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Introduction to Main Almond Varieties and Key Cultivation Techniques
I. Introduction to Excellent New Almond Varieties Almonds are classified by shell thickness into: 1. Thin-shelled almonds: shell as thin as paper, thickness 0.06-0.10 cm, easily cracked with one hand, kernel yield above 50%. 2. Soft-shelled almonds: shell thickness 0.1l-0.15 cm, kernel yield 40%-50%. The shell structure has spongy tissue and a beautiful appearance; although the shell is thicker, it can be cracked by squeezing with both hands. 3. Standard-shelled almonds: shell thickness 0.26-0.2
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What are the excellent varieties of fresh-eating apricots? A detailed introduction in one article
Apricots have a number of excellent local varieties in various regions. Fresh-eating apricots generally require larger fruit, bright color, thick flesh with abundant juice, and a sweet or moderately sweet-and-sour taste. (1) Honghebao apricot: a fresh-eating variety, mainly produced in the Lichang and Changqing areas of Shandong. The tree is vigorous, with an open canopy and strong adaptability. The fruit development period is 50-56 days, ripening in mid to late May. It is the earliest-ripening variety, fetching a high price and giving large returns. The fruit is oval, with a single-fruit weight of 45 g and a maximum fruit weight of 70 g. The skin is orange-red, with a slight patchy red blush on the sunny side.
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Introduction to the Characteristics and Cultivation Techniques of the Twentieth Century Pear Variety
Originally from Japan. There is limited planting in provinces such as Liaoning, Hebei, Zhejiang and Jiangsu in China. This variety can be cultivated in southern regions. The fruit is medium-sized, with an average single fruit weight of 136 grams. The fruit is nearly round and uniform. The fruit stalk is medium-long, and the sepals fall off, occasionally persisting. The skin is green, turning greenish-yellow after storage. The core is medium-sized, the flesh is white, fine and crisp, juicy and sweet. It contains 11.1-14.6% soluble solids. The quality is above average, and the fruit does not store well, generally keeping for about 1 month.
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How is the Wheeler's puffer? A detailed introduction to its product characteristics
Latin name: Lagocephalus wheeleri Abe et Tabeta English name: whitechestnutpuffer Common name: White
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A brief introduction to new mulberry and silkworm varieties, explained in one article
1. Nongsang No. 12: A new mulberry variety bred by the Sericulture Research Institute of the Zhejiang Academy of Agricultural Sciences in 1984 through artificial sexual hybridization. Main traits: compact crown, many shoots, long and straight branches, thick leaf flesh, dark green leaf color, sprouting earlier than Heye Bai, fast growth, strong adaptability. Regional trial results: leaf yield per mu 1867 kg, 18.73% higher than the control Heye Bai, significantly higher than the control; cocoon shell weight per 10,000 silkworms 7 kg, 8.03% higher than the control Heye Bai, extremely significantly higher than the control; resistance to yellowing-type
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Introduction to the preparation method and detailed processing flow of dried snake
Dried snake for Chinese medicine is a dried body made by cutting open the abdomen of a medicinal snake, removing the intestines and other internal organs, and then drying it. The processing method for adult dried snake is as follows: after the medicinal snake is caught, kill it by hurling it to the ground or putting it into boiling water; then step on the snake's head and neck with a foot, hold the snake's tail with one hand, and with the other hand use small round-tipped scissors to cut open the abdomen from the cloacal opening forward to the head and neck, remove the internal organs, separate the snake skin from the snake meat at the neck, cut the snake skin, and pull the skin downward with force until the cloacal opening, then cut the snake skin off. With the head as the center, roll the snake meat into a disc shape, insert the tail into the last coil, and
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Introduction to Pollution-Free Production Techniques for Jasmine
I. Site Selection Pollution-free jasmine, like organic jasmine, is produced in unpolluted places. Although the requirements are not as strict as those for organic jasmine, its production environment has specific requirements for soil, water sources, atmosphere and ecology. Therefore, the site must be far away from urban areas, residential areas, factories and mines, and main highway routes, and must be a place with fresh air and clean water sources. II. Production Management For pest and disease control, the focus should be on winter protection and pruning to clean the garden. (1) Winter protection From the eleventh to the twelfth lunar month, take advantage of rising temperatures, when pests come out to activity and their resistance is relatively weak, spray 1-2 times with 500-600 times lime sulfur mixture or 300-500 times orchard cleaner to reduce the overwintering pest and disease base.
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Introduction to the Varieties and Characteristics of Grassland Mushrooms
Grassland mushrooms are one of Inner Mongolia's specialty products, mainly produced in the Hulunbuir, Keshiketeng and Xilin Gol grasslands. Grassland mushrooms are divided into three types: white, green and mixed. In quality, the white mushroom is the best, the green-stem mushroom (qingtuimo) is second, and the others are inferior. The white mushroom has white flesh and a rich flavor, with a blackish mottled surface; the green-stem mushroom is white outside and green inside, with poorer quality and flavor. After processing and sorting, the cleaned goods can be divided into several types: diced mushrooms, sliced mushrooms and broken mushrooms. Because Inner Mongolia's white mushrooms are gathered and distributed in Zhangjiakou, Hebei, they are also called "koumo" and are renowned at home and abroad. They are mainly sold to various places in the south as well as Hong Kong, China, Macao, China and Southeast Asia.
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Introduction to the Agaricus bisporus variety ag-33
Early-maturing variety. The optimum temperature for mycelial growth is 24°C; the mycelium is of the creeping or semi-creeping type and appears grayish-white on wheat grain medium. During fruiting, the temperature should preferably not exceed 20°C. Under suitable conditions, it fully colonizes the substrate in about 14 days, and mushroom primordia appear 16-18 days after casing. The water content of the compost should preferably be around 70%, and the air humidity during the fruiting period should be 90%-95%. The first 4 flushes account for about 80% of the total yield, with rapid flush turnover and an interval of 8-11 days between flushes. When the substrate is about 22 cm thick, the yield per unit area can reach as high as 17 kg/sq m.
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Introduction to the New Hybrid Gastrodia Variety Beinong No. 2
Beinong No. 2 hybrid Gastrodia is a high-quality new hybrid line produced by the Beijing Beinong Kexin Agricultural Development Center using "Jingma No. 2" as the male parent and "Yunma No. 1" as the female parent after artificial pollination. The successful breeding of this variety has solved the shortage of excellent hybrid varieties for cultivating Gastrodia in China's high mountains, hills, and especially plain areas. After promotion and planting across the country, it has the characteristics of high yield, high quality, no pests or diseases, simple management methods, fast growth, and high economic returns, and is deeply welcomed by the majority of Gastrodia growers. Beinong No. 2 Gastrodia has undergone
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