1. Fertilization on the whole land: Select the sandy loam field with deep soil layer, convenient drainage and irrigation, rich in organic matter, loose and breathable, apply enough base fertilizer, spray new high-fat film to protect fertilizer and protect the sputum.
Second, suitable sowing: select excellent disease-resistant varieties, seed dressing with new high-fat film, after underground planting, spray the soil surface with 600-800 times of new high-fat film, which can protect the water-proof evaporation, sun-proof and drought-proof, heat preservation and anti-freeze. Anti-soil layering, suffocation and isolation of pests and diseases, improve the emergence rate.
Third, water and fertilizer management: before the emergence of seedlings to keep the soil moist, in the seedling stage with the introduction of seedlings to cast a moist water, seedlings to maintain a late see dry, early see wet, the root expansion period to maintain more dry, less wet. Depending on the growth of the plant, it is reasonable to topdress.
4. Pest Control: The pests and diseases that harm carrots include root-knot nematodes, aphids and black rots, black spot disease, etc., prevention and treatment methods, spraying targeted drugs with new high-fat membranes, can regulate the absorption of water, not afraid of sun exposure, Greatly improve the utilization rate of active ingredients of pesticides and nutrients.
Fifth, the growth period: from the fleshy roots to the harvest are the fleshy root growth period. In this period, the fleshy roots are secondary to growth, and the intercellular space is also increasing, forming lateral growth. Therefore, the fleshy roots are gradually thickened from the slender shape of the seedling stage, and the spraying of the fruit is strong and the nutrient transport conduit of the underground fruit is thickened and improved. The fruit is swollen and energetic, the fruit surface is smooth, the fruit shape is strong, the quality is improved, and the high yield is achieved.
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Organic mung bean starch is a kind of powder formed by the precipitation of mung bean after soaking and grinding with water. Our organic mung bean starch follows the traditional processing ideas and combines modern industrial technology to achieve a more efficient, safer, and more hygienic processing level. The characteristics of mung bean starch are sufficient stickiness, low water absorption, white and shiny color.
Mung bean (Vigna radiata) is a plant in the legume family. Mung beans are mainly grown in India, China, and Southeast Asia. The Chinese have grown mung beans for nearly 2,000 years. They are ubiquitous in China, and there are many types, and numbers. Mung beans are also grown in other countries/regions in South Asia, North America, Brazil, and Europe. The main provinces for mung bean cultivation in China are Anhui, Henan, Hebei, Hubei, Liaoning, Shanxi, Shaanxi, and Sichuan.
The nutritional value of mung bean starch is very high, and its uses are also very wide. For example, mung bean starch has antibacterial, antibacterial, hypolipidemic, antitumor, and detoxification effects.
Mung bean starch contains a considerable amount of oligosaccharides (pentosan, galactan, etc.). These oligosaccharides are difficult to be digested and absorbed because the human gastrointestinal tract does not have a corresponding hydrolase system, so mung bean starch provides a lower energy value than other grains and has an adjuvant therapy effect for obese and diabetic patients.
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