Технологическая карта выращивания lettuce alain в грунте

1. Preparing and Sowing Seeds

Длительность этапа:3 дня

* Preparing sowing containers. Prepare seed trays or boxes with drainage holes.
* Preparing substrate. The substrate for seedlings should be light, moisture- and air-permeable, with a neutral or slightly acidic medium reaction (pH 6.0–6.5). Sample composition: peat (highland and lowland in a 2:1 ratio) to ensure moisture retention and looseness, perlite or vermiculite to improve aeration (up to 20% of the substrate's volume), washed sand to increase drainage properties (10-15%).
* Sowing seeds for seedlings. Trays are filled with substrate without packing, then depressions are made in the center of the cells and seeds are manually laid out. Next, trays are covered with substrate until seeds and partitions are fully covered. After that, trays are watered with fine spray until completely soaked. The sown trays are placed in a cool place or thermostat.

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2. Seedling Care

Длительность этапа:14 дней

* Supplementary lighting for seedlings. For the first 2-3 days, the plants are illuminated around the clock, then the time is reduced to 12-16 hours per day. Light power 100-120 W/m².
* Watering. Watering is carried out on seedling tables by submerging trays in nutrient solution or by top irrigation if the trays are placed on the ground. Watering is conducted until moisture saturates the cells completely.
* Fertilization. After one week of seedling emergence, nitrogen fertilizers are applied to increase green mass (e.g., calcium nitrate 1 g/l of water).

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3. Transplanting to a Permanent Location and Plant Care

Длительность этапа:30 дней

* Preparing the soil. The soil in the greenhouse is thoroughly loosened and organic fertilizers (compost or manure) are introduced at the rate of 3-4 kg/m². Soil pH is adjusted to 6.0-6.5 with liming materials if necessary.
* Applying mineral fertilizers. Mineral fertilizers are added (e.g., ammonium nitrate 15-20 g/m², diammonium phosphate 25-30 g/m², and potassium sulfate 15-20 g/m²).
* Soil disinfection. The soil is drenched with a biocide solution 3-5 days before transplanting seedlings. Biological control agents include trichoderma, Bacillus subtilis preparations, and others that enrich beneficial soil microflora and block harmful pathogens.
* Transplanting seedlings. For head lettuce, the maximum plant density should not exceed 11 plants per square meter. After transplanting, watering is carried out.
* Installing adhesive traps. Traps with yellow, blue, and black surfaces coated with special entomological glue are used. Traps are replaced as needed (once every 5-8 weeks).
* Watering. Watering is carried out regularly, avoiding overhydration. To prevent the occurrence of internal necrosis during hot periods, it is recommended to water at night in the last week before harvesting the crop.

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4. Harvesting

Длительность этапа:3 дня

* Harvesting. Harvesting of lettuce begins when the plants reach marketable appearance and size. It is important to harvest in the morning or evening when the air temperature is not high to maintain the quality and freshness of the leaves.

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5. Preparing the Greenhouse for a New Growing Cycle

Длительность этапа:14 дней

* Cleaning the greenhouse. Removal of all plant residues (leaves, stems, roots) to prevent the spread of diseases.
* Disinfection of the greenhouse. Disinfection of greenhouse surfaces using safe disinfecting solutions aimed at destroying pathogens and pests.
* Cleaning and disinfecting equipment. Washing and disinfecting all tools, shelves, containers, and instruments used in cultivation.
* Checking and adjusting heating and ventilation systems.
* Checking and servicing the lighting system.
* Checking the drippers and irrigation systems. Cleaning the water supply systems, drippers, and hoses to prevent clogs and infections.
* Preparing and disinfecting the soil. Sterilization (steam treatment or chemical treatment) is carried out to destroy pathogens and pests.

6. Storage After Harvesting

Длительность этапа:21 день

After harvesting, lettuce should be delivered to the cooling chamber as soon as possible. The optimal cooling temperature should be around +1°C. At temperatures of +1 to 0°C and relative humidity of the air 98%, lettuce can be stored for up to three weeks.

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