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Characteristics of the fresh-eating apricot variety Qira Yellow
Qira Yellow: the fruit is nearly round, large, and attractive in appearance. The skin is golden yellow and covered with short fine hairs; the suture line is moderately deep, and the two halves are slightly asymmetric. The flesh is pale yellow, moderately firm in texture, fairly juicy, and sweet in taste; the stone is free (freestone), and the kernel is sweet and plump. The average single-fruit weight is 43.30 g, the flesh thickness is 1.14 cm, the soluble solids content is 21.6 g, and the fresh stone weight is 3.4 g. It reaches full bloom in late April and ripens in mid-June. It has a strong ability to bear fruit continuously, tolerates poor and thin soil, and is relatively drought-tolerant. It is a top-grade fresh-eating apricot and also a
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Detailed Explanation of Key Points of Peach Fruit Antiseptic and Fresh-keeping Treatment Technology
Currently, methods for storing peaches include ice cellar storage, improved ventilated warehouse storage, cold storage, and controlled atmosphere storage. The suitable temperature for peach storage is 0-3°C. Generally, large cold storage warehouses have uneven temperature distribution, poor temperature control precision, poor fresh-keeping effects, and are difficult to operate and manage. The tzfgz series wall-mounted automatic cold storage is a new type of storage and fresh-keeping cold storage developed and promoted by the Shandong Institute of Pomology, with a temperature control precision of 0.1°C, fast cooling speed, and uniform warehouse temperature. Low and high temperatures can be
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The recipe and detailed preparation steps for Three Fresh Steamed Dace Fish Balls
The so-called "three fresh" ingredients are loofah, king oyster mushroom and cloud ear fungus. Once combined with the flavor of dace, they better bring out its fresh sweetness, making this dish clean-tasting yet not bland, fresh yet not vulgar. Ingredients: one dace, loofah, king oyster mushroom, soaked cloud ear fungus, chopped scallions, diced cured meat, dried shrimp, cornstarch, pepper powder, chicken bouillon powder, etc. Method: 1. First fillet the dace, keeping the whole head, bones and tail aside for later use. 2. Cut the dace flesh straight into thin slices, add an appropriate amount of cornstarch, salt and pepper powder to the fish flesh, together with chopped scallions and cured
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Research on Storage and Fresh-keeping Techniques for Jujube Fruit
Jujube is one of the fruit trees unique to China, with a cultivation history of over 2,000 years. The jujube tree is cold-resistant, drought-resistant and tolerant of poor soil, with strong adaptability, and is known as the "ironclad crop." Jujube fruit is rich in nutrients, containing more than twice the sugar of ordinary fruits as well as relatively large amounts of protein, fat, iron, phosphorus, calcium and other substances, and has high nutritional value and dietary therapy functions. Domestic research on fresh jujube storage and its postharvest physiology began in 1980, and studies and explorations have been carried out on the postharvest physiology and storage of jujube, with a great deal of work done on physiological and biochemical mechanisms.
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What kind of excellent fresh-eating jujube variety is Sunshine Jujube?
Excellent fresh-eating jujube variety -- Sunshine Jujube. Sunshine Jujube is a new fresh-eating jujube variety discovered in the mid-1980s by the Forestry Bureau of Yuncheng County, Shandong Province, in Wujieshou Township of that county; local people call it Changzao. Through 10 years of continuous propagation by 8 successive graft transfers, the comprehensive traits of each generation remained stable. It passed appraisal in 2001 and was named Sunshine Jujube. At present, this variety has been promoted over 166 hm2. The tree habit is open, adult trees are 4.5 m tall with a crown diameter of 3.5 m. The bark is dark reddish brown, with fine strip cracks
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Detailed Guide to Making Edible Mushroom Fresh-keeping Bags
1. Materials: hypophosphorous acid (50% aqueous solution), aluminum silicate (with an alumina content of 28%), gauze bags. 2. Making: ① Prepare the fresh-keeping agent: mix 1 part hypophosphorous acid and 1.2 parts aluminum silicate evenly, dry with hot air (a hot air blower may be used), then grind and pulverize, and finally pass through a 200-mesh sieve to obtain the fresh-keeping agent. ② Bagging: put the required amount of fresh-keeping agent into gauze bags (dosage 0.2-2 grams/bag) and seal them to obtain edible mushroom fresh-keeping bags. ③ Storage: fresh-keeping bags or fresh-keeping agent not used temporarily should be sealed and stored away from light.
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How to keep edible mushrooms fresh? Ten practical methods shared
1. Cold storage preservation: After harvesting, the fresh mushrooms are sorted and placed in baskets, covered with multiple layers of wet gauze or burlap. In a cool place, place a vat containing a small amount of clean water, set a wooden rack above the water, place the baskets on the rack, and seal the vat opening with plastic film. 2. Dormancy preservation: After harvesting, place them indoors at above 25°C for 3-5 hours to encourage vigorous respiration, then place them in cold storage at around 0°C for about 12 hours; at around 20°C, the fresh-keeping period is about 4-5 days. 3. Controlled atmosphere preservation: This method artificially controls the temperature of the environment
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How do you make jujube paste popsicles that are both delicious and refreshing in summer?
Ingredients: 500 g red dates, 1400 g white sugar, 100 g starch, 50 g osmanthus, 7000 ml water. Method: 1. Wash the red dates, boil them in water until soft and cooked, peel and remove the pits, and make them into jujube paste. 2. Put the starch in a bowl, pour in a little cold boiled water and mix evenly into wet starch. 3. Pour the water into a pot, bring to a boil over high heat, then add the white sugar, wet starch, and jujube paste and mix well, adjust the taste, sprinkle in the osmanthus, and after it cools, pour it into popsicle
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Feeding Livestock with Fresh Wheat Bran Requires Vigilance Against Stomatitis
Many breeders are accustomed to feeding fresh wheat bran directly to livestock, and untreated fresh wheat bran often punctures the oral mucosa of livestock and causes stomatitis. After livestock develop stomatitis, they want to eat but refuse food; they take feed into their mouths but dare not chew, or after chewing a few bites they spit the feed back out; white turbid mucus continuously flows from the mouth; and wheat awns can be seen stuck all over the tooth roots and the base of the tongue in the oral cavity. Once this disease occurs, first clean the wheat awns from the livestock's oral cavity thoroughly, then rinse the oral cavity with clean water to prevent infection. Then
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How Do You Pick Fresh Eggs? Five Tricks to Tell Them Apart Easily
First, look: fresh eggs have a rather rough shell with a frosty powder on it and a bright luster; older eggs have a smoother shell, and rotten eggs have a dull, dark shell with grease stains on it. Second, listen: shake the egg gently near your ear; a good egg sounds solid, while a bad egg sounds different. Third, hold it to the light: hold the egg with both hands as if forming a tube and look through it toward sunlight or a lamp; a good egg appears slightly red, semi-transparent, with a clear outline of the yolk. Fourth, spin: place the egg on a flat surface and give it a gentle spin with your hand. When a fresh egg spins, there is resistance inside the shell, and it stops after two or three turns; a bad egg spins for a long time and fast.
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