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Detailed introduction to the new conventional rice variety Aixianzhan
Aixianzhan, a new conventional rice variety bred by crossing Yueyezhan 21/Yuanxianzhan, is a high-quality, high-yield conventional rice variety suitable for both early and late seasons. It was identified as Grade 1 high-quality rice under the national standard through physical and chemical analysis by the Food Quality Supervision and Inspection Testing Center of the Ministry of Agriculture (Wuhan), breaking the zero record for new rice varieties of Grade 1 high-quality under the national standard in our province. It is reported that this variety is a temperature-sensitive indica rice with medium maturity in the early season and early maturity in the late season. In the 2002 late season, it participated in the provincial regional trial, with an average yield of 383.29 kg per mu, an increase of 3.54
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Detailed Explanation of Super-High-Yield Cultivation Techniques for Single-Season Rice in Northern China
(1) Use plastic film and special non-woven fabric to cover dry-raised rice seedlings, with the seeding rate controlled within 200 grams per sq m. (2) Transplanting spacing in the paddy field: 30 cm x 16.7 cm to 20.0 cm sparse planting, or (40 cm + 20 cm) x 16.7 cm wide-ridge double-row sparse planting. (3) Apply 60-70 kg of standard nitrogen per mu, 10 kg of diammonium phosphate, and 10 kg of potassium sulfate. (4) Intermittent water-saving irrigation in the paddy field alternating shallow water, wet, and dry conditions. (5
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Research and Development Progress of Functional Rice and Its Food Products
Functional rice refers to rice products that regulate human physiological functions, are suitable for consumption by the general population, and are not intended for the treatment of diseases. In addition to containing the seven major nutrients necessary for human growth and development - protein, fat, carbohydrates, vitamins, minerals, water and fiber - functional rice also contains certain special components that regulate and balance human physiological functions. It can enhance physiological defense mechanisms, prevent specific diseases, delay aging, and control physical strength and energy status. 1. Processing of functional rice
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Harvest Time and Processing Methods for Licorice
The harvest time is generally late autumn to early spring, and it is best after the leaves have fallen and withered in autumn. The licorice roots harvested at this time are firm in texture, heavy in weight, high in powder content, and strong in sweetness. Remove the soil from the dug-up licorice (washing with water is strictly prohibited). While still fresh, use a fodder chopper or a sharp knife to cut off the branch roots from the head and root portions close to the main root. Divide them into first and second grades according to the diameter of the root head, and mao cao. Generally, dried goods with a thick head diameter of more than 1.5 cm are first grade, those with a diameter of 0.3-1.4 cm are second grade, and those smaller than 0.5 cm are placed in mao cao. For first and second grade licorice, the root strips must not be shorter than
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Detailed Explanation of Licorice Harvesting and Processing Methods (1)
Key Technical Measures for High-Yield Cultivation Choose fertile, loose-textured, well-drained sandy loam soil for planting. Treat the seeds before sowing to improve the germination rate, water the seedlings to keep them alive, and apply sufficient phosphorus and potassium fertilizer every early spring. Harvesting and Processing 1. Harvesting Licorice propagated from seed generally grows for 4 years after sowing, while that propagated from rhizomes can be harvested after 3 years of growth. Harvesting in autumn each year is best. When harvesting, dig up the licorice roots and rhizomes, shake off the soil, and set them aside for processing. 2. Processing Method Dig
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Key Points on Harvesting and Processing Techniques for Licorice (Part Three)
For licorice propagated from seed, harvest in the 4th year; for licorice propagated from rhizomes, harvest in the 3rd year. Harvesting can be done either before Grain in Ear (Mangzhong) or after White Dew (Bailu), but harvesting after White Dew is preferable. After digging them up, cut off the branches and twigs while fresh, sun-dry until half dry, tie into small bundles separately according to thickness, and sun-dry until completely dry. Quality specifications for dry goods: cylindrical in shape, thick at the top and thin at the bottom with no reed head, surface purplish-red or grayish-brown, rough skin, loose and light in texture, cross-section yellow-white, starchy, sweet in taste, free from impurities, insect damage, and mildew. Grade One: length over 60 cm, diameter over 1
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Control Methods and Technical Key Points for Licorice Brown Spot Disease
Brown spot disease is an infection caused by a type of imperfect fungus (Deuteromycete), mainly damaging the leaves. Its symptoms are: circular or irregular lesions appear on the leaves, the center of the lesion is grayish-brown, the edge is brown, and black mold-like growth occurs on both sides of the lesion. Control methods: spray 1:1:100-1:1:160 Bordeaux mixture or spray 70% thiophanate-methyl wettable powder at 1500x-2000x dilution.
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Key Technical Points for Seed Treatment in Artificial Cultivation of Licorice
Licorice seeds have a hard seed coat and poor water absorption, with a germination rate of only 4-6%. Grinding or sulfuric acid treatment is needed to break the hard-seeded state and improve the germination rate and seedling emergence rate. I. Sulfuric acid treatment method. For each kilogram of clean seeds, mix evenly with 20-30 mL of 80% sulfuric acid. Once uniform sulfuric acid etching marks are visible on the seed coat, rinse with clean water and dry in the sun for later use. The treatment time depends on temperature and the amount of acid added. With the same amount of acid, higher temperatures require shorter treatment time, while lower temperatures require
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Key Technical Points for Field Management in Licorice Cultivation
Thinning and Final Thinning: In the year of direct sowing, thin the seedlings when they are about 6 cm tall, with a plant spacing of 10-15 cm; in the second year, maintain a plant spacing of 30 cm for final thinning. Cultivation and Weeding: After licorice is planted, weeds must be removed frequently in the first year, and the soil should be loosened in a timely manner. Soil loosening should go from shallow to deep, and herbicides can also be used for weed control. By the second year, once the plants have grown larger, weeds can hardly grow, so cultivation and weeding may no longer be necessary. Topdressing: In addition to applying base fertilizer at sowing or planting, during each year's growing period, phosphorus and potassium fertilizer can be applied as topdressing in early spring, with plant ash or compost applied per mu.
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Morphological Characteristics of Licorice and Introduction to Suitable Growing Conditions
[Morphological Characteristics]Licorice is a perennial herb, 30-100 cm tall. The whole plant is covered with short white pubescence and glandular hairs. The above-ground stem is erect, woody at the lower part, with angular, green branchlets. The leaves are alternate, odd-pinnately compound. The leaflets are in 3-8 pairs, ovate or ovate-elliptic, with entire margins, and the terminal leaflet is larger. The inflorescence is a raceme, axillary, with very short pedicels, an ovate bracteole below the base, a bell-shaped green calyx, and a papilionaceous corolla in purplish-red or blue-purple. The fruit is a legume, narrowly rectangular, curved into
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