摘要
[目的]研究影响豌豆(Pisum sativum Linn.)芽苗菜产量与品质的因素。[方法]以604豌豆为试料,研究了浸种时间、播种密度、不同培育方式、采收次数等因素对家庭式豌豆芽苗菜产量及品质的影响。[结果]在室温(26～28℃)生产豌豆芽苗菜浸种时间在10～24 h对其发芽无明显影响,以12 h为最佳。播种后覆盖基质比播种后不覆盖基质栽培产量高且生长要好。当出苗高1.5～2.0 cm见光时,在泥炭土和泥炭土+珍珠岩中生长表现突出,但两者无明显差异。第1次采收的芽苗菜比第2批采收在产量及品质上都要好。[结论]该研究可为家庭式豌豆芽苗菜的生产提供一种简易可行的方法。
[Objective] The aim was to study the influencing factor of pea sprouts＇ yield and quality.[Method] The effects of soaking time,seeding density,nurturing,and harvesting times on the yield and quality of family pea sprouts were studied taking 604 pea as trial material.[Result] There were no significant effects of soaking 10-24 h on germination of pea sprouts production at room temperature（26-28 ℃）,and 12 h was the best.Yield of pea sprouts covering matrix after planting was higher and grew better than that covering no matrix after planting.When the sprouts height was 1.5-2.0 cm and seeing the light,the plants growing in peat and peat ＋ perlite were outstanding,and there was no significant difference between them.The pea sprouts harvesting at the first times had better performance in yield and quality than those harvesting at the second times.[Conclusion] The study provides a simple and feasibility method for pea sprouts production in family.
出处
《安徽农业科学》
CAS
2012年第36期17508-17509,17511,共3页
Journal of Anhui Agricultural Sciences
关键词
豌豆
芽苗菜
产量
品质
Pea
Sprouting vegetable
Yield
Quality
