Main Techniques of Soilless Pantry for Sprouts
2018-04-28 17:00:13
The production process of the sprout-free vegetable disc planting can be simply expressed as follows: seed selection → soaking → sowing, stacking and priming → ejecting, moving into the production workshop → growth management → product harvesting.
1. Seed selection use more than 95% germination rate, high purity and cleanliness, large grains, rapid growth of shoots, resistance to rotten, disease resistance, high yield, slow fiber formation, soft and cheap, stable and adequate supply And no pollution of new seeds.
2. Seed selection and soaking (1) Sowing and sorting are conducted in advance. Eradication of insects, disfigurement, malformations, mildew, special granule seeds, and impurities are eliminated.
(2) Soaking Seeds are washed with clean water and then soaked. The amount of water must be 2-3 times larger than the seed volume. The soaking is generally completed when the maximum seed water absorption reaches about 95%, then the seed is washed clean, picked up, and the excess water is drained for sowing.
3. Seeding and pre-germination sowing is usually used sowing, sowing the same amount of sowing on each plate, sowing uniform. Sowing buds can generally be divided into one paragraph and two paragraphs.
(1) One-stage type is mostly applied to sprouted vegetables such as peas and buckwheat, which have faster germination and shorter emergence time. The operating procedures are: cleaning the seedling plate, soaking the matrix → seedling plate laying substrate → sowing seedlings → stacking the shelves → placing the priming workshop → performing germination management → completing the priming, setting the seedling plate layered on the cultivating frame → moving in Production workshop. After the seedling plate enters the pre-emergence plant, in addition to guaranteeing a certain room temperature, it is also necessary to conduct a reversed plate every day to replace the top and bottom positions of the seedling plate, and spray or spray evenly. Generally do not store water in the seedling tray after spraying, so as to avoid the occurrence of mildew.
(2) The two-stage type is often used for buds, sprouts, sprouts that are slow to germinate, or molds that are susceptible to moldy shoots during the pre-emergence. The operating procedures are: cleaning the seedling plate → spreading the cotton cloth on the seedling plate → placing seeds that have been soaked → covering the cotton cloth with seeds → padding the moisturizing plate up and down, placing a pre-emergence plant → entering the germination management → completing the germination and sowing. After transplanting the seedling plate into the pre-emergence plant, in addition to maintaining a suitable room temperature, the seeds should be panned once a day, and 2-3 times per day. The moisturizing plate should be sprayed at the same time so as to maintain suitable seed temperature and ventilation conditions. The seeds germinate evenly. When most of the seed buds are as long as 1 mm to 2 mm, they are sown and the second stage of germination begins. The second stage of germination procedure is the same as the one stage.
4 after the release and after the release of management
(1) Regardless of whether the seedlings are planted or primed in one stage or in two stages, once the seedling height reaches the standard (see Table 1-2), it shall be promptly released.
(2) Lighting management When the seedling tray is moved into the production workshop, it should be placed in a low-light air with relatively stable relative humidity for 1 day, and then different measures should be taken according to the requirements of environmental conditions for various sprouted vegetables. Such as buckwheat, wolfberry, radish, etc. need to be strong light, should be arranged in the light area; camphor, leeks take the next light, can be arranged in the low light area or the light area; peas, red beans have a broader adaptation Sex can be arranged in the Zhongguang area or in the low light area.
(3) Temperature and ventilation management The requirements for temperature conditions of budding vegetables vary, and management should take appropriate measures to regulate temperature. Under the premise of ensuring the indoor temperature, the production workshop should be ventilated at least once a day to keep the air in the production workshop fresh.
(4) Spray and air humidity management In order to meet the moisture requirements of sprouted vegetables, sprays or sprays are usually performed 3-4 times a day. The amount of water used to control the wetness of the seedling tray is not a large amount of dripping, and at the same time, the relative humidity of the indoor air should always be kept at about 85%.
1. Seed selection use more than 95% germination rate, high purity and cleanliness, large grains, rapid growth of shoots, resistance to rotten, disease resistance, high yield, slow fiber formation, soft and cheap, stable and adequate supply And no pollution of new seeds.
2. Seed selection and soaking (1) Sowing and sorting are conducted in advance. Eradication of insects, disfigurement, malformations, mildew, special granule seeds, and impurities are eliminated.
(2) Soaking Seeds are washed with clean water and then soaked. The amount of water must be 2-3 times larger than the seed volume. The soaking is generally completed when the maximum seed water absorption reaches about 95%, then the seed is washed clean, picked up, and the excess water is drained for sowing.
3. Seeding and pre-germination sowing is usually used sowing, sowing the same amount of sowing on each plate, sowing uniform. Sowing buds can generally be divided into one paragraph and two paragraphs.
(1) One-stage type is mostly applied to sprouted vegetables such as peas and buckwheat, which have faster germination and shorter emergence time. The operating procedures are: cleaning the seedling plate, soaking the matrix → seedling plate laying substrate → sowing seedlings → stacking the shelves → placing the priming workshop → performing germination management → completing the priming, setting the seedling plate layered on the cultivating frame → moving in Production workshop. After the seedling plate enters the pre-emergence plant, in addition to guaranteeing a certain room temperature, it is also necessary to conduct a reversed plate every day to replace the top and bottom positions of the seedling plate, and spray or spray evenly. Generally do not store water in the seedling tray after spraying, so as to avoid the occurrence of mildew.
(2) The two-stage type is often used for buds, sprouts, sprouts that are slow to germinate, or molds that are susceptible to moldy shoots during the pre-emergence. The operating procedures are: cleaning the seedling plate → spreading the cotton cloth on the seedling plate → placing seeds that have been soaked → covering the cotton cloth with seeds → padding the moisturizing plate up and down, placing a pre-emergence plant → entering the germination management → completing the germination and sowing. After transplanting the seedling plate into the pre-emergence plant, in addition to maintaining a suitable room temperature, the seeds should be panned once a day, and 2-3 times per day. The moisturizing plate should be sprayed at the same time so as to maintain suitable seed temperature and ventilation conditions. The seeds germinate evenly. When most of the seed buds are as long as 1 mm to 2 mm, they are sown and the second stage of germination begins. The second stage of germination procedure is the same as the one stage.
4 after the release and after the release of management
(1) Regardless of whether the seedlings are planted or primed in one stage or in two stages, once the seedling height reaches the standard (see Table 1-2), it shall be promptly released.
(2) Lighting management When the seedling tray is moved into the production workshop, it should be placed in a low-light air with relatively stable relative humidity for 1 day, and then different measures should be taken according to the requirements of environmental conditions for various sprouted vegetables. Such as buckwheat, wolfberry, radish, etc. need to be strong light, should be arranged in the light area; camphor, leeks take the next light, can be arranged in the low light area or the light area; peas, red beans have a broader adaptation Sex can be arranged in the Zhongguang area or in the low light area.
(3) Temperature and ventilation management The requirements for temperature conditions of budding vegetables vary, and management should take appropriate measures to regulate temperature. Under the premise of ensuring the indoor temperature, the production workshop should be ventilated at least once a day to keep the air in the production workshop fresh.
(4) Spray and air humidity management In order to meet the moisture requirements of sprouted vegetables, sprays or sprays are usually performed 3-4 times a day. The amount of water used to control the wetness of the seedling tray is not a large amount of dripping, and at the same time, the relative humidity of the indoor air should always be kept at about 85%.