A method for growing summer leeks

Abstract

This invention relates to the field of vegetable cultivation technology and discloses a method for cultivating summer leek sprouts, comprising the following steps: establishing a leek sprout planting area, setting up a shading agricultural environment control system, harvesting the sprouts, temperature and humidity regulation and management, leek sprout growth management, and harvesting. The summer leek sprout cultivation method proposed in this invention can effectively regulate the temperature and humidity within the shading greenhouse, maintaining a suitable temperature and humidity range, producing high-quality, tender leek sprouts, reducing leek sprout fiber, and improving their tenderness and flavor. It solves the problem of difficulty in producing high-quality leek sprouts in northern regions during summer. It features standardized operation, simplicity, stable yield, and excellent quality, effectively promoting the green and pollution-free leek sprout industry, increasing farmers' income, and is suitable for widespread application.

Description

Technical Field

[0001] This invention relates to the field of vegetable cultivation technology, and in particular to a method for cultivating summer leek sprouts. Background Technology

[0002] Leek sprouts, with their fragrant aroma, tender texture, and beautiful color, are rich in vitamins A, B, and C, carbohydrates, and proteins, and also contain antibacterial substances. They can be used as a seasoning spice, or stir-fried, boiled, used in cold dishes, or added to soups. Northern my country is a major leek sprout producing area. Traditionally, leek sprout cultivation in the north involves using shade structures, but this method alone results in poor quality leeks grown in summer, with excessive fiber production, severely impacting the taste. Therefore, how to produce high-quality, tender leeks to address the problem of not being able to enjoy fresh leeks during the hot summer months in the north has become an urgent issue in agricultural production. Summary of the Invention

[0003] The purpose of this invention is to overcome the problems of the prior art and provide a method for planting summer leek sprouts.

[0004] To achieve the above objectives, the present invention adopts the following solution:

[0005] A method for cultivating summer leek sprouts, including the following steps:

[0006] Step 1: Formation of the leek planting area:

[0007] Before the first ten days of summer, select cultivated leek roots and plant them on the sowing land to form a leek yellow planting area;

[0008] Step 2: Install a shading-type agricultural environmental control system:

[0009] Shade sheds were built on the leek planting site, and cooling equipment, humidification equipment, temperature and humidity detection modules and control equipment were installed;

[0010] Step 3: Harvesting and processing:

[0011] In the early summer, the green chive plants in the chive-growing fields are harvested.

[0012] Step 4: Temperature and Humidity Control Management

[0013] The temperature and humidity detection module is used to monitor the air temperature and soil humidity inside the shade shed at regular intervals, and the detection data is transmitted to the control equipment.

[0014] When the air temperature inside the shade shed is higher than 28℃, start the cooling equipment to cool it down until the temperature is controlled between 20℃ and 28℃.

[0015] When the soil moisture inside the shade structure is below 70%, turn on the humidifier to humidify until the soil moisture is controlled at 75%–85%.

[0016] Step 5: Management of Leek Sprout Growth

[0017] During the growth period of leek sprouts, keep the shade shed completely dark, ventilate 1-2 times a day for 20-30 minutes each time, and regularly loosen the soil, weed, and kill insects manually; when the leek sprouts grow to 15-20cm, apply 25-30kg / acre of biological organic fertilizer once at a depth of 5cm in the hole, and cover the soil after fertilization.

[0018] Step 6: Harvesting: Harvest the leeks when they grow to 30-50cm.

[0019] Furthermore, in step one, the specific steps for forming the leek planting area are as follows:

[0020] S1. Leek root cultivation:

[0021] Select good leek seed varieties and sow them on the planting land from mid-April to mid-May of the previous year, at a depth of 1-1.5cm.

[0022] Keep the soil moist after sowing, and water when the soil is dry after emergence; apply organic compound fertilizer for the first time after the beginning of autumn in the previous year, and apply organic compound fertilizer for the second time after the White Dew solar term in the previous year; do not harvest the leaves during the growing season.

[0023] S2. Harvesting leek roots:

[0024] In mid-to-late March, cut off the chive leaves, dig out the chive roots, clean up the soil, remove insect-infested and diseased roots, and select chive roots with good roots that are visible to the naked eye to obtain the raw material of chive roots;

[0025] S3. Transplanting and planting:

[0026] Turn the soil back over to form a chive planting area. Select the chive root material mentioned above and plant 10-15 chives per hole at a density of 25cm row spacing × 15cm plant spacing, and cover with soil to a thickness of 3-5cm.

[0027] S4. Management of leek planting areas:

[0028] Regular watering, application of organic fertilizer, weeding, replanting, and loosening of the soil are carried out. The chive plants are harvested twice within 40-50 days before the beginning of summer. After that, the leaves are not harvested during the growing season, thus creating a chive yellow planting area.

