Технологическая карта выращивания lettuce 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 reaction (pH 6.0–6.5). A typical composition includes peat (high-moor and low-moor in a ratio of 2:1) to ensure moisture retention and fluffiness, perlite or vermiculite to improve aeration (up to 20% of the substrate volume), washed sand to improve drainage properties (10–15%), compost or humus to improve structure and provide organic matter (20–30%).
* Sowing seeds for seedlings. Trays are filled with substrate without compacting, then depressions in the center of the cells are made and seeds are spread manually. Next, the trays are covered with substrate until the seeds and dividers between trays are fully covered. Afterward, the trays are watered with finely sprayed water until completely saturated. The seeded trays are placed in a cool room or thermostat.

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2. Caring for seedlings

Длительность этапа:14 дней

* Supplementing seedlings with light. For the first 2-3 days, plants are illuminated continuously, then this time is reduced to 12-16 hours per day. The lighting intensity is 100-120 W/m².
* Watering. Watering is carried out on seedling tables by flooding trays with nutrient solution or by overhead irrigation if trays are placed on the ground. Watering continues until moisture saturates the cells through and through.
* Applying fertilizers. A week after emergence, apply nitrogen fertilizers to increase green mass (for example, calcium nitrate 1 g/L of water).

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3. Transplanting to a permanent place and caring for plants

Длительность этапа:25 дней

* Preparing the soil. The soil in the greenhouse is carefully loosened and organic fertilizers (compost or humus) are applied at a rate of 3–4 kg/m². Soil pH is adjusted to 6.0-6.5 with lime materials if necessary.
* Applying mineral fertilizers. Apply mineral fertilizers (for example, ammonium nitrate 15-20 g/m², diammonium phosphate 25-30 g/m² and potassium sulfate 15-20 g/m²).
* Disinfecting the soil. The soil is treated with a bioprotectant solution 3–5 days before transplanting seedlings. Biological protection agents include Trichoderma, Bacillus subtilis preparations, and others that enrich beneficial soil microflora and block harmful pathogens.
* Transplanting seedlings. Depending on the variety and type of lettuce, from 6 to 17 plants are placed per square meter. For head lettuce, the maximum density should not exceed 11 plants per square meter. After transplanting, watering is carried out.
* Installing sticky traps. Use traps with yellow, blue, and black surfaces coated with special entomological glue. Replace traps as needed (once every 5-8 weeks).
* Watering. Watering is done regularly, avoiding excessive moisture. To prevent internal necrosis during hot periods, it is recommended to water at night in the last week before harvest.

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4. Harvesting

Длительность этапа:3 дня

* Harvesting. The harvesting of lettuce begins when the plants reach a marketable appearance and size. It is important to carry out harvesting 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. Disinfecting greenhouse surfaces using safe disinfectant solutions aimed at killing pathogens and pests.
* Cleaning and disinfecting equipment. Washing and disinfecting all tools, shelves, containers, and equipment used in cultivation.
* Checking and adjusting the heating and ventilation system.
* Inspecting and servicing the lighting system.
* Inspecting 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 harvest

Длительность этапа:21 день

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

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