A kind of sprout vegetable production increasing agent and preparation method thereof

Abstract

The invention discloses a sprouting vegetable yield increasing agent and a preparation method thereof. The sprouting vegetable yield increasing agent comprises, by mass, 20-50% of chitosan oligosaccharide, 4-20% of an acidic synergist, 3-15% of amino acids, 0.2-1% of triacontanol, 2-5% of monosaccharide or disaccharide and the balance water. The sprouting vegetable yield increasing agent is nontoxic, harmless, environmentally friendly and safe, has no pollution, can efficiently inhibit pathogenic fungus and bacterium breeding in sprouting vegetable product, reduces pathogen pathogenic activity, can induce sprouting vegetable resistance to diseases thereby reducing a sprouting vegetable seed and sprout decay ratio, can fast provide organic nutrients, can shorten a production period, and can improve an output ratio, palatability and a commodity rate.

Description

Technical field [0001] The invention relates to the technical field of agricultural production, in particular to a sprout vegetable yield increasing agent and a preparation method thereof. Background technique [0002] Sprout vegetable is a general term for edible sprout vegetables cultivated from the seeds of plant agriculture in a specific environment. As early as 1990, the "Chinese Agricultural Encyclopedia Vegetable Volume" listed sprouts as one of the 15 types of vegetables. Sprouts have fast growth, high output value, eutrophication, zero pollution, and easy factory production. Excellent characteristics, in line with people's consumption concept of green health, nutrition and safety, so it is more and more popular with consumers. In actual production, seed-carrying bacteria, low germination rate and low germination uniformity are the direct factors that lead to sprouts rotten seeds, low yield ratio and poor commercial properties. Use non-toxic and harmless pathogen inhibi...

AI Technical Summary

Problems solved by technology

[0003] The existing production methods of sprouts mainly have the following problems to be solved: on the one hand, due to the lack of green, safe, and reliable products for increasing production and efficiency on the market, large-scale sprouts production enterprises are limited by the food safety law and national standards. Do not use prohibited agricultural inputs such as fungicides, preservatives and 6-benzyl adenine that are prohibited by the state in violation of regulations, resulting in high rotten seed and rotten bud rates, low output ratio, and poor commerciality in the production of sprouts, which seriously hinders The sustainable development of sprout vegetable production enterprises; on the other hand, a small number of workshop-style production operators abuse toxic and harmful preservatives and fungicides, as well as carbendazim, chlorothalonil, thiram, gibberellin, The "rootless bean sprouts" made of prohibited substances such as 6-benzyl adenine and 2.4-dichlorophenoxyacetic acid produce "black-hearted" sprouts, causing huge damage to the food safety of consumers