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Detailed Introduction to the New Premium Variety Dalu Gongzao Jujube
Dalu Gongzao is a new winter jujube variety bred by the Shandong Province Spark Science and Technology Service Base, with the following characteristics: 1. Extremely beautiful appearance. The fruit of this variety is oblong, for fresh eating, with a single fruit weight of more than 30 g. The peel alternates between reddish-brown and emerald green, with a waxy luster, thin skin and crisp flesh, tender and juicy, sweet with a delicate fragrance, rich in nutrients and of excellent quality, with a small pit and an edible rate reaching 95.21%. 2. Extremely late ripening. This variety ripens from late September to early October, making it the latest-ripening jujube variety currently in China.
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Detailed Introduction to the Jinsi Xin 2 Jujube Variety
Selected from seedlings of Jinsi Xin 2. The fruit is long and cylindrical, flat at both ends, slightly thicker in the middle. Average fruit weight 10-20 g, uniform in size, thin peel, resilient, light brownish-red, glossy and brilliant. The flesh cells are dense, with relatively abundant juice, extremely sweet with a slight tartness, no off-flavors, containing 40%-45% soluble solids, the highest among all jujube varieties at present. Edible rate 97.3%, fresh-eating quality extremely good. 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
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How to Store and Preserve Fresh Peaches? Introduction to Three Practical Methods
Cold storage. Peaches are prone to chilling injury during low-temperature storage, and there is a risk of freezing at -1°C. Therefore, the suitable storage temperature for peaches is 0°C, and the suitable relative humidity is 90%-95%. Under these storage conditions, peaches can be stored for 3-4 weeks or longer. However, when peaches are stored at low temperatures for a long time, the flavor gradually becomes bland. Long-term low-temperature cold storage can cause chilling injury to the peaches, with the flesh turning brown. In particular, when the peaches are moved to a high-temperature environment for ripening, the flesh becomes dry, mealy, and soft, and the flesh around the pit turns noticeably brown. In the cold storage
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Introduction to the Characteristics of the Silkworm Variety Shaan Silkworm No. 3
Breeding institution: Shaanxi Sericulture Research Institute. Approval status: approved by the Shaanxi Provincial Crop Variety Approval Committee in 1987, and recognized by the National Crop Variety Approval Committee in 1994. Variety registration number: GSIlop4-1994. Variety source: (122x795)x(226x796). Characteristics: high-yield type, high silk content, Chinese-strain single-sex-limited four-way hybrid, relatively high reproduction coefficient, large silkworm body, large mulberry consumption at the 5th instar, large cocoon shape
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How to disinfect beekeeping tools? Introduction to disinfection methods for beekeeping tools
Bee pests and diseases cause great harm to beekeeping production. While controlling them, beehives, combs and the beekeeping tools used must be thoroughly disinfected. Commonly used disinfectants include: 1. Formalin: 1 part formalin, add 9 parts water to make a 4% aqueous solution, soak empty combs and small beekeeping tools in it for 24 hours, shake off the liquid, rinse with clean water and dry. . Put the combs into supers, 8 combs per box. Remove the wire mesh from 1 empty hive body with a screen window, stack 5 supers of combs on top, cover with a wooden inner cover, and seal all gaps tightly. Use a carbon or glass container to place
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Introduction to the Characteristics of the Shaan Silkworm No. 2 Silkworm Breed
Breeding unit: Shaanxi Sericulture Research Institute. Approval status: approved by the Shaanxi Provincial Crop Variety Approval Committee in 1981, and recognized by the National Crop Variety Approval Committee in 1994. Variety registration number: GSI1003-l993. Variety source: (122X Su, 5X226X Su6). Characteristics: a four-way hybrid. Strong constitution and easy to raise, high cocoon yield, and relatively good cocoon silk quality. Average neatness is gi.65 points, cocoon silk fineness
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Introduction to the American Snake Plum Variety and Its Main Characteristics
The Snake Plum was introduced from California, USA in 1999 and planted the same year at the Ruixue Forest and Fruit Base in Shaanxi. After 4 years of observation, it has been judged to be an excellent mid-to-late ripening variety with superior quality, good productivity, strong adaptability, and fruits that store well. The Snake Plum fruit is relatively large and round-spherical. The average single fruit weight is 139 g, and the largest fruit weighs 210.2 g. The skin is bright red to purplish red, with a bloom. The flesh is pale yellow, gradually turning red from the outside inward as it ripens, and the color is extremely attractive. The texture is crisp and crunchy, non-melting, refreshingly crisp, fine, with a relatively strong aroma,
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8359 Oyster Mushroom Variety Characteristics Introduction
8359 Oyster Mushroom. (1) Characteristics: A medium-wide temperature strain, imbricate (overlapping like roof tiles), cap grey to dark grey, stipe slender and short, gills white and fine, caps medium-sized, clusters compact, strong resistance to contaminants and disease, generally not infected by yellow mushroom disease and other diseases; when managed according to the "explosive fruiting technique," the biological efficiency of the first flush generally reaches more than 150%, with the highest exceeding 182% in trials. (2) Suitable temperature: spawn run 5-36°C, fruiting 5-25°C.
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Introduction to the three-high characteristics of the new oyster mushroom variety 2001
"2001" is a new oyster mushroom variety newly bred in 2002. Comparative trials and large-scale production have proven that this variety has 3 outstanding characteristics: high resistance to yellow mushroom disease and rust spot disease, high yield, and high efficiency, and is known as the "three-high" variety. 1. High resistance to yellow mushroom disease and rust spot disease. "2001" is a wide-temperature-type oyster mushroom, with fruiting bodies ranging from light white to grayish white. It can fruit within a temperature range of 1--33°C. In large-scale production from early autumn planting to the end of spring, in areas where yellow mushroom disease and rust spot disease occur, "2001" can remain safe and sound,
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Introduction to the High-Temperature-Tolerant Wild Oyster Mushroom NP Variety
A pure strain obtained by tissue isolation after multiple collections of wild oyster mushrooms by the **Institute of Biological Soil and Desert Research, Chinese Academy of Sciences. The fruiting body primordia are solitary or clustered, and young primordia are white or light brown. The cap diameter is 10-12 cm, the thickness is 1-1.5 cm, and the cap is pure white or light brown. The flesh is white, the stipe diameter is 1.5-2.5 cm, the length is 2-6 cm, and the color is white. The spore print is white or light purple. It has wide adaptability and high-temperature tolerance, capable of fruiting at 30°C, but it can also fruit normally at a low temperature of 8°C.
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