Key points of soilless culture management of bean sprouts

Bean sprouts, also known as Qiao sprouts, bean sprouts, Ruyi vegetables, pinch vegetables, silver sprouts, silver needles, silver seedlings, sprouts, soybean sprouts, water bean sprouts. Bean sprouts, also known as sprouts, are edible "sprouts" cultivated from the seeds of all kinds of cereals, beans and trees, also known as "live vegetables". The popular sprouts are: Toona sinensis sprouts, buckwheat sprouts, alfalfa sprouts, prickly ash sprouts, green black bean sprouts, Acacia bean sprouts, sunflower sprouts, radish sprouts, Longxu bean sprouts, peanut sprouts, broad bean sprouts and so on.

Traditional bean sprouts refer to soybean sprouts, and then mung bean sprouts, black bean sprouts, pea sprouts, broad bean sprouts and other new varieties were gradually developed in the market. Although bean sprouts are cold and sweet in nature, they have different effects. Mung bean sprouts are easy to digest, with the effect of heat-clearing and detoxification, diuresis and dehumidification, suitable for people such as damp-heat stagnation, dry mouth and thirst, red heat urination, constipation, eye swelling pain and so on. Soybean sprouts invigorate the spleen and nourish the liver, in which the content of vitamin B2 is higher. Eating soybean sprouts properly in spring helps to prevent the inflammation of mouth quarrels. Black bean sprouts nourish the kidney, rich in calcium, phosphorus, iron, potassium and other minerals and a variety of vitamins, the content is higher than mung bean sprouts. Pea sprouts protect the liver, rich in vitamin A, calcium and phosphorus and other nutrients, broad bean sprouts to strengthen the spleen, iron, calcium, zinc and other effects.

Key points of soilless cultivation and management of bean sprouts

Select beans with mature, full grains, high germination rate and strong budding momentum. Remove cracked beans, chopped beans, tender beans, insect beans and other sundries. Oil beans and other year beans heated during storage can not be used for the production of rootless bean sprouts; this kind of beans not only have a low germination rate, but also will not even sprout. And it will poison and rot in the process of production.

Soak the beans and pour the selected beans into the [5] tank, fill them with water (tap water, well water, etc.), stir up and down, use wire to remove floating beans and other sundries, and then rinse them repeatedly with water. After soaking for half an hour, pour into the container, the leaky holes of the container must be filled with strips, but not too tight or too loose, so that the loose standard can not only smoothly flow, but will not leak the beans. A barrel with a diameter of 64 centimeters and a height of 66 centimeters can hold 16.5 to 17.5 kilograms of bean seeds, usually in a container. After the beans are put into the container, they should also be drenched with water.

Watering is a key link in the production of good bean sprouts. Although beans have a dormant period after ripening and harvest, they are still breathing. This phenomenon is particularly exuberant when sprouting. If the heat generated by its breathing is not released in time, the bean sprouts will rot and give off a sour smell. The number and quantity of water should be increased or decreased according to the seasonal climate change. The temperature in summer is high, usually once in four hours, twice at a time; in spring and autumn, the climate is mild, which is suitable for bean sprouts to grow, which can be drenched every four to five hours; in winter, the weather is cold, bean sprouts grow slowly, and the room should be heated. Where there are conditions, the indoor temperature should be kept at 22 to 25 ℃ and drenched every six hours. But to drench with warm water, to master the water temperature. Don't have ups and downs. Too high water temperature will make bean sprouts grow slowly, appear curved, gray color, commonly known as "old mouth", the growth period is too long. What's more, we should prevent a burst of heat and cold. In short, the mixing of hot water should be uniform, with a mild feel and a temperature of 22 ℃. Measure the water temperature with a thermometer before dripping water, and do not estimate it casually.

(watering method: grab the water bucket in one hand and scoop up the water from the tank, then sprinkle it slowly on the palm of the other hand, just like watering flowers, try to sprinkle it as slowly as possible, do not rinse and pour randomly, to prevent flushing and breaking bean sprouts and affecting growth. Sprinkle with enough water, let the water in the container flow out of the leak, and fill the container with bean sprouts.

First, the selection of varieties. Select varieties with high germination rate, strong disease resistance, no shrunken grain, high yield, less fiber and better quality, such as small pea, sesame pea, dragon beard pea and so on.

Second, soak the seeds. After drying and cleaning, the seeds were first washed with clean water for 2 to 3 times, and then soaked in 55 ℃ warm water for about 15 minutes, then soaked in warm water for 6 to 8 hours.

Third, sow seeds. The seedling tray should be cleaned and covered with substrate in advance. the specification of seedling tray should be 60 cm × 25 cm × 5 cm, and the cultivation substrate should be sterilized perlite, fine sand, non-woven cloth and so on. First spread a layer of matrix and spread the soaked seeds evenly, each plate sowing amount is 450g to 500g, then sprinkle a thin layer of substrate, cover the seeds, then spray 20 ℃ warm water, then stack plates on the seedling rack, each stack height is about 10 plates, the top tray is covered with shade and insulation, such as wet cloth, etc.

Fourth, the management after the seedling tray is put on the shelf. After the seedling plate is on the shelf, it is covered with a clean black plastic film, or cultured in a dark room to promote the growth of the buds in the dark. Uncover the plastic film and spray 20 ℃ of water every 4 to 6 hours. At the same time, check the germination and eliminate the moldy and spoiled seeds. The height of the seedling can reach 15 to 16 cm in 8 to 10 days, and the cotyledons have just unfolded. The shade should be removed immediately when canthus, so that it can gradually adapt to the strong light environment. After two days, the shade can be removed completely, so that the bud seedlings can continue to grow under natural light conditions, and promote the bud seedlings to change from yellow-green to thick green. Generally, after 12 to 15 days of cultivation, it can be harvested in time according to market demand, and can be sold in a whole plate or put neatly in plastic boxes and plastic bags for sale.