[0029] Furthermore, the leek seed varieties selected are those that are resistant to diseases and pests, cold-resistant, heat-resistant, have strong tillering ability, short dormancy period, and good appearance quality.

[0030] Furthermore, the sown land is a crop rotation cornfield.

[0031] Furthermore, in step S1, prior to step S1, the soil is deeply tilled and 4000 kg / mu of well-rotted cow manure organic fertilizer, 80 kg / mu of compound microbial fertilizer, or 40 kg / mu of biological organic fertilizer is applied.

[0032] Furthermore, in step S1, after the beginning of autumn, apply 40 kg / mu of biological organic fertilizer; after the White Dew solar term, apply 40 kg / mu of biological organic fertilizer.

[0033] Furthermore, the shade canopy includes a frame and multiple layers of black shade netting covering the frame.

[0034] Furthermore, in step three, the temperature and humidity detection module monitors the air temperature inside the shading shed at a frequency of 30 minutes per time and monitors the soil moisture at a frequency of 120 minutes per time.

[0035] Furthermore, the shading canopy has ventilation openings; the ventilation openings are equipped with shading and ventilation nets; the cooling equipment is a fan-cooled evaporative cooling system; the fan-cooled evaporative cooling system includes evaporative curtains installed on the periphery of the shading canopy and a fan that is positioned opposite to the evaporative curtains and achieves cooling through negative pressure ventilation.

[0036] Furthermore, the humidification equipment is a high-pressure micro-mist humidification system; the high-pressure micro-mist humidification system includes atomizing humidification nozzles evenly distributed on the periphery and top of the shading canopy; the humidity control accuracy of the high-pressure micro-mist humidification system is ±3%.

[0037] Compared with existing technologies, the present invention has the following advantages:

[0038] I. This invention, before the beginning of the hottest period of summer (the first ten days of summer), selects specially cultivated leek roots to form leek yellow planting areas and constructs a shading agricultural environment control system. Combined with the greening treatment during the first ten days of summer, precise temperature and humidity control, scientific fertilization, and ventilation management, it significantly improves the microenvironment for leek yellow growth in summer. This method can effectively control the temperature and humidity inside the shading greenhouse, maintaining a suitable temperature and humidity range, producing high-quality leek yellow with a tender taste, reducing leek yellow fiber, and improving its tenderness and flavor. It solves the problem of difficulty in producing high-quality leek yellow in northern summers. It has the characteristics of standardized operation, simplicity, stable yield, and excellent quality, which can effectively promote the green and pollution-free leek yellow industry, increase farmers' income, and is suitable for widespread application.

[0039] II. The summer leek cultivation method of the present invention, through comprehensive management measures, takes into account quality improvement, disease control, soil improvement and yield increase, which is conducive to the production of high-quality, safe and high-yield leek products.

[0040] Third, in step one of this invention, planting is chosen before the beginning of the hottest period of summer, rather than the traditionally avoided peak summer season. This utilizes the high soil temperature and vigorous microbial activity of summer to allow the cultivated leek roots to quickly turn green and take root, storing sufficient nutrients for subsequent germination after harvesting. Secondly, using "cultivated leek roots" instead of seeds or weak roots is mainly due to the robust root system and rich nutrient storage, which allows for the rapid formation of a uniform plant population under high temperatures, significantly shortening the growth cycle and avoiding missing the limited summer window for leek production due to slow seeding and germination. By establishing standardized planting areas in advance, uniform plant density and consistent growth within the shade shed are ensured, facilitating the acquisition of representative data by the temperature and humidity monitoring module and preventing localized temperature and humidity imbalances or disease outbreaks caused by uneven plant height. This provides a uniform planting foundation for subsequent shading and temperature and humidity control.

[0041] Fourth, in step two of this invention, the limitations of the traditional "only shading without temperature and humidity control" are overcome, and the problem of high temperature and dryness in northern summers is specifically addressed. This avoids the problem that the traditional method of simply shading will aggravate the stuffiness inside the shading shed. Instead, this step actively introduces cooling and humidification equipment, which can combat extreme high temperatures (above 35℃) and low humidity (RH<50%) in summer, preventing leek fibrosis from the root. By using a temperature and humidity detection module in conjunction with control equipment, the system can continuously monitor and trigger equipment actions, avoiding the lag and inaccuracy of manual judgment based on experience. This is especially suitable for northern regions where the weather changes frequently in summer, providing a hardware foundation for subsequent "temperature and humidity regulation and management," making it possible to accurately control the temperature at 20℃~28℃ and humidity at 75%~85%.

