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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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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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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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Symptoms, Identification, and Control Methods of Leek Anthracnose
Anthracnose is an important disease of leek, widely distributed and commonly occurring. It usually occurs very mildly, with no obvious impact on production; only in individual plots or when there is more rain during the growing period does the disease become severe, with 100% of plants infected, and some leaves dying from the disease, significantly affecting yield and quality. [Symptoms] This disease mainly infects leaves and leaf sheaths. Initially, small white spots appear on the surface of leaves or leaf sheaths, which later develop into nearly oval to long spindle-shaped or irregular white necrotic dead spots, with a distinct boundary between diseased and healthy tissue. Finally, black
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Detailed Explanation of Processing Methods and Making Techniques for Flavored Dried Fish
Using fish such as rays, white eels, and sea catfish, which inherently have an off-odor, as raw materials, a dried fish product is made that has advantages including good appearance, little fishy odor, resistance to mold, good storability, good surface color after heating and preparation, and a strong fish aroma. The production method involves taking fish meat with the head, internal organs, etc. removed and seasoning it by methods such as immersion in a 0.1-0.5% (by weight) xylose aqueous solution (or a mixed seasoning liquid containing 0.1-0.5% xylose). Then it is sun-dried or hot-air dried at 60°C or below to make the dried product.
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Symptom Identification and Control Methods of Ginger Anthracnose
Ginger anthracnose. On infected leaves, nearly circular or irregular water-soaked chlorotic lesions first appear mostly from the leaf tip or leaf margin, later joining together into irregular large patches; in severe cases the leaves may dry up. When humid, small blackish, slightly rough granular dots grow on the lesions, namely the pathogen's acervuli. The disease can also attack stems and leaf tips, forming short stripe-shaped lesions on stems and leaf tips that likewise bear small black dots; in severe cases the leaves may droop but remain green.
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How to Propagate Lotus Root? A Detailed Explanation of Several Common Methods
-- Lotus seed propagation. Since lotus seeds are covered with a hard shell, first crack open the sunken end of the shell, then soak it in water at 26-30°C to promote germination. Once the sprout emerges, it must still be kept submerged in water to prevent dehydration and shriveling; when it grows to 4 leaves and 1 rhizome runner, it can be planted out in the field. Because lotus seed propagation grows slowly in the early stage, seedlings must be raised in a protected area 1 month in advance so that lotus roots of commercial value can form in the same year. -- Whole lotus root propagation. Plant the entire main lotus root together with its daughter roots and granddaughter roots at a certain row and plant spacing; the planting method is to insert the top end into the mud, with the tail tip exposed
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Occurrence Patterns and Control Methods of Viral Diseases in Solanaceous Crops
In the southern Guangxi region, the winter climate is warm with no obvious frost, making it a great place for growing winter vegetables to be shipped from the south to the north. Therefore, after harvesting the late rice, farmers grow winter vegetables to supply the market after the Spring Festival, achieving relatively high economic returns and writing a new chapter of "the plan for the year lies in autumn and winter." This has become another way for local farmers to get rich and move toward a moderately prosperous life. Among the many vegetable varieties grown, solanaceous vegetables (tomato, pepper, eggplant) are favored by local farmers for their unique planting advantages. According to statistics, the perennial planting area is around 80,000 mu, and the planting area is predicted to keep rising year by year.
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Prevention Methods and Technical Key Points for Diseases of the European Eel
(1) Do a good job of water disinfection, using effective drugs and methods to kill parasites, viruses and bacteria in the water: ① Evenly splash the whole pond with 0.3 g/m3 (cubic meter) Yuchongqing No. 2 once every 6 days, to kill parasites and eggs in the water and prevent dactylogyrosis; ② Splash the whole pond with 0.2 g/m3 of chlorine-rich disinfectant once every 6 days, to kill viruses and bacteria in the water; ③ Splash the whole pond with 0.3 g/m3 of Manjing once every 6 days, to kill bacteria, fungi and protozoa in the water. Note: the above three
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Breeding Techniques and Management Methods for Adult Snakehead Fish
Snakehead fish is a valuable freshwater fish of high economic value, known as the "treasure among fish." It is highly nutritious and contains a large amount of protein, more than that found in chicken and beef. From a nutritional standpoint, snakehead fish is a premium health food that is nutritionally complete and has delicious meat. Breeding adult snakehead fish refers to the production process of raising fingerlings into food fish in small water bodies such as ponds, tanks and cages. Artificial snakehead fish farming includes two types: extensive polyculture and intensive monoculture. Extensive polyculture means raising them together with the Four Major Chinese Carps and other fish in a fishing pond. Intensive mono
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