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How to Grow Garlic and Ginger Intercropped? Detailed Explanation of Key Planting Techniques
Intercropping garlic and ginger can make full use of land and conditions such as light, temperature, water and fertilizer, using the ginger plot idle in winter to grow garlic, changing one cropping per year into two croppings per year, which can raise the multiple cropping index, increase yield and significantly boost returns. Generally, monocropped ginger yields 2300 kg per mu; intercropped ginger yields 2250 kg per mu, garlic 1025 kg, and garlic scapes 700 kg. Intercropping raises net income by 3200 yuan per mu compared with monocropping. In addition, ginger is a shade-tolerant plant and cannot tolerate strong light, requiring moderate light intensity in the early growth stage,
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Identification methods and control measures for ginger blast
Ginger blast, also known as ginger rot or bacterial wilt, is the most damaging disease in ginger production, generally causing 20-30% losses, and in severe cases destroying the entire crop, and it continues to cause damage during storage, leading to rot. This disease can affect stems and leaves, but mainly damages the underground rhizome. It usually occurs first at the stem base near the ground and the upper half of the underground stem; the lesions are initially water-soaked, dull dirty brown, and the internal tissue gradually softens and rots, leaving only the outer skin. Pressing the diseased part by hand can squeeze out a dirty white, foul-smelling fluid; roots, when affected, also become yellow-brown and rot. After the rhizome is damaged, the underground
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Detailed Explanation of the Processing Technology and Production Method of Preserved Plum Ginger
Fresh ginger generally only has a spicy ginger taste and ginger flavor. This product, preserved plum ginger, adds preserved plum flavor to the ginger raw material and belongs to the category of preserved fruit foods. The processing technology is as follows: 1. Raw material: The raw material used for this type of preserved fruit product is semi-finished salted ginger base. 2. Desalting: Soak the salted base in a large amount of clean water and change the water as needed. If flowing water is used, the desalting effect is faster, and it can be used where there is an adequate water source. The degree of desalting depends on the need; generally, leaving about 2% salt in the raw material is sufficient. 3
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Key Processing Techniques and Detailed Production Methods for Dried Ginger Slices
Fresh tender ginger can be processed into a dried product - dried ginger. Since ginger can be further processed into other products, its processing techniques are as follows: 1. Raw material: Select tender ginger, remove rotten ginger, and wash clean. 2. Peeling: Use a mechanical abrasion peeling method to remove the relatively thin skin layer. Several rubber heads can be installed inside a grinding wheel with a diameter of 1 m. Pour the clean ginger pieces into the grinding wheel. When the grinding wheel rotates, the skin of the ginger pieces will be abraded off. Then rinse off the ginger skin with clean water. 3. Slicing: Use manual labor or a slicing machine to cut the ginger pieces to a certain thick
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How to control the ginger skipper? These methods are simple and effective
1. Morphological characteristics Adult: body and wings dark brown, forewings with 5 grayish-white spots, the spot located below the discal cell is larger. The center of the hindwing has one large white spot. Egg hemispherical, flat at the top, with the rim in contact with the leaf surface forming a brim shape, slightly wrinkled, with more than 50 raised fine striations on the side. Larva grass-green, after the 3rd instar two nearly crescent-shaped yellow spots appear on both sides of the dorsal line of the sixth abdominal segment, spiracles white. Pupa elongated spindle-shaped, yellow-green, body covered with white waxy powder. 2. Life habits and occurrence pattern The ginger skipper occurs
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Detailed explanation of how to make dried ginger slices, with simple and easy-to-learn steps
After harvesting fresh ginger, rinse it clean with water, peel it by hand or with a peeling machine, and cut it with a knife or slicing machine into evenly sized slices about 1 cm thick. Set up bamboo racks in a sealed room, place the ginger slices on the bamboo racks, and dry the ginger slices directly in the sun to obtain dried ginger slices. Where conditions permit, baking can be carried out: put the sliced ginger into a drying room, and strictly control the temperature in sequence with high, medium, and low heat. Start with high heat to gradually evaporate the moisture on the surface of the ginger slices, then lower it to medium heat and low heat, so that the ginger slices shrink and cool, becoming hard and crisp, with a moisture content of 12%
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Introduction to the Shulun Large-Flesh Ginger Variety and Its Main Characteristics
A farm variety, also known as Single-Row Large-Flesh Ginger. The plant is upright, with a height of 50 cm to 70 cm. The underground stem is fleshy, with rhizomes arranged in a single row and relatively sparse branching, 30 cm to 40 cm long; when young it is yellowish-white, and when fully mature it is light yellow. The flesh is yellowish-white, crisp and spicy, of excellent quality. The growth period is 150 days to 210 days. A single plant weighs 1 kg to 3 kg, and the yield is 2500 kg per mu.
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Key Points and Methods for Ginger Storage
1. Storage characteristics: Ginger prefers warmth and moisture and is not tolerant of low temperatures; it is prone to chilling injury below 10°C. Chilled ginger rhizomes rot easily when the temperature rises, and rotting is also easy when the storage temperature is too high. The suitable temperature is about 15°C, and the relative humidity is 65%. Ginger for storage should be harvested when the rhizomes are fully grown and must not be exposed to frost in the field. Generally, it is stored in cellars immediately after harvest and should not be left overnight in the field. It is best not to harvest on sunny days to avoid excessive sun exposure; ginger harvested on rainy days or after rain does not store well. 2. Ginger storage methods: pit burial method and well cellar method: where the soil layer is deep,
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Processing Methods and Technical Key Points of Ginger Juice Hard Candy
Hard candy is the densest type of all candies. The specific gravity of general hard candy is between 1.5 and 1.6. Hard candy currently sells poorly in the candy market, but if improvements are made in variety and flavor, it has great prospects. Ginger juice hard candy is rarely seen on the market, and its processing technology is as follows: 1. Raw material processing: Use tender ginger or a small portion of old ginger, wash clean, peel and crush, then put into a pulping machine to make pulp, press and filter to obtain ginger juice for later use. 2. Production process using atmospheric pressure boiling to make hard candy: (1) Sugar boiling: Hard candy contains 9
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Detailed Explanation of High-Efficiency Cultivation Techniques for Softened Ginger Shoots
Softened ginger shoots are rich in nutrients, sweet, crisp and tender, easy to store, and pollution-free. They can be harvested 40-45 days after the ginger seed is placed in the bed, and as long as temperature, humidity and ventilation are kept within a suitable range, they can be cultivated all year round. 1. Seed selection: It is advisable to choose white-fleshed ginger seeds with a high sprouting rate, plump buds, suitable size, proper color, and no pests or diseases. It is best to break the whole piece of ginger apart by the buds before sowing; each kilogram of ginger seed can produce 32 shoots. 2. Sprout promotion: Immediately dip the ginger pieces broken apart by the buds in a layer of plant ash for disinfection, then choose a sunny day to dry them in the sun for 1-2 days,
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