Pea Sprout Cultivation Technology
Pea Sprout is a new type of vegetable grown from pea seeds. Its production has the characteristics of low investment, low risk, short growth cycle (7-10 days), and can produce 1 kg to 1.5 kg of longiose buds per kilogram of peas. Its quality is soft, rich in vitamin C and iron, no pollution, and it is deeply loved by consumers. The cultivation method is as follows. First, material preparation. Pea sprouts growth temperature is 18 ~ 23 °C. If the average outdoor temperature is higher than 18°C, no protection facilities are required. The gardens, idle houses, greenhouses, solar greenhouses, etc. can be selected for cultivation. Winter, early spring and late autumn can be cultivated using heating facilities. Prepare cultivation racks, cultivation containers, substrates, water spray facilities, heating facilities, and soaking containers. Cultivation frame can be made of iron, steel, bamboo, brick and other materials, set up 3 to 6 layers, each layer spacing 30 to 40 cm, depending on the length of seedling tray. Lightweight plastic seedling trays are used for the cultivation containers. They are 60 cm in length, 25 cm in width, 3 cm in height, or 34 cm in length, 25 cm in width, and 5 cm in height. Large-scale cultivation should be equipped with micro-spray facilities, small-scale cultivation should be equipped with a sprayer, watering cans, plastic barrels, cylinders and so on. The substrate uses non-toxic, light-weight, strong water-holding capacity, easy-to-handle clean newsprint paper, white cotton cloth, and non-woven fabrics. Second, select seeds. Green peas, hemp peas, purple peas, etc. can be used. The requirements are full, unpolluted fresh seeds. Third, soaking germination. Soaking seeds before drying for 2 days. Wash with 2 to 3 times of water at 20~30°C, then soak for 18~24 hours with more than 2~3 times of seed volume of water. Soak the seed and wash the seeds 2 or 3 times; tap the water and wash the seed mucus with water, and finally remove and drain. After soaking in the cold season, the seeds should be placed in a flat bottomed and leaking container, covered with a damp cloth, and placed at a constant temperature of 18 to 23°C to germinate. Seeds can be sowed after 2 days. Fourth, quantitative seeding. Print 1 layer of newsprint at the bottom of the cleaned plastic seedling tray; soak the seeds with water evenly and sow the seeds on the wet substrate. The specification is 60cm, 25cm, 5cm, and the seedling trays can be seeded with 450-500g per plate. ; 34 cm 25 cm 5 cm seedling tray, each seeding 300 to 350 grams. One tray per 6 trays, placed on a shelf, covered with a black plastic film, and germinated at 18 to 23°C. Change the position of the seedling plate up and down, back and forth once a day, and spray water evenly on the seedling plate. When the shoot length is 2 to 3 cm, the seedling tray is moved to the cultivation rack. If the temperature is suitable for sprout growth, it can be sowed directly after soaking. In summer cultivation, seeds must be washed clean to prevent seed rot and disease spread. Fifth, bud seedling management. Take care of lighting and moisture management. Buds should be arranged in the light or low light area. If the indoor light is too strong, use black cloth or shade to shave properly. To make sprouts tender and juicy, spray water or spray 2 or 3 times a day. The amount of water sprayed on the seedlings was moist and not heavily dripping. At the same time, wet the ground and maintain a relative humidity of about 85%. If the weather is cloudy, rain, fog, snow or when the temperature is low, water should be kept low, and water should be poured when the temperature is high and dry. Ventilate and adjust humidity every day to prevent disease. Six, timely harvest. When the shoots are 10 to 12 cm tall, the top compound leaves are unfolded and the seedlings are harvested when they are light yellowish green. Cut from 2 to 3 centimeters from the base and place it in boxes of 100 grams per box or 300 to 400 grams per bag. Author: Heilongjiang Jiamusi Agricultural School
A Pumpkin Seed, also known as a pepita, is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically rather flat and asymmetrically oval, and light green in color and may have a white outer hull. Some cultivars are hulless, and are grown only for their seed. The seeds are nutrient-rich, with especially high content of protein, dietary fiber and numerous micronutrients. The word can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product.
In a 100 gram serving, the seeds are calorie-dense (574 kcal) and an excellent source (20% of the Daily Value, DV, and higher) of protein, dietaryfiber, niacin, iron, zinc, manganese, magnesium and phosphorus. The seeds are a good source (10–19% DV) of riboflavin, folate, pantothenic acid, sodium and potassium.
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