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Processing Technology and Production Methods for Pear Preserves
1. Selection and Processing of Raw Materials Raw materials with large fruit shape, small core, relatively high acidity, and no significant browning are better for boiling-resistant varieties. Generally, harvest when the fruit is ripe and relatively firm, grade by size and maturity, and remove insect-damaged, diseased, and rotten fruit. Peel, cut in half, remove the core, then soak in a mixed solution containing 0.1% calcium chloride (or 1.5% lime solution) and 0.2%-0.3% sodium sulfite for hardening and sulfur treatment for 10-15 hours. Firm-fleshed fruits are only soaked in sulfur, without hardening treatment.
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Control Methods and Key Technical Points for the Peach Fruit Borer in Plum Trees
Symptoms: The hatched larvae bore into the fruit from the base of the fruit stalk, tunnel along the pit into the fruit to feed, and the gum flowing from the bore hole together with the brown frass excreted by the larvae sticks to the fruit surface, causing the tunnel to overflow with frass and making the fruit unfit to eat. Control method: During the peak egg-laying periods of the first and second generations of adults in April to May, when most of the eggs on the fruit turn red, promptly spray 2.5% deltamethrin at 2500 times dilution, 50% phoxim emulsifiable concentrate at 1000 times dilution, or 40% omethoate at 1000 times dilution.
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Processing Methods and Technical Key Points of Golden Thread Candied Jujubes
The jujube is a fruit cultivated relatively early in China, and it has high nutritional value. Golden thread candied jujube is a traditional product among Beijing-style preserved fruits, named for the many thread-like stripes on the product. The processing technique is as follows: 1. Material selection: choose varieties with large fruit shape, small pits and thin skin. 2. Scoring: after grading, wash the fresh jujubes with clean water, drain them, and use a needle row or a scoring knife, or machinery, to score 50-100 longitudinal cuts on the fresh jujubes (depending on the size of the jujube fruit), with a depth not exceeding half of the fruit. The score spacing
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Detailed Explanation of the Occurrence 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 the disease. There are two causes of peach gummosis: one is non-infectious pathogens, such as gummosis caused by wounds from mechanical injury, insect and disease damage, frost injury, freezing injury, etc., or gummosis caused by physiological disorders of the tree body due to extensive management, excessive pruning, excessive fruiting, improper fertilization, heavy clay soil, etc. The other is infectious pathogens caused by fungi; the sexual stage belongs to Ascomycota, and the asexual stage belongs to Deuteromycota.
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A Detailed Explanation of the Occurrence Patterns and Control Methods of the Jujube Leafroller
The jujube leafroller, also known as the jujube sickle-winged tortrix moth, commonly called the leaf-sticking worm, is one of the important pests of jujube trees. The larvae spin silk to roll leaves for feeding, rolling leaves longitudinally into a dumpling shape, or using silk to bind several leaves together. The larvae also bore into and feed on fruit attached to leaves, greatly affecting yield. 1. Occurrence patterns This pest has 3 generations per year, overwintering as pupae in rough bark crevices on branches and trunks. Adults hide by day and emerge at night, are strongly phototactic, and lay eggs 1 to 2 days after emergence; eggs are mostly scattered on smooth small branches and jujube spurs. The egg stage lasts 10 to 25 days, and the first-generation larvae occur
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Selection and Training Methods for Peach Orchard Tree Structure
In northern China, peach cultivation is mainly based on the three-main-branch cup-shaped open-center form, with each main branch usually bearing 1 or 3 large secondary branches, at a height varying from 30-70 cm, scaffold branch angles of 30-80°, and tree height varying from 2-4 m; planting methods are also not uniform. Overall, there is a lack of relatively appropriate standards. In recent years, the author investigated peach orchards in Pinggu and in Mancheng, Laoting, and other places in Hebei, and offers the following views on peach orchard tree structure for reference. 1 Selection of peach orchard tree structure 1.1 Planting method
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How to control the pear yellow gall aphid? A full analysis of effective methods
The pear yellow gall aphid, also called the pear yellow powder insect, attacks only pears and fruit trees of the genus Pyrus. It is tiny: the adult is 0.7 mm long, bright yellow, and obovate, with short 3-segmented antennae, short black legs, and a long mouthpart that even extends beyond the tip of the abdomen; the egg is even smaller, only 0.3 mm long and pale yellow. Adults and nymphs of the pear yellow gall aphid feed in the calyx basin and stem cavity of the fruit. The damaged area of the fruit surface becomes sunken and then turns black and rots, forming cracked large black scars, which lowers fruit quality and causes the fruit to lose part or all of its commercial value. Manual control
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Processing Methods and Technical Key Points for Almond Milk
Almond, also known as badam or American sweet almond, is a dried-fruit tree mainly grown for its kernels. Its kernels are rich in nutrients, sweet, and pleasantly fragrant; they can be eaten raw and also processed into many kinds of foods. The processing techniques for almond kernels are as follows. 1. Process flow: material selection -> soaking -> peeling -> color protection -> grinding -> filtration -> blending -> homogenization -> deaeration -> bottling -> sealing -> sterilization -> cooling -> finished product. 2. Processing techniques. 1. Material selection: choose almonds that are fresh in color, plump, milky white in flesh, dry, and free from deterioration.
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Symptom Identification and Control Methods for Peach Leaf Curl
Peach leaf curl is a common disease in spring, mainly affecting ornamental peach, cherry, apricot, plum and others. 1. Pathogen: The disease is caused by fungi of the class Taphrinomycetes in the phylum Ascomycota. 2. Symptoms: It mainly affects leaves, and in severe cases can also affect flowers, young fruit and tender shoots. After leafing out in spring, infected plants show shrivelled, rippled leaves with the leaf tip and margins curling backwards and the leaf surface uneven. As the leaves grow, the leaf colour gradually changes from yellow-green to purplish-red, the mesophyll thickens and becomes brittle, and the unevenness increases. In late spring and early summer, the leaf surface develops
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Detailed Guide to Apricot Storage and Fresh-Keeping Methods and Techniques
Storage and Fresh-Keeping of Apricots 1. Determining the Suitable Harvest Maturity of Apricots Determining the suitable harvest maturity is key to storing apricots. The judgment of maturity can be determined based on factors such as the number of days of fruit development, changes in fruit color, the texture of the peel and flesh, the aromatic flavor of the fruit, and the firmness of the fruit's attachment. Apricots intended for storage should be harvested when the fruit has reached the inherent size of the variety, the fruit surface has turned from green to yellow, the sun-facing side shows the variety's inherent color, the flesh is still firm, nutrients have been fully accumulated
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