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What plant is the Russian olive (silverberry)? Introduction to its main characteristics
Russian olive (silverberry): Elaeagnaceae family, Elaeagnus genus, native to North America and Europe. Naturally distributed in the Caucasus and Central Asia; also found in the southeastern and southern parts of European Russia, Crimea, the Caucasus and Central Asia. Deciduous small tree or large shrub; buds, young branches, leaves, flowers and fruits are all covered with silvery-white scales; flowers pale yellowish-white, fragrant; fruit a drupe, elliptical or spherical. Light-loving, drought-tolerant, tolerant of saline-alkali soils and sand burial. Fast-growing, shallow-rooted, roots bear root nodules, very vigorous. A good ornamental garden plant
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Detailed introduction to the new large peach variety Hongfurong
Hongfurong giant peach is a mid-to-late ripening variety. In the Beijing area, the flowering period is in mid-to-late April, and the fruit can be picked in early August, with a whole growth period of about 110 days. It has extremely strong storage tolerance; the harvested peaches can be kept at normal temperature for 20 days without spoiling or rotting, making it most suitable for long-distance transport. The peaches are especially large, with an average fruit weight of 420 grams and a maximum of up to 1210 grams. The appearance is gorgeous; when ripe, the fruit is nearly round with a flat top, the suture line is obvious, the peach fuzz falls off naturally, and the fruit surface is pink. The flesh is milky white, dense, and hard-melting
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Introduction to the Huang County Pear Variety and Its Fruit Characteristics
Declaring unit: Shandong Provincial Fruit and Tea Technology Guidance Station. Approval status: approved by the Shandong Provincial Crop Variety Approval Committee in 1993 and by the National Crop Variety Approval Committee in 1994. Variety registration number: GS14004-1993. Variety source: local variety. Characteristics: the fruit is medium-large and uniform, with a single fruit weight of 150-200 g; the skin is yellow, with small and dense fruit dots; the fruit has an attractive appearance; the flesh is crisp and sweet, white in color, with moderate juice and a slight aroma; quality is above average. Extremely storage- and transport-tolerant.
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Introduction to the New Carambola Variety Tianyangtao No. 3
Tianyangtao No. 3 is a bud sport single plant of the Malaysian sweet carambola. In May 2007, it passed the approval of the Guangxi Zhuang Autonomous Region Crop Variety Approval Committee and was named. (1) Fruit economic traits: the fruit is long-elliptical, with an average single fruit weight of 183.0 g (the original variety 285.0 g). The fruit ridge is thin and the fruit tip protrudes (the original variety has a thick fruit ridge and a concave fruit tip). The peel is thin and smooth (the original variety's peel is slightly rough and lusterless). Unripe fruit is green, ripe fruit is yellow, and the ridge edge is green. The flesh is fine and crisp, with few fibers, and the taste is fresh and sweet.
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Introduction to the Jinnan Shiqin No. 1 Celery Variety
Variety origin: Bred by the Agricultural Science Station of Shuanggang Township, Nanxiao District, Tianjin, through multi-generation line selection from naturally mutated plants of Tianjin Baimiao celery. It passed the Tianjin crop variety certification in 1987. Characteristics: The plants grow vigorously, with a plant height of 80-100 cm and a single plant weight of 250-600 g. The leaf stalks are long and solid, with a solid rate of about 95%. The leaves are green, and the leaf stalks are yellow-green. The leaf stalks are thick with little fiber, crisp and tender in texture, with an edible rate of over 87%, good taste, strong aroma, and excellent quality. It bolts late, has few branches, is highly cold-resistant, widely adaptable
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Liaojiao No. 4 Pepper Variety Introduction and Key Cultivation Techniques
This variety was bred by the Horticulture Institute of the Liaoning Academy of Agricultural Sciences and was approved and released by the Liaoning Provincial Crop Variety Approval Committee in 1990. I. Main Agronomic Traits 1. First-generation hybrid, mid-early maturing, growth period of about 110 days. 2. Fruit is square lantern-shaped, 10 x 9.5 cm in length and width, relatively thick flesh at about 4 mm, fruit is large and uniform, average single fruit weight 200 g, mildly spicy flavor, 3-4 locules. 3. Relatively strong disease resistance, average yield 3000 kg per mu, good storage tolerance.
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Introduction to the Mantianhong Sanjing Pepper Variety and Key Cultivation Points
Mantianhong Sanjing is a new pepper variety recently bred by the Zhengzhou Fruit Research Institute of the Chinese Academy of Agricultural Sciences. This variety has a compact plant type, with a plant height of 60-80 cm, and its peppers grow in upward-facing clusters (also known as facing-heaven pepper). It has extremely strong stress resistance and strong resistance to diseases caused by bacteria, fungi, viruses, and others. After the peppers of Mantianhong Sanjing mature, their color is bright red, their pungency is strong, and their quality is relatively good. Each plant can bear about 200 fruits, and each mu can produce 300-400 kg of dried peppers. It is the preferred variety for processing pepper powder.
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Introduction to the Variety Characteristics and Cultivation Techniques of Banqiao White Celery
Banqiao White Celery, also known as green celery, fragrant knife celery and mold celery, is a local superior variety of Yuhuatai District. It has a fresh fragrance, good quality, high yield and strong disease resistance, and can be cultivated in all four seasons. The plant is semi-erect, with a plant height of 71.7 cm, green stems 1 cm thick, and stem nodes that readily produce adventitious roots. The stems are clasping and solid, with a single plant weight of 25-30 g. The growing period is 40-180 days, and the yield per mu can reach 3000 kg. In cultivation, green stems are used for asexual propagation, and axillary buds are used to sprout into new plants. The new leaves turn white after being earthed up and blanched.
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Tiejiao No.1 Pepper Variety Introduction and Planting Key Points
Variety source: a mid-early maturing variety bred by the Tieling Academy of Agricultural Sciences. Approval status: approved and named by the provincial crop variety approval committee in 1999. Awards: won the first prize of the Tieling Municipal Science and Technology Progress Award in 2003. Characteristics: the plant has relatively strong growth vigor, dark green branches and leaves, robust growth, and a compact plant type, with a plant height of 50-60 cm and a plant spread of 35-45 cm. The first flower is borne at the 8th-10th node; the fruit is long lantern-shaped, with a fruit length of 8-10 cm and a fruit width of 7-8
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Detailed Introduction to the Processing Method of Red Ginger Slices
Wash the ginger, peel it, cut it into slices, and soak them in water for 5-7 days, then change the water and rinse them for 7-10 days. Remove the ginger slices, dry the surface water, then boil them in sugar and steam them. When the ginger slices become translucent yellow and bright, cool them, then place them into a vat in layers of one layer of ginger slices and one layer of white granulated sugar, and add 5-8 kg of salt per 100 kg of ginger slices. After 20-30 minutes, part of the sugar and salt will dissolve and penetrate into the tissue of the ginger slices, then carry out low-temperature treatment so that white granulated sugar adheres and coagulates on the ginger slices. Then, at a ratio of 3.5 g of edible carmine per 100 kg of ginger slices, mix it with 3 liters of boiling water to make an edible carmine
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