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Bagged loofah from the Yangtze hilly area of Dongxing District, Neijiang City sells at high prices and is in hot demand
Yangtze hilly area of Dongxing District, Neijiang City: bagged loofah sells at high prices and sells well
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Bagged cultivation of organic cucumbers: high prices, strong sales, good returns
Bagged organic cucumber cultivation brings high prices, strong sales and good returns
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Processing Methods and Technical Key Points for Bagged Roasted Jujubes
Roasted jujubes, also known as crispy jujubes, are burnt-fragrant and crispy with a unique flavor. Process flow: material selection -> soaking and washing -> pitting -> roasting -> sugar coating -> cooling -> packaging. Main technical key points: 1) Material selection. Choose top-grade red jujubes with large fruit, dense texture and no diseases or insect pests as the raw material. 2) Soaking and washing. Pour the red jujubes into a vat of warm water, wash them clean and let them absorb water and swell. 3) Pitting. Remove the pits with a pitter. 4) Roasting. Pour the pitted jujubes into a specially made jujube roasting cage (a cylindrical mesh cage 80 cm long and 25 cm in radius). The cage
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How to Make Bagged Pears Sweeter? Master These Four Measures
Bagging pears can significantly improve their appearance and marketability, but bagging has a certain effect on the sweetness of pears. The following measures can increase the sugar content of bagged pears. 1. Apply more potassium fertilizer. The amount of farmyard manure should be 2 to 3 times the fruit yield, changing the past practice of 1 kg of fertilizer per 1 kg of fruit, and it should be applied in early autumn after harvest. Control the amount of nitrogen fertilizer, increase the proportion of phosphorus and potassium fertilizers, and maintain the application ratio of nitrogen, phosphorus and potassium fertilizers at 1:0.6:1. While fertilizing, pay attention to watering during early spring and autumn droughts, and tree-disk mulching and whole-orchard mulching can also be used to prevent
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Bagged pears have good quality, and managing them well after bag removal is key
In recent years, pear bagging technology has developed rapidly and has played an important role in improving pear fruit quality and economic returns. However, in production, a small number of bagged pear orchards have not achieved the expected results, mainly because the timing of bag removal is not accurately determined and management after bag removal is neglected, rather than poor management before and during bagging. In view of this, bag removal and post-removal management should be strengthened. Timely bag removal: the time to remove fruit bags should be determined according to variety and climatic conditions. In order to prevent obvious fruit dots on the fruit surface, sunburn, fruit dehydration, fruit surface contamination
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8 common appearance problems of bagged Emerald pear and their solutions
Emerald is an excellent new pear variety bred by the Zhengzhou Fruit Research Institute, developed by crossing New Century and Zaosu. Since 2000, after 6 years of bagged cultivation through top-grafting to change the canopy in our city, we have found that this variety has a regular fruit shape, a smooth and glossy fruit surface, creamy white flesh, a crisp and tender texture with abundant juice, and few stone cells, making it an early-maturing pear variety of excellent quality. However, in production we have found that bagged pears often show abnormal phenomena such as black wrinkling, fruit russeting, tiger-skin markings, floral green coloration on the fruit surface, black spots, cracking, and deformities that affect the external quality of the fruit. For this reason we conducted an investigation and analysis and proposed solutions.
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Eight preventive measures for bagged shiitake mushrooms to safely overwinter the summer, explained in detail
Based on our investigation and analysis of the summer-survival problems in large-scale bagged shiitake mushroom cultivation in Xixia over more than ten years, we have summarized a set of preventive measures for bagged shiitake mushrooms to safely get through the summer. They are presented below for reference. 1. Prevent contaminated spawn. There are many factors that can cause contamination in spawn, for example: incomplete sterilization of the substrate, lax disinfection during inoculation, introduction of pathogens during inoculation operations, air forced in through the cotton plug, respiration or damage during spawn transport, inoculation with contaminated spawn, and other such reasons. If contaminated spawn is used for production, it can harbor incalculable losses. 1.1
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Occurrence and Control of the Comstock Mealybug in Bagged Pear Orchards
One of the main pests that enter the bag. The calyx depression and stem depression are the most severely affected. Purple-red halos appear at the damaged spots, growth stops, and deformed fruit forms; in severe cases, the fruit surface cracks and dries up. This pest generally has 3 generations per year, mainly overwintering as eggs or 1st to 2nd instar nymphs on branches and mummified fruit, with a few overwintering as fertilized females; when the pear tree buds in the following spring, the eggs hatch into nymphs. Activity begins in April of the following year, the first generation reproduces in May-June, the second generation in July-August, and the third generation in September-November. Pesticides with good control efficacy against this pest include 40% omethoate
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Technical Regulations for Sterilization in Bagged Edible Mushroom Production
Whether sterilization in bagged edible mushroom production is thorough or not determines the success or failure of production. Sterilization means holding the production substrate at a certain temperature and pressure for a certain period of time to kill the spores of contaminating bacteria in the substrate, promote the growth of microorganisms (such as enoki mushroom and shiitake mushroom mycelium), increase yield and quality, and improve the grower's returns. Regardless of what type of sterilization stove is used, the principles of sterilization fall roughly into two categories: one is high-pressure sterilization, and the other is atmospheric-pressure sterilization. Atmospheric-pressure sterilization requires low investment, simple facilities, convenient operation, is safe,
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What management measures are there for bagged fruit after the bags are removed?
Watering. Watering before bag removal not only promotes fruit enlargement but also has two other effects: one is to reduce sunburn of the fruit after bag removal, and the other is to change the orchard microclimate conditions, increase the day-night temperature difference, create night dew, and help fruit coloring (you can also spray water over the whole orchard in the evening during the fruit coloring period). Water 2 to 3 days before bag removal, and afterward water timely according to drought conditions. The amount of water should not be too large, keeping the soil moisture content at about 60% of the field maximum water-holding capacity. Bag removal time. Red Fuji apples are
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