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Introduction to the Nongshen peach variety and its main characteristics
The fruit is flat with a sunken apex; the average single fruit weight is 90 g, and the largest fruit weighs 130 g; the ground color of the skin is milky white, with a bright red blush covering the entire surface, and the skin peels easily; the flesh is milky white, with little red firm-melting flesh near the stone, crisp and sweet when firm-ripe, soft and juicy when fully ripe, with a rich sweet flavor and aroma; soluble solids 10.7%. Clingstone. The tree vigor is medium-strong, and the tree habit is semi-spreading. Compound flower buds are predominant, and the starting node of flower buds is the third or fourth node. All types of fruiting branches can bear fruit, and it is high-yielding. In the Zhengzhou area of Henan, it blooms in early April, and the fruit ripens in mid-July, with a fruit development period of 100 days. The flower is
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Introduction to the Longwangmao Apricot Variety and Its Main Characteristics
Also known as Dajian, Wangmao, Daxingbian, Dabianren, etc. It originated in Hebei Province and is now distributed across 12 northern provinces (municipalities and autonomous regions). It is currently the main cultivar in China's sweet almond production and is known internationally as "Dragon Emperor Big Almond." Single fruit weight 17.4 grams, single pit weight 3.30 grams, pit yield 17.5%, single kernel weight 0.84 grams, kernel extraction rate from apricot pits 37.6%. Each kilogram contains 300-340 pits, and each kilogram contains about 1200 kernels. The kernel is long conical, flat and plump, brownish-yellow. The kernel flesh is milky white, sweet, fragrant and crisp, with a slight bitterness
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What is the Malacca rose apple? An introduction to the characteristics of this tropical fruit
The Malacca rose apple, also known as the Malay rose apple or large-fruited wax apple, is native to Malaysia and is the tree species with the best fruit flavor among the rose apple fruit trees. The fruit is pear-shaped, white or red, with a mint aroma, and the red fruit has a stronger aroma. It prefers stable high temperatures and cannot tolerate long periods of drought; its quality is best near large bodies of water and in humid places, and it grows best under the climate conditions of Malaysia. There are fruiting plants at the South Subtropical Crops Research Institute in Zhanjiang, Guangdong, and it was once introduced to Guangzhou for trial planting, but died because it could not tolerate low winter temperatures.
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Introduction to the New White Flower, a new peach variety from Jiangsu Province
Selected by the Institute of Horticulture, Jiangsu Academy of Agricultural Sciences from naturally pollinated seedlings of Baihua Shuimi. The original code was 63-16-67, and it was named in 1973. The fruit is round, slightly regular, with the two halves asymmetrical, and the fruit apex round and convex; the average single fruit weight is 193 grams; the ground color of the skin is milky white, with fine red dots or blush covering more than 3/4 of the surface; the skin is thick, highly tenacious, and easy to peel; the flesh is white, firm-melting, dense, strongly aromatic, and richly sweet; soluble solids are 17.8%. Clingstone. The tree is vigorous, with an open posture.
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Detailed introduction to the jujube variety Jinsi Xin No. 2
Selected from the seedlings of Jinsi Xin No. 2. The fruit is long and cylindrical, flat at both ends, and slightly thicker in the middle. The average fruit weight is 10-20 g, uniform in size, with thin, flexible peel, light brownish red, glossy and bright. The flesh cells are dense, with relatively abundant juice, extremely sweet with a slight tartness, no off-flavors, and contains 40%-45% soluble solids, the highest among all jujube varieties at present. The edible rate is 97.3%, and the fresh-eating quality is excellent. The fruit accumulates sugar early; at the white-ripe stage the soluble solids already reach 23%, at the half-red stage 33%, and before the full-ripe stage they reach as high as 42%-45%. The suitable harvest period for fresh eating lasts about 25 days. The drying rate is about 55%. The skin is finely textured, glossy and attractive, the flesh is thick and plump, rich in elasticity, and when cooked it is fine-textured and not mealy, with a delicate fragrance and sweetness, and its quality is also of the very highest grade. The stone is small, long spindle-shaped, and mostly contains seeds. In Tai'an, Shandong, the fruit enters the white-ripe stage at the end of August and fully ripens at the end of September. The fruit development period is 105-110 days, and the suitable harvest period for fresh eating is 20-30 days.
