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Occurrence and Prevention of Salt Injury in Chili Peppers (Sweet Peppers)
Main symptoms: Salt injury is prone to occur in saline-alkali areas or in protected cultivation after many years of cropping, causing poor growth and reduced yield in chili peppers. Yellow to brown round or oval necrotic spots appear on the leaves. Causes: Excessive soil salt concentration causes water and nutrients inside the roots to seep outward, and aboveground growth stops because it cannot obtain water and nutrients; applying too much fertilizer that is difficult to leach, applying organic fertilizer containing large amounts of livestock and poultry manure, and using ammonium chloride, potassium chloride, etc. all lead to increased soil concentration;
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Introduction to the Characteristics and Traits of the Dongjiao No. 6 Pepper Variety
Overview of Dongjiao No. 6 Characteristics: A mid-early maturing first-generation hybrid. The plants grow vigorously with a high fruit-setting rate and produce many large fruits. The fruits are thick ox-horn shaped, with thick flesh, a smooth surface and a light green color, and have good marketability and quality. It is resistant to viral diseases and phytophthora blight, tolerant of heat and high yielding. The yield per mu can reach 5000-6000 kg, and the largest single fruit weighs more than 100 grams.
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Detailed Explanation of the Processing Technology of Ready-to-Eat Pickled Pepper Plumfish
Plumfish, also known as plum croaker, belongs to the family Sciaenidae and the genus Sciaena. It is an important species in China's marine fishing, with a large yield and a low price. Therefore, plumfish is generally used together with other low-value fish as a raw material for surimi processing. 1. Auxiliary materials: red chili peppers, Sichuan peppercorns, old ginger, garlic, refined salt, pepper powder, star anise, cinnamon, white granulated sugar, peanut oil, etc. 2. Processing flow: cleaning → descaling, gill removal, gutting → cleaning → soaking → seasoning → precooking → cleaning and cooling
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Introduction to the Characteristics and Traits of the Yuanjiao No. 3 Pepper Variety
Characteristics and traits: A mid-early maturing variety with strong plant growth vigor and a plant height of 55 cm-61 cm. The fruit is sweet in taste, crisp in texture, and of excellent quality, with a single fruit weight of 80 g-120 g. It has strong disease resistance and wide adaptability, and is a variety suitable for both open field and protected cultivation, with a yield of 4000 kg-5000 kg per mu. Cultivation points: In the Beijing-Tianjin region, sow from December to early January of the following year, and transplant to the open field at the end of April, with 4500-5000 planting holes per mu and a sowing rate of 125 g per mu.
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Cultivation Techniques and Management Methods for Korean Pepper
I. Seedling Raising 1. Seed Treatment Soak Korean pepper seeds in warm water at 55°C for 12h, remove them, then dress the seeds with 50% Tuzet wettable powder, mix evenly, and set aside for later use. 2. Seedbed Preparation Drive some supports in the middle of the greenhouse, place the seedling trays filled with seedling soil on the supports, and prepare for sowing. In mid-March, sow the dressed Korean pepper seeds evenly in the seedling trays, water thoroughly, and cover with topsoil. 3. Pricking Out After the seedlings emerge completely, strengthen temperature and water management to cultivate strong seedlings. From April 10 to 15, the Korean pepper
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Correct Methods and Techniques for Summer Pruning of Sichuan Pepper Trees
Girdling After girdling a Sichuan pepper tree, the effect on promoting flower bud formation is very good. Since Sichuan pepper trees form flower buds more easily than ordinary fruit trees, half-girdling is sufficient. The timing of girdling should be no later than early June. The width of the cut is generally 1/6 of the diameter of the branch or main trunk. If the tree is vigorous and conditions are good, it can be appropriately widened; otherwise it can be narrower. The girdling wound must be disinfected to prevent infection. Girdling is mainly for trees with vigorous vegetative growth, and it cannot be done continuously for fruiting either. After the first girdling, wait two
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Cardina Purple Pepper Variety Introduction and Main Characteristics
Cardina Purple Pepper maintains good fruit-setting under both high and low temperature conditions. The fruits are firm and tolerate storage and transport well. It has a high rate of aggregated-carpel fruits, with uniform, compact fruit shape and vigorous growth. The period during which the fruit color changes from purple to red is long. The fruits are easy to pick, and it is early-maturing and high-yielding. It is resistant to TMO virus. It is suitable for protected cultivation in early spring, summer and autumn. It has now been introduced from the Netherlands by the Shanghai Seed Company.
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Efficient Early-Spring Cultivation Techniques for 'Yuejiao No. 1' Pepper in Northern Guangdong
'Yuejiao No. 1' pepper is a first-generation hybrid pepper bred by the Vegetable Research Institute of the Guangdong Academy of Agricultural Sciences. It is early-maturing, with a plant height of 65cm and a plant spread of 60cm. The fruit is thick and horn-shaped, 16-17cm long and 4cm in diameter, with a single fruit weight of 50-100g. The skin is smooth and dark green, the flesh is thick, the taste is spicy, and it is crisp and tender with excellent quality. It is resistant to phytophthora blight, bacterial wilt, and viral diseases, and yields more than 4000kg per 667 sq m. 'Yuejiao No. 1' pepper has been successfully planted in early spring for 3 consecutive years in Shixing, Lianzhou, Lechang and other places in northern Guangdong, and has been promoted over a large area. 1 Sowing
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Introduction to the Xiangjiao No. 9 pepper variety and its main characteristics
A first-generation early-maturing pepper hybrid bred by the Hunan Vegetable Research Institute using specially selected Fudijian × specially selected Qiemen as parents. Plant height about 50cm, spread about 55cm, compact plant type, the first flower borne at the 10th--13th node, fruit thick ox-horn shaped, about 13.5cm long, transverse diameter about 3.8cm, fruit dark green, average single fruit weight about 35g. About 45 days from transplanting to harvest, early fruit about 20 days from flowering to harvest, relatively strong tolerance to cold and moisture, average tolerance to heat and drought, highly
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Key Technical Points for the Cultivation and Field Management of Three-Cherry Pepper
I. Seedling Raising Three-Cherry Pepper can be raised in sunken hotbeds or small arch sheds, with small arch sheds being the main method. The specific practices are as follows. 1. Construction of the small arch shed The small arch shed is generally 1.5-2 m wide and 1 m high, and straw mats are added at night depending on the climate. 2. Preparation of the growing soil Use 7-8 parts fertile garden soil and 2-3 parts decomposed barnyard manure, mix well; if the soil is heavy and clayey, also mix in sandy soil. 3. Sowing time Spring-sown seedlings are generally arranged in mid-to-late February, and no later than March
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