Komatsuna- cultivation method

Abstract

The invention relates to a komatsuna- cultivation method, which belongs to the technical field of agriculture, in particular to a komatsuna- cultivation technique which can decrease the browning rate of a quick-frozen product. The pH value of the soil of a growing plot is controlled to be more than 8.0; 'Paradise' komatsuna stock seeds are chosen as seeds for production and overwintering cultivation, base fertilizer is applied in the process of soil plowing 10 to 15 days before seeding, foliar fertilizer is applied just one time respectively when the plant height of komatsuna is 25cm and 30cm, and plants with intact leaves and without disease and insect spots are harvested when the plant height reaches about 35cm. When the method is adopted, the prevention of the browning of quick-frozen komatsuna is started in the growing technology, the produced high-quality material can decrease the browning rate of the quick-frozen product by 5.2 to 8.4 percent, consequently, the market competitiveness of the product is enhanced, the demand of the export market is satisfied, and the economic benefit of enterprises is increased. The usage of fertilizer is controlled, blind fertilization is prevented, non-point source pollution is reduced, and the agroecological environment can be improved.

Description

Technical field [0001] The invention belongs to the field of agricultural technology, and specifically relates to a small pine vegetable cultivation method, which is a small pine vegetable cultivation technique for reducing the browning rate of quick-frozen processed products. Background technique [0002] Brasswa campestrist var. peruvidis, a variety of common cabbage in the cruciferous family, Brassica cabbage subspecies. It is native to China and was introduced to Japan in the 1870s. In the 1990s, Japanese merchants introduced recommended cultivation and processing, and a large number of processed products were exported to Japan. Xiaosongcai is one of the main export vegetable products in Cixi City, Zhejiang Province. According to analysis, Komatsu cabbage is a vegetable with high calcium and vitamins A, B, and C. It has a good taste. The Japanese call it healthy and delicious green leafy vegetables. It has strong growth, neatness and consistency, high yield, and green leaves...

AI Technical Summary

Problems solved by technology

At present, there are few researches on the browning of quick-frozen komatsuna at home and abroad, esp

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