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How to manage winter jujube during the young fruit stage? These technical key points must be mastered
How to manage winter jujube during the young fruit stage? Please introduce the methods. After the flowering stage of winter jujube ends, the heavy vegetative growth and reproductive growth consume a large amount of nutrients stored in the tree. At this time, it is also the critical period just after the girdling wound has healed and the root system is rapidly competing for nutrients. It is also the period when the jujube tree has weaker tree vigor, lacks nutrients, and has the weakest resistance to adverse external factors...
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How to strengthen management during the flowering period of greenhouse grapes? These key points must be done well
1. Pinch off the growing tips at the right time. Greenhouse grapes should be trained with a trellis system, and heavy pinching should be done early to control excessive growth. When the main vine grows to 60-80 cm, remove the terminal secondary shoot but keep the winter bud, and pinch all other secondary shoots leaving 1 leaf. After 25 days, when the terminal winter bud sprouts and grows 6-7 leaves, pinch leaving 5 leaves, and remove the terminal secondary shoot but keep the winter bud; after the winter bud sprouts again...
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Introduction to the Suide Mu Jujube variety, also known as You Jujube and Fangmu Jujube
Suide Mu Jujube (You Jujube, Fangmu Jujube). Main producing area: the Yulin region of northern Shaanxi. The fruit is cylindrical, with a single fruit weight of 15 grams; the flesh is thick, firm and low in juice, and sweet. The sugar content is 26% in fresh jujubes and 74.9% in dried jujubes; the stone is small, making it a good variety for drying. It has strong adaptability. The ripening period is mid-September. Suitable planting areas are the earth-and-rock mountain areas of the canyon along the Yellow River in northern Shaanxi.
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Detailed Explanation of the Production Process for Multi-Flavor Green Apricot Plums
Multi-flavor green apricot plums are a sugar-preserved product made from green apricots as the main raw material, processed through salting, licorice compound liquid immersion, coloring, and sugar curing. The product is sour, sweet, salty, and fragrant, with a unique flavor. It is an important raw material for making assorted preserved fruits, and is also an indispensable decorative and garnishing food for fillings in mooncakes and other pastry foods. The main raw material used in processing this product - green apricots - is harvested when the apricot fruit is 5 to 6 ripe. Windfall fruit or later-stage thinning fruit can be used, greatly reducing processing costs and improving the economic benefits of fruit growers. This project is simple to process,
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How to manage large jujube during the fruit expansion period? These key points must be mastered
Key management points for large jujube during the fruit expansion period
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