Fully intelligent microcomputer germination machine

The sprouts and seedlings planted by the fully intelligent microcomputer germination machine are edible tender shoots, sprouts, bulbs, young shoots, or young stems directly grown from plant seeds or nutrient storage organs under dark or light conditions. Sprout vegetables have the advantages of rapid growth, cleanliness, rich nutrition, high-quality health care, low investment cost, quick results, and easy implementation of factory production. 1. Types of Sprouts 1.1 Sprouts Sprouts Sprouts Sprouts Sprouts Sprouts Sprouts directly cultivated using nutrients stored in seeds, such as soybean sprouts, silkworm sprouts, Chinese toon sprouts, peanut sprouts, radish sprouts, dragon beard pea sprouts, mung bean sprouts, etc. 1.2 Body Vegetable Sprouts: Sprouts, tender shoots, young stems, etc. cultivated from the nutrients accumulated in the perennial roots, fleshy taproots, stem roots, or branches of biennial or perennial crops, such as chicory sprouts, bitter cabbage sprouts, ginger sprouts, asparagus, dandelion sprouts, etc. 2.1 Sprout cultivation system 2.1 Germination room and cultivation room 2.1.1 Selection of fully intelligent microcomputer germination machine cultivation room 2.1.2 Temperature germination room temperature of 20-25 ℃, relative humidity of about 90%; The temperature in the cultivation room should be above 20 ℃ during the day and not lower than 16 ℃ at night to avoid large temperature differences. The relative humidity in the cultivation room is controlled at around 85%. Pay attention to proper ventilation indoors to maintain a suitable temperature and fresh air. 2.1.3 Light conditions: The germination room should be kept in a dark or low light state, and the cultivation room should have shading facilities under strong light conditions in summer and autumn. For those who use rooms as production rooms, it is required that the seat face north to south and be extended from east to west (the width from north to south should be less than 20m), with surrounding lighting and window area accounting for more than 30% of the surrounding wall. During the winter low light season, the light intensity in the southern wall lighting area should not be less than 5000lux, the north window lighting area should not be less than 1000lux, and the central area should not be less than 200lux. 2.1.4 The water source includes tap water, storage tanks, or backup water tanks. The ground should be waterproof and leak proof, and a drainage system should be installed. 2.1.5 Auxiliary facilities include seed storage, sowing operation area, hole tray cleaning area, product processing area, etc. 2.2 The three-dimensional cultivation of the cultivation rack consists of 4-6 layers, with each layer not less than 10cm above the ground and a spacing of 40-50 cm between layers. Two layers are placed in a row with a spacing of 50-80cm for easy operation. 2.3 The vegetable seedling tray for cultivation container is 60cm × 24cm in size. 2.4 The cultivation medium is clean, light, non-toxic, strong in water absorption and retention, and easy to treat the residues after use, such as paper, white cotton cloth, non-woven cloth, perlite, foam plastic sheet, etc. 2.5 The backpack spray of the spray system is enough. 3.1 Disinfection of greenhouse and production tools. Greenhouse disinfection often uses smoke fumigation to reduce humidity inside the greenhouse. Use 500g/667m2 of 22% dichlorvos smoke agent and 250g/667m2 of 45% chlorothalonil smoke agent. After lighting with dark fire, fumigate and disinfect or directly use sulfur powder to close the greenhouse for fumigation. Alternatively, sprinkle quicklime in the greenhouse for disinfection before cultivation. During the disinfection period, it is not advisable to carry out sprout vegetable production. In addition, according to the size of the greenhouse area, several disinfection lamps should be installed appropriately, and the lights should be turned on for 30 minutes before cultivation for sterilization and disinfection. Before sowing, the cultivation container should be cleaned and disinfected, and the cultivation substrate should be boiled at high temperature or exposed to strong light for sterilization and disinfection. 3.2 Seed Treatment: Select seeds with uniform and plump seeds, thick seed coat, high germination rate, and no damage, and sun dry them for 1-2 days. Soak the seeds in warm water at 55-60 ℃ for 10-15 minutes. 3.3 Sow the seeds evenly on the top plate and the germination seedling tray with newspaper paper. The seeds should be evenly spread without any accumulation. Spray water once after sowing, cover with plastic film to keep it moist, place it on the rack in the germination room, flip the seeds once a day, water them once, and change the position of the seedling tray. When the vast majority of seeds have sprouted, use sterilized tweezers to remove seeds that have decayed, rotten, damaged, or dead buds. Stimulate germination at a suitable temperature of 18-22 ℃ for 2-3 days. When the seedlings reach 1.5-3cm, move them into the cultivation room. 3.4 Cultivation Room Management 3.4.1 Watering: Keep the buds moist throughout the entire plant. During the early stage of growth, water 2-3 times a day; In the middle and later stages of growth, the amount of watering should be increased, with 3-4 watering sessions per day. The amount of water poured each time should be based on the degree of substrate soaking, and should not cause water accumulation at the bottom of the cultivation tray to prevent seedling rot. 3.4.2 The suitable temperature for growth is around 20 ℃, and it can grow at 12-30 ℃, generally controlled at 19-23 ℃. 3.4.3 Under dark conditions, seedlings grow rapidly and are not easily standardized. Maintain scattered light in the cultivation room before harvesting, and block out light in summer. 3.4.4 When the green sprouts are 4-5cm long, remove the cover on top to expose them to light for greening. 4. Harvesting requirements: The sprouts should be green, with a height of about 10cm. The top leaves should be unfolded, and the stem tips should be 8-10cm without fibrosis. Generally, the sales length is 8cm. One crop can be harvested after 7-10 days in high temperature season and 10-20 days in low temperature season