-
Master the correct method when earthing up ginger to avoid damaging the roots
Ginger needs to be earthed up several times during its growth period. It is understood that the mechanical earthing-up machine used locally in Anqiu causes more serious root damage to ginger than manual earthing up, because the furrow bottom formed by the earthing-up machine is about 20 cm wide and the ridge height is 40 cm, while manual earthing up with a hoe leaves a furrow bottom of about 10 cm and a ridge height of around 35 cm. "When the earthing-up method cannot be changed, excessive root damage can be avoided by adjusting the growth direction of the underground ginger tubers, that is, when sowing the seed ginger, deliberately place the seed ginger perpendicular to the planting row, so that the daughter ginger and granddaughter ginger are also perpendicular to the planting row. By the time of earthing up, the entire ginger tuber is then perpendicular to the planting row, while the fleshy roots, lateral roots and fibrous roots caused by earthing up extend along the direction of the planting row, so they will not be damaged too much during earthing up. If the underground seed ginger is sown parallel to the planting row, too many roots will be damaged during earthing up." said Liu Shinian of Qianyulin, Linghe Town, Anqiu City.
-
Processing Method and Production Steps for Candied Ginger Plums
This product is a traditional sugar-preserved food, formerly marketed in Southeast Asia, with a sweet, sour, salty, spicy and distinctive flavor. The processing technology is as follows: 1. Raw material preparation: Prepare ginger powder: use fresh tender ginger and fresh old ginger at a ratio of 4:3, wash both types of ginger thoroughly, scrape off the ginger skin and floating skin, then chop and carry out color protection by soaking in a 0.1% sodium bisulfite solution for 8 hours, then rinse with clean water, put into a pulping machine to make a fine pulp, spread in a drying tray, and dry in a dryer at 65-70 degrees Celsius to obtain dried ginger powder. Add sugar and adjust the powder: use pure
-
Processing Methods and Technical Key Points for Honey-Crisp Ginger
This product is a wet-type candied fruit. Although it is mainly purely sweet in flavor, because the product is crisp and has a strong fresh tender ginger flavor, it is a popular candied snack. The processing technology is as follows: 1. Raw material: use the youngest part of fresh young ginger, cut into pieces about the size of a thumb, pink in color; the raw material appears delicate and small and is expensive. 2. Peeling: each piece of young ginger is about 1-2 cm long, and the ginger skin can be removed by manual rubbing. 3. Color protection and hardening measures: soak in 0.1% calcium dichloride and 0.1
-
Are there other ways to store ginger? An introduction to ginger storage tips
Besides putting ginger in a well, are there other storage methods? Ginger storage techniques: 1) Storage characteristics. Ginger prefers warmth and moisture, is not tolerant of low temperatures, and is prone to cold damage below 10%. Cold-damaged ginger rhizomes rot easily when the temperature rises again; storage temperatures that are too high also cause rot. The suitable temperature is about 15°C, and the relative humidity is 65%. For storage, ginger should be harvested with fully grown rhizomes and must not be exposed to frost in the field. Generally it is put into the cellar for storage immediately after harvest and must not be left in the field overnight. It is best not to harvest on sunny days to avoid excessive sun exposure; ginger harvested in rainy weather or after rain does not store well.
-
How to store ginger seed stock well? A detailed guide to innovative storage techniques
After harvesting ginger, first spread it out in a ventilated, dry place for a few days; once the surface water on the ginger rhizomes has dried, put them in a storage pit. Before storage, first carry out the following treatments: 1. Disinfect the ginger seed stock by soaking it in a 60% thiophanate-methyl wettable powder solution at 800 times dilution, or soak 600 kg of ginger seed stock using 10 g of sweet potato preservative mixed with 100 jin of water for seed soaking and disinfection; 2. Disinfect and kill insects in the storage pit by spraying the pit with a mixture of 50 g thiophanate-methyl and 30 g kuaishate added to every 15 kg of water. After disinfection is done, place the ginger seed stock into the storage pit, install the exhaust pipe, and seal the pit when the room temperature is below 12°C
-
Detailed Guide to Dried Ginger Cultivation Techniques: Planting Methods and Management Points
Cultivation Techniques for Dried Ginger
-
Causes and Control Methods of Ginger Bacterial Wilt
1. Symptoms The pathogen attacks the roots and the underground and aboveground stems. The affected underground fleshy stem initially becomes water-soaked and yellowish-brown, loses its luster, and then the internal tissues gradually soften and rot, leaving only the outer skin. Squeezing the diseased part exudes a dirty white turbid juice with a foul odor; the affected roots also turn pale yellowish-brown and eventually rot completely. The affected aboveground stem turns dark purple, and the internal tissues turn brown and rot, leaving fibers behind. The affected leaves appear wilted, turn pale yellow, with curled edges, and eventually the whole plant dies. 2. Pathogen This disease is caused by the bacterium Pseudomonas solanacearum (P
-
How is exported ginger sprout produced? Key technical points explained in detail
Exported ginger sprouts are cultivated similarly to conventional ginger, using a densely planted "small ginger" variety with many branches, at a sowing density of 10000 plants per mu; the main cultivation and management techniques are: applying more base fertilizer, topdressing and watering early, promoting early branching and growth of the ginger, and paying attention to shading. Ginger sprout production can be carried out from the stage when the ginger has grown full seedlings all the way to the ginger harvest period. Softened ginger sprout production requires focusing on the following key steps: (1) Build a good cultivation site. A cultivation room converted from an idle house, warehouse, or a greenhouse or solar greenhouse can be used.
-
A Detailed Explanation of the Occurrence Patterns and Control Methods of the Ginger Borer
The ginger borer (also known as the corn borer, belonging to the Lepidoptera order and the Pyralidae family) is a major pest harming ginger. It has a very diverse diet; when causing damage, its larvae bite and feed on tender stems, then bore into the stalk (with frass and insect droppings accumulating at the entry hole), obstructing the transport of water and nutrients, causing the stems and leaves above the bore hole to turn yellow and wilt, and to break very easily under external force. 1. Occurrence patterns. The ginger borer generally produces 3-4 generations per year in our area, and its concentrated damage period coincides exactly with the vigorous growth period of ginger plants. Larvae move between plants to cause damage
-
How to fertilize ginger for high yields? These key fertilization points you need to master
Key points for high-yield ginger fertilization
条件筛选