Pea sprout vegetable is a high-quality, pollution-free and nutritious health-care vegetable that has developed rapidly in recent years. It is eaten with sprouts and seedlings formed after bean seeds germinate. It contains vitamins, amino acids, minerals, vegetable proteins, fats, etc. required by human body. It is crisp and tender in texture and fragrant in taste, and is increasingly loved by consumers, with high production value and economic benefits.
(2) Variety selection and seed treatment
Pea varieties with thick seed coat and small 1000-grain weight should be selected to produce sprouts, which require full seeds, strong germination potential and a germination rate higher than 95%. Eliminate rotten, damaged and moth-eaten inferior seeds, choose sunny days to dry the seeds for 2 ~ 3 days, soak them in clear water16 ~ 20 hours, take them out, control the moisture and put them at 20 ~ 30 C to accelerate germination, and pay attention to watering, turning and checking in time to prevent damaged buds and rotten roots. After more than 75% seeds germinate, take them out, wash them and sow them.
(3) sowing and raising seedlings
The production of sprout vegetables should be produced by a special sprout production tray with good water permeability, with a general specification of 65cm× 26cm× 5cm. Wash and disinfect with lime or bleaching powder before sowing. The substrate in the tray can be soaked and laid on the bottom of the tray with light and clean horse manure paper, newsprint and non-woven fabric with strong water retention. When sowing, the seeds are evenly sown in trays, each tray uses 400-600 grams of seeds, the seeds are covered with a black film to keep out the light, and placed on a seedling rack, and the interval between each layer is 30-35 cm.
(4) Post-sowing management
After sowing, cover with black film for full shading, and after 5-8 days, gradually uncover the film to see the light and green until harvest. In order to ensure the seedlings to see green evenly, it is generally necessary to change pots up and down and left and right every1~ 2 days to keep the seedlings green. Ventilation and cooling at any time after sowing, keeping the daytime temperature at 25℃ and the nighttime temperature at around 15℃.
Pea sprouts are tender and juicy, and need a lot of water. It is necessary to ensure that they are moisturized by spraying water 2 ~ 4 times a day, more in summer and less in winter. Generally, a sprayer is used for spraying. The amount of water spray should not be too large, and it is advisable to wet the substrate in the seedling tray to avoid water droplets dripping into the lower tray. At the same time, the indoor ground is watered to maintain a large air humidity in the cultivation environment.
Check the production of seedlings in the tray every day, and pull out the rotten seeds and deteriorated seedlings in time to avoid polluting other seedlings, and spray 500 ~ 600 times of 50% carbendazim to prevent the disease and spread. For the diseases that have occurred, they should be removed in time, and the serious diseases can be destroyed in the whole plate.
(5) timely harvesting
Pea sprouts can be sold as a whole, or cut and harvested, packaged and listed. When the seedling height is10 ~12 cm, it is sold in the whole plate. Cutting and harvesting, when the seedling height is15 ~18cm, it should be cut off at a height of 5cm away from the bottom of the tray and packaged and put on the market.