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How are flat peach varieties? Introduction to excellent flat peach varieties
Flat peach 1. Zaolu flat peach variety characteristics: The tree posture is open, and the tree vigor is moderate. All types of fruiting branches can bear fruit, mostly compound flower buds, the starting node of flower buds is the 1st to 2nd node, and it is high-yielding. The flower is rose type, with a large amount of pollen. In the Zhengzhou area of Henan, the fruit ripens on June 10, and the fruit development period is 67 days. The chilling requirement is 750 hours. The fruit is medium-large, with an average single fruit weight of 68 grams and a maximum of 95 grams. The fruit shape is flat, the fruit apex is sunken, and the suture line is shallow; the base color of the peel is creamy yellow, 50% of the fruit surface is covered with a red blush, the fuzz is medium, and it is easy to peel
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Introduction to the New Codonopsis Variety 92-02
I. Variety Introduction: Codonopsis pilosula is one of the main medicinal herbs in Dingxi City, Gansu Province, with a planting area of about 18,700 hm2 over the years and a total output of more than 30,000 t, accounting for 40% of China's Codonopsis pilosula share. In 2001, Weiyuan County of Dingxi City was named "China's Hometown of Codonopsis pilosula" by the Organizing Committee of the Hometown of Specialty Products of the Chinese Association of Agricultural Science Societies, and the Codonopsis pilosula industry has become one of the important pillar industries of Dingxi City. However, the Codonopsis pilosula currently planted in fields is basically a mixture of multiple types, which has adversely affected yield and quality and severely restricts the sustainable development of the Codonopsis pilosula industry. Therefore, breeding
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Introduction to the Xinli No. 7 Cultivar and Key Cultivation Points
The trunk is grayish brown, and 1-year-old branches are reddish brown and glossy. The leaves are dark green, with an average length of 13.4 cm and width of 7.88 cm, and a petiole length of 3.51 cm; the leaf tip is acuminate, the leaf base is rounded, and the leaf margin is finely serrate with spiny awns. The flower buds are long elliptical, with 8 flowers per inflorescence, overlapping white petals, pink anthers, and sterile pollen. The fruit is oval, medium to large, with an average single-fruit weight of 176.8 g; the base color of the fruit surface is green, with a slight striped red blush on the sunny side, and it is glossy; the peel is thin; the fruit dots are medium to large and dense. The flesh
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Introduction to the Variety Characteristics and Cultivation Management of Apricot
Rosaceae, Prunus genus, perennial deciduous fruit tree, tree or shrub, also known as common apricot. Scientific name Prunus armeniaca L. Apricot originated in China. Apricot cultivation existed 2,600 years ago. Around the 2nd century BC it spread via the "Silk Road" to Iran, Armenia, Greece, Rome and the countries along the Mediterranean coast, in the 10th century to Japan, and after the 18th century to Europe, the Americas and other places. In 1988 world apricot production was 2.112 million tonnes, mainly in Asia. Apricot cultivation in China is most concentrated in the provinces of the Yellow River basin. Tree height 6
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Detailed introduction to the goji health tea product series
The present invention relates to a tea formulation, which uses fresh goji berry tips or leaves as the main ingredient. Fresh mint leaves, willow buds, newly opened rose flowers, and chrysanthemum flowers are each refined into tea according to the three-preservation process, and then formulated into a compound neutral goji health tea series. Goji leaf tea nourishes yin and tonifies deficiency, mint can dispel pathogenic factors, and jasmine tea in combination harmonizes yin and yang, benefits the intellect, preserves essence and nourishes the spirit, focusing on supporting the vital qi while also dispelling pathogenic factors, with multiple nutritional components and medicinal components coexisting, moistening the body, and having a certain therapeutic effect on exterior syndromes, interior syndromes, heat syndromes, excess syndromes, and yang syndromes, removing the contraindication that tonifying medicines should not be used when external pathogenic factors have not been fully cleared
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