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Introduction to the characteristics of the Houhei 93 oyster mushroom variety
Houhei 93 oyster mushroom. (1) Characteristics: a low-temperature strain, with caps ranging from dark gray to blackish brown, suitable for fruiting from November to March in winter. It grows in clusters, with compact fruiting bodies, smooth and glossy caps, extremely short stipes, relatively thick caps, and white, firm flesh, giving it high market value. In general production it does not become infected by common diseases such as yellow mushroom disease and brown rot, and its high and stable yield is comparable to that of the "2006" oyster mushroom. (2) Suitable temperatures: 3-34°C for mycelial growth, 2-28°C for fruiting.
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Introduction to the High-Temperature No. 9 Oyster Mushroom Variety and Key Cultivation Points
High-Temperature No. 9 oyster mushroom. (1) Characteristics: a high-temperature variety, growing in clusters; the cap is gray and turns dark gray when the temperature is below 20°C; the stipe is relatively firm; the gills are white; the fruiting bodies are relatively compact and dense, with high market quality. It is not susceptible to yellow mushroom disease or brown rot, and the biological efficiency of the first flush is about 150%. (2) Suitable temperatures: 6-38°C for mycelial growth, 12-36°C for fruiting.
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Basic Introduction to the Artificial Gastrodia elata of Feigu
Gastrodia elata was originally wild and mostly obtained by gathering. Through scientific experiments, the method of sexual reproduction was adopted to cultivate Gastrodia elata successfully. Its cultivation techniques and practical experience now have a mature theoretical basis, and the time is ripe for introduction and cultivation. Accordingly, the Feigu Villagers' Committee of Delu Township, Xuanwei City, in the course of industrial structure adjustment, proceeded from actual conditions and, on the basis of thorough market research, carefully analyzed the local natural conditions such as soil structure, altitude, diurnal temperature difference, and climate environment, and concluded that the conditions for cultivating Gastrodia elata locally were already ripe, and that after trial planting in some villagers' committees, it could be further promoted.
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Breed Introduction: The Landaise Goose
Currently the best liver-type breed for foie gras production abroad, originating from the Landes province in western France; Hungary also raises a considerable number today. China introduced the Landaise goose from France twice, in 1979 and 1986. The plumage of this goose is mainly grayish-brown, with the feathers on the neck and back darker, approaching black, the chest feathers gradually becoming lighter and taking on a silver-gray tone, and the belly feathers milky white. The Landaise goose has a large body, a broad back and deep chest, a pendulous abdomen, an inconspicuous knob on the head, a pointed and short beak, a pharyngeal pouch on the upper neck, a thick and short neck, and slightly curled neck feathers.
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How to treat inflammation in pigs? Introduction to folk remedies
During the growth of pigs, various inflammatory lesions inevitably occur, causing trouble for pig farmers. Here are several folk remedies for inflammation in pigs, with good results. Dermatitis: depending on the size of the affected area, take several potatoes, wash and peel them, mash them, add an appropriate amount of salt, stir thoroughly and evenly, then apply to the affected area, finally bandage with gauze, change the dressing 3 times a day, and it will heal after 4 consecutive days. Enteritis 1. Common Andrographis herb 30 grams, white-haired bugleweed 40 grams, plantain 50 grams, boil in water and take orally in 3 divided doses
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How to treat rectal prolapse in pigs? Introduction to commonly used therapies
Rectal prolapse in pigs falls into two situations: the first is that the sick pig can retract the prolapsed tissue on its own when standing, but it protrudes again when defecating; the second is that the sick pig cannot retract it on its own when standing. For the latter, surgical treatment is often adopted, with a cure rate of up to 100%. Now, for the first situation, a simple therapy worth promoting is introduced. Use a 0.1-0.2% potassium permanganate solution, while it is still warm, to wash the affected area, dry it with sterile gauze, and apply an appropriate amount of river snail meat paste to the affected area. Preparation of river snail meat paste: wash the river snails, remove the shells and take the meat, use a 0
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Detailed Introduction to Traditional Deep-Processing Techniques for Sweet Potato
Sweet potato is grown on a fairly large scale in all parts of our country, and its annual output is very considerable. Because it contains large amounts of polysaccharides and mucin that the human body needs, it can boost human immunity, prevent arteriosclerosis and treat diabetes, and so it is deeply loved by people. But in daily life people often take sweet potatoes straight to the market to sell, which is both inconvenient to transport and low in price. If sweet potatoes are processed into food products for sale, their added value can be greatly increased and better economic returns obtained. 1. Sweet potato chips: Using fresh sweet potato slices as the raw material, through anti-browning and anti-discoloration treatment,
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Introduction to the New Late Glutinous Rice Variety Zhemuo 36
Zhemuo 36 was approved in March 2003 at the 27th Variety Approval Meeting of the Provincial Crop Variety Approval Committee. In the 2000 Jinhua regional trial, the average yield per mu was 483.1 kg, an increase of 14.7% over the control Xiushui 11, with a highly significant difference; in the 2001 Jinhua regional trial, the average yield per mu was 470.5 kg, an increase of 5.97% over the control Xiushui 11, reaching a highly significant level, with a two-year average increase of 10.3% over the control. The average whole growth period over two years was 128 days, similar to the control Xiushui 11.
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Introduction to the New Glutinous Rice Combination Yunuo You No. 16
Bred by the Chongqing Ratoon Rice Research Center (Chongqing Crop Research Institute) of the Chongqing Academy of Agricultural Sciences, using Thai glutinous rice as the female parent crossed with a natural variant of local small glutinous rice, through multiple generations of line selection. It was approved by the Chongqing Crop Variety Approval Committee in 2006 (Yu Shen Dao 2006021), and is suitable for cultivation as glutinous rice in Chongqing and adjacent ecological zones below 800 m altitude. Characteristics: This variety is an indica-japonica hybrid type medium-late maturing glutinous rice, with an average whole growth period of 156 days, 3 days longer than the control Shanyou 63. Plant height 101 cm, per mu there are
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Introduction to the new glutinous rice variety Zhenongda 454
Zhenongda 454 is a medium-maturing late glutinous rice variety selected by the Department of Agronomy of Zhejiang University from the multiple cross combination Bing 889/Zhong 8029//Tai 202. It was fixed after 4 years and 7 generations of identification and selection in diseased areas. In 1998, trial planting was expanded to more than several tens of thousands of mu, and in March 1999 it passed the approval of the Zhejiang Provincial Variety Approval Committee. Characteristics: Zhenongda 454 has a plant height of about 80 cm, medium tillering ability, slender and flexible stems, many grains per panicle, high seed-setting rate, large and plump grains, green stems at yellow ripeness, oval grains, and yellow husks and panicle tips,
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