Long-season cultivation technology of Malabar spinach

Abstract

The invention relates to a long-season cultivation technology of Malabar spinach. The long-season cultivation technology of the Malabar spinach comprises the following steps: 1) applying fertilizer and furrowing before sowing: carrying out soil disinfection with fresh lime, applying fertilizer, then, carrying out deep tillage, soil preparation and furrowing, building a greenhouse after furrowing, and covering with a mulching film; 2) seed processing and sowing: carrying out seed soaking with warm water for one day, spreading and sowing seeds into soil after plant ash is added, covering a furrow surface with a mulching film after sowing, and covering a low tunnel with the mulching film after the germination rate reaches 60-70%, wherein a sowing period is from the middle ten days of November to the last ten days of January of the next year, and 10-15kg of seeds are planted in each mu; 3) thinning and harvesting: when seedling length is 15-20cm, beginning to thin, removing weak seedlings, keeping strong seedlings, and keeping planting distance to be 3-5cm, wherein a thinning period starts from the middle ten days of March, and the thinning is simultaneously carried out with the harvesting. The invention develops the facility long-season cultivation by aiming at the defects of low yield and short picking time of a traditional Malabar spinach cultivation mode, priorities are given to young shoots by harvesting, the Malabar spinach is harvested for 9-10 months after being planted for one time, and the yield per mu is improved.

Description

technical field [0001] The invention relates to vegetable cultivation, in particular to a long-season cultivation technique of fungus. Background technique [0002] Fungus, native to the southwest and southeast of my country, likes warm and high humidity, and has strong heat and humidity resistance. Under facility conditions, that is, under greenhouse planting conditions, it will grow well if the nutritional conditions are sufficient. It can be used as a supplementary variety for summer and autumn vegetables. one. Fungus has a strong ability to resist diseases and avoid insects, uses less pesticides, and has the characteristics of healthy and pollution-free agricultural products. The traditional cultivation of fungus is mainly in the open field, and some of them are cultivated in greenhouses. In order to ensure the normal growth of fungus, the amount of seeds per mu is generally 6-8 kg. Fungus is a green leafy vegetable that eats tender stems and leaves. It adopts tradition...

AI Technical Summary

Problems solved by technology

Fungus is a green leafy vegetable that eats tender stems and leaves. It adopts traditional cultivation methods and has a short harvest period, usually 2-3 months. The yield is low, and the yield is about 2500 kg.