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中国农学通报 ›› 2011, Vol. 27 ›› Issue (10): 76-81.

所属专题: 园艺

• 林学 园艺 园林 • 上一篇    下一篇

豆类芽苗菜生产工艺的研究进展

李振华 段玉 康玉凡   

  • 收稿日期:2010-11-04 修回日期:2010-12-30 出版日期:2011-05-15 发布日期:2011-05-15
  • 基金资助:

    国家食用豆产业技术体系建设专项资金资助

Research progresses about production process of Bean sprout

  • Received:2010-11-04 Revised:2010-12-30 Online:2011-05-15 Published:2011-05-15

摘要:

豆类芽苗菜指豆类种子经过萌发之后,短时间内生长为豆芽或者食用幼苗的一类特色蔬菜。与大宗蔬菜相比,豆类芽苗菜风味独特、口感脆嫩、生育周期短、对光照要求低,是一类经济价值较高的蔬菜。国内,豆类芽苗菜的基本生产技术已经初步形成,但芽苗用品种资源的筛选、浸种技术、栽培管理等研究进展缓慢。笔者从豆类芽苗菜种质资源研究与利用现状、高产优质生产工艺2个层面进行综述,供中国豆类芽苗菜科研工作者参考,并希望为豆类芽苗菜生产者提供一些理论依据和技术支持。

关键词: 经济效益, 经济效益

Abstract:

Bean sprout is an edible vegetable, which comes from legume seed after a period of germination. Compared with common vegetables, bean sprouts is a kind of vegetables of high economic value which tastes unique, crisp, and its birth cycle is short, required of low illumination. In domestic, the production technology of legumes sprouts has been formed initially, but the development of germplasm resources for sprouts production, production technology and cultivation is backward. This paper was viewed from the current situation of the research and utilization of sprouts beans germplasm and from the process of high-yield, high-quality production. Hope it was helpful for researchers in Chinese beans sprouts and could provide some theoretical and technical support for bean sprouts producers.