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Main cultivation techniques of sprouted vegetables
There are many kinds of sprouted vegetables and their cultivation methods are different. The following only describes the method of three-dimensional soilless disc planting without sprouting vegetable sprouts. (I) Selection of production sites The production site for budding vegetables should have the following conditions: First, the temperature of the priming room should be maintained at 20°C~25°C, the cultivation room should be above 20°C during the day, and the night should not be lower than 16°C; Light conditions; third, to maintain fresh air in the germination and cultivation rooms; fourth is to ensure the water source. (II) Preparation of production facilities 1. The three-dimensional cultivation frame is made of red angle steel. The height is 100 cm, and the distance between layers is 30 cm. The overall structure is reasonable and it is not deformed. The corresponding height of each crossbar in each floor is the same so that the seedlings are placed horizontally. 2. Cultivation containers and substrate cultivation containers should use light plastic seedling trays. Seedlings require appropriate size, flat bottom surface, breathable eyes, the overall shape specification, and durable, low cost. The matrix should be selected from paper bags, white cotton cloth, non-woven fabrics, foam plastic sheets, and perlite, which are clean, non-toxic, light in weight, have strong water-absorbent and water-holding capacity, and are easily handled after use. 3. Spraying equipment Production According to the different growth stages of various budding vegetables, sprays are made by using plant protection spray guns, shower heads, or white water-supply pinholes or micro-injection devices. (3) The main cultivation techniques of soilless disc planting The production process of technical wood sprouting vegetable soilless disc planting can be simply expressed as follows: seed selection → soaking → sowing, stacking and priming → extruding, transferring to human production workshop → growth management → product harvesting . 1. Seed selection use more than 95% germination rate, high purity and cleanliness, large grains, rapid growth of shoots, resistance to rotten, disease resistance, high yield, slow fiber formation, soft and cheap, stable and adequate supply And there are no new seeds for pollution. 2. Seed cleaning and soaking (1) Sowing and sorting are conducted ahead of time to eliminate insect frogs, breakages, deformities, mildew, seeds and impurities. (2) Soaking Seeds are washed with clean water and then soaked. The amount of water must be 2 to 3 times the seed volume. The soaking is generally completed when the maximum seed water absorption reaches about 95%, then the seed is washed clean, picked up, and the excess water is drained for sowing. 3. Seeding and pre-germination sowing are usually used for sowing, requiring uniform seeding and sowing evenly on each plate. Seed germination can generally be divided into one stage and two stages. (1) One-stage type is mostly applied to sprouted vegetables such as peas and buckwheat, which have faster germination and shorter emergence time. The operating procedures are: cleaning the seedling plate, soaking the substrate → substrate-inlaying the substrate → seeding the seeding → stacking the shelves → placing the priming workshop → performing germination management → completing the priming, setting the seedling plate layered on the cultivating frame → moving People's production workshop. After the seedling plate enters the pre-emergence plant, in addition to ensuring a certain room temperature, it is also necessary to carry out a plate-down operation every day to exchange the position of the seedling plate up and down, and spray or spray evenly. Generally do not store water in the seedling tray after spraying, so as to avoid the occurrence of mildew. (2) The two-stage type is often used for buds, sprouts, sprouts that are slow to germinate, or sprouts that are prone to moldy rot during the pre-emergence. The operating procedures are: cleaning the seedling plate → spreading the cotton cloth on the seedling plate → placing the seed that has been soaked in the seed → covering the cotton cloth on the seed → padding the moisturizing plate up and down → placing the priming plant → entering the germination management → completing the germination and sowing. After the inoculum plate is moved into the pre-emergence plant, in addition to maintaining a suitable room temperature, the seeds should be panned once a day and 2-3 times per day. The moisturizing plate should be sprayed at the same time so as to maintain proper seed temperature and ventilation conditions. The seeds germinate evenly. When most of the seed buds are as long as 1 mm to 2 mm, they are sown and the second stage of germination begins. The second stage of germination procedure is the same as the one stage. 4.Export and post-export management (1) Standards for release Whether one-stage or two-stage methods are used for sowing and germination, once the shoot height has reached the exit criteria (see Table 12), it should be promptly released. (2) Lighting management When the seedling tray is moved to the production workshop, it should be placed in the low light area where the relative humidity is relatively stable for 1 day, and then different measures shall be taken according to the requirements of various sprouted vegetables for environmental conditions. Such as bitter buckwheat, blinds, radish, etc. need to be strong light, should be arranged in the light area; camphor, leeks take light, can be arranged in the low light area or in the light area; peas, red beans are broader The adaptability can be arranged in the Zhongguang area or the low light area. (3) Temperature and ventilation management The requirements for temperature conditions of budding vegetables vary, and management measures should be taken to control the temperature. Under the premise of ensuring the indoor temperature, the production workshop should be ventilated at least once a day to keep the air in the production workshop fresh. (4) Spray and Air Humidity Management In order to meet the moisture requirement of the sprouting vegetables, it is usually sprayed or sprayed 3 to 4 times a day. The amount of water used to control the wetness of the seedling tray is not a large amount of dripping, and at the same time, the relative humidity of the indoor air should always be kept at about 85%. (5) Disease prevention and management Buds and vegetables are prone to mildew in the germination stage, and rot and down in the growth stage. In order to ensure that products meet pollution-free or green food standards, strict precautions must be taken to avoid the use of chemical pesticides. Prevention and control measures: 1 Thoroughly clean the seedling plate, clean and expose the repeated use of the substrate; 2 Use warm soup to soak the seed and other methods to disinfect the seeds; 3 Strictly control the ambient temperature to avoid the temperature being too high or too low, and avoid excessively prolonging the time for pre-germination and product The formation cycle strictly controls the number of waterings and the amount of watering. When rot roots appear in the middle and later stages of bud growth, cutting and harvesting can be carried out and the market can be mentioned. If it is severe, it should be promptly destroyed. 5. The product is harvested with young stems and leaves as the product. The red woven fabric is soft and tender, and it is more prone to wilting and dehydrating. To maintain a high product quality, we must promptly harvest, and try to shorten and simplify the time and links of transport, take the whole set of live sales or cut and harvest small packaging market. See Table 1-2 for the standard of product harvesting and harvesting. Seedlings of several sprouts at room temperature. Criterion for export and standard production. Market standard for harvesting. (G/Plate) (Sprout height, centimeter) (Sprout height, centimeter) Pelagic seedlings 350~450 18~23 300~350 1.O~2.0 10~15 Purple (seed) Miaoxiang 30~50 20 ~23 400~450 0.5~1.O 7~10 Doll Dillard 80~100 20~25 500~600 0.5~1.O 6~10 Rutin bitter wolfberry 150~175 20~25 400~500 2.O~3.0 10~12 Green buds 25~30 18~23 200~250 0.5~1.0 3~5 Double-dimensional cane seedlings 250 20~25 400~500 0.5~1.0 10~12 Fish-tailed red bean seedlings 300 20~25 250~300 1.O~2.O 15~18 Mung bean sprouts l00 20~25 550~600 1.O~2.O 10~15 Description: Seedling disc specifications: 60 cm 25 cm 5 cm. 6. Residues use nutrients stored in seedlings to grow the seeds from the seed. For large seeds that do not excavate from cotyledons such as axillary pea seedlings and red bean seedlings, the residues (including bean, young stem, and root system) of the product after harvest still contain a large amount of unconsumed nutrients and have a high level of development. Use value. It can be processed into feed for cattle, pigs, sheep, fish or directly as feed, and it can also be composted for organic fertilizers. China Agricultural Network Editor