Planting technology of sorghum

Abstract

The invention discloses a planting technology of sorghum. The planting technology is achieved by the steps as follows: (1) fine soil preparation; plowing the land deeply for 20-25cm; continuously implementing harrowing and compressing soil preparation works after plowing the land; (2) selecting improved variety; selecting a high-yield variety applicable to the local natural and production conditions, and requiring the seeds as high in purity, full in grains, strong in vitality, and high in germination rate; (3) seed treatment; selecting seeds and drying the seeds in the sun; winnowing or screening the seeds before sowing, picking out the full and bigger grains as the seeds and drying the seeds in the sun, thus the germination is quick after sowing, the emergence rate is high, and the emergence of seeding is unanimous, the growth of seedling is robust; soaking the seeds and accelerating germination; using a warm water at a temperature of 55-57 degrees centigrade for soaking the seeds for 3-5 minutes, sowing the seeds after drying, thus taking effect of increasing the emergence rate and preventing diseases and insects; mixing medical agents in seeds; mixing Ban-Zhong-Shuang in the seeds for preventing sorghum smut, wherein 5 grams of Ban-Zhong-Shuang is mixed in every kilogram of seeds; (4) sowing at the proper time; the lowest temperature for sorghum germination is 7-8 degrees centigrade; generally, the preferable sowing time is that the earth temperature at 5cm in the soil is stabilized at 10-12 degrees centigrade.

Description

[0001] technical field [0002] The invention relates to a planting technique, in particular to a sorghum planting technique, and belongs to the field of agricultural planting techniques. Background technique [0003] Sorghum belongs to the Gramineae Sorghum genus annual herb and is one of the ancient cereal crops. There are many kinds of sorghum. According to the appearance and color of sorghum spikes, the grain color will change from light to dark with the increase of tannin content in the seed coat. They can be divided into white sorghum, red sorghum and yellow sorghum. Endosperm can be divided into silty, horny, waxy, popcorn and other types according to the structure. Sorghum can be divided into edible sorghum, sugar sorghum and broom sorghum according to its properties and uses. After the sorghum is hulled, it is sorghum rice, and the grains are oval, obovate or round. Sorghum rice generally contains 60% to 70% starch. Sorghum contains more fat and iron than rice,...

AI Technical Summary

Problems solved by technology

Sorghum contains more fat and iron than rice, and the sorghum skin membrane contains some pigments and tannins. If it is processed too coarsely, the rice will be red and taste astringent, which is not conducive to the absorption and digestion of protein.