type of yellowing behavior is indicative of an iron deficiency. To do this, purchase chelated iron from a garden supply store. Mix chelated iron with water according to directions on the chelated iron packaging. Then spread the water around the drip-line of the tree. Mixing directions will vary depending on the chelated iron brand.
Add a nitrogen-based liquid fertilizer to the watering supply for avocados if the leaves are light-green. Leaves that turn yellow in this way are an indicator that the plant is low on nitrogen. To do this, purchase a nitrogen-rich liquid fertilizer from a garden supply store.
Mix fertilizer with water according to directions on the fertilizer packaging. Then spread the water around the drip-line of the tree. Mixing directions will vary depending on the fertilizer brand.
Water once weekly by turning a garden hose onto the ground in different root zones each time. Keep the hose on the ground until approximately an inch of standing water is on the ground, and then allow the water to soak in.
Allow ground to dry out between watering, and skip watering during rainy periods. Your soil should never feel like a saturated sponge. Watering in this way will help keep down the growth of cinnamon fungus. Signs of cinnamon fungus include leaves that fade to a pale green and droop, sparse foliage and dieback of branches near the top of the tree.
Generally avocado trees are tolerant of a lot of water if there is EXCELLENT drainage. Drainage is very important. But if you feel that you have over-watered your plant, it cannot hurt to cut back on the water. Test the soil with your finger before watering again and water only if the top of the soil feels dry. The frequency of irrigation depends on the temperature. In hot, dry weather, the avocado tree may require irrigation every day. As a general rule, a potted plant in a container measuring 6 inches in diameter needs water when the top 2 inches of soil feels dry to the touch. A larger container measuring 8 to 10 inches in diameter is ready for water when the top ½ to 1 inch of soil feels dry. Avocado trees like the soil to drain quickly.
Hopefully, when you transplant the avocado tree, you do it carefully because the trees have weak root systems and sections of the root balls can break off during transplanting. See here.
Avocado trees prefer full sun but need protection from strong sun until they develop a deep root structure and dense foliage to protect the sensitive bark. So young avocado trees have to be slowly introduced to the sun or their leaves can yellow. See here. Even after transplanting them into their final planting site, if they have not become used to the bright sunlight, you might have to give them some shade at first.
To learn how to grow avocados at home or a container, you should watch this:
If you’re interested in why people fail at growing avocados, you should watch this:
If you’re interested in some helpful tips for the backyard grower, read this:
Young avocado plant with leaves that are curling and twisting…
Hello, I see all the posts about appliances and I believe it is the same as purchasing a car. Some want Electric, some want gas, some want diesel. This is a very personal decision based on if you cook, if it is a "show" kitchen, or if it is a family of 4 kitchen. Having a suite of appliances generally is a "bargain deal" buy 4 get microwave free. Asking about ranges, in various homes and depending on lifestyle I think the following is a good way to decide what you might want. How long will you be in this home? If not long, then purchase what works for you at the right price and get the warranty extended. If forever, and you can afford you "dream" range and oven than go for it. The amount of changes in refrigerators is mind numbing. Computers that take shopping lists, doors that only open for drinks and the internal food stash stays cold. One of my favorites is the Mitsubishi ( I believe) it has 7 compartments and they all change. One can be for sandwich meats, or fruits and veg – based on temperatures. Later that night you can turn it into a cooler for wine, great. Or, if you are having a party a platter for 5 lbs or 10 lbs of shrimp and a whole poached cold salmon can be put in at the correct temperature. The freezer can freeze, not freeze etc. I used to throw large parties and cook for days – 150 people to feed and I loved it. Now, I do not need a fridge to have a huge shelf to lay in for party events, long platters etc. But, I still like a single door and a big shelf. The induction top, I do have one and it is great. Food cooks magnificent. And, as one grows older you cannot burn your hand by hitting a flame etc. The stainless era is great, I think it is a good option for those who want it for those who do not, go for black. Personally, I would love to see an array of doors available. My favorite kitchen is to hide it all with doors that cover the fridge, nothing lovely about a refrigerator, it is a massive box and it takes up space. The new drawers are far more attractive and intelligent. I would prefer to have all drawers and say goodbye to 7 feet x 30" of metal, enamel or white or yellow. Art would be far prettier and nice to look at. My 2 cents is over. One final comment, in this thread there is the mention of a school house. That sounds wonderful, exciting and the best to build and live in. If you have a kitchen that was used as a cafeteria and can keep a walk in box instead of a fridge, I am turning green. What a treat. Keep a freezer in this great kitchen and a walk in for food and one for protein. Best of luck on the design. Enjoy your GE LB FP Sub Zero Gagganeau, Commercial Wolf etc. etc. I love them all.