In recent years, along with the popularization and development of ecological agriculture, Guangxi Beibu Gulf coastal area has taken full advantage of local winter temperature, light, and water resources, and applied the “Pig-Muma-Vegetable-Rice-Rice†model to develop large-scale winter meat buns in large areas. mustard. Through standardized cultivation and management, the output of mustard is usually 2,500 to 3,500kg per 667m2. After pickled and processed into sauerkraut, it is sold well in Guangdong, Hainan, Fujian and other places, with an output value of 3,000 to 4,200 yuan. The yield of two high quality rice is 1000kg. The output value of 1,500 yuan, the annual output value of 667 square meters 4500 ~ 5700 yuan. This epidemic has resulted in fewer occurrences of crop pests and diseases, reduced the number of pesticides used, guaranteed product quality and safety, and enabled the “harvest†of both “harvest†and “harvestâ€. It has now become a way for farmers to accept the increase in income. The relevant technical points are summarized below. 1. Cultivation Techniques 1.1 Land selection and cultivation: According to the pollution-free production technical regulations, the water quality, atmosphere and soil pollution-free environment are selected. After harvesting the late rice, the soil was selected for deep plowing, fertile soil, convenient irrigation and drainage, loose and fragile loam or sandy loam soil in the solid layer. 15 to 20 days before planting will deep turn the soil 25 ~ 30cm, if the soil pH value is less than 6.0, apply lime 50kg per 667 square meters, and then turn the floor. During the site preparation, 250,000kg of biogas fertilizer or farmyard fertilizer is applied per 667m2, 50kg of calcium magnesium phosphate fertilizer (combined with the farmhouse fertilizer system), and 20kg of potassium chloride are used as base fertilizer. After fertilization, the fertilizer is fully mixed with the soil. Then, the ditch is laid every 120cm to open the ditch, and the surface is made into a turtle shape, with a width of 90cm, a width of 30cm, and a height of 20cm. 1.2 Variety selection: selection of varieties that are resistant to disease, high quality, high yield, good merchandise, and suitable for processing. In recent years, the large meat-packed mustard varieties with relatively large planting area in this area include Chaozhou Dabaobao mustard and Dapingpu Dabaobao mustard. 1.3 Timely sowing: Large burdock mustard like cool and cold weather, is not resistant to extreme heat, the optimum temperature for growth is about 20°C, and the suitable temperature for leaf ball formation is 10～25°C. Local sowing is generally conducted from September to November, and other areas can be sown with reference to local climatic conditions. Two days before sowing, it is necessary to dry seeds in order to enhance the seed's viability. Soak the seed with 10% trisodium phosphate for 20 minutes and then soak in normal temperature water for 3 to 4 hours. After washing the mucus on the seed coat, dry it to dry it. . Generally, 3~5g seeds per square meter seedbed are planted, and 48% of Loess is sprayed after sowing to prevent underground pests and ants from dragging seeds. Then, straw is used to cover the surface to prevent rain erosion. After the seedlings are unearthed, they should be soaked in the morning and evening in case of drought, keep the soil moist, cultivate strong seedlings, and lay a good foundation for the early maturing and high yield. Large buns Mustard seedlings can be transplanted when they grow to 5-8 leaves. 1.4 Planting and field management: 1.4.1 Planting: One day before transplanting, use biogas slurry or 0.3% imported compound fertilizer solution to spray the fertilizer once. Spray 1.5% of plant disease spirit 800 times solution plus 10% imidacloprid 2500 times to prevent pests and diseases. occur. Each row is planted with two rows of big burdock mustard, with a small row spacing of 50cm, a plant spacing of 50cm, and about 2200 cultivars per 667m2. Each 667m2 is planted with 5kg of imported compound fertilizer at the planting line. Root water. 