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Development and Utilization Value and Methods of Kernel Apricot Flesh
I. Dried Apricot Processing 1. Process flow: apricot flesh → washing → sulfur fumigation → drying → finished product 2. Technical points: (1) Washing. Select flesh that is uniform in appearance, fully ripe, with no fuzz on the fruit surface, small in fruit size and thick in flesh; wash clean with water and drain off the moisture. (2) Sulfur fumigation. Send the material baskets or bamboo trays holding the apricot slices onto the wooden racks in the fumigation room, pour the burning charcoal into the iron pan in the center of the fumigation room, quickly sprinkle sulfur (3-4 kg of sulfur per 1000 kg of apricot slices) onto the charcoal, then leave the fumigation room immediately
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Key Points and Methods for Apricot Storage Technology Explained
Apricots intended for storage should be harvested when the fruit is fully swollen, the green color has faded, the characteristic color has appeared, aroma is present, and the flesh is firm rather than soft; harvest with the fruit stalk attached. Under conditions of 0°C and 90% humidity, they can be stored for 1-2 weeks, and after storage they are ripened at a temperature of 18-24°C. Storage by the reduced-pressure method can keep fruit harvested at the firm-ripe stage firm, delay softening, and reduce losses of sugar and acid; after 3 months of storage it can still retain relatively good commercial value.
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Detailed Explanation of Jujube Paste Processing Technology and Production Methods
Select large, thick-fleshed red jujubes, remove moldy and insect-damaged fruit, remove impurities, soak in clean water for 12 hours, then rinse clean with water. In a jacketed kettle, place 50 kg of jujubes and add 25 kg of water, simmer for 2 hours, stirring 1~2 times during the process, until the jujubes are soft and mushy. Use a pulping machine with a 0.2 mm aperture to make pulp, removing the jujube pits and jujube skins. To prevent jujube skin from mixing in, rub off the jujube skin on a nylon sieve. Then, in the jacketed kettle, mix ingredients in the following proportions: 50 kg jujube paste, 37.5 kg white granulated sugar, starch
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Detailed Explanation of Peach Tree Shoot Control and Flower Promotion Methods and Technical Points
Many flower farmers who grow peach blossoms call to ask how to stop the growth of peach blossoms and form more flower buds? The main reason affecting flower bud differentiation is the contradiction between reproductive growth and vegetative growth. When vegetative growth is too vigorous, it will seriously affect reproductive growth, that is, flower bud differentiation. For this reason, during the flower bud differentiation period (late May to before leaf fall), attention must be paid to the balance between the two in order to ensure normal flower bud differentiation. 1. From late May to June, pinch off the tips at the 10-12 leaf position of the autumn shoots to promote flower bud differentiation and promote branching, or spray shoot-control agent. 2.
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Detailed Explanation of Black Jujube Processing Methods and Technical Points
Black jujube is also processed from fresh jujubes. The technical points are as follows: 1. Raw material selection: Choose large fruits with small pits, thick and loose flesh, and low juice content, using fresh mature fruits as raw materials, and remove broken and rotten jujubes. 2. Grading: Separate and process according to fruit size, maturity, and variety. 3. Blanching: Put water in a pot and bring to a boil, add fresh jujubes and heat for 5-10 minutes. After boiling until the flesh is slightly soft, take them out to dry, and prepare for smoking. 4. Smoking preparation: Dig a pit underground 180 cm deep,
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What are the control methods for jujube fruit shrinkage disease?
1. Symptoms: When jujube fruit shrinkage disease occurs, a pale yellow halo (ring) first appears on the shoulder or waist of the fruit, gradually expanding into irregular sunken lesions; the peel becomes water-soaked and infiltrated, with scattered needle-like round brown dots, and the flesh becomes earthy yellow, soft, spongy and necrotic; the fruit shrivels, tastes bitter, and is unfit to eat. 2. Disease pattern: Preliminary research has determined that jujube fruit shrinkage disease is a bacterial disease, and the pathogen mainly overwinters on fallen diseased fruit. It generally spreads and infects jujube fruit during the fruit coloring and ripening stage; the pathogen enters through fruit wounds via wind and rain or directly penetrates the peel.
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Storage and Fresh-keeping Methods and Technical Key Points for Japanese Sansui Pears
Cultivars such as Hosui and Golden Pear have won wide popularity among consumers for their excellent flavor, so in recent years Japanese and Korean superior sand pears have made considerable progress in our country, and fruit output has also risen substantially year by year. However, the flesh of these pears is relatively soft, easily damaged during transport, and because their harvest period is short, their storability is poor, and their sales period is too concentrated, it is difficult to supply the market over the long term. How to store and keep them fresh is therefore particularly important. The author hereby introduces Japan's storage and fresh-keeping methods for Sansui pears to everyone for reference. 1. Harvest maturity and
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Detailed Explanation of the Cultivation Methods and Key Techniques for the Dwarf Peach
The dwarf peach (Prunus persica var. densa Makino) is a deciduous small tree in the rose family (Rosaceae), genus Prunus, and a variety of the common peach. The plant is dwarf, with short internodes and dense flower buds. It begins its full blooming period in April, which lasts about half a month. The fruit ripens in September. The dwarf peach likes sunlight and well-drained soil, is drought-tolerant and relatively cold-tolerant, and overwinters at above 1°C. The dwarf peach is naturally vigorous, and it is enough to pay attention to two steps: fertilizing and thinning flowers. Generally, base fertilizer is applied in winter after the leaves fall. Before the flowers and leaves sprout in spring, a comprehensive liquid fertilizer mainly of phosphorus and potassium is applied; after the flowers fade, a phosphorus-potassium fertilizer is applied once, and thereafter a relatively dilute phosphorus-potassium fertilizer solution is applied about once every half a month. Fertilizing is stopped in summer, and after September a comprehensive fertilizer solution is applied twice. After the flowers open, besides keeping some flowers with good growth and good positions, thinning out the useless flowers is the key to the dwarf peach bearing fine fruit.
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What are the control methods for the pear bicolor aphid pest?
This insect, commonly known as the pear aphid, is a major pest of pear trees and is found in all pear-growing regions. After pear trees are infested, large numbers of leaves curl up, causing early defoliation, weakening of tree vigor, and impaired fruit development, seriously affecting yield and quality. [Occurrence pattern] About 10 or more generations occur per year. Overwintering eggs generally hatch in March and late March when pear buds swell and open. After the young aphids grow, they continuously give live birth to new young aphids. By late April, winged aphids begin to appear. During May, winged aphids form in large numbers and migrate to weeds to reproduce and cause damage. In October, winged aphids migrate back to pear trees
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Detailed Method for Storing Fresh Jujubes in Wet Sand at Room Temperature
Choose a cool, dry room (large boxes, baskets, or other containers can also be used). First sweep the surrounding area and sprinkle quicklime to disinfect. Then spread a 3-5 cm thick layer of wet fine river sand on the floor, place a layer of fresh jujubes on top (1 jujube deep), then spread another layer of wet sand. Continue stacking in this way until the pile reaches 30-40 cm high. After that, simply keep the sand moist (a small amount of clean water can be added periodically. This method can store jujube fruit for more than 30 days).
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