Технологическая карта выращивания lettuce bakus в грунте

1. Sowing Seeds

Длительность этапа:3 дня

* Preparing sowing containers. Prepare sowing trays or boxes with drainage holes.
* Preparing the substrate. The substrate for seedlings should be light, moisture- and air-permeable, with a neutral or slightly acidic reaction (pH 6.0-6.5). Approximate composition: peat (raised and lowland in a ratio of 2:1) to ensure moisture retention and looseness, perlite or vermiculite to improve aeration (up to 20% of the substrate volume), washed sand to enhance drainage properties (10-15%).
* Sowing seeds for seedlings. Trays are filled with substrate without compaction, then depressions are made in the center of the cells, and seeds are laid out by hand. Next, the trays are covered with substrate until the seeds and partitions between trays are completely covered. After this, the trays are watered with a fine mist until completely saturated. Sown trays are placed in a cool room or thermostat.

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2. Care for Seedlings

Длительность этапа:14 дней

* Supplementary lighting for seedlings. For the first 2-3 days, plants are illuminated around the clock, then the time is reduced to 12-16 hours a day. The lighting power is 100-120 W/m².
* Watering. Water is applied on seedling tables by flooding trays with nutrient solution or overhead irrigation if the trays are located on the soil. Watering is conducted until moisture completely saturates the cells.
* Fertilization. One week after germination, nitrogen fertilizers are applied to increase green mass (for example, calcium nitrate 1 g/l of water).

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3. Transplanting and Caring for Plants

Длительность этапа:35 дней

* Preparing the soil. The soil in the greenhouse is thoroughly loosened and organic fertilizers (compost or manure) are applied at a rate of 3-4 kg/m². The soil pH is adjusted to 6.0-6.5 with lime materials if necessary.
* Applying mineral fertilizers. Mineral fertilizers are applied (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 treated with a biopesticide solution 3-5 days before transplanting seedlings. Biological protection agents include trichoderma, Bacillus subtilis, and others that enrich the beneficial soil microflora and block harmful pathogens.
* Transplanting seedlings. From 6 to 15 plants are placed in one square meter. After transplanting, watering is performed.
* Installing sticky traps. Sticky traps with yellow, blue, and black surfaces with special entomological glue are used. Traps are replaced as needed (once every 5-8 weeks).
* Watering. Regularly water, avoiding overwatering. To prevent internal necrosis during the hot period, it is recommended to water at night in the last week before harvest.

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4. Harvesting

Длительность этапа:3 дня

* Harvesting. Harvesting lettuce begins when the plants reach market appearance and size. It is important to harvest in the morning or evening when the air temperature is not high to preserve 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 disinfectant solutions aimed at destroying pathogens and pests.
* Cleaning and disinfection of equipment. Washing and disinfecting all equipment, shelves, containers, and tools used in cultivation.
* Checking and adjusting the heating and ventilation system.
* Checking and servicing the lighting system.
* Checking drippers and irrigation systems. Cleaning water supply systems, drippers, and hoses to prevent clogs and infections.
* Preparing and disinfecting the soil. Sterilization (steaming or chemical treatment) is carried out to destroy pathogens and pests.

6. Storage After Harvesting

Длительность этапа:21 день

After harvesting, the lettuce must be delivered to the cooling chamber as quickly as possible. The optimal cooling temperature should be within +1°C. At a temperature of +1 - 0°C and relative humidity of 98%, lettuce can be stored for up to three weeks.

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