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Detailed Introduction to the Dafo Xing No. 2 Apricot Tree Variety
Dafo Xing No. 2: This strain is a large-fruited apricot selected and bred from local varieties in Zhejiang. Compared with other local varieties, this strain has the characteristics of early maturity, relatively large fruit, good self-pollinating fruit set, bright color, and excellent quality. The fruit is oval-shaped, the skin is orange-yellow, the average single fruit weight reaches 75 g, and the soluble solids content is 10-14%. The flesh is fine, the taste is sweet with a slight aroma, and it matures in mid-to-late May. This strain has better high and stable yield than the introduced variety "Jintaiyang."
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Introduction to the Characteristics and Cultivation Techniques of the Winter Snow Honey Peach Variety
Winter Snow Honey Peach is a precious, extremely late-maturing new peach variety selected and bred in 1986 from the Qingzhou Honey Peach. With its unique advantages, it has attracted widespread attention and welcome from numerous fruit tree experts and the vast number of fruit growers. It is unanimously agreed that this peach is, among the current late-maturing peaches in China (the situation abroad has not yet been verified in detail), the valuable variety resource with the latest maturity period, the strongest storage tolerance, and the best quality, and it has broad development prospects. This variety has passed provincial-level variety certification, and has successively been awarded the Gold Award at the 14th Weifang International Kite Festival Agricultural and Sideline Products Expo, and the '96 Third
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Detailed Explanation of Garlic Processing Techniques, Introduction to Various Practical Processing Methods
1. Garlic slices and garlic powder: Select fully mature garlic heads with plump cloves, strong spicy aroma, and large size. After harvest, trim off the fibrous roots, cut off the stem plate, soak for 1-2 days, rub and wash to remove the skin, wash clean and dry, then cut into thin slices and blanch with steam for 5 minutes. Use a far-infrared drying device, with a loading capacity of 5-6 kg per sq m, at a temperature of 65°C-75°C for 6-7 hours. When the moisture content of the dried product reaches 5%-8%, package and store immediately. The finished product yield is 15%-20%. Garlic powder production only requires, on the basis of garlic slice processing,
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Detailed Introduction to the Characteristics of the Shanchuan Purple Sweet Potato Variety
Characteristics: Medium vines, sweet potato skin a vivid purplish-black, delicate texture with excellent eating quality and high nutritional value; the content of selenium, an anti-cancer substance, is higher than that of ordinary sweet potatoes. This variety has multiple benefits such as anti-cancer, blood pressure lowering and calcium supplementation. It has strong waterlogging resistance and sets tubers evenly; the yield per mu can reach about 2000 kg for spring sweet potatoes and about 1500 kg for summer sweet potatoes.
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Introduction and Characteristics of the Shuangwan No. 1 Sweet Potato Variety
The new sweet potato variety Shuangwan No. 1 was recently bred by the Institute of Sweet Potato, Chinese Academy of Sciences. This variety has stable genetic traits, green stems, heart-shaped leaves with serrated edges, and vines 1-1.5 m long. It sets tubers early and in a concentrated manner. The tubers are long cylindrical in shape, with dark purplish-red skin that is smooth and attractive, and pure white flesh. It has strong tuber-setting ability, moderate tuber size, and good uniformity. Its starch content is 24%-28%, and the starch is especially white and high quality. For spring sweet potatoes, plant 3000-3500 plants per 667 sq m (1 mu), with a yield of 4000-9000 kg; for summer
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What are the distinctive sweet potato varieties? A detailed introduction in this article
Fruit sweet potato - Eshu No. 3. This variety was bred by the Hubei Academy of Agricultural Sciences and has passed appraisal and recognition by the Chinese Academy of Sciences and other institutions. Eshu No. 3 sweet potato has high nutritional value, delicate, crisp and tender flesh, plenty of moisture, a clean sweet and refreshing taste, and a unique flavor. It is an excellent variety for fresh eating and food processing. Characteristics. Stems green with purple, leaves green, veins purple, petiole base deep purple, storage roots long spindle-shaped, skin dark red, flesh milky white. Medium sprouting rate, strong growth vigor, medium-vine type, main vine 150 cm long. 3.8 storage roots per plant. Tolerant to waterlogging and drought, adaptable
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Introduction to the specialty sweet potato varieties Xinong 431 and Touxinhong
Xinong 431: This variety is a new fresh-eating, roasting-type sweet potato bred by Northwest Agricultural University. It has medium-short vines, generally 1.5 m long, with many branches at the base and heart-shaped leaves. The leaf color and veins are uniform and light green. It forms tubers early and in a concentrated manner; the tubers are spindle-shaped, with smooth skin, orange-yellow skin, orange-red flesh, and bright red dried slices. The taste is sweet, fragrant, mealy and sandy, with good mouthfeel, and after cooking the skin and flesh separate easily, making it very suitable for roasted sweet potatoes and sweet potato preserve processing. It is highly resistant to stem nematode disease and black spot disease, resistant to waterlogging, and tolerant of storage and transport. Spring-planted sweet potatoes generally yield 5000 kg per mu, and summer-planted ones about 3500
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Introduction to Virus-Free Sweet Potatoes and Their Excellent Varieties
Virus-free sweet potatoes refer to sweet potatoes obtained through virus-elimination technology and confirmed by strict virus testing to be free of certain viruses, as well as their offspring bred in aphid-free and pathogen-free soil. At present, viral diseases have become an important cause of the degeneration of seed performance, yield decline and quality deterioration of sweet potatoes in Henan Province, while virus-free sweet potatoes can generally increase yield by more than 30%, and their quality and appearance are also improved. Therefore, selecting virus-free sweet potato seedlings is the prerequisite for achieving high sweet potato yields. Starch-processing sweet potato Xushu 18: virus-free
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Detailed Introduction to the Wanyu No. 10 Sweet Potato Variety
(1) Variety origin: This line was developed by the Wanxian City Agricultural Science Institute in 1990 by crossing Zhongzhaihuang as the female parent and 6511-88 as the male parent, with the original line number 813-17. (2) Characteristics: This line has a large and medium tuber rate of 60%, and the tubers contain 14.87% starch, 2.32% crude protein, and 18.4 mg of vitamin C per 100 g of fresh tubers. According to field testing by the plant protection department, it is highly resistant to viral diseases and bacterial wilt, and relatively resistant to late blight. It emerges uniformly, and the tubers are round with yellow skin and yellow flesh; it sets tubers early and in a concentrated manner, and yields relatively high when planted in autumn
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Introduction to the High-Starch Sweet Potato Variety Shuangwan No. 1
Shuangwan No. 1 is a new sweet potato variety, newly bred by the Sweet Potato Research Institute of the Chinese Academy of Sciences. This variety has stable genetics and does not degenerate over successive years of propagation; it is a new high-starch sweet potato variety. 1. Characteristics: leaves and stems are green, leaves are heart-shaped with serrated edges, vine length is 1-1.5 m, tubers set early and concentrated, tuber shape is long cylindrical, attractive and good-tasting, tuber skin is deep purplish-red, smooth and attractive, tuber flesh is pure white and attractive, strong sprouting ability, strong tuber-setting ability, high rate of large tubers, moderate tuber size, good uniformity, drying rate 37%-39%, starch content 24%-28%, high-quality starch
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