1.4.2 Top-dressing: To ensure the quality of large-leafed mustard, from the time of planting and survival to the initial stage of ball-making, combined with cultivating soil and weeding, urea 10kg and imported compound fertilizer 5kg are applied twice per 667m2 to promote robust growth of large-leafed mustard. Into the ball stage, when the plants are sealed, the last cultivator is required to fertilize the soil, applying 7 kg of urea per 667 square meters, 7 kg of imported compound fertilizer, and 7 kg of decomposed peanut bran: After seeing the growth of the plants, the plants can be sprayed. Noodle supplement nutrition. 1.4.3 Watering: Big bun mustard must keep the soil moist during the whole growth period. After planting, it should be filled with enough water to promote returning seedlings; watering at the initial stage of the ball promotes hair growth; Promote the heart. 1.5 Harvesting: Large-leafed mustard can be harvested 60 to 80 days after colonization. The harvesting standard generally adopts the fact that the leaf ball has fully grown up. When it does not burst, it is selected for sunny harvesting, drying, and then processed. 1.6 Pest control: 10 to 15 days after the planting of large meat-packed mustard plants, 30 to 40 yellow plates (25cm40cm) per 667m2 are suspended. The use of yellow plates to trap aphids can greatly reduce the occurrence of aphids. In the aspect of plant protection and prevention, according to the plant protection policy of “prevention-oriented, comprehensive prevention and controlâ€, strict control of pesticide dosage and safety interval, high toxicity and high residue pesticides that are not allowed to be used: downy mildew with 64% antiviral 500 times liquid control; soft The rot was controlled with 72% agricultural streptomycin 3000 times, the diamondback moth was treated with 10% imidacloprid 2500 times, and the aphids and mites were treated with 1.8% chlorfenad 2500 times. 2. Marinating technology points 2.1 The basic principle of pickling: During the process of pickling, large burdock mustard uses the high osmotic pressure of salt water to reduce the degree of microorganisms' use of water, thus controlling the activity of microorganisms and inhibiting the growth of butyric acid bacteria. The growth of aerobic and rotten microorganisms such as E. coli promotes the growth of anaerobic microorganisms such as lactic acid bacteria, yeasts, and acetic acid bacteria, and the formation of color, freshness, and taste of pickled cabbage products through decomposition of organic materials such as mustard protein. 2.2 Traditional pickled sauerkraut 2.2.1 Processing formula: 100kg bulk mustard, clean water 60kg, salt 4kg. 2.2.2 pickling process: big meat wrapped mustard - timely harvest - transport - drying - finishing - sorghum salt - into the tank, barrel, pool - add water, salt - marinated - pickling mature - plastic - into the sale of a unified listing Sales. 2.2.3 Technical requirements: Large lean mustard must be harvested on sunny days, dried for 1 to 2 days to soften, then cut the head, remove the old yellow leaves, diseased leaves, and the salt must be even, and the food must be layered and compacted. After adding water and capping salt, use plastic film to seal it; according to the amount of salting, choose the right container, the local custom is generally 50 to 150kg for marinated jars, and 5,000 for marinated barrels. ～ 10000kg, marinated ponds for the amount of 10,000 to 15000kg; pickled ripening time generally warm days 6 to 10 days, cold days 10 to 15 days; the pickled sauerkraut product color brown, not resistant to storage, forming sauerkraut After the salt is added to the total amount of salted vegetables, it can be stored for 10 days. 2.3 Modern pickled sauerkraut 2.3.1 Processing formula: large meat bun mustard 100kg, salt dissolved into 7% salt water, glacial acetic acid according to pickled water meter, formulated into a concentration of 0.75%, cyclamate is also formulated as 0.01 ~ 0.02 %concentration. 2.3.2 Pickling process: large meat-packed mustard - timely harvesting - transport - drying - finishing - into the tank, barrel, pool - add salt water, glacial acetic acid, sodium cyclamate - pickling - pickling mature - plastic - into the sale Unified marketing. 2.3.3 Technical requirements: The technical requirements are basically preserved with traditional methods. The pickled sauerkraut product has a golden color, beautiful appearance, and durable storage. Author: Guangxi Hepu County Agricultural Technology Extension Center Guangxi Hepu County Agricultural Bureau
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