[0042] Fifth, in step three of this invention, timely cutting the green leaves breaks the apical dominance of the plant, concentrating nutrients to germinate the leek sprouts. Because the leek seedlings already have a certain biomass at the beginning of the hottest period of summer, cutting the green leaves removes the consumption of photosynthesis by the leaves, prompting the root system to concentrate and transport the stored nutrients to the new leaf sheaths of the leek sprouts. At the same time, the cutting time is synchronized with the beginning of the hottest period of summer. After the beginning of the hottest period of summer, the temperature rises to the highest level of the year, perfectly connecting with the subsequent temperature and humidity control of the shade greenhouse. At this time, immediately covering the shade greenhouse and starting the temperature and humidity regulation can maximally inhibit the formation of chlorophyll in the new shoots and force the stems to elongate in a cool and humid environment, achieving non-yellowing cultivation in summer.

[0043] VI. In step four of this invention, temperature and humidity regulation and management involves: timed monitoring, and when the air temperature is above 28℃, cooling down to 20-28℃. Precise temperature control effectively inhibits the activity of cellulose synthase, ensuring that the leek sprouts are crisp, tender, and free of residue. This avoids the situation where plants accelerate fibrosis to resist high-temperature stress when the temperature is above 28℃. This step actively cools down the plants, causing the stem cell walls to thicken slowly, resulting in a tender texture and solving the core problem of "severe fibrosis." On the other hand, when the soil moisture is below 70%, it is increased to 75%-85%. High soil moisture control can maintain leaf turgor pressure and prevent the leek sprouts from wilting or drying out. Because evaporation is high in summer, the growth of leek sprouts stops and the tips turn yellow when the moisture level is below 70%. Increasing and stabilizing the humidity at 75%-85% can simulate the optimal growth humidity for leeks in spring, making the leek sprouts white and with high water content.

[0044] VII. In step five of this invention, the management of leek growth adopts a combination of complete shading and timed ventilation, balancing the yellowing effect with the removal of harmful gases. This is manifested in the following ways: complete shading ensures that the leek is golden yellow and free of chlorophyll; short-term ventilation every day can reduce the concentration of ethylene and ammonia in the shading shed, preventing leaf mold, while avoiding the problem of sudden drop in humidity caused by long-term ventilation; secondly, manual loosening of soil, weeding, and pest control compensate for the deficiencies of chemical control, ensuring organic quality; and when the plant height is 15-20cm, biological organic fertilizer is applied in holes to precisely match the nutrient requirements of the rapid growth period. At this stage, the leek shifts from relying on root-stored nutrients to exogenous nutrients, and the fertilizer is applied at a depth of 5cm, which just reaches the root zone; biological organic fertilizer can improve soil compaction in summer, promote root absorption, avoid fertilizer burn on seedlings, and increase the thickness and yield of leek by more than 20%. Attached Figure Description

[0045] The present application will now be described in further detail with reference to the accompanying drawings and specific embodiments.

[0046] Figure 1 This is a flowchart of the summer leek cultivation method of the present invention. Detailed Implementation

[0047] The specific embodiments of the present invention will be described in further detail below with reference to the accompanying drawings and examples. The following examples are for illustrative purposes only and are not intended to limit the scope of the invention.

[0048] A method for cultivating summer leek sprouts, including the following steps:

[0049] Step 1: Formation of the Leek Sprout Planting Site: Before the beginning of the hottest period of summer, select cultivated leek roots and plant them on the sowing land to form a leek sprout planting site. The specific steps for forming this planting site are as follows:

[0050] S1. Leek Root Cultivation: Before sowing, deeply till the soil and apply 4000 kg / mu of well-rotted cow manure and 80 kg / mu of compound microbial fertilizer or 40 kg / mu of bio-organic fertilizer. Sow the selected leek seed varieties on the sowing land from late April to mid-May of the previous year, at a depth of 1-1.5 cm. Keep the soil moist after sowing, watering only when the soil is dry to the touch after emergence. Apply organic compound fertilizer for the first time after the beginning of autumn and for the second time after the White Dew solar term of the previous year. Specifically, apply 40 kg / mu of bio-organic fertilizer after the beginning of autumn and 40 kg / mu of bio-organic fertilizer after the White Dew solar term. Do not harvest the leaves during the growing season. Select leek seed varieties that are resistant to diseases and pests, cold, and heat, have strong tillering ability, short dormancy period, and good appearance quality. The preferred planting site is a corn-rotated field. The reason for this is that while corn absorbs a large amount of nitrogen during its growth period, returning corn stalks to the field or decomposing residual roots increases soil organic matter content and improves soil structure, providing a more fertile and loose soil environment for leek growth. This is beneficial for leek root development and nutrient absorption. Secondly, corn and leeks have different nutrient requirements and absorption methods. Crop rotation helps to balance the use of nitrogen, phosphorus, potassium, and other nutrients in the soil, avoiding nutrient imbalances caused by long-term monoculture. This allows leeks to receive more comprehensive nutrition and grow more robustly. Furthermore, corn and leeks are susceptible to different types of pests and diseases. Crop rotation breaks the cycle of pests and diseases, reducing the accumulation of pathogens and pests in the soil, lowering the risk of pests and diseases during leek cultivation, reducing pesticide use, and improving the quality and safety of leeks.

