Zinc-rich Chinese cabbage cultivating method

Abstract

The invention relates to a zinc-rich Chinese cabbage cultivating method. The zinc-rich Chinese cabbage cultivating method includes soaking seeds before sowing by seed soaking fluid made by aloe juice, distilled vinegar and water. The seed soaking fluid can treat and kill downy mildew and black rot, germination rate of seeds is increased, morbidity of downy mildew and black spot is decreased during cultivation, shell powder, compost peanut shells and boggy soil are used as cultivating soil, nutrient is adequate, and leaf rolls and wrappage due to insufficient nutrient are avoided during cultivation. Without additional soil fertilizer during cultivation, cultivating cost is saved, specially made leaf fertilizer sprayed during the seedling stage, the pod stage and the heading stage can promote growth of Chinese cabbage, the cabbage has compact inside, cabbage leaves have high water content, natural withering of the leaves is prevented, soft rot caused by natural breaches is reduced, disease resistance of the cabbage is improved, yield of cabbage is increased by more than 30% as compared with that of a common cultivation technology, soft rot and tip burn of the cabbage are avoided, incidence of the mature cabbage is reduced to 2% during the cultivation stage, and zinc content of the ripen cabbage in each 100 g is up to 8.32 to 9.01 mg.

Description

technical field [0001] The invention relates to the technical field of vegetable cultivation, in particular to a method for cultivating zinc-rich Chinese cabbage. Background technique [0002] Cabbage is native to the north of my country. It is a leafy vegetable of the genus Brassica in the Brassicaceae family. It usually refers to Chinese cabbage. It is a native and specialty vegetable in my country. It is one of the important vegetables that people often eat. The south of the Yangtze River is the main production area, and the planting area accounts for 40%-60% of the planting area of ​​autumn, winter and spring vegetables. Its cultivation area and consumption rank the first among all kinds of vegetables in China. Chinese cabbage is eaten with tender leaf balls, rosette leaves or flower stems. It can be fried, made into soup, and pickled. Together with Chinese cabbage, it has become a must on the table of Chinese residents In the winter in northern my country, Chinese cabbag...

AI Technical Summary

Problems solved by technology

[0002] Cabbage is native to the north of my country. It is a leafy vegetable of the genus Brassica in the Brassicaceae family. It usually refers to Chinese cabbage. It is a native and specialty vegetable in my country. It is one of the important vegetables that people often eat. The south of the Yangtze River is the main production area, and the planting area accounts for 40%-60% of the planting area of ​​autumn, winter and spring vegetables. Its cultivation area and consumption rank the first among all kinds of vegetables in China. Chinese cabbage is eaten with tender leaf balls, rosette leaves or flower stems. It can be fried, made into soup, and pickled. Together with Chinese cabbage, it has become a must on the table of Chinese residents In the winter in northern my country, Chinese cabbage is a frequent visitor on the dining table. Because northerners like to eat pasta, and unlike people in coastal areas who are accustomed to eating seafood products, the human body in the north is generally deficient in zinc, and most of the winter is with Cabbage, which is easy to store, is the main vegetable. Although cabbage is rich in nutrients, its zinc content is far below the per capita demand level