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What are the characteristics of the Yuanjiao No. 5 pepper variety?
Characteristics: This variety is an early-maturing variety. The number of leaves at the first pepper budding stage is 9 to 11 leaves. The leaves are green. The fruit is horn-shaped, changing from light yellow to red. Hot flavor type. The plant spread is 60 cm, the plant height is 45 cm, the fruit length is 19 cm, the transverse diameter is 2 cm, and the fruit flesh thickness is 3 mm. The single fruit weight is 50 g, and the yield per mu is 6500 kg. Cultivation points: Suitable for protected and open-field cultivation. Keep 4500 plants per mu. The plant has strong growth vigor and bears many fruits, so water and fertilizer must be supplied adequately. Pay attention to hilling soil to prevent lodging.
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Detailed Introduction to the Hero Red Hot Pepper Variety
Hero pepper is an excellent hot pepper variety bred by Known-You Seed Co. of Taiwan, China, with the characteristics of high yield, good quality and strong resistance. In variety comparison trials and production demonstrations, it performed outstandingly and has good promotion value. Under protected cultivation, the yield per mu can reach 3000 kg, and the output value can exceed 5000 yuan. 1 Characteristics and traits: The plant grows vigorously, with a plant height of 75 cm, a spread of 70 cm, strong branching, and dense internodes. With proper management, a single plant can bear more than 150 fruits. The young fruit is deep green, the fruit length is 15-18
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Processing Methods for Black Pepper
Black pepper is made by drying the fruit spikes directly in the sun or by artificial heat. After the fruit spikes have been sun-dried for 3-4 days and the skins have shriveled, they can be trodden with the feet or beaten with a wooden club to separate the berries from the stalks. After the stalks are removed and the berries are thoroughly dried again, they become commercial black pepper. Fresh berries can also be dried in an artificially heated drying room, with the temperature controlled between 49-60°C, for 24 hours. 50 kg of fresh berries can be made into 16-18 kg of black pepper. Black pepper is generally made from ripe berries, but berries that are not yet fully ripe can also be processed. Black pepper requires full
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Introduction to the Characteristics of the Huajiao No. 2 Pepper Variety
Selected by the Department of Horticulture, Huazhong Agricultural University, from the progeny of natural variant plants of the Wuchang Aijiaohuang pepper. This variety has a short plant, with a plant height of about 40 cm; the fruit apex is slightly concave, the fruit surface is relatively smooth, and the fruit is long column-shaped. The green fruit is mildly pungent, while the red fruit has a stronger pungency. It is extremely early-maturing, taking about 130 days from cotyledon unfolding to green fruit harvest. It has relatively high requirements for fertilizer and water conditions, is relatively tolerant of low temperatures, is not tolerant of heat, and has poor drought and waterlogging tolerance. It is resistant to anthracnose and early blight, and is susceptible to viral diseases. It is a sister line of Huajiao No. 1. It was recognized by the Hubei Provincial Crop Variety Approval Committee in 1984, and by the National Crop Variety Approval Committee in 1990.
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What are the clever uses of Sichuan pepper in livestock farming? Explained clearly in one article
1. Treating bovine rumen bloat. 500 mL of vegetable oil, 250 g of plant ash, 30 g of seedless Sichuan pepper ground into powder. Heat the oil until boiling, add the plant ash and Sichuan pepper powder, mix well, then add boiling water to dilute, wait until lukewarm and administer orally. 2. Treating rheumatic joint disease in livestock. Grind 50 g of Sichuan pepper and 100 g of table salt together into a fine powder, mix evenly with vinegar, then apply to the affected joint. 3. Treating pig colds. Take an appropriate amount of Sichuan pepper, lightly fry and grind into powder, cut a small slit at the tip of the sick pig's tail, fill the slit with the Sichuan pepper powder, then wrap the outside with cloth and it
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How is the new line pepper variety 2001?
The new line pepper variety 2001 was developed by researcher Zhuang Canran of Northwest A&F University and the Baoji Agricultural Technology Extension Center. From 1999 to 2001, regional trials were conducted in different ecological zones of Shaanxi, and production demonstrations were carried out in Shandong, Shanxi, ** and other provinces (regions), showing characteristics such as early maturity, disease resistance, high quality, high yield and wide adaptability. In February 2002, it passed the approval of the Shaanxi Provincial Crop Variety Approval Committee. 1 Characteristics The line pepper 2001 belongs to the determinate growth type, with robust growth, plant height 55-65cm
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What are the common diseases of peppers in early spring? This article summarizes them for you
Recently, continuous cloudy, snowy and cooling weather has seriously affected the normal growth of chili peppers and sweet peppers. According to what the author learned on March 5 in pepper growing areas such as Jitai Town, Sunjiaji Subdistrict Office and Gucheng Yangjia Village in Shouguang City, chili peppers and sweet peppers currently in the fruiting stage are commonly infected due to the unfavorable weather, mainly with gray mold and sclerotinia disease --- brown water-soaked lesions appear at the top or stem end of young fruits, then become sunken and rot, and a gray mold layer appears on the surface of the lesions; sclerotinia disease spreads from the fruit stalk to the whole fruit, showing water-soaked rot, light grayish brown,
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Preventing and controlling winter pepper diseases starts at the seedling stage
Pepper is one of the major winter vegetables in Guangdong. In recent years, seedling death in peppers grown in winter or early spring in protected and open-field cultivation has become increasingly serious, severely affecting the economic returns of farmers growing peppers. Investigations have found that pepper seedling death is generally caused by Fusarium wilt, Phytophthora blight, sclerotinia rot, bacterial wilt and other diseases. According to many years of investigation and research, in addition to factors such as continuous cropping and climate, pepper seedling death is also closely related to seedlings already carrying pathogens before transplanting to the field. If seedlings carry pathogens, the disease is more severe; if they do not carry pathogens, the disease is milder even under continuous cropping
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Pickled Red Peppers
Ingredients: 10 kg large red peppers, 1.5 kg salt, 10 kg salted brine, 250 g brown sugar. 15 g Sichuan peppercorns and 15 g star anise. Processing: Select fresh, thick-fleshed large red chili peppers that are unbruised and unspoiled and still have their stems, put them together with all the seasonings evenly into a jar and seal it, and they will be ready after about 10 days. Fresh and crisp, sweet and fragrant, mildly spicy.
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Introduction to the Characteristics of the Wan Jiao No. 1 Pepper Variety
It is a new hybrid pepper combination developed by the Horticulture Institute of the Anhui Academy of Agricultural Sciences. It passed the approval of the National Crop Variety Approval Committee in 1994. It is an early-to-mid maturing variety. The plant height is 65-70 cm, the plant type is compact, the spread is 70 cm, and the stem diameter is 2 cm. The leaves are lanceolate, green, with the largest leaf 15-16 cm long and 12-13 cm wide, and the first flower node is at the 10th-12th node. The fruit is thick horn-shaped, 13-16 cm long, 4 cm in diameter, with flesh 0.3 cm thick, a concave shoulder, a slightly wrinkled surface, and a
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