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Detailed Explanation of Licorice Seedling Raising and Transplanting Methods and Technical Key Points
The glycyrrhizic acid contained in licorice is 200 to 300 times sweeter than sucrose, making it the best natural sweetener discovered to date. China exports large quantities of licorice and its extracts to European, American and Southeast Asian countries, and it has become a major foreign-exchange-earning medicinal herb. Due to increasing demand at home and abroad, wild licorice resources are becoming increasingly depleted. Therefore, it is necessary to...
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Key Technical Points and Precautions for Kiwifruit Cultivation in Summer
What should be paid attention to for kiwifruit in summer? Please introduce the following three points that need attention for kiwifruit in summer: Preventing wilting. Kiwifruit leaves wilt during the high-temperature period in summer, mainly for two reasons: First, high temperature and drought, mostly occurring from 12 noon to 4 pm on sunny days, recovering in the morning and evening, usually occurring over large areas. When this occurs...
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Methods and Technical Key Points for Cultivating Wood Ear Mushroom (Black Fungus) with Rice Straw
How to cultivate wood ear mushroom with rice straw? Please explain. After the autumn harvest, rural areas have large amounts of leftover rice straw, and throwing it away is a great pity. Cultivating wood ear mushroom with rice straw works very well and is also a path to wealth for farmer friends. Practice has shown that generally every 100 kg of rice straw can yield more than 10 kg of dried wood ear mushroom,...
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How to grow black fungus (wood ear mushroom) by intercropping? Key technical points explained
How to store wood ear mushrooms properly? Please advise: the optimal storage temperature for wood ear mushrooms is 0°C, relative humidity: above 95%RH. Wood ear mushrooms can be sold fresh or dried. Dried ones store better, but fresh ones have a more delicious flavor, so the choice depends on personal preference. Fresh ones are harder to store; after harvest, store them at low temperature immediately, which can still maintain a...
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What are the key technical points for cultivating black fungus (wood ear mushroom)?
How to cultivate black fungus (wood ear mushroom) well? Please introduce: I. Cultivation season and material preparation. 1. Cultivation time: The choice of cultivation time is the key to the success or failure of black fungus cultivation, and is closely related to yield and quality. Bag-making should be chosen from early October to November, and can be appropriately earlier in high mountain areas. This period is relatively ideal, when the room...
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Five key technical points for successful Atractylodes macrocephala cultivation
Atractylodes macrocephala, also known as Yuzhu, Dongzhu, Zhezhu, etc., is a plant of the Asteraceae family. Its rhizome can be used as medicine and has effects such as strengthening the spleen, drying dampness, and preventing miscarriage, making it a valuable Chinese medicinal herb. Growing Atractylodes macrocephala in rural areas is a path to wealth with low investment, a short production cycle, smooth sales, and high economic returns. 1. Site selection and land preparation. Atractylodes macrocephala prefers a cool climate...
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Key Technical Points for Kiwifruit Planting and Management in June
How to manage kiwifruit in June? Here is an introduction to the methods. June is the fruit swelling period for kiwifruit, and also the second peak period of fertilizer demand and the period when pests and diseases are most severe. Making the most of management during this month is crucial. 1. Continue four-season pruning: for the fruiting trees positioned and pruned in May, thin out overly dense branches and overlapping branches, diseased and pest-damaged branches, and thin weak branches. Pinching of fruiting branches: when two fruiting branches are side by side, for one of them leave only one leaf above the foremost fruit and pinch; when the other fruiting branch is being trained as next year's fruiting mother branch, leave 3-4 leaves above the foremost fruit and pinch, with a leaf-to-fruit ratio of 6-8:1. For vegetative branches that are good fruiting mother branches for next year, those already pinched should continue to be trained; those not yet pinched should be pinched after leaving 10-12 leaves. For water sprouts, leave 3-4 leaves and pinch; those with no space should be thinned from the base. They must not be left to grow freely, otherwise useless water sprouts will form.
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Summer Management Methods and Technical Key Points for Young Peach Trees
How to manage young peach trees well in summer? Please provide guidance. Strengthening summer management of young peach trees can accelerate the development of a good tree shape, increase nutrient accumulation, promote flower bud differentiation, and achieve the goal of early high-quality and high-yield production in the peach orchard. 1. Summer care: mainly through techniques such as removing sprouts, pinching, twisting shoots, cutting shoots, bending branches...
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Key Technical Points and Methods for Summer Management of Nectarines
How to manage nectarines well in summer? Please give guidance. Summer nectarine management can refer to the following methods: 1. Control excessive shoot growth to prevent orchard canopy closure. Nectarines have strong branching ability and readily produce secondary even tertiary shoots; in addition, nectarine trees are vigorous, especially with excessive vegetative growth before fruiting. A large number of shoots plus excessive growth...
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What are the key technical points for summer management of peach orchards?
How should a peach orchard be managed in summer? Please give an introduction to the methods. Summer is an important period for the growth of peach branches and shoots and the swelling of the fruit. Strengthening peach tree management is the key to increasing production in the current year and achieving a bumper harvest next year. 1. Fertilize according to the tree. In late May, apply a topdressing to peach trees that have borne more fruit this year and are weaker in vigor. Conversely,...
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