芽苗菜培育技術之研究

Studies on the Production of Sprout and/or Seedling Vegetables

方新政(H. C. Fang) ； 林正斌(Z. P. Lin) ； 林一品(I. P. Lin)

《臺南區農業改良場研究彙報》 28期 (1992/06) Pp. 13-22

https://doi.org/10.29558/XLZY.199206.0002

摘要

供試44種市售作物種子，適合做芽菜者有綠豆、豌豆、苜蓿、莧菜、空心菜、花豆、向日葵（油用種）、白菜、黃豆（小粒種）、喬麥、蠶豆等11種，而適合做苗菜者有豌豆、蘿蔔、紅豆、蕎麥、蠶豆等5種。芽、苗菜之培育是將種子浸種15～21小時後，移入黑暗培育室內，溫度在23～28℃間，濕度保持在80～90%。培育芽菜是將種子浸種後平鋪於水稻育苗盤內之細鐵絲網上，每4小時噴水一次，每次15分鐘，而培育苗菜可用不織布或3份砂混合1份木屑當培育介質。紅豇豆、四季豆等種子太貴，黃豆（大粒種）易爛、米豆等生育不整齊，而胡麻芽、玉米芽具有苦味不宜生食，所以不適合培育芽苗菜。培育芽苗菜的介質經試驗結果得知，具代表性之豌豆苗以3份砂混合1份木屑當介質，培育之苗菜品質佳、胚莖長且粗胖。蘿蔔嬰及綠豆芽之培育只要噴水即可，得到較佳之芽苗菜。培育芽苗菜，種子之浸種時間，豌豆以18小時產量較高，綠豆及蘿蔔則需21小時較為理想。豌豆苗最好的培育方式是浸種後，先在暗室培育四天然後再移入80%遮光網內培育三天，其品質較佳纖維較少。綠豆種子以2000ppm的甲硫胺酸（methionine）浸種對綠豆芽根長有明顯抑制作用，對胚軸也有增胖效果。

關鍵字

芽菜 ； 苗菜 ； 豆類 ； 油料作物 ； 蔬菜

並列摘要

Among the 44 Kinds of seeds tested, mungbean, garden pea, alfalfa, amaranth, water convovulus, snap bean, sunflower, chinese cabbage, soybean, buckwheat and kidney bean were suitable for the production of sprout .and/or seedling vegetable. The production procedure of sprouts is described as follows. Seeds were presoaked in water for 15-21 hrs at room temperatures. They were then placed in the trays, which were used for the production of rice seedling, in a dark room (23-28°C, 80-90%, R. H.). Water spraying was conducted for 15 min. once every 4 hours. Although the rice seedling trays can also be used, seedling vegetables grew better in the trays filled with sand plus sawdust (3 : 1, v/v) medium or non-woven cloth. Because seeds of red asparagus bean and common bean were too expensive, soybean seeds rotted easily, cowpea seeds not growing uniformly, sesame and corn seedling with bitter taste, they were not suitable for the production of sprout and/or seedling vegetables. Results of the medium tests indicated that sand plus sawdust (3 : 1, v/v) was the best composition for the production of pea seedling vegetables. It was almost a standard medium for various kind of seeds. Good quality of mungbean and radish seedling vegetable were obtained in this medium just by adquate watering without any special care. Best presoaking time was 18 hars for garden pea seeds, 21 hrs for mungbean and reddish seeds. Best quality of garden pea seedling vegetables were produced when the seeds were incubated in the dark room for 4 days, and then they were moved outside for another 3 days under 80% of shading. When mungbean seeds were presoaked in the methionine (2,000 ppm) solution, better quality of bean sprouts were obtained.