Cultivation of Japanese vegetable gourds
Japanese food gourd is also known as gourd, dry scoop, originated in Japan, contains a lot of vitamins necessary for the human body. Sweet gourd can be processed into a variety of foods, can also be eaten fresh, and can be processed into dehydrated vegetables for long-term preservation. First, nursery. Seedling time from late March to early April. Prepare a cool water (about 60°C) and put it into the seed until the temperature drops below 40°C. Soak it for 12 hours to allow the seeds to suck enough water, remove the seeds, wrap them in gauze and put them in a warm place to germinate. The seeds are white and can be sown at the seedbed. It was transplanted into Daejeon in early May. About 300 acres of plants. Second, field management. In the gourd seedlings grow 7-9 leaves when playing the first sharp, hit the tip after the buds in the leaves quickly grow, called cranberry. Leave 2 child vines, the rest of the vegetable buds at any time to hit the child vine grow to 1.3 meters or so for the second time to hit the tip, the child vine leaves grow called the Sun vine, each vine spread to stay 3, 4 xiaoman, generally Sun Man guagua, The melon vines were sharpened at 4 leaves after the melon, and the rest of the vines had 2-4 leaves. When the gourd caressed, you should pay attention to Yongzheng. The seed vines can be pressed with soil to make the stems stick to adventitious roots, so that it can be windproof and the nutrient supply can be expanded. In order to improve the occupancy rate, artificial pollination is required, and the time is from 19:00 to 20:30. Third, harvest and processing. The vegetable gourd can be picked up to 3-6 kilos later, so it does not affect the growth of a melon. Do not let the melon grow old again. Each pod can grow 3-6 pieces and produce 1-15 thousand jins of fresh gourd. Processed into strips, sold after drying.