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Introduction to the Huamai No. 2 Wheat Variety and Key Cultivation Techniques
Long awns, white glumes, red grains, spindle-shaped spikes, and semi-hard to soft grain texture. The seedlings are upright, with broad and long leaves of a pale green color. It has relatively strong tillering ability, produces more spikes and more grains per spike, but the 1000-grain weight is slightly low. The plant architecture is relatively loose, with a plant height of about 84 cm, and it has relatively strong tolerance to fertilizer and resistance to lodging. The growth period is about 211 days, 1 day longer than the control. The effective spikes per mu are about 320,000, with about 38 grains per spike, and the 1000-grain weight is about 39 g. Inoculation identification results: moderate resistance to Fusarium head blight, susceptible to sheath blight, highly susceptible to wheat spindle streak mosaic virus, and highly resistant to pre-harvest sprouting. Field performance shows moderate susceptibility to sheath blight and powdery mildew. Quality analysis for two
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Introduction to the Virus-Free Xushu 18 Sweet Potato Variety
Xushu 18 was developed by the Xuzhou Agricultural Research Institute in 1972 through backcrossing using Xin Dazi as the female parent and Huabei 52-45 as the male parent, selected from seedling progeny, with the original line number 732518. It is an excellent variety suitable for drying, starch processing, and dual use as food and feed. Xushu 18 has red skin and white flesh, with high and stable yields, wide adaptability, and good overall performance. In 1980 it won the First Prize for Science and Technology Progress from the Ministry of Agriculture, and in 1982 it won the First Prize for National Invention. It is the dominant variety in large-scale production in China, accounting for
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Introduction to the Virus-Free Sweet Potato Variety Yushu No. 7
Characteristics: The terminal leaves are purple, the leaf shape is shallowly lobed, the stem is green with purple, the tuber skin is purple, the tuber flesh is white. It is tolerant of poor soil, drought-resistant, and widely adaptable. It has a high starch content, with an average starch content as high as 22.61%. It sprouts quickly, stores well, and has strong growth vigor. The starch content of spring sweet potatoes reaches about 24%, and that of summer sweet potatoes is three percentage points higher than that of Xushu 18. The yields of fresh tubers, dried tubers, and starch are 6.1%, 17%, and 21.4% higher than those of Xushu 18, respectively. It is moderately resistant to stem nematode disease, and virus-free potatoes yield more than 20% more than non-virus-free ones. The yield per mu for spring sweet potatoes is over 3000 kg, and for summer sweet potatoes over 2000 kg.
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Introduction to the Characteristics and Traits of the Lianmai No. 2 Wheat Variety
Lianmai No. 2 was bred by the Lianyungang Academy of Agricultural Sciences in Jiangsu Province and passed national approval in 2005, approval number: 2005004. Characteristics and traits: This variety is a semi-winter, multi-spike, medium-maturity line, with semi-prostrate seedlings, slender leaves, and green leaf color. It has strong tillering ability, a relatively high spike-forming rate, and starts growth early in spring. The plant type is relatively compact, the spike layer is neat, and the flag leaves are upright. The plant height is about 80 cm, the stems have good elasticity, and it is resistant to lodging. It has strong cold resistance and good seed-setting, with about 400,000 spikes per mu, about 35 grains per spike, and a 1000-grain weight of 40 g
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Introduction to the Sujiao No. 5 pepper variety and its main characteristics
Breeding institution: Institute of Vegetables, Jiangsu Academy of Agricultural Sciences. Approval status: approved by the Jiangsu Provincial Crop Variety Approval Committee, approved by the Sichuan Provincial Crop Variety Approval Committee, and approved by the National Crop Variety Approval Committee in 1996. Variety registration number: GS09001-1995. Variety source: 5-1X5-2. Characteristics: a mildly spicy first-generation hybrid pepper variety. Plant height 50-60 cm, spread 50-55 cm, fruit long lantern-shaped, light green, fruit surface
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Detailed Introduction to the New Zanthoxylum bungeanum 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 is 21.89%. The essential oil content of the pericarp is moderate, about 6.0-10.7%. The sprouting ability is weak, the branching ability is strong, and the fruit-setting rate is moderate. Both the pepper sprouts and the fruits are edible, and they are important raw materials for seasonings, pickles, and medicine. It is resistant to gummosis. Its cold resistance is moderate, and the cold resistance of young trees is relatively poor.
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Introduction to the Characteristics of the Qizha Qie No. 3 Eggplant Variety
"Qizha Qie No. 3" is a new eggplant variety bred by the Qiqihar City Vegetable Research Institute, and has passed review by the provincial crop variety approval committee. This variety has high early yield and good marketable traits, making it a relatively ideal long eggplant variety. The introduction to "Qizha Qie No. 3" is as follows. 1. Characteristics and traits. This variety is of the extremely early-maturing type; in Heilongjiang Province it takes only about 15 days from flowering to harvest. Plant height is 65 cm, the fruit is blackish purple, long club-shaped, fruit length 25 cm, fruit diameter (transverse diameter) 4.5 cm, single fruit weight 11
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Detailed Introduction to the Processing Method of Red Ginger Slices
Wash the ginger, peel it, cut it into slices, and soak them in water for 5-7 days, then change the water and rinse them for 7-10 days. Remove the ginger slices, dry the surface water, then boil them in sugar and steam them. When the ginger slices become translucent yellow and bright, cool them, then place them into a vat in layers of one layer of ginger slices and one layer of white granulated sugar, and add 5-8 kg of salt per 100 kg of ginger slices. After 20-30 minutes, part of the sugar and salt will dissolve and penetrate into the tissue of the ginger slices, then carry out low-temperature treatment so that white granulated sugar adheres and coagulates on the ginger slices. Then, at a ratio of 3.5 g of edible carmine per 100 kg of ginger slices, mix it with 3 liters of boiling water to make an edible carmine
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Tiejiao No.1 Pepper Variety Introduction and Planting Key Points
Variety source: a mid-early maturing variety bred by the Tieling Academy of Agricultural Sciences. Approval status: approved and named by the provincial crop variety approval committee in 1999. Awards: won the first prize of the Tieling Municipal Science and Technology Progress Award in 2003. Characteristics: the plant has relatively strong growth vigor, dark green branches and leaves, robust growth, and a compact plant type, with a plant height of 50-60 cm and a plant spread of 35-45 cm. The first flower is borne at the 8th-10th node; the fruit is long lantern-shaped, with a fruit length of 8-10 cm and a fruit width of 7-8
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Introduction to the Variety Characteristics and Cultivation Techniques of Banqiao White Celery
Banqiao White Celery, also known as green celery, fragrant knife celery and mold celery, is a local superior variety of Yuhuatai District. It has a fresh fragrance, good quality, high yield and strong disease resistance, and can be cultivated in all four seasons. The plant is semi-erect, with a plant height of 71.7 cm, green stems 1 cm thick, and stem nodes that readily produce adventitious roots. The stems are clasping and solid, with a single plant weight of 25-30 g. The growing period is 40-180 days, and the yield per mu can reach 3000 kg. In cultivation, green stems are used for asexual propagation, and axillary buds are used to sprout into new plants. The new leaves turn white after being earthed up and blanched.
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