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Introduction to the cultivation techniques and management methods of the rose apple (water rose apple)
The rose apple (water rose apple) is an evergreen tree of the Myrtaceae family, 6-12 m tall. Bark smooth, grayish-brown, branching low, clear trunk height 1.5-3 m; crown oblate-spherical. Leaves opposite, leathery, lanceolate or long elliptic, 11-20 cm long, 3-5 cm wide, apex acuminate, base broadly cuneate, margin entire, leaf surface glossy, with transparent glands and marginal veins; petiole 7-10 mm long. Cyme terminal; flowers white, 3-4 cm in diameter; stamens numerous, about 25 cm long, delicately fragrant. Drupaceous ber
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Key Points and Detailed Methods of Candied Jujube Processing Technology
(1) Process flow: Feeding → Peeling → Sulfur treatment → Sugar boiling → Sugar soaking → Draining sugar → Baking → Quality inspection → Weighing → Packaging → Storage (2) Process specifications (1) Raw materials: Select jujubes that are undamaged, pest-free, and have turned from green to white, with no red rings on the surface and uniform size. (2) Peeling: Heat a 10% sodium hydroxide solution to 95-98°C, pour in the jujubes for 2-3 minutes, and as soon as the skins turn black, immediately remove them, rinse thoroughly with cold water, and neutralize the residual alkali with dilute hydrochloric acid water until neutral. Remove the jujubes
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Detailed Explanation of the Occurrence Patterns and Control Methods of the Jujube Inchworm
The jujube inchworm, also known as the jujube spanworm, dingmenchi, or gongyao worm, belongs to the order Lepidoptera, family Geometridae, and is one of the major pests of jujube leaves. I. Occurrence Patterns The larvae damage the tender buds, leaves, and flower buds of jujube. It has 1 generation per year, overwintering as pupae in the soil 10-15 cm deep around the tree canopy. In early March of the following year, they emerge as adults. After mating, they lay eggs. The female adults are wingless and must crawl up the tree trunk to lay eggs. After an egg stage of about 22 days, from late March to early April, the larvae hatch and climb up the tree to cause damage. Larvae in the 1st to 3rd instars have a small appetite and mainly feed on tender leaves.
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High-Grafting Methods and Supporting Management Techniques for Nanguo Pear
In recent years, with the promotion of the Nanguo pear (Dananguo, Hongnanguo) series cultivars, in order to quickly adapt to changes in the pear cultivar market, we carried out high-grafting improvement on 3,500 mixed pear trees in 2002. Because post-grafting management techniques were in place, the survival rate of high grafting that year reached 95%, the tree vigor was restored the following year, and by the 3rd year the original pear orchard yield was basically restored, achieving good results. The high-grafting methods and supporting management techniques are described below. 1 High-grafting methods 1.1 High-grafting period Semi-arid land in northwestern Liaoning
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Symptoms and Control Methods of Bacterial Shot Hole Disease in Peach
[Distribution] It occurs throughout the country, especially in coastal areas, lakeside areas, orchards with poor drainage, and rainy years, often causing severe outbreaks. If control is not timely, it can easily cause massive leaf drop, reduce nutrient accumulation, and affect flower bud formation. It not only weakens tree vigor and reduces the yield of the current year, but also affects fruiting in the following year, resulting in poor harvests. [Symptoms] Water-soaked, pale yellow small spots appear on the leaves, then expand into red round spots, and subsequently turn brown, with the edge darker than the center. Around the edge there is a semi-transparent pale yellow halo. The edge is prone to forming an abscission layer, creating round shot-hole spots. When several lesions join together, the shot-hole shape becomes irregular; in severe cases, a single leaf may have dozens of lesions, and diseased leaves fall early.
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How to prevent and control peach leaf brown spot and shot hole disease? Detailed explanation of prevention and control methods
Occurrence pattern: The pathogen mainly overwinters as mycelium on diseased leaves or in the diseased tissues of affected shoots. In the spring of the following year, as temperatures rise and rain arrives, the pathogen produces conidia. The conidia spread by wind and rain, infecting leaves, new shoots and fruit. The disease occurs more severely in orchards on low-lying land with poor ventilation and damp, shady conditions, or in rainy years. Prevention and control methods: (1) Agricultural control: reasonable pruning. Keep the orchard well ventilated and well lit, reduce humidity in the peach orchard, and create conditions unfavorable for the disease.
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How to Store and Preserve Fresh Peaches? Introduction to Three Practical Methods
Cold storage. Peaches are prone to chilling injury during low-temperature storage, and there is a risk of freezing at -1°C. Therefore, the suitable storage temperature for peaches is 0°C, and the suitable relative humidity is 90%-95%. Under these storage conditions, peaches can be stored for 3-4 weeks or longer. However, when peaches are stored at low temperatures for a long time, the flavor gradually becomes bland. Long-term low-temperature cold storage can cause chilling injury to the peaches, with the flesh turning brown. In particular, when the peaches are moved to a high-temperature environment for ripening, the flesh becomes dry, mealy, and soft, and the flesh around the pit turns noticeably brown. In the cold storage
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Introduction to the Technical Methods of Bagging Pear Fruit
1. Bagging effect: it can improve fruit quality, control fruit diseases and pests, reduce pesticide residues, and increase fruit storability. 2. Selection of paper bag types: suitable paper bag types should be chosen according to different cultivars, different climatic conditions, different bagging purposes and economic conditions. For green-skinned pear cultivars, single-layer bags are preferable; for cultivars with large and dense fruit dots, paper bags with strong shading properties should be used. Among Japanese pear cultivars, Housui pear is best suited to a single-layer kraft paper bag coated with paraffin, while Kosui is best suited to a bag with a green inner layer and an outer layer that is white outside and black inside
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What methods are there to prevent chilling injury in stored peaches?
Peaches are climacteric fruits, with a respiratory peak and poor storage tolerance; at room temperature they can be stored for only a few days, and most cultivars can be stored at 0°C or below for only 15~30 days. After harvest, peach fruit enzyme activity and respiration are both very strong, so at room temperature the fruit easily softens and rots; low temperature, low oxygen and higher carbon dioxide can inhibit respiration and enzyme activity. At 0°C, using film bag packaging and controlled atmosphere storage, controlling 1%~2% oxygen and 3%~5% carbon dioxide, and applying an ethylene absorbent, the fruit can be stored for 2 months, but care must be taken
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Storage Methods and Technical Key Points for Peaches, Plums, and Apricots
(1) Room-temperature storage: Peaches are not suitable for room-temperature storage, but due to the needs of transportation and shelf-life preservation, certain measures can be taken to extend the room-temperature freshness life of peaches. 1. Calcium treatment: Soak peach fruit in a 0.2%-1.5% CaCl2 solution for 2 min or vacuum-soak for several minutes, drain the liquid, and leave bare indoors; for mid- and late-maturing cultivars this can improve storability. 2. Heat treatment: Soak fruit in constant-temperature water at 52°C for 2 min, or hold in steam at 54°C for 15 min, which can
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