Production method of Japanese pepper sprouts

A production method and technology for sansho sprouts, applied in the application, cultivation, agriculture and other directions, can solve the problems of less market sales, short supply time, unable to meet the living needs of the masses, etc., and achieve the effect of satisfying living needs and long supply period

Inactive Publication Date: 2011-01-19
HEBEI ACAD OF FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the farmers eat the peppers directly or after pickling when they are picked in spring, and there are few sales in the market.
Moreover, because the picking time is relatively concentrated, even if it is on the market, the supply time is very short, which cannot meet the needs of the masses.

Method used

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  • Production method of Japanese pepper sprouts

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 Natural low temperature breaks dormancy, moves into greenhouse to produce pepper buds

[0028] When cultivated in the open field, thornless sansho and Asakura sansho lose their leaves in mid-November and enter a dormancy period of about 70 days. After the dormancy period expires, after the Sansho pepper is moved into the greenhouse, the temperature is controlled at 20-25°C during the day, 13-18°C at night, and the air humidity is 60%-80%. Generally, germination begins in about 10 days, and the length of the pepper buds can reach 100% after 15 days of growth. 7 ~ 10cm for harvesting. Due to the different temperature changes in winter every year, the time required for sansho to break dormancy varies, and the time for greenhouse cultivation is not easy to determine, and the time for picking pepper buds is also uncertain. In the present embodiment, it takes about 80 days in total from the leaves falling in mid-November to the germination of pepper buds in the ...

Embodiment 2

[0029] Embodiment 2 Artificial low temperature treatment breaks dormancy and carries out greenhouse pepper bud production technology

[0030] In November 2009, one-year-old Sansho grafted seedlings were planted in pots, among which, Sansho Asakura and Sansho Hana were half and half. The potting soil is 3 parts of pastoral soil and 1 part of cow dung, and it should be watered thoroughly after planting. Moved into the cold storage on November 12, the temperature of the cold storage is 1-6°C, the humidity is 50%-60%, the light time is 8-10 hours, and the dark time is 14-16 hours. Starting from December 2, 60 pots were moved to the greenhouse every 5 days, including half of Asakura Sansho and half of Sansho without thorns. The temperature in the greenhouse is 20-25°C during the day, 13-18°C at night, and the air humidity is 60%-80%. Observe the germination of pepper buds daily. The germination standard is that the scales at the top of the leaf buds are cracked and green. Table...

Embodiment 3

[0034] Embodiment 3 Artificial low temperature and hormone treatment break dormancy and carry out greenhouse pepper bud production technology

[0035] In November 2009, one-year-old sansho grafted seedlings were planted in flower pots, of which half of Asakura sansho and half of thornless sansho were used. The potting soil is 3 parts of pastoral soil and 1 part of cow dung, and it should be watered thoroughly after planting. Moved into the cold storage on November 12, the temperature of the cold storage is 1-6°C, the humidity is 50%-60%, the light time is 8-10 hours, and the dark time is 14-16 hours. From December 2nd, 30 pots were moved into the greenhouse every 5 days, of which half of Asakura Sansho and half of Sansho without thorns. The temperature in the greenhouse is 20-25°C during the day, 13-18°C at night, and the air humidity is 60%-80%. After Sansho pepper was moved into the greenhouse, 50mg / L gibberellin was sprayed, 100ml per plant. Observe the germination of pe...

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PUM

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Abstract

The invention discloses a production method of Japanese pepper sprouts, comprising the following steps of: (1) treating at low temperature: selecting annual to triennial stingless Japanese pepper graftings, culturing in pots or burying with wet sandpile in a refrigeration storage, maintaining the temperature in a refrigeration storage to be be 1-6 DEG C, the humidity to be 50-60%, as well as illumination time to be 8-10 hours and dark time to be 14-16 hours every day, and preserving for 30-50 days; and (2) transplanting to a greenhouse: transplanting the stingless Japanese pepper plantlets into the greenhouse, controlling the temperature to be 20-25 DEG C at daytime and 13-18DEG C at night and air humidity to be 60-80%; and after pepper sprouts geminate and grow for 10-15 days, starting harvesting the pepper sprouts with the lengths up to 7-10cm. In the technical scheme, the pepper sprouts can come into the market in advance by manually controlling the dormancy time, therefore, the supply period of the pepper sprouts can get longer so as to better meet living requirements of the masses.

Description

technical field [0001] The invention relates to the technical field of sansho pepper cultivation, in particular to a production method of sansho pepper sprouts. Background technique [0002] Sansho (Zanthoxylum piperinum DC.) is a Rutaceae, Zanthoxylum, and Sansho plant. It is a kind of economic forest tree species cultivated in Japan with high edible value, medicinal value and health care function. Japanese sansho is a dioecious plant, some varieties have no thorns or few thorns, the pepper buds are rich in nutrition, pleasant numbness, fresh and delicious, very suitable for making sprouts. Pepper buds are rich in protein, fat, calcium, iron and other nutritional elements, of which the crude protein content is 27.6% to 35.3%, and the crude fat content is 1.29% to 1.96%. Pepper buds contain a large amount of unsaturated fatty acids, alkaloids, olefins, terpenes, alcohols and other substances, which have a good therapeutic and health care effect on patients with cardiovascul...

Claims

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Application Information

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IPC IPC(8): A01G17/00
Inventor 赵京献郭伟珍毕君王春荣王超林艳
Owner HEBEI ACAD OF FORESTRY SCI
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