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Introduction to the Characteristics and Traits of the Jiyujing Rice Variety
Jiyujing is a new early japonica conventional rice variety bred by the Rice Research Institute of the Jilin Academy of Agricultural Sciences from Hui 73/Qiuguang.
=Rice Research Institute of the Jilin Academy of Agricultural Sciences Characteristics and Traits This variety has the following features: 1. It has good biological traits. The growth period is 135 days, requiring an effective accumulated temperature of about 2750°C, and it is insensitive to photoperiod and temperature responses. The plant height is 95-100 cm, the plant type is compact, the leaves are erect, and the leaf sheath, leaf margin, and leaf collar are all green. It has strong tillering ability, with more than 20 tillers per single transplanted seedling. -
Introduction to the Characteristics and Traits of the Jijing 69 Rice Variety
Jijing 69 was bred by the Rice Research Institute of the Jilin Academy of Agricultural Sciences in 1991 from the progeny of the cross 769/02428//Zhansan. Characteristics and traits: Jijing 69 is sown from April 10 to 15, transplanted from May 20 to 25, heads from July 23 to 27, and matures around September 10. The growth period is 135 days and requires an effective accumulated temperature of 2650°C. Plant height is 95 cm, the stems are strong and resistant to lodging, the leaf color is light green, the flag leaf spreads horizontally after heading, tillering ability is strong, and the number of effective panicles per single plant
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What to Do About Pigs' Bad Habits? Introduction to Clever Solutions
Pen escaping: Trim the upper eyelashes of a pen-escaping pig short, and trim them again once they grow long. This way, when the pig raises its head to escape the pen, its eyes will be irritated by wind, light, and dust, creating a sense of fear. After several times, the pig will no longer escape the pen. Wall chewing: Pigs often chew walls because of insufficient salt intake. Generally, the salt content in the diet of 60-90 kg fattening pigs should reach 0.25%, and the salt content in the diet of breeding boars should reach 0.35%. Biting and fighting: When pigs from different pens are housed together, biting and fighting often occur. If
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How is potato processed? An introduction to several common processing methods
I. Making jam from potatoes. First wash the potatoes clean, remove any rotten or sprouted parts, then peel off the skin, place them in a steamer and steam until cooked, then take them out and spread them to cool. Next, rub them through a grater into a uniform potato mash and set aside. Put white granulated sugar, water and sour water (that is, the sour water used in a vinegar workshop; mix a small amount of thin rice porridge with bran, place it in a vat, transfer it from vat to vat for one week, once a day, and the filtered sour water is used as a vinegar starter) into a pot and boil until 110°C, then pour the potatoes into the pot, and use an iron shovel to constantly turn them, pressing while stir-frying, until the potatoes
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What kind of fish is the Red Wen Fish? Introduction to the characteristics of the Wen Fish variety
Originally named Wen Yu (patterned fish). As early as the late Ming Dynasty, after goldfish moved from pond culture to basin and vat keeping, their color varieties gradually increased. To distinguish them from the earlier goldfish, people called them "Wen Yu," meaning "fish with patterns." This is recorded in the Ming Dynasty book "Kao Bo Yu Shi." The Wen Fish has a short, broad body shaped like a triangle, with a pointed head like a mouse's head, which is its distinguishing feature; its fins are well developed. It is the earliest variety among the Wen group and evolved directly from the grass goldfish. Japan's Red Ryukin originated from China's Red Wen Fish. Originally only red, through years of breeding, its colors increased,
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Introduction to the spring-planted potato variety Yunshu 201
Characteristics and traits: Bred by the Yunnan Academy of Agricultural Sciences; passed Yunnan Province crop variety approval in 2004; growth period 100 to 110 days, medium-late maturing; growth period comparable to "Zhongdianhong" and "Mira", 13 to 19 days earlier than "Hezuo 88"; tubers long oval, skin relatively rough, eyes relatively shallow, yellow skin and yellow flesh, short dormancy period; marketable tuber rate 78.3 percent; plants moderately resistant to late blight; dry matter content 28.6 percent, starch content 22.30 percent, protein content 2
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How to prevent fish fulminant hemorrhagic disease? Introduction to practical methods
In autumn, as fish grow rapidly, pond farming density increases, water quality is prone to deterioration, and the reproduction rate of various pathogenic pathogens accelerates, making it very easy to trigger fulminant hemorrhagic disease. The preventive measures are as follows: 1. Before the fry and fingerlings are put into the pond, they must be soaked and disinfected with 1%-2% salt water. The soaking time depends on the fish's physique and the temperature. When conditions permit, fish fingerlings can be soaked with fulminant hemorrhagic disease vaccine. 2. Change water and increase oxygen in a timely manner. Keep the water quality fresh and change the water frequently. If conditions limit water changes and it is inconvenient, quicklime can be slaked into slurry and splashed over the whole pond, and at the same time, aerators should be used reasonably.
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Introduction to the Characteristics of the Potato Variety Bashu No. 9
Variety origin: Bashang Agricultural Science Research Institute of Zhangjiakou Prefecture, Hebei Province, in 1958 used "Duozibai" (292-20) as the female parent and "Epoka" as the male parent for crossing, and in 1972 it was developed and named, and began to be promoted. It was approved as a national-level variety by the National Crop Variety Approval Committee. Main traits: plant type semi-upright, with relatively many branches, plant height about 60cm, stems green, strong growth vigor; leaves green, moderate amount of hairs, compound leaves relatively large, lateral leaflets 4 pairs; inflorescence peduncle green slightly
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Detailed introduction to the Japanese pear variety Nansui
It was developed in Japan in 1973 by crossing Echigo with Shinsui and selecting the offspring, and it obtained official variety registration in 1997. The fruit is cylindrical, with an average fruit weight of 370 g, uniform fruit shape, and a yellow-green appearance similar to Nijisseiki. In high-humidity years, the fruit surface is prone to russeting. The flesh is snow white, the soluble solids content is 13%-14%, the juice is abundant, and the taste is pleasantly sweet and tart. It ripens in early to mid-September, between Kosui and Hosui. At room temperature it can be stored for 7-10 d (days). The tree vigor is moderate, and it is a spur-type variety with few axillary flower buds, and its flowering period is basically the same as that of Hosui. It can
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Introduction to the Ecological Distribution Range and Main Habitats of the Mud Carp
The mud carp is a warm-water fish, and its appetite is strong when the water temperature is 15-30°C. When the water temperature is above 31°C, the mud carp's appetite declines; when the water temperature is below 14°C, the mud carp gathers in deep water areas and is not very active; when the water temperature is below 13°C, it stops feeding; when it is below 7°C, it cannot survive. Because the mud carp has poor cold resistance, overwintering mud carp in pond aquaculture in the Pearl River Delta is usually stocked in deep ponds sheltered from the wind and facing the sun, and sometimes additional cold-proof measures are needed. In wild ponds in the mountainous areas of northern Guangdong, however, mud carp find it difficult to
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