T/YNRZ 029-2024 Huangku jujube cultivation technical specification

Scope

Scope: This document specifies the environmental requirements for growing okra, cultivation techniques, pest and disease prevention and control, harvesting, storage, and production records. This document is applicable to okra cultivation and production in Yunnan Province. Main Technical Content: 1. Environmental Requirements 1.1 Suitable Regions: Okra is suitable for cultivation in most regions of Yunnan, with the optimal growth temperature being 25–30°C. 1.2 Site Selection: The environmental conditions of the cultivation site should meet the requirements of NY/T 391. Okra has strong adaptability to soil, preferring deep, loose, fertile, and well-drained loam or sandy loam soils, and avoiding monocropping. 2. Cultivation Techniques 2.1 Seed Selection: Seeds with a purity of ≥95%, a purity of ≥97%, and a germination rate of ≥85% are used, with a moisture content of ≤8%. 2.2 Seedling Production 2.2.1 Seedling Method: Cell tray seedling. Use plastic cell trays with dimensions of 54 cm long, 28 cm wide, and 9 cm high, containing 50 or 72 cells per tray. 2.2.2 Seedling Substrate: Lightweight substrates such as peat, vermiculite, and perlite can be used. The substrate formula is peat: vermiculite: perlite = 1:1:1 (by volume), with a pH value of 6.0–6.8. Ready-made seedling substrates can also be used directly. 2.2.3 Seed Soaking and Germination: Before sowing, soak the seeds in warm water at around 55°C for 15–20 minutes, then continue soaking in water at 25–30°C for approximately 24 hours until the seeds absorb sufficient moisture. Drain the water and wrap the seeds in wet gauze for germination. During this period, wash the seeds with clean water 2–3 times and plant them when the embryonic root is exposed. 2.2.4 Seedling Planting: After mixing the substrate with water, fill the cell trays with 1 seed per hole, plant at a depth of 2–3 cm, and cover with substrate and level the surface. Approximately 200 g of seeds are required per 667 m2 of field

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