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Introduction to the Characteristics of the Jingxiang 636 Rice Variety
I. Variety Origin: Bred in 1999 by the Institute of Crops, Beijing Academy of Agriculture and Forestry Sciences. The parent lines are: 91897-2A/T5850-1//h9418. Approved by Beijing in 2001. II. Characteristics: A strongly aromatic rice variety. When grown as mid-season rice or as old seedlings for wheat-stubble rice in the Beijing plain region, the whole growth period is 150-155 days, plant height is 1.0-1.1 m, leaf color is green, tillering ability is medium, panicle type is relatively large, and awnless. The number of effective panicles per mu is 206,000, total grains per panicle is 141.0, filled grains
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Jingguang 651 (Jing 651) Rice Variety Introduction
I. Variety Origin: Bred in 1996 by the Institute of Crops, Beijing Academy of Agriculture and Forestry Sciences. The parents are: C9162-3/Jinghua 106. It was approved by Beijing in 2000. II. Characteristics: When grown as wheat-stubble rice in the Beijing plain area, the whole growth period is 130-135 days, 3 days longer than Zhongzuo 37. When grown as single-season rice in Yanqing, it takes 160-170 days. Plant height is 89.4 cm, the culm is stiff and resistant to lodging. The leaves are erect and the leaf color is rather dark. Tillering ability is medium. The panicle neck is extremely short, the panicle is relatively large, awnless, with smooth leaves and smooth hulls, and the grains are oval.
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Introduction to the Huayou 838 Rice Variety and Its Characteristics
Characteristics: The full growth period is 122-125 days for the early crop and 118-120 days for the late crop, with a plant height of 107-122 cm. It has strong tillering ability, a compact plant type, uniform heading, fresh green leaf color, and good color at maturity. The effective panicles per mu are 180,000-210,000, with about 135 total grains per panicle, a seed-setting rate of around 85%, and a 1000-grain weight of 25-27 g. The brown rice rate is 78.2, the milled rice rate is 70.4%, the head rice rate is 50.4%, the grain length is 6.0 mm, the length-to-width ratio is 2.6, the chalkiness rate is 49%, the chalkiness degree is 4.2, the transparency is grade 1, and the gelatinization temperature
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What fruit is the Dinosaur Egg? Introduction to the plumcot variety Dinosaur Egg
The plumcot is a new fruit obtained by crossing apricots and plums. The Dinosaur Egg fruit is nearly round, a large-fruited type, with a longitudinal diameter of 5.2--6.3cm and a transverse diameter of 5.6--6.6cm, an average single fruit weight of 126g, and a maximum fruit weight of 145g, clingstone, with the fruit surface turning yellow-red when ripe, the flesh bright red like blood, crisp, sweet and refreshing in texture, and a soluble solids content of 18%--19%. The fruit ripening period is early to mid-August, the development period is 135d (days), and the chilling requirement is 400--500h (hours). Extremely
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New Sweet Orange Variety Pear Orange: Introduction to Its Large-Fruit, High-Quality Characteristics
(1) Excellent fruit market quality. The fruit is large, with an average single fruit weight of over 220 grams; the appearance is attractive, with the peel ranging from deep orange to orange-red, and the fruit shape is distinctive, being pear-shaped or obovate; the internal quality is excellent, with flesh that is crisp, tender and melting, a moderate sweet-sour balance, abundant juice and a rich flavor resembling that of navel orange. Soluble solids 10-12 mg/100 ml, total acid 0.7-0.9 mg/100 ml, soluble solids-to-acid ratio 12-14:1; commercially seedless, with an average of 1.8 seeds per fruit. (2) The fruit commands a high price, has good visual appeal and strong market competitiveness.
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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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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 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 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 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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