Sprout cultivation scratch key

At present, the most popular sprouts in the market are pea sprouts, followed by sprouts such as radish, camphor and buckwheat. The cultivation points are roughly the same.

First, select seeds. For the seed cultivation of sprouts, attention should be paid to the selection of new seeds with a germination rate of more than 95%, a high purity and a high degree of purity, a full grain, and no pollution.

Second, soaking germination. After being selected, the seeds are generally washed with 2 to 3 times of clean water at 20-30°C, and then soaked in water that is 2 to 3 times the seed volume. The winter time is slightly longer and the summer time is a bit shorter. Generally the peas are 18 to 24 hours, the citron is 12 to 20 hours, the buckwheat is 24 to 36 hours, and the radish is 6 to 8 hours. After the soaking is finished, remove the seed coat mucus, remove and drain the excess water on the seed surface, place the seeds in a flat bottom container, cover with a wet towel or a wet sack sheet, and place the peas at 18-22°C. Place the radish and buckwheat into 23 ~ 26 °C, citronella placed at a constant temperature of 20 ~ 23 °C for germination. After 48 hours of peas, buckwheat, and citron, the seed buds can be sown up to 3 mm after 24 hours of radish.

Third, fine sowing. Rinse the sowing disc first, then lay one or two layers of white paper (or old newspaper) on the bottom of the pan to draw enough water to the paper. Then, spread the germinated seeds evenly on the wet substrate. Usually, the size of the sowing plate is 60255 cm. , Seeds per plate: peas are 350 to 400 grams, buckwheat 150 to 170 grams, radish 80 to 100 grams, tortoise 30 to 50 grams. After sowing, the seedlings were stacked neatly together and covered with a black plastic film. The peas were plucked at 18-23°C, buckwheat, radish at 20-25°C, and citrons at 20-23°C. After 2 days, the buds are as high as 2 to 3 cm, and the seedling plate can be "placed on the shelf," and light growth can begin at this temperature.

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