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A Detailed Explanation of the Occurrence Patterns and Control Methods of the Ginger Stem Borer
The ginger stem borer (also known as the corn borer, belonging to Lepidoptera, Pyralidae) is a major pest harming ginger. It has a very mixed diet; when causing damage, the larvae bite and feed on the tender stems, then bore into the stem (with frass and insect droppings accumulating at the entry hole), blocking the transport of water and nutrients, causing the stems and leaves above the bore hole to turn yellow and wilt, and they break very easily under external force. 1. Occurrence patterns. The ginger stem borer generally occurs 3-4 generations per year in our area, and the concentrated damage period coincides exactly with the vigorous growth period of the ginger plants. The larvae move from plant to plant causing damage, and finally the mature larvae
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Occurrence Patterns and Control Methods of the Ginger Stem Borer
The ginger stem borer (also known as the corn borer, belonging to Lepidoptera, Pyralidae) is a major pest harming ginger. It has a very diverse diet; when causing damage, the larvae bite and feed on tender stems, then bore into the stalks (with frass and insect droppings accumulating at the entry holes), blocking the transport of water and nutrients, causing the stems and leaves above the bore holes to turn yellow, wither, and droop, and making them extremely easy to break under external force. 1. Occurrence patterns. In our area, the ginger stem borer generally produces 3-4 generations per year, and the concentrated damage period coincides exactly with the vigorous growth period of ginger plants. The larvae move between plants to cause damage, and finally the mature
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Candied Ginger Slices
① Ingredients: 5 kg ginger, 125 g alum, 2.5 kg white sugar. ② Preparation: Soak the prepared ginger slices in alum water, with the alum water 1 cm above the ginger. After soaking for 8-10 hours, rinse with clean water, drain, and put into a clean iron wok to stir-fry. The iron wok used for frying the ginger must be thoroughly scrubbed clean with alkaline water, otherwise the candied ginger produced will be black. Pour the drained ginger slices into the wok, add the white sugar at the same time and mix together, stirring and frying repeatedly. First stir-fry over high heat; at this point a lot of moisture will appear in the wok.
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Detailed Explanation of New Techniques for Ginger Seed Storage and Key Preservation Points
After harvesting ginger, first spread it out in a ventilated and dry place to air-dry for a few days, and once the surface water on the ginger pieces has dried, store it indoors. First select fine moist sand or sandy soil with a high sand content; the moisture level of the sand should be such that it can be squeezed into a ball by hand but no water seeps out. Use a wooden basin or enclose a ring on the ground with bricks, first spreading a 40 cm thick layer of moist sand on the bottom layer, then laying a 20 cm thick layer of ginger pieces, then spreading a 10 cm thick layer of moist sand over the ginger pieces, and then laying another layer of ginger. In this way, spread layer by layer, one layer of sand and one layer of ginger, until the pile height reaches 1-1.5 m, cover the surface with a 20 cm thick layer of sand, and every 20-
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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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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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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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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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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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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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