How to prevent and control bean sprout rot? Address the root cause to solve the biggest challenge in cultivation

    The main cause of bean sprout rot is infection by pathogenic bacteria. The reasons are analyzed as follows: 1. Bean seeds carry pathogens; 2. The containers and utensils holding the bean sprouts are not thoroughly sterilized and still carry bacteria; 3. The temperature is too high or too low; 4. Watering is not timely and the water quality is not clean; 5. Air pollution. 

Bean sprout rot

    Production countermeasures:

    1. Carefully select bean seeds: choose plump ones, and before soaking the seeds, remove diseased, shriveled, immature and broken seeds. Then wash the seeds with a 0.5% bleaching powder solution and 5% limewater. Hot water scalding of the seeds can also be used, which helps disinfect and sterilize the bean seeds. At the same time, it increases the enzyme activity of the bean seeds, raises the germination rate and reduces the disease incidence. 

    2. Strictly sterilize the bean-holding utensils: apart from keeping the containers and utensils used for producing bean sprouts clean, they must be strictly sterilized before use. Generally, a 0.5% bleaching powder or 5% alum solution can be used for cleaning and sterilization, or a torch can be used to scorch them and kill attached pathogens. If conditions permit, install a 40-watt ultraviolet sterilizing lamp in the bean sprout cultivation room. 

    3. Control the temperature: the optimum growth temperature for bean sprouts is 20-25°C. During production, the room temperature must be adjusted to this temperature so that the bean sprouts grow at a suitable temperature and rot is reduced. 

    4. The water quality must be clean: use well water or stream water, and do not use unclean pond water or river water. Well water is unpolluted and, being warm in winter and cool in summer, can promote bean sprout growth and prevent the bean sprouts from overheating. Water at fixed times and in fixed amounts, watering once every 4-6 hours, and let the flowing water wash away the waste and impurities from the bean sprouts' metabolism. 

    5. Chemical control: in the early stage of the disease, dilute one small packet of “8503” in 2.5 kg of water and spray it, spraying once every 4 hours, which can inhibit the spread of the pathogen. Or spray with EJ-2 type disinfectant diluted 200 times.