Technology bringing vegetables to the market quicker than before
Print Edition
Shanghai Green Vegetable Cultivation Base in Xuhang Town recently used low-temperature technology to make green vegetables ready months earlier that using traditional methods.
Different from some other vegetables such as tomato and cucumber, green vegetable usually flower in March and April after going through the cold in winter.
But in the cultivation base, the green vegetables flower in December, the coldest time in the winter. “For cultivation enterprise, time is the competitive power,” said Gui Liming, an official with the cultivation base.
The cultivation base established the climate control green house under the guide of Shanghai Institute of Plant Physiology in July last year. Staff at the base can set temperature, humidity, lighting, wind speed and spraying precisely in the greenhouse to simulate the conditions needed.
Gui said the growth cycle of green vegetables is usually one year, but with the greenhouse the process can be carried out two or three times a year. The time to cultivate a new variety will also be reduced from seven or eight years to three or five years.
The base also has a tissue culture lab for the cultivation of biological parent plants to quicken the breeding speed of vegetables.
As a branch of Shanghai Changzheng Vegetable Seed Company in Jiading, Shanghai Green Vegetable Cultivation Base focuses on the research on green vegetables and cauliflower and has cultivated many new varieties.
Gui said the base will be making more effort to cultivate heat-resistant varieties.
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