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What to Do If Blue Mushrooms Appear? Introduction to the Correct Handling Method
The symptom of blue mushrooms is that when the mushroom body grows, a blue halo forms at the edge of the cap. In severe cases, the entire mushroom body looks as if blue ink has been splashed on it, and it does not disappear even after the mushroom body is harvested. The main causes of blue mushrooms are: (1) Heating the mushroom shed with coal, firewood and other fuels causes carbon monoxide and carbon dioxide poisoning in the mushroom body, stimulating changes in the components within the mushroom body and producing a discoloration reaction. (2) Using poor-quality new plastic film as covering material: due to the temperature difference between the inside and outside of the film and the relatively high humidity inside the film, it is very easy for the film to
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Detailed introduction to the prevention and treatment methods for abscess disease in snakes
Abscess disease in snakes is caused by infection of wounds on the snake's body. After a snake develops abscess disease, the wound site swells and even ulcerates. When the abscess and ulceration expand to a certain degree, or when the abscess or ulceration prevents the snake from shedding its skin, it can also cause the death of the snake. Abscess disease in snakes is often caused by wounds on the snake's body, such as wounds resulting from snakes biting and fighting each other; injuries and abrasions caused by snake cages and the like during the transportation of snakes; wounds that may be caused when removing snake mites from the snake's body, and so on. If these wounds are not treated in time,
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Beijing Water Honey Jujube Variety Characteristics and Origin Introduction
If you want to eat sweet jujubes, choosing this kind of jujube will definitely not go wrong. It is called Beijing Water Honey Jujube, also known as Small White Jujube and September Fresh. Its soluble solids content reaches 30%, total sugar content is 27.02, and acid content is only 0.56%, so it tastes crisp, sweet, fresh and tender, as sweet as honey. Besides tasting excellent, this Beijing Water Honey Jujube also looks good. Look, its oval shape, uniform size, smooth and delicate peel, glossy, without blemishes, and the peel is as thin as paper. When ripe, the color
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Introduction to the Characteristics of the Wan Jiao No. 1 Pepper Variety
It is a new hybrid pepper combination developed by the Horticulture Institute of the Anhui Academy of Agricultural Sciences. It passed the approval of the National Crop Variety Approval Committee in 1994. It is an early-to-mid maturing variety. The plant height is 65-70 cm, the plant type is compact, the spread is 70 cm, and the stem diameter is 2 cm. The leaves are lanceolate, green, with the largest leaf 15-16 cm long and 12-13 cm wide, and the first flower node is at the 10th-12th node. The fruit is thick horn-shaped, 13-16 cm long, 4 cm in diameter, with flesh 0.3 cm thick, a concave shoulder, a slightly wrinkled surface, and a
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Introduction to the Over-Summer Hot Pepper Variety Baojiao No. 3
This variety is a mid-to-late maturing variety, with a medium-to-large plant shape and medium pungency. The fruit is about 20 cm long, about 3.5 cm in diameter, and weighs 60-80 g per fruit, with large fruits exceeding 90 g. The fruit color is dark green and glossy, the flesh is thick and firm, straight and not curved, and it is extremely tolerant of long-distance transport. Five days after harvest, the fruits do not soften, do not change color, do not deform, and remain as fresh as when first picked. Its fruiting capacity in the mid-to-late stage is especially strong, with a single plant able to bear about 80 large fruits at the same time, and at most more than 100. Moreover, there is no difference in fruit size among the early, middle and late stages. The average yield is 5000 kg
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Introduction to famous and superior sweet potato varieties: these high-quality varieties are worth knowing about
Which sweet potato varieties to choose depends on market demand, what they will be used for, and also the local cultivation ecological conditions, especially soil-borne diseases. According to trials, virus-free cultivation generally increases yield by 20%-30%, and also improves their appearance and marketability. Therefore, choosing virus-free sweet potato elite varieties is the prerequisite for achieving high sweet potato yields. The overall goal is to select virus-free sweet potato varieties that are resistant to disasters and diseases, high-quality, high-yielding and efficient. Based on the national sweet potato regional trials and many years of production practice, the excellent varieties of various types of sweet potato are introduced below for reference in selection.
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Introduction to the Characteristics and Traits of the Quanmai No. 3 Wheat Variety
Quanmai No. 3 is a new spring wheat variety developed by the Quanzhou Institute of Agricultural Sciences of Fujian Province through sexual hybridization using a dwarf variety from Nepal as the female parent and Jinmai 2148 as the male parent, then using the progeny material as the female parent and "Ning 7840" as the male parent for further hybridization. Characteristics and traits: In Fujian, the full growth period of this variety is 128-135 days, maturing 6-7 days earlier than Jinmai 2148. Plant height is 95-105 cm, the stems are highly elastic, relatively tolerant of moisture, and the stems color well in the later stage. The spike layer is uniform, the spikes are spindle-shaped, with white glumes and long awns. Grain
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Introduction to the Chuanmai 39 (formerly Chuan 00062) wheat variety
Characteristics: Spring type, average whole growth period 201.7 days. Seedlings semi-upright, medium tillering ability, seedling leaves relatively narrow, leaf color dark green. Plant height 89.8 cm, leaf sheaths with much wax bloom, stems tough, good lodging resistance. Spike rectangular, long awns, white glumes, white grains, vitreous. Average 236,000 spikes per mu, 35.5 grains per spike, 1000-grain weight 51.3 g. Inoculated disease resistance identification: immune to leaf rust and stem rust, highly resistant to stripe rust, highly susceptible to powdery mildew, highly susceptible to Fusarium head blight. Mixed samples tested in 2003/2004 respectively:
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Introduction to the Characteristics of the Lu Shu No. 3 Sweet Potato Variety
Lu Shu No. 3: Formerly designated lines 79-555 and 79-709, also known as Yan Shu No. 13, was bred in 1978 by the Yantai City Agricultural Science Research Institute of Shandong Province from the progeny of a cross between Xu Shu 18 x American Red. In 1989, it was approved and released for promotion by the Shandong Provincial Crop Variety Approval Committee. Characteristics: The top leaves are green, and both stems and leaves above ground are green; the leaf tip is heart-shaped, the leaves are relatively large, the petiole is 21 cm long, there is much fine hair at the stem tip, and the stem is 7 mm thick; it is a medium-vine type, with the longest vine reaching 213 cm and 10 branches at the base.
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Detailed Introduction to the Fengdao No. 15 Rice Variety
Fengdao No. 15 is a new early-maturing japonica rice variety bred by the Dali Prefecture Agricultural Science Institute through crossbreeding, with 04-2865 as the female parent and the high-yielding variety Dianyul No. 1 as the male parent. Results from years of multi-site trials and demonstrations show that the standout characteristics of this variety are early maturity, strong cold tolerance, moderate resistance to rice blast and bacterial leaf blight, high and stable yield, and good quality. It is currently a new japonica rice variety with relatively outstanding comprehensive traits among the promoted varieties in the high-altitude areas of Yunnan Province. In July 2002, it passed the approval of the Yunnan Provincial Crop Variety Approval Committee, and it was determined to be promoted for planting in the cold cool rice areas of Yunnan Province at altitudes above
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