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Detailed Introduction to the Rice Variety Jinzhu No. 1
"Jinzhu No. 1" is a new medium-late rice variety developed through systematic selection, variety comparison, and regional trials by Niu Jing, a researcher at the Tianjin Academy of Agricultural Sciences and a Tianjin-appointed rice breeding expert, and his team. It is the first new variety in China developed through indica-japonica hybridization with major promotion value. It passed achievement appraisal in 1992. This variety is of the japonica type, with a full growth period of 150 days in the Beijing-Tianjin region, a seedling bed period of 35-40 days, and a main field period of 110-105 days. Seedling growth is relatively vigorous with a well-developed root system. The main stem has 15 leaves, plant height 90-10
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Detailed Introduction to the Jinzhu No.1 Rice Variety
Breeding institution: Rice Research Institute, Tianjin Academy of Agricultural Sciences. Approval status: approved by the Tianjin Crop Variety Approval Committee in 1990, recognized by the Beijing Crop Variety Approval Committee in 1993, and approved by the National Crop Variety Approval Committee in 1995. Variety registration number: GS01008-1994. Variety source: Hongqi 25A/H-5//IR54///81-342. Characteristics: a medium-maturity japonica rice variety. Seedling stage growth is relatively luxuriant, the root system is well developed, plant height is about 100 cm
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Introduction to the rice variety Jindao 1007, formerly known as Jinyou 9702
Variety source: Jindao 521/Wuyujing 3. Characteristics: This variety is a conventional japonica-type rice variety. When grown in the Huang-Huai region, its whole growth period is 156.6 days, 1 day later maturing than the control Yujing 6. Plant height is 99 cm, total grains per panicle are 142.6, seed-setting rate is 84.5%, and 1000-grain weight is 23.7 g. Rice blast disease grade 3. Main rice quality indicators: head rice rate 67.3%, chalky grain rate 5%, chalkiness degree 0.2%, gel consistency 85 mm, amylose content 17.2%. Yield performance:
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Jindao 1187 Rice Variety Introduction
Breeding institution: Crop Research Institute, Tianjin Academy of Agricultural Sciences. Approval status: approved by the Tianjin Crop Variety Approval Committee in 1987, recognized by the Hebei Provincial Crop Variety Approval Committee in 1992, and approved by the National Crop Variety Approval Committee in 1993. Variety registration number: GS01003-1992. Variety source: 73-113/Tainan 3. Characteristics: a medium-late maturing japonica rice variety. Plant height about 110 cm, compact plant type, erect leaves, medium tillering
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How to prevent and treat duck hepatitis? Introduction to practical prevention and treatment methods
For the prevention and control of this disease, according to the characteristics of the disease, the focus should be placed on environmental sanitation control and immunization of breeder ducks, among other aspects. (1) Environmental sanitation control: This disease can be prevented by strict isolation measures. Ducklings under 4 weeks of age are susceptible to DHV, so raising ducklings within 4 weeks of age in isolation to prevent DHV infection can effectively control the occurrence of DHV. Implementing strict disinfection is an important measure to prevent this disease. Before each batch of ducklings enters the duck house, the duck house should be sprayed and disinfected with a 5% sodium hydroxide aqueous solution, etc., and personnel entering and leaving should take disinfection measures. Once this disease breaks out, isolation should be carried out immediately and the duck house should be thoroughly disinfected.
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Introduction to the Root Characteristics and Structure of Soybean
The root system of soybean is a taproot system. It is divided into a main root and lateral roots, and both the main root and the lateral roots are densely covered with root hairs. The main part of the root lies 5-20 cm deep in the soil, and the whole root system is roughly bell-shaped. On soybean roots, rhizobia live in symbiosis with the soybean. When the soybean germinates, the rhizobia invade the root, and when the soybean grows its first compound leaf, root nodules have formed on the soybean roots, first on the main root and then gradually spreading to the lateral roots. The root nodules are produced through the action of rod-shaped rhizobia that have 1-2 flagella at one end. They are aerobic bacteria, mainly growing on the root system near the soil surface
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Introduction of new soybean varieties for farmers' reference in seed selection
Xinfeng No. 1 was developed by the Agricultural Technology Extension Station of Hongmiaozi Township, Xinbin County, through sexual hybridization and selection using Chang No. 4 as the female parent and Qunxuan No. 1 as the male parent. It was approved by the Crop Variety Approval Committee of Liaoning Province in December 2002. The variety has a growth period of 121 days and belongs to the early-maturing group. The average plant height is 94.7 cm, with a semi-determinate podding habit and 17.9 nodes on the main stem. The stems are thick and tough, the root system is well developed, and it is lodging-resistant. The leaves are round, the pubescence is gray, and the flowers are white. The pods are grayish-brown, with 59.9 pods per plant, and many pods contain 3-4 seeds. The seeds are yellow with a yellow hilum,
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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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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 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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