Sprouts production is not limited by the site, the external environment is not strict, in the production process generally do not have chemical fertilizers and pesticides, are green food. In the garden cultivation of sprouts, the following technical points should be mastered:
1. Site Selection Rural or urban sprouts production can be selected from greenhouses, solar greenhouses, interiors, courtyards and balconies.
2, tools and equipment soak pots (plain plastic basin), spray bottle, seedling plate (standard size 60244-6 cm, non-standard type is an ordinary plastic basket), nursery stand. The nursery stand is generally made of steel material with a spacing of 40 cm and 5 layers. The length and width of the nursery stand can be determined according to the size of the seedling tray.
3. There are many varieties and varieties of sprouts cultivated varieties, common are green beans, soybeans, peas, peanuts, buckwheat, pine willow, toon and radish, etc., taking into account the source of the seed, you can choose one or several varieties of cultivation. Seeds are best harvested with fresh seeds collected in the year. Seeds with high germination rate and strong germination potential are used to remove the seeds of broken, moth-eaten and mildew, washed with water, and remove impurities and floating seeds.
4. Soaking time for soaking seeds of various varieties: 24 hours for beans, 12 hours for peanuts, 24 hours for buckwheat, 14 hours for pine cone, 16 hours for camphor, and 6 hours for radish. Winter is long and summer is short. In the soaking process, the seeds are first soaked in warm water at 60°C for 5 minutes and rinsed with water for two or three times to keep the seeds clean. Before soaking seed, rub in the bag to remove the membranous wings and remove impurities such as stems and leaves.
5, after soaking seed soaked, the implementation of stacked plate germination. Spread a layer of water-absorbent paper on the bottom of the seedling tray and spread the soaked seeds evenly. For example, 500-600 grams of beans (standard type) per dish, and wet with water. When stacking plates, put an empty plate with wet paper on the bottom layer, and then superimpose the seed plate on the empty plate, preferably 10-20 layers. Finally, put an empty plate with wet paper on the top layer. Every day, we pour the dish upside down and spray it while pouring the dish.
6, shelf management management buds length 1-2 cm, the seedling plate flat on the shelf. Sprinkle water 2 times a day to keep the pan moist and the amount of water to be sprayed is suitable for seedling disc micro-droplets. At the same time, the trays are emptied, adjusted, and moved up and down so that the lighting, temperature and other environments are basically the same, and the buds are promoted. Seedlings grow evenly.
7, the harvest buds grow to more than 10 cm, can be harvested.
8, environmental factors 1 temperature. The optimum temperature for sprouts is 18-23°C, the maximum temperature is 33°C, and the minimum temperature is 8°C. Pay attention to the summer cooling and winter warming. 2 humidity. The optimum humidity of sprouts is 80%. The humidity is too small, the sprouts grow slowly, and the degree of fibrosis is high; the humidity is too high, and the seedlings are easily rotted and down-seeded. 3 light. The sprouts of the sprouts are weak in the early stage, and the light intensity in the later stage (no sprouts in the light is green), and the light is suitable for scattering light. 4 ventilation. Keep the indoor air fresh. Poor ventilation can easily induce mold and affect yield.
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