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Introduction to the Characteristics of the Tea Cultivar Qianmei 701
Breeding institution: Guizhou Tea Research Institute. Approval status: approved by the National Crop Variety Approval Committee in 1995. Variety registration number: GS13014-l994. Variety origin: in 1955, Guizhou Meitan Wanhua large-leaf tea was used as the female parent and Yunnan Fengqing large-leaf tea as the male parent; after artificial pollination and hybridization, it was systematically selected from the F1 generation. Characteristics: small tree type, large-leaf class, branches relatively spreading, leaves horizontally attached, leaf length 14.64 cm, leaf width 6.22 cm, veins 9-11
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Introduction to the Tea Plant Cultivar Qianmei 809
Crop type: Tea plant Cultivar name: Qianmei 809 Breeding institution: Guizhou Provincial Tea Research Institute Variety source: Fuding Dabaicha x Qianmei 412 Provincial approval status: Approved in 1999 by the Guizhou Provincial Crop Variety Approval Committee Characteristics: Belongs to the small tree type, large-leaf class, medium-season cultivar. Has a distinct main trunk, branches semi-spreading, leaves slightly upward-slanting in arrangement. Average leaf length is 14.2 cm, width 6.7 cm, leaf veins 9-11 pairs, leaf surface raised, leaf tip acuminate
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Introduction and Main Characteristics of the Pleurotus ostreatus P89 Variety
Variety source: Introduced by the Edible Fungi Research Institute of the Liaoning Provincial Specialty Research Institute. Characteristics: Suitable for year-round cultivation; fruiting can occur from 0-28°C. Fast flush turnaround, relatively dark color, thick mushroom flesh. Relatively high biological efficiency; raw material cultivation can reach over 200%. P89 will serve as the main promoted variety for autumn and winter cultivation in 2001. Cultivation points: Introduced by the Lushun Agricultural Technology Extension Center from the Edible Fungi Research Institute of the Liaoning Provincial Specialty Research Institute. Suitable for corncob substrate cultivation. Trial and demonstration situation: Tieshan Town, Long
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How to keep oyster mushrooms fresh? Introduction to five common preservation methods
Fresh storage: Fresh oyster mushrooms picked after harvest are difficult to sell in the short term due to market influences, so the fresh storage method can be used. The storage time of fresh oyster mushrooms at room temperature is greatly affected by temperature and air humidity. When the room temperature is 3°C to 5°C and the relative air humidity is around 80%, fresh mushrooms can be stored for one week. When the quantity of mushrooms is small, the oyster mushrooms can be placed in a jar containing a small amount of cold water and the jar mouth sealed tightly; even if the temperature reaches 15°C to 16°C, they can be stored for about one week. The oyster mushrooms can also be completely immersed in cold water, but the water must be clean and hygienic, and the iron content of the water should be less than 2 milligrams per liter
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Which rabbit breeds are good to raise? A brief introduction to several excellent rabbit breeds
1. Rex rabbit: Originating from the Cologne region of France, it is the world's most famous short-haired fur-type rabbit. Because its fur is short and smooth, with guard hairs (coarse hairs) not protruding above the downy surface, making it look especially beautiful, it is called "Rexrabbit" abroad, meaning king of rabbits, and is translated into Chinese as "Rex rabbit". Because its fur resembles otter fur, it is commonly called "otter rabbit" in China. Its coat comes in more than ten colors, including white, black, blue, yellow, gray, coffee, chinchilla blue, and Californian
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Introduction to the Characteristics and Traits of the Guican No. 2 Silkworm Variety
1. Silkworm eggs are incubated using high-temperature photoperiod incubation. In the early incubation stage (days 1-4), maintain 26 and a wet-dry difference of 1.5; in the late stage (days 5-10), maintain 28 and a wet-dry difference of 1.5-1. Provide 16 hours of light exposure daily, and protect them in darkness after the appearance of blue dots to promote uniform hatching of the silkworm eggs. 2. Carefully carry out disease prevention and disinfection work before, during, and after sericulture. During the rearing period, strengthen disease prevention, hygiene, and technical handling to eliminate pathogen sources and reduce the occurrence of diseased silkworms. 3. For the first feeding of newly hatched silkworms and the first feeding after molting, carefully select fresh, properly matured mulberry leaves for feeding. 4. For the
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Introduction to the Abe White Peach Variety and Key Cultivation Points
The Abe White Peach was selected and bred in Hiroshima Prefecture, Japan. In Hunan, it ripens in early to mid-July, making it a mid-to-late season variety. It has a low chilling requirement and shows no bud dieback. The tree is vigorous with a slightly spreading habit and has excellent productivity, yielding 14 kg per tree in the third year. The fruit is short-oval and large; after fruit thinning, the average single fruit weight is 400 g, with the largest fruit reaching 1250 g. The fruit surface is fully red, the flesh is firm and non-melting, semi-clingstone, of premium quality, with soluble solids content of 14%-16%, and it is extremely tolerant of storage and transport. This variety currently has the best colouration among mid-to-late season firm-fleshed peach varieties, and is also the top choice for entering
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Introduction to the Characteristics and Cultivation Techniques of Nanguo Pear No. 3
"Nanguo Pear No. 3" was successfully bred by Jiao Yanying and others at the Fushun Specialty Science Research Institute in Liaoning Province. It is a new bud sport variety of Qiuzi pear (Pyrus ussuriensis). In October 1998, it passed the review and was named by the Liaoning Provincial Crop Variety Approval Committee: The characteristics of "Nanguo Pear No. 3" are: flowers are pinkish-white, with 5 petals, corolla diameter 2.4 cm-2.8 cm, 5 pistils, 18-23 stamens; the fruit is large, with an average fruit weight of 90 g-110 g; the peel is red, the fruit contains 0.367% organic acid, vitamin C content
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Detailed Introduction to the Certification Information for the Silver White Apricot Variety
Variety origin: A local variety from Yanbian, selected and improved through selective breeding, with stable traits, propagated year by year as the main apricot variety cultivated in the Yanbian area. Characteristics: The tree crown is semi-circular, with an open tree posture. The fruit is large and uniform, with an average fruit weight of 49.8 grams. The skin is white-yellow, and the flesh is yellow-white, juicy, with a sweet-sour taste. It has strong adaptability and is relatively cold-resistant. Productivity: Generally bears fruit 3 years after planting, enters full production at 9 years, and a mature large tree yields 130-200 kg per tree, with no obvious alternate bearing. Cultivation points: Choose a site with a high groundwater table and good drainage.
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Introduction to the cultivation techniques and management methods of the rose apple (water rose apple)
The rose apple (water rose apple) is an evergreen tree of the Myrtaceae family, 6-12 m tall. Bark smooth, grayish-brown, branching low, clear trunk height 1.5-3 m; crown oblate-spherical. Leaves opposite, leathery, lanceolate or long elliptic, 11-20 cm long, 3-5 cm wide, apex acuminate, base broadly cuneate, margin entire, leaf surface glossy, with transparent glands and marginal veins; petiole 7-10 mm long. Cyme terminal; flowers white, 3-4 cm in diameter; stamens numerous, about 25 cm long, delicately fragrant. Drupaceous ber
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