How to grow green pollution-free vegetables sprouts? What kinds do you have? Teach you a good way to grow at home!

Sprouts are edible sprouts formed by the germination of plant seeds or other storage organs under dark or low light conditions. Its growth cycle is short, does not need fertilization, medication, so it is a green pollution-free food, then how to grow sprouts? What kinds do you have? Teach you a good way to grow at home!

Sprouts have a good taste, rich in a variety of amino acids and trace elements, and have high nutritional value. With the improvement of living standards, people's requirements for food safety and nutritional value of food are getting higher and higher, green pollution-free sprouts just meet the needs of people.

However, at present, most of the sprouts on the market are produced by soaking in non-root element, gibberellin or urea. The sprouts produced by these methods grow fast and strong, but the products are not safe enough and do not meet the production standards of green pollution-free vegetables.

What kinds of sprouts are there?

There are many varieties of sprouting vegetables. In this paper, 12 varieties of perilla, chicken feather, lentils, vanilla, pine willow, red culm radish, white stalk radish, white pea, wheat, mung bean, black bean and small golden bean were tested. the sprouts made by these varieties can grow well and can be used for reference.

Second, how to grow sprouts?

1. Seed treatment methods.

1.1 seed selection

It is best to choose seeds that are harvested in the same year, have full grains and have a germination rate of more than 95%. Such seeds have strong vigor, fast germination, neat germination, high yield and good quality. When selecting seeds, the damaged, blighted and moldy seeds will be removed.

1.2 seed treatment

Seed treatment steps: seed selection-55 ℃ warm water soaking seeds-cold water soaking seeds.

In summer and autumn, the temperature is higher, soak in warm water no more than 55 ℃ for 5 min, then soak in cold water for 5 min, and then soak in 55 ℃ warm water for 30 min in winter, then soak in cold water for 8 hours, and adjust the time according to variety and seed particle size.

The amount of water soaked in 55 ℃ warm water is generally 2-3 times that of the seed, and the water soaked in cold water can drown the seed, and the seed needs to be paved to prevent some seeds from emerging from the water surface after water absorption and expansion.

The function of soaking seeds in 55 ℃ warm water: one is to kill the bacteria on the seed surface, the other is to break the seed dormancy, improve the seed vigor, and improve the germination rate and germination uniformity. After soaking the seeds, fully absorbing water, the seeds will expand by 2 to 3 times, and the seed coat will expand without wrinkle.

2. Accelerate the growth of sprouts.

After the seeds are soaked, spread the seeds evenly in a container of the right size, then spray water fully, and finally cover them with moist gauze or towels. The gauze and towels should be kept moist and not too thick. The selected containers can be leaky plastic baskets, plastic trays and flowerpots, or special sprout dishes.

At the same time, according to the size of seed particles and the condition of the container, gauze, towels or toilet paper and A4 paper with good water absorption can be placed at the bottom of the container, which can not only prevent seed leakage, but also provide water for seed germination.

3. Daily management of sprouts.

Sprouts do not have high requirements for the growth environment, family production of sprouts can be selected in balconies, kitchen cabinets and other ventilated and cool places, daily management should pay attention to the following aspects.

3.1 temperature management

The temperature needed for the growth of sprouts should be controlled at 16-25 ℃. Low temperature will prolong the growth cycle of sprouts, lead to fibrosis and decrease in taste; high temperature will lead to excessive growth of sprouts, slender stems, lower quality, and high temperature is prone to mildew.

3.2 humidity management

The optimum humidity for the growth of sprouts is about 80%. Too low humidity will accelerate the fibrosis of sprouts and decrease the taste. In serious cases, root burning will occur, resulting in the death of sprouts. Too high humidity is prone to diseases, which makes sprouts and vegetables mildew. When making sprouts, families should choose places with cool and stable humidity. When the humidity is too low, they can spray more water and increase the frequency of spraying water. When the humidity is too high, ventilation should be strengthened to reduce the humidity.

3.3 Lighting Management

Different varieties of sprouts have different requirements for light during production, some varieties need to see the light and green, and some varieties need to avoid the light in the whole process. Through the experiment, it is determined that white pea, wheat, red culm radish, white stalk radish, pine willow, climbing bean, chicken feather, perilla, sweet buckwheat and water spinach need to be greened by light, and the green time can be neither too strong nor too weak, only scattered light is needed. Golden beans, lentils, black beans, vanilla and mung beans need to grow in the dark and turn red or green at the sight of light.

3.4 careful management

When you find rotten seeds and rotten buds, you should take them out in time so as not to cause large area pollution.

4. Planting plate cleaning

After a batch of sprouts and vegetables are harvested, if the containers used are disposable, they do not need to be cleaned, and if they can be reused, they need to be cleaned and sterilized, dried and then set aside. The commonly used disinfectants are 84 disinfectants, lime water, 75% alcohol and so on.

You can also choose to use ultraviolet disinfection lamps and use ultraviolet rays to sterilize, but the easiest way is to put the washed container in the sun for a period of time when the light is strong. The container after disinfection can then be used to produce the next batch of sprouts.