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Grasp the prevention and control of scallion blight in summer
In the hot, humid and rainy seasons of spring and summer, epidemic scallion blight is prone to breaking out, causing scallion leaves to droop and wilt, or even rot, resulting in serious losses, so related prevention and control work must be done well. In the hot, humid and rainy seasons of summer, epidemic scallion blight is prone to breaking out, which can turn originally green scallions covered with yellow spots within a few days, then turning white, with leaves drooping and wilting, or even rotting, causing serious losses. Scallion blight mainly damages scallion leaves and flower stalks. In the early stage of infection, scallion leaves show indistinct pale greenish-white lesions, which after expansion become grayish-white spots, spreading along
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How to prevent short, thin, and hollow scallion white? Management must not be relaxed next year
Scallions (Welsh onions) are one of the indispensable vegetable varieties on people's dining tables. In consumers' eyes, scallions with long, thick, and not easily hollow scallion white are truly good scallions. 1. Reasons why scallion white is short, thin, and prone to hollowing. 1. Variety type. Scallions are divided into two types: long-white and short-white. The length of the scallion white is related to the variety, so long-white varieties should be used in production. 2. Soil quality and cultivation conditions. The selected plot has heavy clay soil, shallow and coarse plowing, and untimely intertillage and hilling during the growing period, causing soil compaction below the roots.
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How to make delicious ginger and scallion stir-fried crab? A simple, easy-to-learn home-style recipe
[Cuisine] Fujian cuisine [Ingredients/Seasonings] 500 g crab, 5 tbsp flour, 3 garlic cloves (crushed), 2 scallions (cut into sections), 4 slices ginger (minced), 1 tbsp soy sauce, appropriate amounts of cornstarch, sesame oil, vinegar and rice wine. [Preparation] 1. Clean and cut the crab into pieces and set aside. 2. Mix the vinegar, soy sauce and cornstarch evenly and set aside. 3. Heat oil in a wok, add the garlic and ginger and stir-fry until fragrant, then add the crab pieces and seasonings and stir-fry briefly, drizzle in the rice wine, add the scallion sections, and sprinkle with
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Introduction to the Iron-Stalk Giant Scallion Variety and Its Main Characteristics
Variety traits: This variety was developed by crossing selected and purified excellent typical plants from Japanese scallions (Allium fistulosum) with a stable male sterile line of Zhangqiu scallion. Its characteristics: the white stalk is long, thick and firm, with a tight sheath opening, highly resistant to lodging, and thick leaf flesh. The leaves are dark green with a thick waxy layer. It is cold-resistant and highly heat-resistant. The inner leaves of the white stalk can still grow at minus 7 degrees, and it turns green early in spring, growing thick and fast. After bolting, the side shoots grow rapidly, with strong disease resistance and stress resistance; it is a high-yielding variety that can be harvested all year round, making it an ideal choice for filling the off-season market. Cultivation points: when the average temperature over a ten-day period is 16-17°C
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How to store scallions for a long time? Practical storage techniques shared
Optimal storage temperature: 0°C Relative humidity: above 95%RH Scallions, like leafy vegetables in general, are suited to storage in a low-temperature, high-humidity environment. Above freezing, the lower the storage temperature the better (around 0°C), and the relative humidity should ideally be 98-100%RH. Therefore, they can be placed in a perforated plastic bag. Trimming the root ends of scallions before bundling can avoid bringing large amounts of waste to market. If hygiene is maintained during trimming to prevent the entry of pathogenic bacteria, the difference in storage life between trimming and not trimming is small. Commercial sellers may choose
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Lanzhou White Scallion Variety Characteristics and Cultivation Techniques
Variety source: a local variety of Lanzhou. Characteristics: plant height about 70 cm, upright} leaves green, long tubular, thick wax coating, leaf sheaths white; the white scallion stalk is about 30 cm long, 1.5 cm thick, and a single plant weighs about 50 g; the white stalk is crisp and tender with a fairly strong pungent flavor; cold-resistant, drought-resistant, resistant to pests and diseases, widely adaptable, suitable for storage, with an average yield of 1500-2000 kg per mu. Cultivation points: raise seedlings in late March and plant out in furrows in June-July, or raise seedlings in early September and plant out in furrows in mid-May of the following year
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Causes and Control Methods for Short, Thin, and Hollow Scallion Stalks
During production, various factors can cause the scallion stalk to be short, thin, and hollow, thereby reducing the yield and quality of scallions. I. Causes of short, thin, and hollow scallion stalks 1. Variety type Scallions are divided into two types: long-stalk and short-stalk. The length of the scallion stalk is related to the variety, and long-stalk varieties should be used in production. 2. Soil quality and cultivation conditions The selected plot has heavy clay soil, is plowed shallowly and not finely; during the growing period, intertillage and hilling are not timely, and the soil below the roots becomes compacted; planting is shallow, row spacing is small, base fertilizer is insufficient, and topdressing
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Detailed Explanation of Key Technical Points for Efficient Ginger-Scallion Rotation Cultivation
Ginger has a distinctive spicy flavor due to compounds such as gingerol, zingerone and gingerol alcohols, and is a seasoning vegetable commonly used by people; annual sales nationwide now exceed 400,000 t, and export momentum is strong. Welsh onion (Allium fistulosum) is even a ton-scale vegetable exported from China to Japan, so research on efficient cultivation techniques for these two vegetables is of great practical significance. Through years of exploration and research, we have developed a set of efficient rotation techniques. 1 Early-maturing cultivation techniques for greenhouse ginger (previous crop) 1.1 Variety selection
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Scallion Oil Fish
Ingredients: 1 live grass carp (about 750 g). Seasonings: salt, soy sauce, cooking wine, sesame oil, scallion sections, ginger chunks plus shredded ginger, shredded scallion, monosodium glutamate (MSG), and pepper, each in appropriate amounts. Method: 1. Slaughter the grass carp, remove the scales, clean out the innards, and wash it; score the fish on both sides with straight cuts; put the fish in a pot with scallion sections, ginger chunks and water and cook for about 15 minutes until done, then scoop it out and place it on a fish plate. 2. Sprinkle salt, MSG and pepper over the fish, arrange shredded scallion and shredded ginger on top, add cooking wine and soy sauce and marinate briefly. 3. Heat sesame oil in a wok and pour it over the fish.
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Winter is the idle season, and it is the right time to plant scallions in the greenhouse
Using a fixed greenhouse to grow a crop of scallions during the winter idle season can improve the greenhouse's utilization rate and economic benefits, and also allows crop rotation, which not only creates a good preceding crop for the next crop but also does not affect the planting of early spring fruits and vegetables. Planting method: when the late autumn vegetable production in the greenhouse has ended, along with careful land preparation, apply 3000-4000 kg of high-quality organic fertilizer per mu, then open furrows and plant the scallions. Row spacing 25-30 cm, plant spacing no more than 1 cm, planting depth about 3 cm. The scallions to be planted can be selected from smaller plants among the autumn scallions.
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