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Control Methods and Key Technical Points for the Peach Borer
The peach borer, also known as the peach fruit borer, peach fruit worm, peach borer worm, etc. It belongs to the order Lepidoptera, family Pyralidae. 1. Morphological characteristics: The adult is about 12 mm long, with a wingspan of 22-25 mm, orange-yellow, with more than 20 black spots on the forewings and more than 10 on the hindwings. The eggs are oval, initially milky white, turning reddish-brown before hatching. The larva is 22 mm long, with a dark brown head and neck, a pale red back, and several pale brown spots on each body segment. The pupa is about 13 mm long, brown, with 6 curled anal spines at the end of the abdomen.
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How to prevent and treat gummosis in peach trees? A detailed guide to practical methods
Peach gummosis is a physiological disease that occurs frequently on peach trees, mainly on the branches and trunk, and in severe cases it has a great impact on the growth and development of the peach tree. Besides peach, stone fruit trees such as apricot, plum, Japanese apricot (ume) and cherry also suffer from it. Symptoms of damage: This disease can occur on any part of the peach tree's branches and shoots. The diseased part swells slightly, the wood tissue turns brown, and then a transparent gum-like substance oozes from the lenticels or wounds; after contact with air it gradually turns yellowish-brown to brown, and finally becomes a black hard lump. The bark of the diseased part is rough and cracked, heals with difficulty, and easily becomes an egg-laying site for the red-necked longhorn
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Control Methods and Technical Key Points for the Pear Flower Gall Midge
The pear flower gall midge, also known as the flower bud maggot, belongs to the order Diptera, family Cecidomyiidae. The adult lays eggs in flower buds; after the eggs hatch, the larvae (maggots) bore into the flower buds and feed on the stamens. The damaged flower buds cannot open normally and drop off after withering. In recent years, damage by the pear flower gall midge in the areas where it occurs in our county has tended to become severe. In 2006, the average damage rate per flower was 3.25%, and that in severely affected pear orchards was 27.64%; in 2007, the average damage rate per flower was 9.25%, and that in severely affected pear orchards was 45.7%, which has already seriously affected the fruiting rate of pear trees. According to this station's March 9-
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A Complete Analysis of the Processing Technology and Methods for Fresh Peach Fruit Tea
Fresh peach fruit tea is one of the most popular fruit juice drinks on the market today. Its processing technology is introduced as follows: 1. Raw material selection: Select fully ripe, fresh peaches with good flavor, abundant juice and no pests or diseases. Peaches that are not ripe enough should undergo after-ripening. 2. Raw material pretreatment: 1. Cleaning. After the raw materials are selected, wash and brush them with clean water to remove the fuzz. After cleaning, rinse them in a 1% hydrochloric acid solution or detergent solution to remove residual pesticides, then rinse them again in clean water and drain.
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Key Cultivation Techniques and Planting Management Methods for Banzao Jujube
Variety origin: a local variety from Jishan, Shanxi. Variety characteristics: the fruit is flat obovate, with a longitudinal diameter of 3.2-3.4 cm, a transverse diameter of 2.7 cm, and a side diameter of 2.4 cm; the single fruit weight is 11.2 g, and the size is relatively uniform. The fruit surface is not very smooth, with intermittent small longitudinal ridges; the peel is purple-brown or purple-black, of medium thickness, and highly glossy; the flesh is dense, slightly crisp, with moderately abundant juice and a strong sweet taste, of superior quality. Suitable for drying and fresh eating. The tree vigor is relatively strong, with medium branching ability; a small amount of fruit can be produced in the same year after planting,
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The Pathogenesis and Control Methods of Peach Tree Gummosis
Peach tree gummosis is a disease commonly occurring on peach trees today, and its incidence is severe. Especially in peach orchards with extensive management and weakened tree vigor, the rate of affected plants 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 peach gummosis. There are two causes of peach gummosis: one is non-infectious pathogens, such as gummosis caused by wounds from mechanical injury, pest and disease damage, frost damage, freeze injury, etc., or gummosis caused by physiological disorders of the tree body resulting from extensive management
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Detailed Explanation of Key Cultivation Techniques and Planting Management Methods for Camellia japonica
Seed collection. The fruit of Camellia japonica matures from late October to early November. When the berry-like capsule turns from yellow-green to yellow-brown, the upper part slightly splits, the aril turns red, and the seed kernel is plump, collect it promptly. After collecting the fruit, place it in a ventilated indoor area and spread it out to air for 2-3 days to complete after-ripening. Then take it out to a concrete surface outdoors, tread on it with feet to crack open the fruit shells, remove the seeds, soak them in clean water for 24 hours, rub off the red aril, float away empty seeds, scoop them out and dry them for 2-3 days. Sow immediately after collection or store in moist sand. When storing seeds, be careful that the sand is not too wet, so as to avoid seed rot.
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Detailed Explanation of Fresh Peach Juice Processing Methods and Key Technical Points
Raw Material Selection Select fully ripe, fresh peaches free from pests, diseases, and rot. Raw Material Pretreatment Scrub to remove fuzz, wash clean, then rinse in a 1% hydrochloric acid solution or detergent solution to remove residual pesticides, then rinse again in water and drain. Remove peach pits with a pitting machine. Soak the pitted raw material in a mixed solution of 0.1% vitamin C and citric acid for color protection. Heating and Pulping Heat the fruit pieces at 90°C-95°C for 3-5 minutes to soften them, then pass through a pulper with 0.5 mm apertures to remove the peel.
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Detailed Explanation of Peach Gum Harvesting and Processing Methods
The gum secreted from the trunks of peach, plum, apricot, and cherry trees is called peach gum. Peach gum is a translucent polysaccharide substance with a wide range of uses. In the textile industry, it is used as an acid printing paste; in flower drum engraving, it is used as a protective gum agent; in the printing industry, it is used as a gold powder adhesive; it can also be used as food, medicine, and paper adhesive, and can replace imported gum arabic. The harvesting and processing methods of peach gum are introduced here. 1. Harvesting: Harvest peach gum during the growing season of peach, plum, apricot, and cherry trees. Use a small knife to shave off the gummy substance on the trunks of the above tree species, place it in the sun to dry, and it becomes the raw material of peach gum.
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Detailed Explanation of Carambola Drying Processing Methods and Production Flow
The raw material for processing dried carambola is sour carambola, which is processed as a semi-finished product because it remains very sour after drying and needs further processing into other foods. The processing techniques are as follows: 1. Raw material preparation: Peel off the angular edges of fresh carambola, cut lengthwise into two halves, or cut crosswise into five-pointed star slices. 2. Pretreatment: Because the peel portion of the fruit is rich in tannins, during the drying process the tannin substances will oxidize and discolor, causing the product to turn brown or even black. In order to achieve good color, the raw material needs sulfur treatment, and there are two methods
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