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Dry Pinellia Greenhouse Planting Methods and Technical Key Points
Dry Pinellia, also known as three-leaf pinellia, three-step jump, and hemp jade fruit, is a commonly used Chinese medicinal herb, with wild distribution throughout both northern and southern China. In recent years, due to people's reclamation and utilization of barren hillsides and the extensive use of herbicides in farmland, its ecological environment has been damaged, resources have decreased year by year, and prices have continued to rise. According to surveys, dry Pinellia products are currently scarce in seventeen specialized medicinal herb markets nationwide, supply has fallen short of demand, and the market price has remained firm at 36-42 yuan/kg. Therefore, the market prospects for artificially cultivating dry Pinellia are very broad. In recent years, we
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Detailed Explanation of Key Technical Points for Spring Planting of Pinellia ternata (Dry Pinellia)
In recent years, there has been a large supply-demand gap in the dry Pinellia market, and prices have been rising steadily, so production can be developed according to local conditions. Planting on slopes or intercropping with other crops: Pinellia ternata is a shade-tolerant crop, so gentle slopes can be chosen for planting, or it can be intercropped in young orchards and fields of tall crops such as corn and wheat. Pre-sowing sprouting promotion, mulching during the seedling stage; generally sown from February to April. Before sowing, the seed tubers are sprouted on indoor hotbeds, with the bed temperature maintained at 20°C, and sprouts can emerge after 15 days. Place the seed tubers in a plastic greenhouse with a temperature of 20-25°C for 15 days, and sow after the bud sheaths turn white.
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A Detailed Explanation of the Processing Methods and Key Technical Points for Angelica sinensis
The pharmacological effects of Angelica sinensis (dong quai) are very broad, and it is an extremely commonly used traditional Chinese medicine. Therefore, it is often made into different decoction pieces for use. The common decoction pieces mainly include "whole dong quai," "dong quai body," "dong quai tail," "stir-fried dong quai," "dong quai charcoal," "oil-stir-fried dong quai," "wine-stir-fried dong quai," and so on. They are described separately below. (1) Whole dong quai: take the raw Angelica sinensis medicinal material, remove impurities, wash clean, pile and moisten until thoroughly penetrated, cut into thin slices, and dry in the shade or at low temperature. (2) Dong quai body: wash the dong quai body clean with water, moisten until
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Origin Processing Methods and Technical Key Points for Angelica sinensis
The processing of Angelica sinensis directly affects the quality and medicinal efficacy. Because fresh Angelica sinensis contains more than 60% water and the medicinal component volatile oil, if processing is not timely or not done well, it will become moldy and deteriorate. Processing methods and procedures for Angelica sinensis: 1. Sorting and bundling. The recovered Angelica sinensis should be sorted promptly, and roots that are rotten, especially water-rotted, should be picked out to prevent the spread and infection of water rot. The selected Angelica sinensis is spread under the eaves in a dry, ventilated place to air-dry for about 7 days so that the moisture evaporates and the roots become soft, then they are bundled with willow twigs or tree bark. Each bundle of fresh
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Detailed Explanation of Key Technical Points for Spring Broodstock Cultivation
After the beginning of spring, water temperatures gradually rise. Especially during the pre-spawning stage in March and April, fish activity increases, development accelerates, and food intake rises accordingly. This stage is an important period for gonadal development of broodstock. Practice has proven that the quality of spring broodstock cultivation is the key to the success or failure of artificial breeding of Chinese carp. Therefore, the following points must be well managed: 1. Feeding. Grass carp broodstock are mainly fed grass and concentrated feed. Depending on the availability of grass, generally grass is fed in the morning and concentrated feed in the afternoon, both on fixed feeding platforms. In early spring when green feed
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Common Disease Prevention and Control Methods and Key Technical Points for Walking Catfish
I. Trichodiniasis: Large numbers of Trichodina (parasites difficult to see with the naked eye) attach to the gill filaments, damaging gill tissue, affecting respiration, and causing fry to suffocate and die. Prevention and control methods: (1) Per cubic meter of water, use 0.5 g copper sulfate and 0.2 g ferrous sulfate (or 0.7 g copper sulfate alone), dissolve in 40-50°C warm water, and splash over the entire pond. (2) Per cubic meter of water, use 0.5 g of 50% amobam, dissolve in water, and splash over the entire pond. II. Gyrodactyliasis and Dactylogyriasis: These two parasites attach in large numbers to the gills and secrete large amounts of mucus, hindering
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Detailed Explanation of Practical Technical Points for Marble Goby Farming
The marble goby, scientifically named Oxyeleotris marmorata or Bostrychus sinensis, is a warm-water economic fish mainly produced in Cambodia, Thailand, Vietnam and other countries, commonly known as marble goby in Guangdong and South China. The maximum body length is 60cm, weighing up to 5--6kg. A tail weight of 0.3kg reaches commercial specification. The Thai marble goby belongs to the suborder Gobioidei, a carnivorous, bottom-dwelling, cave-dwelling fish that fears light and often hides in rock crevices and caves. The color of its body surface changes with the surrounding water quality and environment. Under natural conditions, its main food is small fish and small shrimp. The farming water temperature range is 15--33°C, suitable
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How to control rice thrips? Control methods and technical key points
(1) Life habits: The rice thrips is very small, with adults only 1 mm to 1.5 mm long, dark brown. In winter, adults overwinter in gramineous weeds and on wheat crops. During the seedling-raising period of the following year, when the seedlings grow to 2 to 3 leaves, they fly into the seedling fields to lay eggs and reproduce. The insect body is small and very active, able to fly and jump. Adults are attracted to green, and after the seedlings are transplanted, they enter the tillering stage when food is abundant, which facilitates massive egg-laying and reproduction, damaging the heart leaves and young tender tissues. In the early stage of leaf damage, small white spots appear, and the upper part of the leaf tip curls inward, causing
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Harvesting, Processing Methods and Key Technical Points for Dwarf Lilyturf (Ophiopogon japonicus)
Dwarf lilyturf is harvested in the first or second ten days of April of the second or third year after planting. Choose a sunny day, first plow the soil to a depth of 25 cm so that the dwarf lilyturf is turned up, shake off the soil, cut off the tuberous roots and fibrous roots, put them separately into bamboo baskets, and place them in running water, trampling and rubbing them with the feet to wash away the mud and sand. Spread the washed dwarf lilyturf on a drying mat or in a drying yard to sun-dry; once the water has dried, rub it gently with the hands, then sun-dry again after rubbing, repeating this several times until the fibrous roots are rubbed off, then sun-dry until completely dry, and sieve out impurities to finish. If rainy weather occurs, use a gentle heat of 40-50°C to dry for 15-20 hours
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Key Technical Points for Jujube Fruit Harvesting and Post-Harvest Management
The harvesting period of jujube varies greatly depending on the intended use of the fruit and the cultivar. 1. Fruit used for candied jujubes: the white-ripe stage is the suitable time for harvest. During this stage, the fruit stops increasing in volume; the green color of the peel fades, turning milky white or greenish-white; the peel is thin and soft in texture, and after boiling it does not easily separate from the flesh; the flesh is relatively soft, with little juice and low sugar content, but it is rich in protopectin and highly resistant to boiling. The processed product is yellow-orange and crystalline, appearing amber and semi-transparent, chewy and smooth with no skin residue when eaten, offering a distinctive flavor.
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