[0051] S2. Harvesting Leek Roots: In mid-to-late March, cut off the leek leaves, dig up the leek roots, clean up the soil, remove insect-infested and diseased roots, and select leek roots with good visible roots to obtain leek root raw materials.

[0052] S3. Transplanting and planting: Turn the soil back over to form a chive planting area. Select the above-mentioned chive root materials and plant them at a density of 25cm row spacing × 15cm plant spacing, with 10-15 seedlings per hole and a soil covering thickness of 3-5cm. Select chive seedlings with good root and leaf systems that can be seen by the naked eye and set a reasonable row spacing to facilitate the stable growth of chives or leek sprouts and the reasonable absorption of nutrients from the soil.

[0053] S4. Chive Planting Site Management: Regular watering, application of organic fertilizer, weeding, replanting, and loosening of the soil are necessary. The chive plants should be harvested twice within 40-50 days before the start of the summer heat (early summer) to ensure stable root growth and a well-developed root system, which is beneficial for the subsequent formation of high-quality yellow chives. Afterward, no leaves are harvested during the growing season, thus creating a yellow chive planting area.

[0054] Step 2: Install a shading-type agricultural environmental control system:

[0055] A shade structure is erected on the leek planting site, equipped with cooling, humidifying, temperature and humidity detection modules, and control equipment. The shade structure includes a frame and multiple layers of black shade netting covering the frame. This shading reduces sunlight exposure, promoting leek growth. The shade structure has ventilation openings with shaded ventilation netting. The cooling equipment is a fan-assisted evaporative cooling system, consisting of evaporative curtains positioned around the perimeter of the shade structure and fans positioned opposite them, using negative pressure ventilation for cooling. The humidifying equipment is a high-pressure micro-mist humidification system, including atomizing humidifying nozzles evenly distributed around the perimeter and top of the shade structure; the humidity control accuracy of the high-pressure micro-mist humidification system is ±3%. The temperature and humidity detection module uses temperature and humidity sensors previously used in greenhouse cultivation. The control equipment primarily employs a PLC control system to control the cooling, humidifying, and temperature and humidity detection modules. By constructing shade sheds and installing cooling, humidifying, temperature and humidity monitoring modules and control equipment on the leek planting site, automated management of temperature and humidity regulation is achieved without manual intervention. This improves management efficiency and reduces the tedium and errors of manual operation. The temperature and humidity monitoring module can monitor the environment inside the shed in real time, and the control equipment automatically adjusts the cooling and humidifying equipment according to preset parameters, effectively regulating the temperature and humidity inside the shade shed and maintaining it within a suitable range. This meets the strict temperature and humidity requirements for leek growth, preventing leaf rot caused by excessively high temperatures or growth slowdown caused by excessively low temperatures. Moreover, a stable temperature and humidity environment is conducive to leek cell division and growth, reducing problems such as poor growth and uneven yellowing caused by environmental fluctuations, resulting in more succulent and golden-yellow leek plants, and improving yield and market quality.

[0056] Step 3: Harvesting and processing:

[0057] In the early summer, the chive plants in the chive fields are harvested while still green. After harvesting, the chive plants concentrate their nutrients to support the growth of new leaves. Under shaded conditions, the new leaves are more likely to turn into yellowish-white chives, resulting in thicker stems and more succulent and tender leaves, thus improving product quality and commercial value.

[0058] The specific steps for cutting the green leeks are as follows: Processing time: 5-7 AM on the first day of the hottest period of summer (the beginning of the hottest period). Cutting at this time ensures lower temperatures and sufficient moisture in the plants, allowing for faster wound healing and promoting subsequent growth. It also allows sufficient time for subsequent softening treatments such as hilling and shading, ensuring the continuity and efficiency of the leek production cycle. Operating standards: Stubble height: Cut 3cm above the ground. This avoids excessive damage to the plant's growing point while stimulating root development, resulting in a more robust root system that enhances water and nutrient absorption and improves the plant's survival under adverse conditions such as high temperatures and drought in summer. Wound treatment: Immediately spray with a mixture of 0.3% carbendazim solution and 0.1% boric acid. This quickly disinfects the cut, inhibits pathogen infection, reduces the risk of common diseases such as gray mold and root rot, and minimizes pesticide use, meeting green planting requirements. Waste leaf treatment: centralized high-temperature composting (maintaining a temperature above 60℃ for 72 hours). This treatment can kill any pathogens and insect eggs that may be carried in the waste leaves, and can also transform organic waste into high-quality organic fertilizer, thereby achieving resource recycling, improving soil fertility, and reducing environmental pollution.

