-
Introduction to the Characteristics of the Carambola Variety Tainong No. 1
"Tainong No. 1" is a new variety grown exclusively for fresh consumption. The plant grows vigorously, with soft branches that droop downward as soon as new shoots emerge. The fruit is long spindle-shaped, large and heavy, with an average fruit weight of over 338 g, and a thick, plump body reaching 2.5 cm. The peel is golden yellow, smooth and glossy. The fruit has a fresh, fragrant and pleasant flavor, with a sugar content of 8.6% and a citric acid content of 0.27%. The core is thick but the flesh is fine in texture with few fibers, the stem end protrudes, and the tip is blunt. The fruit stores relatively well, with a low water loss rate after harvest and a low incidence of anthracnose during storage.
-
Introduction to Common Disease Prevention and Treatment Methods and Key Points for Deer
1. Dystocia [Treatment] Strengthen scientific feeding and management of pregnant does, and create a relatively quiet birthing environment. When dystocia occurs, assist the birth promptly. 2. Gastrointestinal catarrh and gastroenteritis [Treatment] Pay attention to feed and drinking water hygiene, and prevent sudden feed changes, etc. Administer 5% glucose intravenously; if sulfonamides, urotropine, or Anna Ru injection can be added to the intravenous fluid. 3. Rumen impaction and acute rumen bloat [Treatment] Withhold feed, but do not restrict drinking water.
-
How to propagate lilies? A detailed introduction to several methods
There are many species of lilies, and suitable measures can be taken for propagation according to the different species. The common methods include the following: Sowing method: seeds can be sown immediately after collection, or sown again in the following spring. During the seedling stage, shade is needed, and water and fertilizer management should be strengthened. By autumn, small bulbs can form. The flowering time varies depending on the lily species; for example, Lilium candidum can flower in one year. Dividing small bulbs: the mother plant forms small bulbs on the underground stem nodes, and sometimes small bulbs can also form at the base of the mother bulb. In autumn, separate them from the mother bulb and
-
Introduction to the main characteristics of the Himematsutake variety of oyster mushroom
An early-maturing Himematsutake introduced from Japan, with high yield and good quality, a yield per unit area of 11.93-14.07 kg/sq m, and a biological efficiency of 95.4%. The optimum humidity for mycelial growth is 24-28°C. The mycelium is pure white and short-fuzzy. The fruiting body formation temperature is 5-25°C, with no summer-over period, and the optimum temperature is 18-22°C; it belongs to the medium-temperature type of oyster mushroom species. The fruiting bodies grow in clusters, imbricate, with shell-shaped caps and smooth margins, grayish black when young and brown when mature. The flesh is white and fine. The stipe is white and lateral. The spore print is pink.
-
Pleurotus ostreatus cultivar F: A Detailed Introduction to Pleurotus ostreatus
It takes on a trumpet shape. The color is white and tender, the fruiting body is medium-sized, and the cap is rather thin. It has strong adaptability and tolerance to changes in environmental conditions. The optimum temperature during the mycelial growth stage is 25-28°C. The optimum temperature during the fruiting body formation and growth stage is 18-22°C. During the mycelial growth stage, the moisture content of the substrate should be around 65%, and the relative air humidity 70-80%; during the fruiting body growth stage, the moisture content of the substrate should be around 70%, and the relative air humidity 85-95%.
-
Detailed introduction to the oyster mushroom variety Ningza No. 1
After this variety is spawned, the spawn blocks germinate rapidly, vigorously, and thickly, and colonize the substrate quickly. The mycelium is highly heat-resistant; exposure to a temperature of 30°C has no effect on the mycelium. The entire mycelial growth period is short, only 17 days. The young fruiting bodies form in clusters, with dense numbers of caps and few dead mushrooms; fruiting is uniform across the entire bed, and the flushes are distinctly separated, with the first and second flushes yielding relatively high production. During the growth stage, water management by misting is best, and during the maturation stage, light misting is preferable.
-
Introduction to the Pleurotus ostreatus 5.39 strain variety
Introduced from Bulgaria, with stable yields and a biological efficiency of 90%. The mycelium grows at 3-35°C, with an optimum of 23-26°C; the mycelium is downy, white, with orange-yellow pigment. The fruiting bodies grow at 5-22°C, with an optimum of 14-18°C. The fruiting bodies grow in clusters, imbricate, grayish-blue when young and grayish-white when mature. The flesh is white, the caps are mostly shell-shaped, and the stipes are white and lateral. The spore print is light pink. The peak fruiting period of this strain is concentrated from late May to mid-June. To obtain more flushes, sunken-bed cultivation must be sown in early to mid-April, and greenhouse cultivation in mid to late March.
-
What is licorice mango? An introduction to the characteristics of licorice mango
This product is similar to preserved mango (huamang); besides its sweet, salty, sour and aromatic flavors, it also has the sweetness of licorice, and in terms of spices it also uses spices from Chinese herbal medicine. So in taste and flavor it attracts consumers even more than preserved mango. 1. Raw material processing: Soak the mango fruit base in a large amount of clean water to desalt it, so that the salt content of the fruit base is 1-2%, that is, it is fine if it is slightly salty. After desalting, drain off the water, put it into a drying room at 60-70°C and dry until half dry, then remove it and prepare to soak it in the seasoning liquid. 2. Preparation of the seasoning liquid: Based on 50 kg of salted mango fruit base, use
-
Introduction to the Cultivation Techniques and Medicinal Benefits of Panax notoginseng
A variety in the genus Panax of the family Araliaceae, scientific name Panax pseudoginseng Wall. var. notoginseng (Burkill) Hoo et Tseng, a perennial herbaceous plant. Also known as Tianqi, Shen Sanqi, Shanqi, Jinbuhuan, etc. The roots and rhizomes are used medicinally, and it is a specialty of China. It is mainly produced in Wenshan Prefecture of Yunnan Province and Baise Prefecture of the Guangxi Zhuang Autonomous Region. The plant height is 20-60 cm. The main root is obconical or short-conical. The palmately compound leaves are whorled at the top of the stem,
-
Detailed Introduction to the Tea Cultivar Zhenong 113
Breeding institution: Tea Research Institute, Zhejiang Agricultural University. Approval status: Recognized in 1987 by the Zhejiang Provincial Crop Variety Approval Committee, and approved in 1995 by the National Crop Variety Approval Committee. Variety registration number: GS13009-1994. Variety origin: A natural hybrid progeny of Fuding Dabaicha and Yunnan large-leaf variety, developed through intensive single-plant selection. Characteristics: Belongs to the small tree type, medium-leaf class; tree posture semi-spreading, branching relatively dense, budding uniform, buds and leaves with abundant pubescence, leaf surface slightly raised, leaf long-elliptic, leaf
条件筛选