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最新黄秋葵栽培技术(The latest cultivation technique of Okra)
最新黄秋葵栽培技术(The latest cultivation technique of Okra)
Okra from Africa, Malvaceae, herbaceous annuals. The seedlings, leaves, buds, flowers, fruits and seeds can be eaten, and mature seeds can be extracted with special edible and medicinal dual-purpose oil. The roots can be used medicinally and can be described as treasures all over the body. The main edible fresh capsule, capsule containing vitamin A, B, C, iron, potassium, calcium rich trace elements, protein content as high as 15-26%, carbohydrate 6.4%, fat 2%, cellulose 1%, very suitable for the health care needs of people. According to the national light industry food quality supervision and inspection center repeatedly detection and analysis, found to contain flavonoids, chlorogenic acid, polysaccharides and other nutrients rich okra fruits and flowers, is a rare natural health vegetables.
1 growing season
Okra from early April to late July, all outdoor sowing can harvest year, tender fruit; with large and shed mulching, early March to early sowing, early harvest tender fruit.
2 breed selection
Beginning in 1993, the introduction of okra cultivation, processing, export, the main varieties of green star, Tokyo five, Taiwan, Kariba angle Wufu, welcomed in the international market, okra for main root, stem erect growth was developed. The demand for soil is not strict, and the ratio of pH value of black soil, sandy loam and red clay can be adjusted. From the extended plant blossom, the fruit is a capsule shaped capsule, five edges, top tapering, about 10 centimeters in length. Capsule turned yellow from green to brown at maturity. Grain nearly globose, gray brown, 1000 grain weight about 58 grams.
3 land preparation, soil preparation and fertilization
3.1 suitable plots: okra roots buried deep to deep soil, organic rich loam or sandy loam; drought resistant wet, but not resistant to waterlogging, not continuous cropping, soil pH value to 6 ~ 6.8 is good.
3.2 foot organic fertilizer: okra must apply sufficient base f
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