[0059] Step 4: Temperature and Humidity Control Management

[0060] The temperature and humidity detection module is used to monitor the air temperature and soil moisture inside the shading shed at regular intervals and transmit the detection data to the control equipment; wherein the temperature and humidity detection module monitors the air temperature inside the shading shed at a frequency of 30 minutes / time and monitors the soil moisture at a frequency of 120 minutes / time.

[0061] When the air temperature inside the shade shed is higher than 28℃, start the cooling equipment to cool it down until the temperature is controlled between 20℃ and 28℃.

[0062] When the soil moisture inside the shade structure is below 70%, turn on the humidifier to humidify until the soil moisture is controlled at 75%–85%.

[0063] The optimized parameters for temperature and humidity control management inside the shade structure are shown in Table 1 below:

[0064]

[0065] By regularly monitoring air temperature and soil moisture, and combining this with preset threshold ranges (such as starting cooling when air temperature > 28℃ and starting humidification when soil moisture < 70%), environmental parameters can be precisely controlled to ensure that the temperature and humidity inside the shade shed are always within a suitable range for the growth of leeks, thus avoiding adverse effects on leeks due to temperature and humidity fluctuations.

[0066] Step 5: Management of Leek Sprout Growth

[0067] During the growth period of leek sprouts, keeping the shade greenhouse completely dark prevents the leek sprouts from forming chlorophyll, resulting in golden-yellow leaves that are tender, low in cellulose, crisp, sweet, and have a better flavor, meeting consumers' expectations for high-quality leek sprouts. Ventilating 1-2 times daily for 20-30 minutes each time reduces the concentration of ethylene and ammonia in the shade greenhouse, preventing leaf mold. It also avoids the problem of sudden humidity drops caused by prolonged ventilation, thus regulating the temperature and humidity within the shade greenhouse and preventing leaf rot caused by high temperature and humidity. Additionally, it supplements carbon dioxide, promoting photosynthesis and providing a suitable environment for leek sprout growth. Regularly loosen the soil, weed, and kill pests manually. When the leeks grow to 15-20cm, apply 25-30kg / mu of bio-organic fertilizer at a depth of 5cm in the planting hole, and cover with soil after fertilization. The bio-organic fertilizer contains ≥200 million Bacillus subtilis and ≥100 million Bacillus licheniformis. The Bacillus subtilis and Bacillus licheniformis in the bio-organic fertilizer can secrete antibacterial substances, inhibit the growth of pathogens in the soil, reduce the occurrence of diseases such as root rot and gray mold, improve the resistance of leek plants, and reduce losses from diseases and pests. Bio-organic fertilizer is rich in organic matter and beneficial microorganisms, which can improve soil aggregate structure, enhance soil aeration and water and fertilizer retention capacity, create a good environment for leek root growth, promote root development, and improve nutrient absorption efficiency. This can precisely match the nutrient needs of the rapid growth period, when leeks shift from relying on root-stored nutrients to exogenous nutrients. Applying fertilizer at a depth of 5cm will just reach the root zone. Bio-organic fertilizer can also improve soil compaction in summer, promote root absorption, avoid fertilizer burn, and increase leek thickness and yield by more than 20%.

[0068] Step Six: Harvesting. Harvest the leek sprouts when they reach 30-50cm in length. Ideally, harvest when they reach 35-40cm. Harvesting within this suitable height range balances individual plant weight and tender quality, as the leaves are plump and crisp at this stage, resulting in optimal taste and flavor, meeting consumer expectations for high-quality leek sprouts. The clearly defined plant height standards and harvesting timing in Step Six help growers quickly determine when to harvest, reducing misjudgments and repetitive work, and improving harvesting efficiency. The harvesting standards are as follows:

[0069] Harvesting time: When the plant is at least 30cm tall, choose to harvest in the early morning after the dew has dried; at this time, the leaf surface is dry, which can reduce the amount of water residue and avoid leaf rot or quality decline due to excessive humidity.

[0070] Harvesting methods:

[0071] Tools: Sterilized stainless steel sickles can prevent the spread of germs from tools to plants and reduce the chance of pest and disease infection.

