Cultivating strong seedlings is an important basis for obtaining high-yield and high-quality bitter gourds. The bitter melon seeds have thick skins and hard shells. If sowed directly in low-temperature and rainy weather, they are prone to moldy and rotten seeds, resulting in lack of seedlings and ridges in the field. Conventional germination methods often take 7 to 8 days to germinate.

Let the seeds dry for 4 to 5 hours, then soak the seeds in warm water at 54 degrees Celsius to 56 degrees Celsius for 10 minutes, and keep stirring. Then soak the seeds in cold water for 8 to 10 hours and remove them. Dry the soaked seeds with a towel, and then use pliers to break apart one third or one half of the seeds to facilitate germination. Finally, wrap the seeds with a wet towel and place them in an incubator at 30 degrees Celsius to 32 degrees Celsius to germinate in about 36 hours. If there is no incubator, the seeds can be mixed in sieved ash (the ratio of seed to furnace ash is 5:2, the furnace ash is prepared with boiling water, the ratio of ash to boiling water is 1:0.7, the hands are clumped, and the loose hands are Pine for degree), put it in a pot or other container, cover it with straw, and place it in a place with a heat source for germination. After 10 hours, turn the seeds in the pot once. For example, when the water is dry, it can be sprayed evenly with warm water at 32 degrees Celsius to continue to germinate, and the buds can be germinated in about 24 hours.

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Organic Mung Bean Starch

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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