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Symptom Identification and Control Methods of Peach Gummosis
Peach gummosis is a disease commonly occurring on peach trees today, and it can be severe; especially in peach orchards with extensive management and weakened tree vigor, the incidence rate of affected trees can reach over 90%. This disease severely weakens tree vigor, affects yield and quality, and in severe cases leads to dead branches and dead trees, threatening the production and development of peach trees. It is also one of the most troublesome diseases for fruit growers. I. Causes of the disease. There are two causes of peach gummosis: one is non-infectious pathogens, such as mechanical injury, damage from pests and diseases, frost injury, freezing injury and other wounds
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How to prevent and control peach bacterial shot hole disease? Detailed methods
Peach bacterial shot hole disease is a widely distributed disease with a high incidence rate. Bacterial shot hole disease occurs in all peach-producing areas across the country, especially in coastal and lakeside areas, orchards with poor drainage, and in rainy years, where it often occurs severely. If not controlled in time, it easily causes massive leaf drop, reduces nutrient accumulation, and affects flower bud formation. It not only weakens tree vigor and reduces the current year's yield, but also affects the following year's fruiting, causing poor harvests. Besides harming peach trees, this disease can also infect various stone fruit trees such as plum, apricot and cherry. One
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Processing Methods and Technical Key Points for Pitted Candied Red Dates
(1) Process flow: Material selection → Pitting → Soaking and washing → Boiling → Date soaking → Drying → Packaging. (2) Technical key points 1. Material selection: Select fully ripe red dates with uniform size, bright red color, thick flesh and high sugar content as raw materials. Remove moldy and spotted dates. Green dates are not suitable as raw materials. 2. Pitting: Use a pitting machine to punch out the pits. The diameter of the pit outlet should not exceed 0.7 cm, the opening should be complete without damage, the punched holes should be straight at top and bottom, with no broken ends and consistent needle holes. The removed date pits, which carry some date flesh, can be used to process vinegar.
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Processing method and production steps for candied persimmon slices
1. Raw materials. Choose persimmons whose skin has turned yellow and that have been de-astringented as the raw material. 90 kg of persimmons, 30 kg of granulated sugar, 20 kg of salt. 2. Raw material handling. Wash, peel, cut in half, remove the calyx, and rinse clean with water. 3. Soaking. Soak the persimmon fruit in a 5%-6% salt water solution made with 5 kg of salt and water for 12 hours; the water must submerge the persimmon fruit. To prevent the persimmon fruit from oxidizing and turning black, soak while processing. 4. Salting. Take the remaining 15 kg of salt and the persimmon fruit and, in a layer of persimmon
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What are the pollution-free control methods for the jujube looper moth?
The control principle is to make use of its characteristics of overwintering under the tree and the wingless female moth, strengthen control efforts under the tree, and eliminate or stop the female moths from climbing the tree to lay eggs. Large-scale control can reduce the insect population by 80%-90%. On this basis, to eliminate the larvae that slip through the net on the tree, pollution-free pesticides can be used for control. 1. Artificial pupa digging. Before the adults emerge in spring, turn the soil within 1 m around the tree and 15 cm deep to dig out pupae, collect the pupa clumps and dispose of them in a centralized manner. You can also deep-plow the tree in autumn to destroy its overwintering sites so that it cannot
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Processing Methods and Technical Key Points for Salted Sour Carambola (Starfruit) Salt-Preserved Base
Carambola (starfruit) falls into two major types: one is crisp, sweet and refreshing, suitable for eating fresh or for processing into carambola juice, carambola in syrup canned goods, and the like. Whether eaten fresh or processed, its quality and flavor are quite good. The other type is extremely sour with an astringent taste, mostly grown in mountainous areas without any special cultivation by humans. Because of its strong sourness, this sour carambola is not suitable for fresh eating, but it can serve as a raw material for sugar-preserved processing. In order to preserve the raw material, it can first be made into a semi-finished salt-preserved base. There are two methods for making the salt-preserved base: one is the brine curing method, preparing a 5-8
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Occurrence and Control Methods of the Pear Yellow Pink Aphid
I. Distribution and Damage. It occurs commonly in the northern regions of China and only damages plants of the genus Pyrus. This pest mainly damages the fruit by adults and nymphs gathering at the calyx depression of pear fruits to feed, and it also damages other parts. The surface of the damaged peel initially shows small yellowish, slightly sunken spots, which later gradually turn black and expand outward in wavy rings, often forming cracked large black scars and even causing fruit drop. II. Occurrence Pattern. The pear yellow pink aphid generally has 8 to 10 generations per year, overwintering as eggs on fruit spurs, in bark crevices, under the raised bark damaged by the pear bark miner moth, and on debris attached to branches and trunks. The following
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How to control the jujube gall midge? Mastering these methods is key
Because the various life stages of this insect are relatively small, manual control is somewhat difficult, so chemical control is generally used, as follows: (1) Ground control: when the jujube buds are about to sprout (around mid-April), before the overwintering adults emerge, spray the ground under the tree canopy with 2.5% trichlorfon powder, or 25% phoxim capsule formulation at 200-300 times dilution (cover with fine soil or lightly hoe and loosen the soil to mix evenly), or 4% acephate powder, or 4% dibrom powder, all are acceptable; where there are seedling beds between the rows, spray the ground at the same time.
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Processing method for cloudy peach juice beverage
(1) Process flow: raw material selection -> fruit washing -> blanching -> crushing -> pulping -> filtering -> blending -> deaeration -> homogenization -> sterilization -> filling -> sealing. (2) Technical key points: ① Raw material selection: select well-ripened fruit, remove diseased, insect-damaged and rotten fruit, and pick out underripe fruit for further ripening before use. ② Washing: wash off surface dirt with clean water, or use detergent to remove the fuzz from peach skin. When pesticide residues are high, rinse with a 1% hydrochloric acid solution, then wash clean with water. ③ Blanching: at 80-
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Propagation Methods and Management Tips for Aucuba
Propagation method: Cuttings are commonly used for propagation. Generally during the plum rain season, select mature one-year-old branches 15-20 cm long as cuttings, preferably with a bit of the previous year's wood at the base. The substrate should be loose and well-drained. After inserting the cuttings, cover with plastic film, then build a shade frame above it, keep the seedbed moist, ventilate morning and evening; roots form in about 20 days, and after growing in the bed for 1 year, they can be transplanted. Seed propagation is also possible; seeds should be sown immediately after collection. Since it is dioecious, seed propagation requires artificial pollination, or planting male and female plants adjacent to each other. In the
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