[0072] Procedure: Make a slanted cut 2cm above the ground, retaining 1-2 functional leaves. This method allows for effective harvesting while preserving some photosynthetic and nutrient absorption capacity for the plant, which is beneficial for root recovery and subsequent new leaf growth, thus improving the regeneration capacity and yield of the leek sprouts.

[0073] Therefore, the summer leek cultivation method is adopted. Before the beginning of summer, leek roots of specific varieties are selected to form leek cultivation sites, and a shading agricultural environment control system is set up. Combined with the greening treatment at the beginning of summer, precise temperature and humidity control, scientific fertilization and ventilation management, the microenvironment for summer leek growth is significantly improved. This method can effectively control the temperature and humidity in the shading greenhouse, maintain a suitable temperature and humidity range, produce high-quality leek with a tender taste, reduce leek fiber, and improve its tenderness and flavor. It solves the problem of difficulty in producing high-quality leek in northern summers. It has the characteristics of standardized operation, simplicity and ease of implementation, stable yield and excellent quality. It can effectively promote the green and pollution-free yellow leek industry, increase farmers' income, and is suitable for widespread application.

[0074] Example 1

[0075] An experiment was conducted in northern China to cultivate summer leeks using the above-mentioned method. The temperature inside the shade shed was maintained at 20-24℃ and the humidity at 78%±3% by controlling the equipment.

[0076] Example 2

[0077] In northern China, the above-mentioned method for cultivating summer leeks was used to conduct an experiment on summer leek cultivation. The temperature inside the shade shed was maintained at 24-28℃ and the humidity was maintained at 82%±3% by control equipment. Other conditions were the same as in Example 1.

[0078] Comparative Example 1

[0079] The difference between Comparative Example 1 and Example 1 is that the leek sprouts were planted in ordinary planting areas, and after shading treatment, no temperature and humidity testing or adjustment was performed. Other conditions were the same as in Example 1.

[0080] Comparative Example 2

[0081] Comparative Example 2 uses existing methods for cultivating summer leek sprouts, specifically:

[0082] In spring, transplant chives into the planting area with a row spacing of 40-50cm and a plant spacing of about 25cm, planting 10-15 plants per plant. Strengthen fertilizer and water management, watering and fertilizing in early May and stopping watering at the end of May. Use earthenware pots to shade the chive roots in the planting holes. The earthenware pots should be about 35cm high, with a mouth diameter of 15-17cm, a bottom diameter of about 12cm, and a thickness of about 1cm at the mouth and no less than 1.5cm at the bottom. Harvest the green chives at the beginning of summer. Once the chive sprouts emerge from the bed, promptly cover the pots with earthenware pots, ensuring no light penetrates. During this period, uncover the earthenware pots at night for ventilation once, for 20-30 minutes each time; regularly loosen the soil, weed, kill pests, and fertilize manually; cover with reed mats during sunny weather to prevent the pots from overheating and scorching. Harvest the yellow chives when they are ready to be harvested, as described in Example 1.

[0083] Examples 1, 2, Comparative Example 1, and Comparative Example 2 were planted and harvested at the same time, yielding leek sprouts. The leek sprouts were compared based on sensory, taste, and nutritional indicators. Sensory indicators included average plant height, average white stalk length, average maximum leaf width, average pseudostem diameter, color, and freshness; taste indicators included aroma and flavor; and nutritional indicators included dietary fiber, crude fiber, soluble solids, and protein. The results are shown in Table 2 below.

[0084]

[0085] Comparing Examples 1, 2, 1 (Comparative Example), and 2 (Comparative Example), the table clearly shows that the leeks grown using the method of this invention exhibit significantly higher average plant height, white leek length, maximum leaf width, and pseudostem diameter compared to Comparative Example 1 and 2. They are also bright yellow, very fresh, with plump and tender stems and leaves, demonstrating superior appearance. The leeks grow well, are more adaptable, of high quality, and produce high yields. Furthermore, in terms of taste and nutrition, the leeks grown using this method have a unique and rich aroma, a tender, slightly sweet, and non-astringent taste, and lower dietary fiber and crude fiber content compared to Comparative Example 1 and 2. The cell wall structure of the leeks is looser, with lower fibrosis, making them less rough to chew and exhibiting tenderness and softness. The easier they are to chew and digest, the more tender they are. In addition, the soluble solids, including sugars, organic acids, vitamins, and other soluble substances, are present in higher amounts compared to Comparative Examples 1 and 2. This indicates a richer content of sugars and flavor compounds, resulting in a more intense umami and sweetness, thus enhancing the overall flavor. This addresses the problem of severe fibrous development and poor texture in leek sprouts during the hot summer months in northern China. Therefore, this method effectively regulates the temperature and humidity within the shaded greenhouse, maintaining a suitable range to produce high-quality, tender leek sprouts. It reduces fibrous development, improves tenderness and flavor, and solves the problem of producing high-quality leek sprouts in northern summers. The method is characterized by standardized operation, simplicity, stable yield, and excellent quality, effectively promoting the green and pollution-free leek sprout industry, increasing farmers' income, and is suitable for widespread application.

