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A Brief Introduction to the Characteristics of the Glass Horn Pepper Variety in Liling City
Liling City is located in eastern Hunan and has a humid subtropical monsoon climate, with abundant sunshine, ample rainfall, fertile soil, and a long frost-free period, providing excellent natural conditions suitable for vegetable growth. The whole city has 38,000 hectares of cultivated land. Since the horn pepper was introduced in the late Ming Dynasty, several hundred years of natural selection have produced a distinctive local variety: the "Glass Horn Pepper." This variety is rich in trace elements such as selenium and germanium, is mildly spicy with a sweet note, and can be eaten fresh or processed. After being sun-dried, it is bright red and translucent, like "glass." Used as a seasoning in cooking, it can turn soups red. Because of its
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Introduction to the Characteristics and Traits of the Guijiao No. 6 Pepper Variety
Approval number: Gui Shen Cai 2007005. Variety name: Guijiao No. 6. Breeding unit: Vegetable Research Center, Guangxi Academy of Agricultural Sciences. Variety source: The female parent CP1-04 is a self-inbred line developed from the Guangxi Fusui County farm pepper variety "Longtou Pepper" through 5 generations of selfing. The male parent A02 is a self-inbred line developed from the Baise City farm pepper variety "Tianzhou Pepper" through 6 generations of selfing. Characteristics and traits: In winter and spring, it takes about 150 days from sowing to the first harvest of green mature fruit; in summer and autumn, from sowing to the first harvest of green mature fruit
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Detailed Introduction to the New Pepper Variety Asakura Sansho
This variety has round, relatively small fruits. The thousand-fruit weight of fresh fruit is 66.78 grams, the thousand-fruit weight of the pericarp is 14-15 grams, the pericarp thickness is 0.9-1.2 mm, and the pericarp yield rate is 21.89%. The essential oil content of the pericarp is moderate, at about 6.0-10.7%. It has weak sprouting ability, strong branching ability, and a moderate fruit-setting rate. Both the pepper shoots and fruits are edible and are important raw materials for seasoning, pickles, and pharmaceuticals. It is resistant to gummosis. Its cold resistance is moderate, and young trees have relatively poor cold resistance.
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Introduction to the Characteristics and Cultivation Points of the Fengjiao No. 2 Pepper Variety
Characteristics: A mid-early maturing variety. The plant has strong growth vigor, with a plant height of 45 cm and a spread of 60 cm, and the first flower node is at the 10th to 11th node. The fruit is horn-shaped, spicy in taste, dark green, straight and smooth, with flesh 0.25 cm thick. It is suitable for cultivation in spicy-food regions and for long-distance transport cultivation in Hainan, with a yield of 4000 kg per mu, high and stable yield, and strong heat resistance. It has strong resistance to viral disease, anthracnose, and phytophthora blight. Cultivation points: In the middle and lower reaches of the Yangtze River, for early-maturing protected cultivation, rapid seedling raising with heating wires is carried out in early October, and the following year
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Fengjiao No. 3 Chili Pepper Variety Introduction and Key Cultivation Techniques
Characteristics and traits: an early-maturing variety. The plant has moderate growth vigor, a plant height of 55 cm, a spread of 60 cm, and the first flower node at about the 10th node. The fruit is 20-22 cm long and 3.0-3.5 cm in transverse diameter, with flesh thickness of 0.3 cm and a single fruit weight of about 45 g. The flesh is fine and crisp, and the taste is spicy but not harsh. It is tolerant of low temperatures and moisture, strongly resistant to viral disease, anthracnose, and Phytophthora blight, tolerant of transportation, and yields more than 3500 kg per mu. Key cultivation points: suitable for planting throughout the country. Choose fields with convenient drainage and irrigation and high soil fertility, apply heavy base fertilizer, and frequently apply fruit fertilizer.
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Detailed Introduction to the New Garlic Variety Huasuan No. 3
This variety is a head-type garlic variety with excellent quality and extremely high yield. It grows vigorously, with a well-developed root system and thick, sturdy stems and sheaths that resist wind and breakage; it does not lodge at maturity, making harvest easy. The leaves are wide, long and thick, bright green in color, with strong photosynthetic capacity, and the garlic cloves are white and fine. It is resistant to cold and drought, likes fertilizer and tolerates poor soil; its skin is relatively thick, making it very tolerant of storage and transport. A single garlic bulb weighs 100-200 grams, with large ones reaching 500 grams, and measures 7-8 cm in diameter, with large ones reaching 11.1 cm. The plant height is 80-90 cm. It is planted at White Dew and harvested 3-7 days before Grain in Ear the following year. Suitable
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Detailed Introduction to the Production Method of Crispy Garlic Slices
Garlic is delicious, nutritious, and of high medicinal value. However, garlic has a short storage period, sprouts easily, molds easily, and also has a distinctive pungent odor, which directly affects its dietary therapeutic value. Crispy garlic slices, on the other hand, are white to cream-colored porous flakes, with a high retention rate of allicin and amino acids, possessing a garlic aroma and honey fragrance, with no pungent odor or off-flavors, and with good results. The key processing points are: 1) Material selection: garlic bulbs mature and intact, with no insect damage or moldy, rotten, deteriorated conditions; 2) Clove separation: cut off the stem ends of the qualified garlic bulbs and separate into cloves; 3) Peeling: pour the garlic cloves into a peeling solution prepared from inorganic solvents and surface-active substances, etc.
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What varieties of water dropwort are there? A detailed introduction to common varieties
1. Wuxi water dropwort. Plant height 60-65 cm, leaflets narrowly ovate, 2.4 cm long, 1.5 cm wide, green, leaf margins serrate. Petiole green, 13 cm long. The upper part of the stem is green, the lower part white-green, thick and sturdy. Fewer fibers, good quality, winter harvest yield 3000-4000 kg/666.7 sq m. 2. Yangzhou long white cress. It is a heterophyllous water dropwort. The plant grows upright, plant height 65-757 cm, leaflets prismatic-ovate, margins sparsely obtusely serrate. Stem 0.7-1 cm thick, greenish white. Single plant weight 25
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Introduction to the Characteristics and Traits of the Qin Guan Peach Variety
Bred by Yuan Wuzhou and others at the Shaanxi Institute of Pomology, with parentage Jin Guan x Ji Guan. Crossed in 1957, selected in 1966, named in 1970. It once participated in the large apple regional trials and won the second prize of the National Invention Award in 1988. It is fairly widely distributed in China, with more cultivation in the northwest region. The fruit is conical, with a single fruit weight of about 200-250 g; the ground color is yellow-green, the sunny side has a dark red blush and broken red stripes, often with white russeting; in areas of the northwest at higher altitude, when fully ripe, it can reach an overall dark red, while in
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Introduction to the Origin and Variety Characteristics of Yuncheng Xiangzao Jujube
Xiangzao jujube is produced on the plains at the northern foot of the Zhongtiao Mountains and along both banks of the middle reaches of the Sushui River, and is named after its main producing area, Beixiang Town. The history of cultivating Xiangzao jujube here spans about 3000 years. Xiangzao jujube has excellent quality and was once presented to emperors as tribute, hence it is also called "tribute jujube." Xiangzao jujube is purple-red in color, with large fruit in a short cylindrical shape; generally about 10 of them weigh about 500 grams. The sugar content of fresh jujube is as high as 30-40%, and after drying, if the jujube is broken open, it can stick back together. Xiangzao jujube stores well, and locally there are Xiangzao jujubes that have been preserved for more than a hundred years. Xiangzao jujube
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