Standardized production technology of bean sprouts in greenhouse

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". Common 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 more than 30 varieties. Rich in variety and comprehensive in nutrition, it is a common vegetable. The main part of food is Hypocotyl.

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.

Standardized production technology of bean sprouts in greenhouse

Selection of species

Bean sprouts in greenhouse are mainly soybean sprouts, followed by mung bean sprouts. When selecting seeds, the broken seeds and impurities should be removed, and the seeds should be soaked in warm water of 40 ℃ for 5 hours. after being removed, the seeds should be drained and germinated, and the germination temperature should be controlled at about 18 ℃. The cultivated seedling bed is 1.3 meters wide and 7 meters long. The soil from the border is sifted and stored on the ridge for later use, and the surface of the border is leveled for sowing.

Rectify the bed

There are 18 beds built in the 20-meter-long greenhouse, each with a width of 1.3 meters and a length of 7 meters, with a ridge height and width of 63 centimeters. After the border soil is screened, the dry border ridge is stored for later use, and the border surface is leveled for sowing.

Sowing seeds

Spray water at the amount of 5 kg water per square meter, spread the soaked seeds evenly on the border surface, then cover 5 cm thick sifted fine soil, then flatten the border surface and cover the plastic film.

Administration and Management

The humidity of the border soil is maintained at about 60%, with a maximum of no more than 70%. The temperature of border soil was 18 ℃ or normal temperature on the first day, 24 ℃ on the second and third day, 22 ℃ on the fourth day, and no more than 20 ℃ on the fifth day.

Harvest

It takes only 6 days for bean sprouts to grow, when the length of bean sprouts is 10 to 12 centimeters, and the petals do not seem to open, which is the right time for harvest. It can be pulled in one hand and taken in the other, and the sediment can be washed with clean water. A bundle of 0.5 kg can be sold on the market.

Matters needing attention

Change the soil cover once a month, disinfect it with 2% lime water, and dry the bed for one day in each cultivation cycle. Pay attention to shading during the growth period, so as not to green bean sprouts and affect the quality.