-
Detailed Introduction to the Production Method of Crispy Garlic Slices
Garlic is delicious, nutritious, and of high medicinal value. However, garlic has a short storage period, sprouts easily, molds easily, and also has a distinctive pungent odor, which directly affects its dietary therapeutic value. Crispy garlic slices, on the other hand, are white to cream-colored porous flakes, with a high retention rate of allicin and amino acids, possessing a garlic aroma and honey fragrance, with no pungent odor or off-flavors, and with good results. The key processing points are: 1) Material selection: garlic bulbs mature and intact, with no insect damage or moldy, rotten, deteriorated conditions; 2) Clove separation: cut off the stem ends of the qualified garlic bulbs and separate into cloves; 3) Peeling: pour the garlic cloves into a peeling solution prepared from inorganic solvents and surface-active substances, etc.
-
Detailed Introduction to the New Garlic Variety Huasuan No. 3
This variety is a head-type garlic variety with excellent quality and extremely high yield. It grows vigorously, with a well-developed root system and thick, sturdy stems and sheaths that resist wind and breakage; it does not lodge at maturity, making harvest easy. The leaves are wide, long and thick, bright green in color, with strong photosynthetic capacity, and the garlic cloves are white and fine. It is resistant to cold and drought, likes fertilizer and tolerates poor soil; its skin is relatively thick, making it very tolerant of storage and transport. A single garlic bulb weighs 100-200 grams, with large ones reaching 500 grams, and measures 7-8 cm in diameter, with large ones reaching 11.1 cm. The plant height is 80-90 cm. It is planted at White Dew and harvested 3-7 days before Grain in Ear the following year. Suitable
-
Fengjiao No. 3 Chili Pepper Variety Introduction and Key Cultivation Techniques
Characteristics and traits: an early-maturing variety. The plant has moderate growth vigor, a plant height of 55 cm, a spread of 60 cm, and the first flower node at about the 10th node. The fruit is 20-22 cm long and 3.0-3.5 cm in transverse diameter, with flesh thickness of 0.3 cm and a single fruit weight of about 45 g. The flesh is fine and crisp, and the taste is spicy but not harsh. It is tolerant of low temperatures and moisture, strongly resistant to viral disease, anthracnose, and Phytophthora blight, tolerant of transportation, and yields more than 3500 kg per mu. Key cultivation points: suitable for planting throughout the country. Choose fields with convenient drainage and irrigation and high soil fertility, apply heavy base fertilizer, and frequently apply fruit fertilizer.
-
Introduction to the Characteristics and Cultivation Points of the Fengjiao No. 2 Pepper Variety
Characteristics: A mid-early maturing variety. The plant has strong growth vigor, with a plant height of 45 cm and a spread of 60 cm, and the first flower node is at the 10th to 11th node. The fruit is horn-shaped, spicy in taste, dark green, straight and smooth, with flesh 0.25 cm thick. It is suitable for cultivation in spicy-food regions and for long-distance transport cultivation in Hainan, with a yield of 4000 kg per mu, high and stable yield, and strong heat resistance. It has strong resistance to viral disease, anthracnose, and phytophthora blight. Cultivation points: In the middle and lower reaches of the Yangtze River, for early-maturing protected cultivation, rapid seedling raising with heating wires is carried out in early October, and the following year
-
Detailed Introduction to the New Pepper Variety Asakura Sansho
This variety has round, relatively small fruits. The thousand-fruit weight of fresh fruit is 66.78 grams, the thousand-fruit weight of the pericarp is 14-15 grams, the pericarp thickness is 0.9-1.2 mm, and the pericarp yield rate is 21.89%. The essential oil content of the pericarp is moderate, at about 6.0-10.7%. It has weak sprouting ability, strong branching ability, and a moderate fruit-setting rate. Both the pepper shoots and fruits are edible and are important raw materials for seasoning, pickles, and pharmaceuticals. It is resistant to gummosis. Its cold resistance is moderate, and young trees have relatively poor cold resistance.
-
Introduction to the Characteristics and Traits of the Guijiao No. 6 Pepper Variety
Approval number: Gui Shen Cai 2007005. Variety name: Guijiao No. 6. Breeding unit: Vegetable Research Center, Guangxi Academy of Agricultural Sciences. Variety source: The female parent CP1-04 is a self-inbred line developed from the Guangxi Fusui County farm pepper variety "Longtou Pepper" through 5 generations of selfing. The male parent A02 is a self-inbred line developed from the Baise City farm pepper variety "Tianzhou Pepper" through 6 generations of selfing. Characteristics and traits: In winter and spring, it takes about 150 days from sowing to the first harvest of green mature fruit; in summer and autumn, from sowing to the first harvest of green mature fruit
-
A Brief Introduction to the Characteristics of the Glass Horn Pepper Variety in Liling City
Liling City is located in eastern Hunan and has a humid subtropical monsoon climate, with abundant sunshine, ample rainfall, fertile soil, and a long frost-free period, providing excellent natural conditions suitable for vegetable growth. The whole city has 38,000 hectares of cultivated land. Since the horn pepper was introduced in the late Ming Dynasty, several hundred years of natural selection have produced a distinctive local variety: the "Glass Horn Pepper." This variety is rich in trace elements such as selenium and germanium, is mildly spicy with a sweet note, and can be eaten fresh or processed. After being sun-dried, it is bright red and translucent, like "glass." Used as a seasoning in cooking, it can turn soups red. Because of its
-
Introduction to the Characteristics and Traits of the Weimai 7 Wheat Variety
Bred by the Weifang Academy of Agricultural Sciences. In the 1998-2000 regional trials, the average yield was 533.65 kg per mu, a 3.7% increase over the control. Crude protein content (dry basis) 14.78%, test weight 766 g/l, wet gluten 31.8%, dry gluten 10.8%, sedimentation value 35.6 ml, water absorption 59.04%, development time 4.5 min, stability time 8.5 min, breakdown time 10.0 min, softening degree 65 B.U, valorimeter value 58.0. Processing quality: noodle score
-
Introduction to the Wanshu No. 1 Sweet Potato Variety and Key Cultivation Techniques
(1) Variety origin: Developed by the Wanxian City Agricultural Science Institute through sexual hybridization in 1991, using Nanshu 95 as the female parent and Nonglin No. 10 as the male parent; the original line number was 9102-1. (2) Characteristics: This variety is dual-purpose for feed and food. It has good sprouting ability, a dry matter rate of the tubers above 27%, and a starch extraction rate above 14%; the proportion of large and medium tubers is about 90%, the eating quality after cooking is average, and its resistance to black spot disease and storage quality are superior to Nanshu 88. (3) Yield performance: This line from 1994-1995
-
Introduction to the Characteristics and Traits of the Xumai 30 Wheat Variety
Long awns, white glumes, white grains, spindle-shaped spikes, semi-hard kernels; seedlings semi-prostrate, dark green leaves, broad leaf blades, relatively good cold resistance. Strong tillering ability, relatively high number of productive spikes. Plant type relatively loose, appearance clean and neat, plant height about 85 cm, relatively good stem elasticity. The whole growth period is about 239 days, 3-4 days longer than the control. Effective spikes per mu about 390,000, about 31 grains per spike, 1000-grain weight about 45 g. Inoculation identification results: susceptible to fusarium head blight, moderately susceptible to sheath blight, highly susceptible to wheat spindle streak mosaic virus disease, susceptible to pre-harvest sprouting.
条件筛选