第四章绿叶菜类（The fourth chapter green leafy vegetables）.docVIP

第四章绿叶菜类（The fourth chapter green leafy vegetables） The document from the network, is my collection of finishing, if there are omissions, errors, please! The fourth chapter green leafy vegetables Green leafy vegetables are mainly in the tender leaves and petioles or stems, shoot for a class of vegetable organs, the vegetables in the classification of complex biological characteristics, with significant differences Mainly including spinach, celery, lettuce, parsley, fennel, chrysanthemum, amaranth, spinach, Mallow, shepherds purse, Basellaceae etc. Green leafy vegetables belonging to nearly 10 families, the origin of its appearance, flavor, complex, cultivated with different characteristics, wide adaptability, short growth period, the annual supply and collocation varieties, plays an important role in increasing summer and so on, there are some things in common The most green leafy plant is short, short growth period, there is no strict standards for harvesting, some 1 months after sowing to harvest Therefore, suitable for planting and interpolation At the same time they are suitable for planting vegetables, or as a tall, set of crops, and sowing supply line The coarse divided leaf vegetables on the environmental conditions into two categories A class like cold and moist, such as spinach, celery, lettuce, parsley, Mallow, chrysanthemum, shepherd wilt, optimum growth temperature 15 to 20 DEG C, capable of short light frost Another kind of warm and cold, such as amaranth, spinach, Basellaceae etc. Optimum growth temperature is 20 to 25 DEG C The general thought to like green leafy vegetables, cold is a low temperature and long day crop types, but a lot of flower bud differentiation such as spinach, lettuce and other leafy green vegetables do not require strict conditions after low temperature, but it is sensitive to blossom long sunshine, accompanied by high temperature quickly flowering under long day conditions, the effect of leaf growth thus, lower quality On the con