New sprout production technology
The new sprout means green sprouts. These green sprouts are formed by the germination of plant seeds. There are shoots, tender tips and tender shoots. The former are called seed buds, and the latter are called body shoots. Sprouts have a high nutritional value and are pollution-free green foods that are highly favored by consumers. Making use of the family's free space for production can satisfy the family's need for food, and it can also be sold in small quantities in the market. The following describes the home sprout production technology. First, the type of sprouts suitable for home production and the requirements for seeds Suitable for domestic production of sprouts are mainly sprouts, such as radish sprouts, cabbage buds, mustard buds, kale buds, cabbage buds, peanut buds, pea buds ( Seedlings), falling sunflower sprouts, leeks sprouts, savory buds, and various bean sprouts. The production of sprouts has a higher quality requirement for seeds. First, the purity of the seeds must reach above 98%; second, the fullness of the seeds is better, must be fully mature new seeds; third, the germination rate of the seeds must reach 95% or more; fourth, the germination of the seeds must be stronger, at the appropriate temperature Buds occur within 2 days and 4 days, and have a strong growth potential. Second, production equipment and utensils Sprout production on the temperature and humidity conditions are more stringent, but the light requirements are not strict. Places that are often used include free houses, living rooms, balconies, etc. The production of sprouts has a cultivation container, a watering can, a thermometer, a water basin, a plastic film, and the like. The cultivation containers can be plastic seedlings, 60 cm long, 24 cm wide and 5 cm high. Plastic baskets or flowerpots can also be used. Disposable bubble-coated lunch boxes or large Coca-Cola bottles can also be used. The upper part is cut off and the bottom is kept at a height of 10 cm. It can also be used as a cultivation container. Regardless of the container, leaks should be made at the bottom of the hole to prevent the water in the pan from soaking and sprouting. Third, the seed processing and sowing Seed treatment: soaking seed germination before sowing can shorten the bud period and growth cycle. Especially in the cold season, it is necessary to soak germination. Soaking can use about 30 °C water, but also about 55 °C water. Generally, the seeds are soaked in lower temperatures at warmer seasons and soaked in warm water during cold seasons. Seeds of radish and cabbage are immersed in seeds for 3 hours to 4 hours. Other seeds that absorb water slowly, such as vegetables and falling seeds, are soaked for about 24 hours. When the seed sucks enough water, remove it, wash it off with clean water, set the germination at 20°C—25°C, and sow when the seed bud is white. Seeds can also be sown directly in a cultivating vessel after soaking. 2. Sowing: Before planting, the cultivation container shall be cleaned and disinfected, bleachable powder may be used to disinfect, the concentration is 0.1% aqueous solution, after clarification, the upper clear liquid is used to wash the seedling plate, or the solution is washed with baking soda, and the concentration is 2%-5%. The drug-sterilized containers should be thoroughly washed with clean water before use. Four layers of toilet paper were laid on the bottom of the culture container before planting. The toilet paper was sprayed wet (drenched) with water, and seed was then sprinkled on it. Must be spread evenly so that the seeds form a uniform layer and there should be no accumulation. Generally, a seedling plate with a length of 60 cm and a width of 24 cm is sown in each dish: 50 grams of radish seeds (dried seeds) and 60 grams of radish; 15 grams to 20 grams of cabbage, mustard, rapeseed, and kale, etc.; Amaranth 150 grams - 180 grams; peas is about 500 grams. After sowing, pour water through the watering can and cover it with a plastic film to moisturize it. Fourth, the growth of the management of 1. Moisture Management: Keep the buds moist throughout the growing season. After sowing, until standing upright, drench 2 times a day 3 times; buds stand upright until harvest, to increase the amount of watering, 3 times a day, 4 times watering. Each time the amount of water to make the buds soaked wet, while the matrix is ​​also wet enough, but can not make the bottom of the cultivation tray with water. 2. Temperature management: Sprout growth temperature is generally 20 °C ~ 25 °C, in which radish, cabbage sprouts require a slightly lower temperature, falling sunflower, leeks require a higher temperature. The maximum temperature is not to exceed 30°C, and the minimum is not less than 13°C. To this end, ventilation, water spray cooling, and shading should be strengthened in the summer; indoor insulation should be strengthened in the winter, if necessary, the cultivating tray can be set near the heater for one year. Four seasons production. 3. Illumination regulation: Sprout production does not require high light, and weak light is beneficial to the freshness of the product. Therefore, attention should be paid to shading in the early growth period. When the sprout reaches a certain height and approaches the harvesting period, 2 days to 3 days before harvesting. Appropriate increase in light, green shoots. V. Harvesting and harvesting standards are as follows: shoot height 7 cm to 10 cm above, radish shoots, cabbage sprouts, cotyledon flat, real leaves are revealed, cotyledons green, fat, hypocotyl white, soft; The pea sprouts are tender and green on the hypocotyl, with scaly lobule on the pedicel, and the primary leaves are not shown. At suitable temperature (20°C-25°C), radish sprouts and cabbage sprouts can reach the harvesting standard within 5 days to 8 days, and pea sprouts can reach the harvesting standard within 8 days to 10 days. When harvesting, shoots can be pulled up together with the substrate (paper), and the roots and the substrate can be cut with scissors. When it is sold as a commodity, the product can be put into a small plastic bag or bubble tray, and the small package can be sold on the market. Each bag or tray can be loaded with 250g to 300g. As a self-eating food, it is possible to start feeding one after another when the sprouts are basically grown up. China Agricultural Network Editor