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Boiling peach leaves in water is effective for treating pig lice
In summer and autumn, pigs are prone to pig lice, which not only affects the pigs' comfort and hygiene but also hinders their growth and development. The method to prevent and control pig lice is: take 1000 grams of fresh peach leaves, add 2000 milliliters of water and boil, take the cooled filtrate and wash the places on the pig's body where lice are present, wash twice consecutively, and all the pig lice can be killed, and the lice eggs will also be destroyed. If cattle have cattle lice, this method can also be used to kill them.
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Shahongtao: A Rare and Excellent Variety Among Fresh Peaches
Shahongtao is a new fresh-eating peach variety systematically selected and bred by engineer Zheng Deyou from the Japanese Cangfang Zaosheng variety, and was approved by the Shaanxi Province Crop Variety Approval Committee in 1999. Variety characteristics: the tree posture is relatively upright, biennial branches are brown, smooth, with small and few lenticels; leaves are long elliptical lanceolate, large, 20-24 cm long, 5-7 cm wide, leaf margins bluntly serrated, leaf surfaces raised on both sides, flowers are rose-type, single-petaled, pink, 4 cm in diameter, with pollen, anthers light red. The tree grows vigorously, germination rate
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Crimson Peach
Variety origin: It originated from the peach tree (P. persica) native to our country, developed through multiple generations of variation and selective breeding. Variety distribution: Zengjiao in Fangcun District and Shima in Baiyun District of Guangzhou, and other places, with a total planting area of about 105 hectares citywide. Variety characteristics: A deciduous small tree with a conical crown. Leaves are lanceolate. Flowers grow in clusters of 1 to 3, red, double-petaled, blooming at Spring Festival, flowers before leaves. Variety traits: It likes light, tolerates cold and drought, requires fertile, loose, well-drained soil, and avoids alkaline soil, clay and waterlogging. The root system is shallow but well developed, and it responds well to fertilizer and grows quickly.
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Introduction to the Okubo Peach Variety and Its Main Characteristics
In 1920, Shigegoro Okubo of Kumayama-cho, Akaiwa-gun, Okayama Prefecture, Japan, accidentally discovered a seedling among white peach trees. It was named in 1927. The fruit is round and symmetrical, with a round and flat top; the average single fruit weight is 205 grams; the base color of the skin is milky white with a red blush, and the skin peels easily; the flesh is hard-melting, dense, sweet in flavor, and aromatic; the soluble solids content is 10%-14%. It is a freestone. The tree crown is strongly spreading, and the branches tend to droop. Young trees mostly bear long fruit branches and enter the fruiting stage early; after the full fruiting stage, the tree vigor tends to weaken. It mainly
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Introduction to the New Late-Maturing Peach Variety Hongxue Tao
1. Brief Introduction: The news that our center successfully bred the Hongxue Tao (Red Snow Peach) through hybridization was broadcast nationwide on CCTV Channel 1 at 10 a.m. on November 26, 1993; on CCTV Channel 2's "Agricultural Education and Science and Technology" on January 4, 1994; on Beijing Television's "Agricultural Knowledge Series" on May 9, 1994; on CCTV Channel 7's "Rural Economy" on February 22, 1996; and on CCTV Channel 2's "Agricultural Education and Science and Technology
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How Are Hechuan Peach Slices Made? A Detailed Recipe Shared
Hechuan Peach Slices were first created in 1840. Made from premium glutinous rice, walnut kernels, Sichuan white sugar, honeyed rose and other ingredients through refined processing, they are one of the famous local products of Sichuan Province. Their characteristics are a fine, smooth, powdery texture, soft and delicate, with thin slices that, when torn open, resemble a "Qiao brand" roll that does not break apart, snow-white in color, sweet and fragrant in taste, with a pronounced rich aroma of walnut kernels and rose. In 1917, at the Panama Exhibition, they won the Panama Gold Medal. In 1926, at the Chengdu "Flower Fair," two Hechuan peach slice factories each won the Special Grade Award and the First Grade Award. They were rated as a quality product of 1979 by the Sichuan Provincial Commercial Bureau. String 5
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Introduction to the Ruiguang 2 Peach Variety and Its Main Characteristics
Bred by the Beijing Academy of Agriculture and Forestry Sciences from the cross Jingyu x NJN76. Original code 81-26-2, selected in 1986, approved and named in 1997. The fruit is oval, well formed, with two symmetrical halves and a flat apex; average single fruit weight 134 g, maximum fruit weight 187 g; the ground color of the skin is yellow, with 75% red blush covering the surface, and the skin does not separate from the flesh; the flesh is yellow, with no red pigment around the pit, hard melting, medium-high juice, sweet flavor, and aromatic; soluble solids 10.9%. Semi-clinging pit. The tree is vigorous, with a
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What are the characteristics of the new peach cultivar Ziqi?
'Ziqi' (see color photo on inside back cover) is a new ornamental peach cultivar selected from seedlings by the authors in 2000 after subjecting open-pollinated seeds of 'Ziyetao' (purple-leaf peach) to 1 radiation treatment. After 6 years of regional trials, the cultivar's overall ornamental traits are excellent and stable. Compared with its female parent 'Ziyetao', its flowering period is 8-12 d earlier, making it an early-flowering cultivar; its flower color is bright and vivid, its flower diameter is larger, its flowering is dense, and its leaf color is purplish red. In 2006, it passed the on-site acceptance organized by the State Forestry Administration and obtained plant variety rights. Cultivar characteristics
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How to Identify Adulterated Pig Feed? A Few Practical Methods to Teach You
(1) Observe with your eyes. Buy 1 magnifying glass, with a higher magnification. Sift the feed with a sieve, spread it into a thin 1 layer, and carefully observe the material on the sieve and below the sieve with the magnifying glass. The characteristics of some of these materials under the magnifying glass are as follows. 1. Fishmeal The main components of fishmeal are fish meat, fish bones, fish spines, fish scales, fish eyes, etc., and no other substances should be present. Under the magnifying glass are fish scales and fish eyes; the fish scales are covered with concentric circles, the fish bones from the head are flaky, the fish spines are tetrahedral, and the fish meat is composed of muscle fibers. 2. Blood meal The edges of the particles are sharp and reddish-brown; the black shell fragments are usually tightly curled, with a smooth surface and marks like needle pricks. Hard seed hilums can also be seen, oblong, yellow, brown, or black. 3. Rapeseed cake (meal) The rapeseed meal shell is brown or black, with a meat-like texture on the surface. 4. Cottonseed cake (meal) The cotton shell has two layers and does not separate; the outer layer is dark and the inner layer is light, and the outer shell is connected to the cotton lint; there are many fine hairs, appearing silvery under the lens. 5. @#@245@#@ Bran is mainly the outer skin of wheat; the bran flakes are flaky and contain many starch granules. 6. Bone meal is bone fragments, opaque, white, lusterless, with a rough surface and hard texture. 7. Shell meal is a white or gray powder, and some shells still have faint lines.
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Detailed explanation of sweet potato storage techniques, teaching you to store them longer
I. Common problems during sweet potato storage Sweet potatoes are prone to chilling injury, sprouting and rot during storage. Sweet potatoes like warmth and fear cold and damp; the suitable storage temperature is 10-14°C, and the relative humidity is about 80%. Below 10°C, chilling injury easily occurs, with sunken patches appearing on the skin, leading to rot. Sweet potatoes have no physiological dormancy period. During storage, if the temperature is relatively high (15-20°C), the relative humidity is above 85%, and ventilation is poor, they will sprout at any time. Sprouting consumes internal nutrients, making them unfit to eat. The skin of sweet potatoes is thin,
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