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What are the techniques for large-scale production of export white bunching onions in the Chongming area?
1 Variety selection Select varieties such as Changbao, Changyue and Chunwei according to the export specifications and timing requirements for white bunching onions. For example, Changyue bolts late and has strong tolerance to heat and cold; it can be planted densely, planted from March to May, and harvested from November to January of the following year. 2 Raising seedlings 2.1 Preparation of the seedbed Seedbed preparation procedure: prepare the field (deep ploughing 350m, freeze the soil clods) -> apply base fertilizer -> plough twice (25cm) -> make beds (bed surface specification 1.5m x 30m). Applying base fertilizer: about 20 days before sowing, apply biological
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Detailed Explanation of Key Techniques for Export Cultivation of Cut Rose
1. Soil management: To obtain high quality, high yield and high efficiency in export cut roses, soil improvement must be carried out before planting the cut roses, and the soil must maintain good physical and chemical properties throughout the cultivation period. Soil improvement is achieved by deep plowing and applying a large amount of organic matter, so that the soil's permeability and water- and fertilizer-holding capacity are improved and maintained over the long term, promoting long-term healthy root growth of the cut roses. 2. Cultivation method and planting density: Cut roses mostly adopt the bending-shoot cultivation method, with a single-ridge, double-row cultivation method, plant spacing of 13-15 cm
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What are the key points of preservation technology for exported fresh shiitake mushrooms?
Fresh shiitake mushrooms are not only very popular on the international market, but their price has consistently remained at -- 28 yuan RMB, with the foreign CIF price at 5-7 US dollars per kilogram. Therefore, preserved fresh shiitake mushroom exports have become another new project with high efficiency in earning foreign exchange, but exported fresh shiitake mushrooms must preserve to the greatest extent the product's natural color, shape, and the good texture of smooth caps and crisp stems. Therefore, exported fresh shiitake mushrooms must, according to international market requirements, do the following well: 1. Harvest fresh mushrooms well. To avoid fresh mushrooms having too high a water content, which causes the mushroom surface to turn black and quality to decline, do not
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What issues should be noted in the export processing of fresh-keeping shiitake mushrooms?
I. Raw material selection In the processing of fresh-keeping shiitake mushrooms, the first thing to note is the freshness of the raw materials, which is an important factor determining the quality of the finished fresh-keeping shiitake mushrooms. The raw materials must be fresh, and the color must be normal; secondly, the mushroom caps must be complete and round in shape, the stems must be intact, and the mushroom bodies must retain the graceful form of natural growth; the mushroom flesh must be thick, the edges of the caps must be neatly incurred, the partial veil unbroken or slightly open, and not fully opened; the cap diameter must be no less than 38 mm; and there must be no pests or diseases, off-odors, or soil impurities. II. Raw material handling and cold storage First,
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What are the key points for fresh-keeping processing of shiitake mushrooms for export?
I. Raw material selection The raw materials must be fresh and of normal color. The mushroom caps must be intact in shape, the stems must be complete and unblemished, and the mushrooms must retain their elegant form as when growing naturally. The flesh must be thick, the cap edges must be evenly inrolled, the partial veil must be unbroken or slightly open, and the caps must not have opened. The cap diameter must be no less than 38 mm. Free of pests and diseases, off-odors, and soil impurities. II. Raw material handling and cold storage 1. Precooling and moisture removal of raw materials To maintain good freshness and color of the raw materials, fresh mushrooms must be promptly placed in a cold store for precooling and temperature reduction after harvest. According to equipment performance and the moisture content of the fresh mushrooms, maintain an appropriate
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Key Points of Preservation, Storage and Transportation Technology for Export Shiitake Mushrooms
1. Moisture removal Freshly picked shiitake mushrooms have a relatively high moisture content and must undergo moisture removal treatment. (1) Sun drying. Place the fresh mushrooms on a drying rack, with the caps tilted upward and arranged evenly. Drying time: 3-6 hours for autumn and winter mushrooms; 6-7 hours for spring mushrooms; 1-2 hours for summer mushrooms. (2) Hot air moisture removal. Place the mushrooms with caps facing down and spread evenly on a drying rack, then place them in a homemade hot air rotary kiln and remove moisture in a 40°C environment. (3) Use a moisture removal machine. For fresh mushrooms after moisture removal, when using large packaging, the moisture content must be 70%-80%
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Detailed Explanation of High-Quality Cultivation Methods and Technical Key Points for Export Garlic
Export garlic has relatively high quality requirements, and only by adopting scientific cultivation methods can garlic quality be ensured. 1. Sowing: Choose soft, fertile, well-drained sandy soil. Before planting, water, plow and harrow, and apply sufficient farmyard manure such as cake fertilizer and human excrement and urine. Plots whose previous crop was scallions or chives are not suitable for planting garlic. Select seed garlic that is medium in size, has few cloves, and is free from mildew, rot, damage, or insect damage for sowing. Clove-gapped garlic cannot be used as seed. Sow around the Autumn Equinox. Use a narrow hoe to open shallow furrows for dibbling, then cover with soil and level it, requiring consistent depth. 30,000 plants per mu, with a plant spacing of 11.7-13.3 cm and a row spacing of 2
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A Detailed Guide to the Application of Fresh-keeping Technology for Exported Garlic
Garlic is one of the main varieties of agricultural products exported from China, with an annual export volume of about 300,000 tonnes. Of this, refrigerated (fresh-keeping) garlic accounts for about 60% of total exports. Therefore, whether the fresh-keeping technology is mature has a direct impact on the quality of exported fresh-keeping garlic. I. The fresh-keeping principle of garlic. After the cloves of a garlic bulb develop and mature, the bulb immediately enters a dormancy period of 1-2 months, during which it will not sprout even under suitable environmental conditions such as temperature, humidity and gas composition. After the dormancy period, the bud sheath and bud primordium begin to grow and become active, and under suitable conditions the young sprouts gradually germinate. In practice, the storage and fresh-keeping of garlic means that after the dormancy period of the bulb, necessary measures are taken to create unsuitable growing conditions and thereby force it to remain dormant. That is, through appropriate low-temperature, low-oxygen and other measures, its intensity of life activity is inhibited, the rate of consumption of its substances is reduced, and its original fresh state is maintained.
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Detailed Explanation of Key Technical Points in the Quick-Freezing Process for Exported Shrimp Meat
1. Process flow: Raw material acceptance → Raw material storage → Raw material thawing → Shrimp peeling → Acceptance → Washing → Soaking → Blanching → Cooling → Size grading → Freezing → Ice glazing → Metal detection → Boxing → Refrigerated transport 2. Operational key points 2.1 Raw material acceptance QC (quality control team) must inspect quality to prevent blackened shrimp. If blackened shrimp are found, promptly report back to the importer for handling. Keep a "Raw Material Acceptance Record" for each batch of raw materials. 2.2 Raw material storage: Store by container batch number at
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High-Yield and High-Efficiency Cultivation Techniques for Export-Oriented White Sesame
China's annual sesame export volume has remained at around 90,000 tons, accounting for 15% of total global exports, giving sesame exports a strong advantage. Since last year, due to strong consumer demand from Japan, South Korea, Europe and the United States, the price of pure white sesame on the international market has gradually risen, with high-quality sesame exceeding 1,000 USD/ton. According to relevant data analysis, the sesame market is stabilizing, and developing export-oriented white sesame production offers considerable benefits. The key high-yield and high-efficiency cultivation techniques are as follows. 1 Site selection: select sites far from industrial and mining enterprises (more than 5 km away)
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