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Introduction to the Beijing Wanmi Peach Variety and Its Ripening Period Characteristics
Variety source: Bred by the Beijing Academy of Agriculture and Forestry Sciences. Characteristics: The fruit is nearly round, with an average single fruit weight of 230g and a maximum of 350g. The fruit apex is round, and the suture line is shallow. The fruit skin has a yellow-white background color, with more than one-half of the fruit surface covered in purplish red. The flesh is white, firm-melting, juicy, and sweet, with a sugar content of 12-16%. Clingstone. Ripens at the end of September. The tree is vigorous and semi-spreading. Cultivation points: Pay attention to rational fertilization, allow appropriately dry conditions during management, and pay attention to drainage. Trial demonstration situation: The cultivation area in the Pulandian area is 300 mu.
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Introduction to Laixuan No.1, a new high-quality mid-to-late ripening peach variety
In 1987, fruit-growing workers in Laizhou City discovered a superior strain among the "Huanglu" and "Fenghuang" peach seedlings introduced from Tai'an, Shandong (the two introduced varieties were yellow-fleshed peaches, while this strain is a white-fleshed peach and has no mutational relationship with the original varieties; it was discovered by chance). After several years of trial planting and observation, the mother plant and its propagated offspring were found to have stable economic traits and excellent quality. On August 18, 1997, it passed the formal appraisal of the Shandong Provincial Crop Variety Appraisal Committee and was named Laixuan No.1. Experts unanimously agreed that Laixuan No.1 is the most
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Detailed introduction to the new potato variety Zaodabai
Characteristics: This variety is early-maturing, disease-resistant and high-yielding, and has the outstanding features of large and uniform tubers, white skin and white flesh, and good marketability, so it was submitted to the Liaoning Provincial Crop Variety Approval Committee and named "Zaodabai". "Zaodabai" has strong sprouts and emerges quickly, with rapid early growth; under normal cultivation it matures 85 days after planting; tuber set is concentrated and uniform, and the tubers swell quickly, with the proportion of large and medium tubers (marketable rate) reaching more than 80% 75 days after planting. Under plastic-film mulching cultivation, it matures 65 days after planting, allowing an early market launch with high value and early stubble clearing to improve multiple-cropping returns. Cultivation should
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Introduction to the new potato variety Anshu 58
The Ankang Institute of Agricultural Sciences in Ankang City, Shaanxi Province, developed it by selecting from seedling lines of a cross using the potato variety EPOKA as the female parent and 4081 as the male parent; its original code was 922-30. In September 2001, it passed the approval of the Shaanxi Provincial Crop Variety Approval Committee. Characteristics ① Botanical characteristics: plant height 32.60--78 cm, plant type spreading, leaves light green, stems green, flowers white. Tubers long and flat, light yellow, tuber skin smooth, eyes shallow, tuber flesh light yellow. ② Biological characteristics: growth
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Introduction to the new potato variety E-Malingshu No. 5
Variety origin: A potato variety bred by the China Southern Potato Research Center in Enshi, Hubei, through crossbreeding with "393143-12" as the female parent and "NS51-5" as the male parent. Original code: T962-76. It passed the approval of the Hubei Provincial Crop Variety Approval Committee in 2005, with the variety approval number E Shen Shu 2005001. Quality and yield: From 2003 to 2004, it participated in the Hubei Provincial Potato Variety Regional Trial. Quality testing showed a starch content of 18.90% and a dry matter content of 24.65%. Two-year regional
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Detailed Introduction to the New Black Potato Variety
The black potato is a newly bred colored potato variety. Its whole growth period is about 90 days, making it a mid-to-late maturing variety. The plant height is 60 cm, with strong growth, a well-developed main stem and few branches. The tubers are long-oval in shape with relatively small eyes. The skin is dark purple, glossy black and shiny. The flesh is deep purple, attractive in appearance and strongly tempting in color. The starch content of the flesh is as high as 13-15%, with good taste and excellent quality. According to measurements: every 100 grams of black potato contains 2.3 grams of protein, 0.1 grams of fat,
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Introduction to the new potato variety Qingshu No. 4
Qingshu No. 4 is a new potato variety developed by the Crop Institute of the Qinghai Academy of Agriculture and Forestry Sciences by crossing Niutou as the female parent and Dixiri as the male parent. It was approved by the Qinghai Provincial Crop Variety Approval Committee in 2003. 1. Characteristics. It is a late-maturing variety, with a plant height of about 110 cm and a stem diameter of 1.4 cm. The number of main stems is 2-4, and the number of branches is 3-5. The yield per plant is 1.26 kg, the number of tubers per plant is 7-11, and the weight per tuber is about 130 g. The tubers contain 17.12% starch, 24.6
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Introduction to the new potato variety Zhongshu 7
Suitable range: For spring and autumn planting in the Central Plains double-cropping region of Beijing, Shanghai, Jiangsu, Zhejiang, Anhui, Jiangxi, Shandong and Henan, and for early-maturing winter cultivation in the southern winter-cropping region of Fujian, Guangdong and Guangxi. Variety source: Selected through systematic breeding from the sexual cross of Zhongshu 2 x Jizhangshu 4. Characteristics and traits: An early-maturing variety with a growing period of 64 days after emergence. Plant type semi-erect, strong growth vigor, plant height 50 cm, leaves dark green, stems purple, corolla purplish red, tubers round, light yellow skin, milky white flesh, smooth skin, shallow eyes, stolons
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Introduction and Characteristics of the Suinong 14 Soybean Variety
This variety is a new medium-maturity spring soybean bred by the Suihua Agricultural Science Institute of the Heilongjiang Academy of Agricultural Sciences, using Hefeng 25 / Suinong 8 as the parent materials. Characteristics: Suinong 14 has a growth period of about 120 days, with an active accumulated temperature of about 2486°C, and is a medium-maturity variety. It has a semi-determinate podding habit, medium-tall plant height, few branches, dense pods on the main stem, purple flowers, long leaves, thick dark green leaves, and gray pubescence. Internodes are short, pods are dense, and there are many 3- and 4-seeded pods. The seeds are spherical, the seed coat is bright yellow, the hilum is colorless, and the 100-seed weight is 21-22 g.
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Introduction to the characteristics of the Tongnong No. 12 soybean variety
"Tongnong No. 12" is a new high-protein soybean variety bred by the Crop Institute of the Tonghua Academy of Agricultural Sciences. In March 2000, it was approved by the Jilin Provincial Crop Variety Approval Committee and named "Tongnong No. 12." Its protein content is 44.83%, and its fat content is 19.28%. 1. Characteristics "Tongnong No. 12" plants are 85 cm tall and have a determinate podding habit. Lanceolate leaves, dark green leaf color, gray pubescence. The main stem has 17 nodes, belongs to the multi-branching type, and the plant form is compact. Pods turn dark brown when mature. Seeds are round, with yellow seed coat, yellow hilum, and glossy seeds.
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