Cultivation method for increasing VC content of sprout vegetables through collaborative cultivation

Abstract

The invention relates to a cultivation method for increasing VC content of sprout vegetables through collaborative cultivation. The method comprises the following steps: (1) selecting organic seeds; (2) washing the high-quality seeds selected in the step (1) with clean water, putting the washed seeds in warm water with the temperature of 47 DEG C to 49 DEG C, and carrying out continuous stirring until the water temperature is cooled to 28 DEG C; (3) soaking the seeds treated in the step (2) for 18 to 23 hours at the temperature of 26.5 DEG C to 27 DEG C; (4) carrying out germination hastening for 2 to 3 days at the temperature of 25 DEG C until the germination rate reaches 90%; (5) uniformly spreading the seeds soaked in the step (4) in a matrix in accordance with the specific distribution mode that cedrela sinensis sprout vegetables are of D-shaped distribution, spreading Raphanus sativus sprout vegetables in D-shaped areas, and carrying out shaded planting for 2 to 3 days; (6) carrying out illuminated cultivation on the cedrela sinensis sprout vegetables for 12 hours by adopting red light according to the quantity of light of 20micromol / m<2>, and carrying out illuminated cultivation on the Raphanus sativus sprout vegetables for 12 hours by adopting blue light according to the quantity of light of 25micromol / m<2>; and (7) carrying out unified illuminated cultivation on the sprout vegetables in cultivation areas for 6-9 days.

Description

technical field [0001] The invention relates to a method for cultivating sprouted vegetables, in particular to a cultivation method for improving the quality of sprouted vegetables. Background technique [0002] Sprouts, commonly known as "sprouts", generally refer to a variety of beans, grains, trees, and other plant seeds or other vegetative organs that develop into young sprouts, seedlings, stems, etc. under suitable environmental conditions for consumption. A new type of "living vegetable", that is, edible sprouts, sprouts, bulbs, young shoots or young stems and other sprout vegetables. [0003] At present, there are more than 30 types of sprouts in the market, such as soybean sprouts, mung bean sprouts, Chinese toon sprouts, radish sprouts, pea sprouts, black bean sprouts, fennel sprouts, parsley sprouts, cabbage sprouts, and perilla. Sprouts of crops in the family are more common in the market. [0004] With the improvement of people's living standards and the change...

AI Technical Summary

Problems solved by technology

Although the use of plant growth regulators or trace element solutions in the cultivation process of sprouts can regulate growth to a certain extent, enrich mineral elements, and enhance the health care function of bean sprouts, but due to the rapid growth and short production cycle, these measures are also easy to cause Accumulation of chemical substances in sprouts, causing safety and hygiene hazards

[0006] At this stage, people have gradually realized that chemical control methods have problems such as environmental pollution and food safety, and are gradually banned in many countries and regions.

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