芽菜栽培生產技術

劉政道; 林純瑛; Tsung-dao Liou; Chwen-ing Lin

芽菜栽培生產技術

Other Title

Production and Cultural Practices of Sprout Vegetables

Journal

蔬菜生產與發展研討會專刊

Part Of

農業試驗所特刊第41號

Pages

151-167

ISBN

957-00-2275-2

Date Issued

1993-06

Author(s)

劉政道

林純瑛

Tsung-dao Liou

Chwen-ing Lin

URI

https://scholars.tari.gov.tw/handle/123456789/17194

Abstract

芽菜包括綠豆芽、豌豆苗、黃豆芽及蘿蔔嬰等蔬菜之黃化或綠化幼苗，其中以綠豆芽及豌豆苗最為重要。由於芽菜是一種生長快速、味美、富含營養與老少皆宜之健康蔬菜，在簡單之設施下可週年生產，尤其在夏季高溫多濕或颱風豪雨之環境下，亦可正常生產，因此，極受栽培者與家庭主婦之歡迎，是本省最重要的夏季蔬菜來源之一。本文述及台灣之芽菜生產概況，研究情形，栽培所面臨之問題，以及未來之展望。 Sprout vegetables are an important vegetable source for all levels of income in Taiwan due to their nutritions and tasteful. They include either etiolated or unetiolated young seedlings of mungbean, pea, soybean and radish. Among them, etiolated mungbean sprout and greenized pea sprout are recognized the most important one. They can be grown easily year round by simple protected facility owing to their rapid in growth rate. Moreover, their production are not limited under hot and humid summer season, in particular during typhoon and heavy rain condition. Therefore, they are very important summer vegetable source in Taiwan, They are also very welcome by the growers and housewives. The present paper is a review on sprout vegetables production, research, faced problems and their perspective in the future in Taiwan.

Event(s)

蔬菜生產與發展研討會

Publisher

臺灣省農業試驗所

Type

conference paper

File(s)

Name

41-13.pdf

Size

3.06 MB

Format

Adobe PDF

Checksum

(MD5):a9b9f698321c8d651f5ef95f59b4ead4