Method for cultivating iron-rich bud seeding vegetable

Abstract

The invention discloses a cultivation method of iron-enriched sprouting vegetables. The method comprises the following steps: soaking seeds of a sprouting vegetable in water of 25-50 DEG C for 4-8 hours, allowing germination for 2-3 days at 25-27 DEG C, spraying 10-20 mL of 5-50 mg / L Na2Fe-EDTA aqueous solution every 4-6 hours for 3-5 days, harvesting when the seedling is cultivated for 4-5 days and grows 6-10 cm high, and testing iron content in the seedling. The iron-enriched green radish sprout cultured by the method has crisp taste and digestion-promoting effect, has an iron content of 28.5 Mug / g, and can supplement iron element at a daily intake of 35-50 g. Additionally, the cultivation method has the advantages of simple operation, high yield, no contamination and high nutritive value of iron-enriched green radish sprout, and good market prospect.

Description

A kind of cultivation method of iron-rich sprout vegetable technical field The invention belongs to the technical field of vegetable cultivation, and relates to a cultivation method of pollution-free and residue-free vegetables, more specifically a cultivation method of pollution-free and residue-free iron-rich sprout vegetables. Background technique Sprouts are a new type of vegetable, which is a special vegetable that uses plant seeds or other vegetative organs to develop into young sprouts, seedlings, or stems under a suitable environment for consumption. Especially radish sprouts are a nutritious food on people's dining tables. It is a fat and tender seedling germinated from radish seeds, and it is produced in the Yangtze River Basin of my country and Japan. People mainly eat the fat and tender hypocotyls and cotyledons of radish sprouts, which are delicious, nutritious, rich in VA, Vc, calcium, phosphorus, etc. During the formation process from seeds to sprouts, some...

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Problems solved by technology

At present, there are few reports in the literature on the effects of spraying iron on sprouts, especially green radish sprouts, on their growth and iron content in the products, and on the changes in the quality of sprouts.

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