Mung bean sprouts as a kind of vegetable refer to the use of mung bean seeds in the dark or low light conditions, the method of soilless cultivation, direct growth out of edible young stems, commonly known as silver buds. As green bean sprouts have the characteristics of crisp taste, low fiber content, clean and pollution-free, and rich nutrition, they can be used for cold, stir-fried, soup-making and other kinds of tricks. They are favored by consumers. With less investment in cultivation, the cost is low, the cycle is short and the effect is quick, and the economic return is high. Under the premise of people advocating green and health care today, they have a certain market potential. First, production conditions 1. Production site In general, idle production premises, open space sheds, etc. can be selected for the production site. Requires a certain degree of temperature control and ventilation facilities, and have good water supply and drainage functions. 2, production equipment to adapt to the requirements of soilless cultivation, the cultivation of containers should use wooden barrels or absorbent plastic breathable tray. The cultivation medium may be a paper with a strong water-absorbing and water-retaining ability and a disposable residue, or a reusable white cotton cloth or a thick gauze cloth. In addition, in order to achieve regular, even irrigation, there is also a need for irrigation equipment, such as sprayers. Second, cultivation technology 1. Select the species that is used exclusively for the production of bean sprouts. Care should be taken to choose the germination rate above 95%, with high purity and cleanliness, strong growth potential, high yield (5-6kg of green bean sprouts per 500g), fiber formation. Slow, good quality, full grain seeds of the year. 2, production and management (1) Cleaning and Soaking To increase the germination rate and water absorption capacity of seeds, seeds should be sown in advance (1 to 2 days) and cleaned. It is necessary to remove insects, disfigurement, misshapen seeds, impurities and other varieties of seeds. The seeds after the election were washed 1 or 2 times. After soaking the dust, etc., it can be soaked. The soaking time is 4~6hr. The mung bean seed coat has been fully swelled. (2) Germination After germination, seed germination can be performed immediately, and the sprouts can be exposed after germination. The sowing density is 3~4 kg/m2 and the germination days are 5~7 days. 3, environmental conditions management (1) Lighting Management The production of green bean sprouts requires dark or low light conditions. In the presence of light, the surface of the young shoots of mung bean sprouts has bristles, many fibers, and a greenish color with poor taste. In order to achieve dark or low light conditions, the cultivation container must be covered or sown and covered with two layers of white cotton cloth. (2) Temperature Management Mung bean sprouts have lower temperature requirements. In general, the optimum temperature is 20 to 25°C. However, when the growth rate is lower than 20°C, the growth is slow, and it is easy to rot and rot, which is not conducive to the formation of products. Above 25°C, it grows rapidly and has a high degree of fibrosis. It is prone to lodging, rotten neck, root growth, and poor product quality. In the production process, the temperature can be controlled by adjusting the temperature of the water. If the temperature is high, well water or tap water can be poured. When the temperature is low, warm water can be used for watering. The temperature can also be adjusted by ventilation or forced ventilation. (3) Moisture management Since the substrate used in the cultivation of green bean sprouts is paper or white cotton cloth, its water retention capacity is different from other substrates commonly used for soilless cultivation (such as sand). In addition, the green bean sprouts are tender and juicy and their temperature is high. It is easy to cause dehydration to form rotten neck, or produce alcohol taste. Therefore, frequent replenishment must be performed. Generally, spray 4 to 5 times a day to maintain a relatively high relative air humidity. (4) Disease prevention and management Mung bean sprouts rarely cause pests and diseases. However, in order to ensure that the product meets the green food standards, strict precautions should still be taken. For the etiology, ecological and disease prevention methods such as controlling temperature and humidity and ventilation can be used; prevention can use 2% to 5% of potassium permanganate solution to sterilize the production utensils for 1 to 2 hours, and use after washing and drying. Avoid using chemical pesticides. Once rot, rotten neck, or smell is found, it should be discarded and not eaten. Third, the product timely harvest Mung bean sprouts are made from young stems and leaves. The tissue is soft, the moisture content is high, and it is relatively easy to wilt dehydration. At the same time, it requires a higher product grade, so it must be harvested and marketed in time. Usually take the whole barrel or whole set of container transport for live sales. The mung bean sprouts were harvested and marketed as follows: The shoots were white, the seedlings were 8 to 10 cm tall, neat, and the cotyledon was not exhibited or unfolded. There were no rotten roots, rotten necks (stem bases), no peculiar smell, and the stems were not soft and tender. Fourth, summary Mung bean sprout production, especially as a supplement to vegetable production during the rainy season and summer off-season, helps to reduce the tension between unequal prosperity and prosperity, reaching the objective of not losing the off-season, not being busy during the busy season, providing an annual balanced supply, and benefiting both producers and consumers. Absorbent Points,Dental Paper Point,Absorbent Paper Points,Dental Absorbent Paper Points Hebi Tianchi Trading Co., Ltd , https://www.hebitianchi.com