Cultivation Techniques of Greenhouse Bean Sprouts
1, selection: greenhouse bean sprouts mainly bean sprouts, followed by green bean sprouts. The seeds should be removed by breaking seeds and impurities. The seeds should be soaked in warm water at 40°C for 5 hours, drained, drained and germinated. The germination temperature should be controlled at about 18°C. The cultivated seedlings have a width of 1.3 meters and a length of 7 meters, with a height and width of 63 centimeters. After the rammed soil is sifted out, it shall be stored on the ravioli for later use and the ravioli shall be sown.
2. Seeding: Spray water at a rate of 5 kg of water per square meter of ravioli, spread the soaked seeds evenly on the ravioli, and then cover 5 cm of sieved fine soil, then level the ravioli and cover the mulch.
3. Management: The relative water content of the bauxite should be kept at about 60%. The bauxite temperature is maintained at 18°C ​​on the first day, 24°C on the 2nd and 3rd days, and 22°C on the 4th day. On the 5th day, the bean sprouts can break ground and outcrops. It should be noted that the temperature at this time cannot exceed 20°C.
4. Harvest: It takes only 6 days to produce bean sprouts. When the bean sprouts grow 10 centimeters long, the watercress can be harvested without opening. When harvesting, they can be hand-pulled, hand-held, and washed with clean water. About 0.5 kg is used as a bundle. After being bundled, they are listed for sale.
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