豆类芽苗菜生产工艺的研究进展  

Research Progresses about Production Process of Bean Sprout

作　　者：李振华[1] 段玉[1] 康玉凡[2] 

机构地区：[1]内蒙古农牧业科学院植物营养与分析研究所,呼和浩特010031 [2]中国农业大学农学与生物技术学院,北京100193

出　　处：《中国农学通报》2011年第10期76-81,共6页Chinese Agricultural Science Bulletin

基　　金：公益性行业科研专项"绿肥作物生产与利用技术集成研究及示范"(200803029);国家食用豆产业技术体系建设专项资金资助(nycytx-18)

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。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.

关 键 词：豆类 芽苗菜 种质资源 浸种技术 栽培技术 

分 类 号：S529[农业科学—作物学]