[0086] In this application, leeks grown using summer leek cultivation methods, such as those grown in Examples 1 and 2, are compared with conventional leeks in terms of flavor components and taste characteristics.

[0087] To investigate the flavor components and taste characteristics of the leek sprouts grown in Examples 1 and 2 and conventional leeks, the volatile flavor components and amino acids were determined using the existing headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and an existing amino acid analyzer, and the taste characteristics of the leek sprouts and leeks were evaluated.

[0088] The flavor characteristics of leek sprouts and leeks are analyzed as follows:

[0089] Taste characteristics indicators include amino acids, which are essential nutrients for maintaining human health. These amino acids can be directly absorbed and utilized by the human body, not only enhancing metabolism and improving immunity, but also participating in nitrogen metabolism. They can also combine with taste buds in the mouth to produce sour, sweet, bitter, umami, or salty tastes.

[0090] The structural differences between amino acids depend on the different side chain groups, and this difference also affects the taste sensation of amino acids. According to the taste intensity, amino acids can be roughly divided into sweet amino acids (threonine (Thr), serine (Ser), glycine (Gly), proline (Pro), alanine (Ala), histidine (His)), bitter amino acids (valine (Val), leucine (Leu), isoleucine (Ile), methionine (Met), arginine (Arg)), umami amino acids (lysine (Lys), aspartic acid (Asp), glutamic acid (Glu)), and aromatic amino acids (phenylalanine (Phe), tyrosine (Tyr)).

[0091] The taste activity value (TAV) of leek sprouts and leeks was calculated using the formula: TAV = amino acid content / amino acid taste threshold. A higher TAV value indicates a greater contribution to the taste presentation of the sample, and vice versa. When TAV > 1, it indicates that the flavor-contributing amino acid contributes to the taste, while when TAV < 1, the contribution is minimal and the flavor effect is not significant. Taste refers to the sensation perceived by humans through the stimulation of taste buds by chemical substances in food, transmitted via nerves to the brain. This includes basic tastes such as sweet, sour, bitter, salty, and umami, as well as various complex tastes. Flavor-contributing amino acids are those that stimulate taste buds and produce specific tastes during human consumption. They are a crucial source of food flavor, determining the flavor characteristics of food through direct stimulation of taste buds or interaction with other components (such as nucleotides).

[0092] Table 3 shows the Taste Intensity (TAV) evaluation of leek sprouts and leeks, as follows:

[0093]

[0094] Flavor amino acids influence the taste and mouthfeel of food. Taste intensity (TAV) analysis was used to analyze flavor differences. Through TAV analysis of flavor amino acids, the calculated TAV results of the leeks grown in Examples 1 and 2, and conventional leeks, showed significant differences in taste, primarily umami, sweetness, and astringency. In the sample tests of the leeks grown in Examples 1 and 2, and conventional leeks, glutamic acid (Glu) contributed the most to the flavor of the umami amino acids, while astringency and aromatic amino acids contributed almost nothing. Therefore, the umami and sweet amino acid TAV values ​​of the leeks grown in Examples 1 and 2 were higher than those of conventional leeks, while bitterness and astringency were lower, resulting in a better overall taste.

[0095] In this application, leeks grown using summer leek cultivation methods, such as those grown in Examples 1 and 2, are compared with conventional leeks in terms of basic nutritional components.

[0096] Table 4 shows the basic nutritional information, as follows:

[0097]

[0098] Both yellow leeks and regular leeks have a water content exceeding 90%, with yellow leeks having a slightly higher content and a more tender texture. Regular leeks have higher levels of total polyphenols, vitamin C, dietary fiber, and cellulose than yellow leeks, which is related to their ample photosynthesis. However, in Examples 1 and 2, the dietary fiber and cellulose content are lower than in regular leeks. Yellow leeks have a looser cell wall structure and lower fibrosis, resulting in a less rough texture when chewed, exhibiting tenderness and softness. The easier they are to chew and digest, the more tender they are and the better their flavor. In conclusion, there is a significant nutritional difference between yellow leeks and regular leeks; regular leeks have higher nutritional value, while yellow leeks have a better flavor.

[0099] The above description is only a preferred embodiment of this application. It should be noted that for those skilled in the art, several improvements and substitutions can be made without departing from the technical principles of this application, and these improvements and substitutions should also be considered within the scope of protection of this application.

