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What are the key points of summer management in a peach orchard? This article is all fruit growers need to read
Summer is an important period for peach shoot growth and fruit enlargement. Strengthening peach orchard management is the key to increasing production this year and achieving a bumper harvest next year. 1. Fertilize according to the tree: In late May, apply a topdressing to peach trees that have borne a lot of fruit this year and are relatively weak in vigor. Conversely, do not fertilize peach trees that have borne little fruit and are relatively vigorous. When fertilizing, dig a ring-shaped fertilization trench about 1 m long and 0.25 m deep and 0.25 m wide at the drip line of the canopy. For mature fruiting trees, apply 40-50 kg of decomposed human, livestock, and poultry manure water per tree, plus 0.3-0.4 kg of ammonium phosphate (or
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What are the key points of mushroom preservation technology? Understand in one article
The main factors affecting mushroom preservation are as follows: Temperature: the higher the temperature, the worse the mushroom preservation. 0-4°C is the suitable temperature for mushroom preservation. Apart from quick freezing, below 0°C easily causes freezing damage. Water quality: when the iron or copper content in water exceeds 2 mg/L, the mushroom color darkens and turns brown, so iron and copper utensils and tools are prohibited. Humidity: 95-100% is required. Below 90%, the color darkens, and the caps easily open and spoil. Gas composition: an important cause of spoilage, which can be inhibited by sterilization and adjusting pH value. Enzyme activity
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How are potato roots distributed? Understand it in one article
The roots of potatoes grown from tubers are fibrous roots, with no taproot; potatoes grown from seed have a primary root and lateral roots, and here we mainly discuss the fibrous root system. Potatoes are a shallow-rooted crop, with most of the root system distributed within 40 cm below the soil surface, generally not exceeding 70 cm, and in sandy soil the roots can reach more than 1 m deep. The root system of early-maturing varieties is generally less developed than that of late-maturing varieties, and early-maturing varieties have a shallower root distribution, while late-maturing varieties have a wide and deep distribution.
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What is Fragrant Crisp Ring Shrimp? An article to help you understand
Cuisine: Guangdong cuisine Main ingredient: shrimp meat Supporting ingredient: cucumber Preparation method: Marinate the shrimp meat to absorb the flavor, cut the cucumber into rings, thread the shrimp meat through them, place in a warm oil wok, and stir-fry briefly with seasoning. Flavor characteristics: crisp and tender texture, distinctive and exquisite plating, and a well-balanced nutritional combination.
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What are the excellent varieties of honeysuckle? This article introduces them in detail
Currently, Pingyi County has 21 varieties of honeysuckle, planted throughout the county. Due to the long history of cultivation and long-term propagation by cuttings and sexual reproduction, many varieties or strains have naturally formed, with the good and the poor mixed together and difficult to distinguish. The currently common varieties include the Mao Hua (hairy flower) series: Da Mao Hua, Xiao Mao Hua; the Ji Zhua (chicken claw) series: Da Ji Zhua Hua, Xiao Ji Zhua Hua, Shan Yin Hua, Xian Hua Zi, Zi Jing Zi, Da Ma Ye, Xiao Ma Ye, E Ling Tong, Hong Hua Zi, Ye Li Cang, Ye Li Qi, etc. In recent years, the center has, through multiple rounds of purification and rejuvenation and seed verification of the Mao Hua series and Ji Zhua Hua series, bred excellent varieties and named them "Menghua No. 1 and No. 2". Their main advantages are: 1. Many branches when seedlings 2. Where there are branches, there are flowers 3. Fewer seedlings needed for planting 4. Fast development of branches and leaves 5. Large flower buds, high yield 6. 1-2 years earlier entry into the high-yield period. The excellent varieties are mainly developed as economic forests, and the mixed varieties are mainly developed as ecological forests.
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A brief introduction to new mulberry and silkworm varieties, explained in one article
1. Nongsang No. 12: A new mulberry variety bred by the Sericulture Research Institute of the Zhejiang Academy of Agricultural Sciences in 1984 through artificial sexual hybridization. Main traits: compact crown, many shoots, long and straight branches, thick leaf flesh, dark green leaf color, sprouting earlier than Heye Bai, fast growth, strong adaptability. Regional trial results: leaf yield per mu 1867 kg, 18.73% higher than the control Heye Bai, significantly higher than the control; cocoon shell weight per 10,000 silkworms 7 kg, 8.03% higher than the control Heye Bai, extremely significantly higher than the control; resistance to yellowing-type
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What are the excellent varieties of fresh-eating apricots? A detailed introduction in one article
Apricots have a number of excellent local varieties in various regions. Fresh-eating apricots generally require larger fruit, bright color, thick flesh with abundant juice, and a sweet or moderately sweet-and-sour taste. (1) Honghebao apricot: a fresh-eating variety, mainly produced in the Lichang and Changqing areas of Shandong. The tree is vigorous, with an open canopy and strong adaptability. The fruit development period is 50-56 days, ripening in mid to late May. It is the earliest-ripening variety, fetching a high price and giving large returns. The fruit is oval, with a single-fruit weight of 45 g and a maximum fruit weight of 70 g. The skin is orange-red, with a slight patchy red blush on the sunny side.
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The complete guide to buying, cooking and eating crabs, all explained in one article
Around the Double Ninth Festival on the ninth day of the ninth lunar month each year comes the best season for eating crabs. Crabs from Jiangsu, Fujian, Guangdong and other places flood the market in large quantities, and hairy crab lovers begin preparing to buy crabs by the basketful and take them home, ready for a big feast. In fact, eating crabs is quite an art. From selecting them and telling good hairy crabs from bad and real from fake, to steaming, boiling, frying and stir-frying them, to the techniques of eating them slowly and savoring them, to the taboos for the greedy, there is a fair amount of knowledge involved. Shanghai people are famous for loving crabs; being fond of good food is only one reason. Knowing how to eat them and understand them, turning crab eating into a culture, is the real essence of it.
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How to grow Lilium brownii var. viridulum? Cultivation key points explained in one article
I. Variety characteristics and traits Longya lily (Lilium brownii var. viridulum), also called musk lily, is a sweet lily type. The above-ground part is 80-110cm tall, leaves are 10-18cm long, flowers are white, bulbs are nearly spherical, each weighing 250-500g, white, with narrow and thick scales, tightly clasped, pure white and tender, good quality, with a special fragrance, fast growth, early maturity. Generally 667m can produce 2000kg of fresh scales. II. Cultivation techniques 1. Land preparation and fertilization: It is advisable to choose fertile soil, well-drained sandy loam high-ridge fields
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What excellent varieties of oyster mushrooms are there? This article provides a detailed introduction for you
According to the different temperature requirements during the fruiting body differentiation stage, oyster mushrooms are divided into four groups, namely the low-temperature type, the medium-temperature type, the high-temperature type, and the wide-temperature type. For the low-temperature type, the optimum temperature for fruiting body differentiation is 10-15°C, such as Pleurotus ostreatus, Pleurotus pulmonarius, Jingzhou No. 1, Suping 48, and 4011. For the medium-temperature type, the optimum temperature for fruiting body differentiation is 16-22°C, such as Florida oyster mushroom and Phoenix mushroom. For the high-temperature type, the optimum temperature for fruiting body differentiation is 22-26°C, such as Pleurotus citrinopileatus, Pleurotus djamor, and Suping No. 1
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