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Introduction to the Characteristics and Cultivation Key Points of the Japanese Black Sweet Potato Variety
The Japanese black sweet potato is a rare sweet potato variety introduced into China from Japan in recent years. It is a dual-purpose variety grown for both stem tips and tuberous roots, and its nutritional content is 30%-50% higher than that of traditional Chinese varieties. It is called black sweet potato because of its purple-black skin and purplish-red flesh. This variety has many branches at the base, with vines about one meter long. The leaves are purple-green, relatively large and thick, heart-shaped, with deep purple veins and relatively long petioles. Tuber set is concentrated, and the tubers are spindle-shaped with long tips and uniform in size. The skin is purple-black, and the flesh is purplish-red. When cooked, it is tender, smooth, and refreshing, with a delicate fragrance and excellent taste. Generally, each plant sets
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Introduction to the Characteristics of the Sweet Potato Variety Guangshu 79
Characteristics: Medium sprouting ability, semi-erect plant type, medium-long vines, medium branching, green young leaves with purple edges, heart-toothed leaf shape, green veins and stems, concentrated tuber formation, medium number of tubers per plant, downward-bulging tuber shape, yellow skin, orange-red flesh, smooth and attractive tuber surface, uniform tuber size, and relatively good storability. Average dry matter rate 28.11%, eating quality score 76.8 points, starch rate 17.29%, carotene content 12.82 mg/100 g fresh tubers. Moderately resistant to sweet potato bacterial wilt. In the autumn of 2004, it participated in the provincial regional trial, and the average fresh tuber and dry tuber yields per mu
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Introduction to the Characteristics and Traits of the Jieshu No. 16 Sweet Potato Variety
Characteristics and traits: The plant form is semi-upright, the top leaves are green, the leaf shape is cordate-dentate, the veins are green, the stems are green, the skin of the tuber is white, the flesh is light yellow, the tuber shape is spindle-shaped and relatively attractive, tuber formation is good, it stores well, and sprouting is moderate. Dry matter rate 33.5%, eating quality score 84.6 points, starch rate 24.9%, vitamin C content 24.19 mg per 100 g. Highly resistant to sweet potato blast. In the two years 2001 and 2002, it participated in the provincial regional trial, with an average fresh tuber yield of 2036 kg per mu, 2.37
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Detailed Introduction to Biological Water-Saving Technology in Rice
Biological water-saving technology refers to the use of a plant's own physiological and genetic potential to obtain more output under the same water conditions. Although it is difficult to research and remains underdeveloped, it requires little input and yields high benefits in practice. Using the large amount of germplasm resources obtained over many years, rice breeders have developed a number of strongly drought-resistant varieties through intervarietal hybridization, systematic selection, and introduction and evaluation, and have applied genetic engineering to the breeding of new varieties, continuously providing high-quality, strongly drought-resistant new hybrid rice combinations and new varieties with greater biological potential for water-saving cultivation.
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Introduction to the Lu Shu No. 7 sweet potato variety and key cultivation techniques
Lu Shu No. 7: It was developed by the Crop Research Institute of the Shandong Academy of Agricultural Sciences through sexual hybridization, using Nanfeng as the female parent and 918 as the male parent. This variety has outstanding multi-resistance, resisting root rot, black spot disease and stem nematode disease. According to the results of the 2-year regional trial in northern China, the fresh tuber yield was 1499.7 kg per mu, 0.02% lower than that of Xu Shu 18; the dried tuber yield was 455.6 kg per mu, 4.07% higher than that of Xu Shu 18; and the starch yield was 294.3 kg per mu, 5.49% higher than that of Xu Shu 18. The leaves of this variety are all green, the stem color is green with purple,
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Introduction and Characteristics of the Yangmai 158 Wheat Variety
Yangmai 158 is a breakthrough new wheat variety that combines high yield, multiple resistances, good quality, and broad adaptability. It is suitable for planting in parts of the lower and middle reaches of the Yangtze River under different terrains, soil types, and cropping systems with moderate to good fertility and water conditions. This product has successively participated in comparative trials in Jiangsu, Anhui, Xinyang in Henan, Shengxian in Zhejiang, Xinshao in Hunan, Hubei, and other locations, and ranked among the top in all of them. It increased yield by 14.86% compared with Yangmai 5, by 20.46% compared with Een 1, and by 28.36% compared with Zhemei 1. The average yield per mu is 3
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Introduction to the Jinshu No. 10 Potato Variety
Bred by the Wuzhai Experimental Station in Shanxi Province, and approved by Shanxi Province. The plant is upright, with a height of 45-70 cm. Tubers are concentrated, large and uniform, with an average of about 5 tubers per plant. The tuber shape is flat-round, with yellow skin and white flesh, and medium-depth eyes. Starch content is 15-18%, and quality is relatively good. It is a dual-purpose grain and vegetable mid-late maturing variety, with a growth period of 95-110 days, drought-resistant, disease-resistant, and storage-tolerant. The average yield is about 1500 kg per mu. During cultivation, sow early at the proper time, carry out deep intertillage early, and earth up before early flowering; per mu
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Introduction to the Chuannong Mai No. 1 Wheat Variety and Key Points for High-Yield Cultivation
Variety source: Mianyang 11 x Chuannong 84-1. Breeding institution: Sichuan Agricultural University. Characteristics: spring type, early maturing, growth period of about 190 days. Seedlings semi-erect, strong tillering ability, plant height 80 cm, strong lodging resistance. Spike rectangular, short awns, white glumes. Grain oval, grain color light red, semi-hard, 1000-grain weight 46.5 g. Test weight 785 g/l, protein content 12.2%, wet gluten content 19.8%, sedimentation value 12.8 ml, water absorption 55.9%, stability time 1
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Introduction to the Yumai 34 Wheat Variety and Key Cultivation Points
Institution: Zhengzhou Institute of Agriculture and Forestry Sciences, Henan Province. Approval status: approved by the Henan Provincial Crop Variety Approval Committee in 1994 and by the National Crop Variety Approval Committee in 1998. Variety approval number: Guoshenmai 980015. Variety source: Aifeng 3 / Meng 201 // Niuzhute /// Yumai 2. Characteristics: weak spring wheat. Plant height about 80 cm, stems and leaves heavily waxy, spike rectangular, long awns, glumes oval, white, shouldered, beak-shaped,
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Introduction to the high-protein strong-gluten wheat variety 954072
Characteristics: Winter type, seedlings prostrate, moderate tillering capacity, plant height 90--100 cm, highly resistant to stripe rust and leaf rust, moderately resistant to powdery mildew and Fusarium head blight, mid-early maturing, 40--50 grains per spike, 1000-grain weight around 50 g, a large-spike large-grain type variety, highly resistant to lodging. Quality status: white-grained, vitreous, protein content 20--22%, wet gluten content 37.5--42%. Blending trials show that using 60% and 40% 954072 flour to blend with Lumai 14 flour
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