Claims

1. A method for growing summer leeks, characterized by, Includes the following steps: Step 1: Formation of the leek planting area: Before the first ten days of summer, select cultivated leek roots and plant them on the sowing land to form a leek yellow planting area; Step 2: Install a shading-type agricultural environmental control system: Shade sheds were built on the leek planting site, and cooling equipment, humidification equipment, temperature and humidity detection modules and control equipment were installed; Step 3: Harvesting and processing: During the first ten days of summer, the green chive plants in the chive-growing fields are harvested. Step 4: Temperature and Humidity Control Management The temperature and humidity detection module is used to monitor the air temperature and soil humidity inside the shade shed at regular intervals, and the detection data is transmitted to the control equipment. When the air temperature inside the shade shed is higher than 28℃, start the cooling equipment to cool it down until the temperature is controlled between 20℃ and 28℃. When the soil moisture inside the shade structure is below 70%, turn on the humidifier to humidify until the soil moisture is controlled at 75%–85%. Step 5: Management of Leek Sprout Growth During the growth period of leek sprouts, keep the shade shed completely dark, ventilate 1-2 times a day for 20-30 minutes each time, and regularly loosen the soil, weed, and kill insects manually; when the leek sprouts grow to 15-20cm, apply 25-30kg / acre of biological organic fertilizer once at a depth of 5cm in the hole, and cover the soil after fertilization. Step 6: Harvesting: Harvest the leeks when they grow to 30-50cm.

2. The method for cultivating leek sprouts according to claim 1, characterized in that, In step one, the specific steps for forming the leek planting area are as follows: S1. Leek root cultivation: Select good leek seed varieties and sow them on the planting land from mid-April to mid-May of the previous year, at a depth of 1-1.5cm. Keep the soil moist after sowing, and water when the soil is dry after emergence; apply organic compound fertilizer for the first time after the beginning of autumn in the previous year, and apply organic compound fertilizer for the second time after the White Dew solar term in the previous year; do not harvest the leaves during the growing season. S2. Harvesting leek roots: In mid-to-late March, cut off the chive leaves, dig out the chive roots, clean up the soil, remove insect-infested and diseased roots, and select chive roots with good roots that are visible to the naked eye to obtain the raw material of chive roots; S3. Transplanting and planting: Turn the soil back over to create a chive planting area. Select the chive root materials mentioned above and plant them at a density of 25cm row spacing × 15cm plant spacing, with 10-15 plants per hole and a soil covering thickness of 3-5cm. S4. Management of leek planting areas: Regular watering, application of organic fertilizer, weeding, replanting, and loosening of the soil are carried out. The chive plants are harvested twice within 40-50 days before the beginning of summer. After that, the leaves are not harvested during the growing season, thus creating a chive yellow planting area.

3. The method for cultivating leek sprouts according to claim 2, characterized in that, The leek seed varieties selected are those that are resistant to diseases and pests, cold, and heat, have strong tillering ability, short dormancy period, and good appearance quality.

4. The method for cultivating leek sprouts according to claim 2, characterized in that, The land used for planting is a cornfield that has been rotated with other crops.

5. The method for cultivating leek sprouts according to claim 2, characterized in that, In step S1, prior to step S1, the soil is deeply tilled and infused with 4000 kg / mu of well-rotted cow manure organic fertilizer, 80 kg / mu of compound microbial fertilizer, or 40 kg / mu of biological organic fertilizer.

6. The method for cultivating leek sprouts according to claim 1, characterized in that, In step S1, after the beginning of autumn, apply 40 kg / mu of biological organic fertilizer; after the White Dew solar term, apply 40 kg / mu of biological organic fertilizer.

7. The method for cultivating leek sprouts according to claim 1, characterized in that, The shading canopy includes a frame and multiple layers of black shade netting covering the frame.

8. The method for cultivating leek sprouts according to claim 1, characterized in that, In step three, the temperature and humidity detection module monitors the air temperature inside the shading shed at a frequency of 30 minutes per time and the soil moisture at a frequency of 120 minutes per time.

9. The method for cultivating leek sprouts according to claim 1, characterized in that, The shading canopy has ventilation openings; the ventilation openings are equipped with shading and ventilation nets; the cooling equipment is a fan-cooled evaporative cooling system; the fan-cooled evaporative cooling system includes evaporative curtains installed on the periphery of the shading canopy and a fan that is positioned opposite to the evaporative curtains and achieves cooling through negative pressure ventilation.

10. The method for cultivating leek sprouts according to claim 1, characterized in that, The humidification equipment is a high-pressure micro-mist humidification system; the high-pressure micro-mist humidification system includes atomizing humidification nozzles evenly distributed on the periphery and top of the shading canopy; the humidity control accuracy of the high-pressure micro-mist humidification system is ±3%.

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