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Privet Tree Shaping and Pruning Methods and Key Technical Points
1. Transplant pruning: When transplanting in the nursery, the trunk should be cut back by 1/3. Below the cut, only one strong bud should be selected and kept to develop into the trunk extension shoot; the other bud opposite it must be removed. To prevent the formation of competing shoots at the top, the 1st to 2nd pairs of buds below the cut should also be destroyed. 2. Planting pruning: Before planting, cut back the 1-year-old extension shoot of the central trunk of large saplings by 1/3, keep a strong bud at the cut bud, and at the same time remove 1 bud from the first pair of buds below the cut to ensure the apical dominance of the selected bud. To prevent the formation of competing
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Methods and Technical Key Points for Pest and Disease Control in Glossy Privet (Ligustrum lucidum)
(1) Diseases. The main diseases harming glossy privet are rust disease, brown spot disease, etc. Rust disease: This disease mainly harms the leaves. In the early stage, orange-red spots appear on the leaf surface, and later brown spores appear on the underside of the leaves. Control methods: The growing medium should be disinfected in advance, environmental management should be strengthened, ventilation and light transmission should be maintained, and diseased leaves should be removed when necessary; in the early stage of disease onset in flowering plants, spray with 0.2-0.3 degrees Baume lime sulfur mixture, or 70% mancozeb wettable powder at 500 times dilution, or 70% thiophanate-methyl at 1000 times dilution, or
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Key Technical Points for Mimicking Wild, Pollution-Free Cultivation of Maitake (Grifola frondosa)
Crop straw and forestry by-products accumulate in enormous annual quantities, providing abundant raw materials for the production of edible fungi. How to produce pollution-free, safe, high-quality, pollution-free edible fungus products is an important issue facing the edible fungus industry. The following introduces pollution-free cultivation techniques for mimicking wild maitake (Grifola frondosa), based on the national pollution-free edible fungus production technical standards. Optimal selection of cultivation sites and raw materials: edible fungi have a strong ability to accumulate harmful heavy metals, so cultivation sites and raw materials for maitake must be carefully selected to minimize the accumulation of harmful substances brought about by the cultivation site and raw materials. ①
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Key Technical Points for Three-Dimensional Cultivation of Flower Shiitake in Small Sheds with Large Bags
Flower shiitake has excellent quality and is formed when shiitake mushroom spawn grown on bagged substrate develops under special environmental conditions. It has higher nutritional and commercial value than shiitake, so it is called flower shiitake. Flower shiitake is a rare delicacy in the edible fungi series. High in protein and low in fat, it contains more than a dozen amino acids and various nutrients needed by the human body, has good mouthfeel, a delicious taste, and no pollution; it can also prevent and treat many diseases and has strong disease-resistance effects, so it is called a new anticancer recruit. On the international market, demand exceeds supply. Flower shiitake can be sold fresh or dried for storage, and it is very favorable for both export and domestic sales
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Production Method and Technical Key Points for Multi-Flavor Shiitake Mushroom Strips
During the processing of shiitake mushrooms, a large number of broken and fragmented mushroom stems are often removed. The protein, various amino acids and vitamin content of these stems are on par with the caps and gills, so discarding them is a great pity. For this reason, a method for making multi-flavor shiitake mushroom strips using them as raw material is introduced here. 1. Soaking Remove impurities as well as diseased and rotten parts from the broken mushroom stems, place them in clean water weighing twice as much, add an appropriate amount of vinegar, soak for 24 hours, then take them out and tear them into strips. Next, place them in a water tank and wash with running water, then remove and filter through a bamboo sieve, draining off the water. 2. Drying
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Practical experience and key technical points for shiitake mushroom cultivation on cut logs
Among shiitake mushrooms, those grown on cut logs are especially popular with consumers. The author has been engaged in cut-log shiitake cultivation for decades, and now shares the practical experience as follows. 1. Selection of tree species: apart from oily and aromatic tree species such as pine, Chinese fir and cypress, more than 200 tree species are suitable, including white oak, Mongolian oak, ring-cupped oak, maple, fragrant tree, true chestnut, chestnut and wild walnut. 2. Felling: trees can be felled from the Winter Solstice to Awakening of Insects, with felling during the "nine-day" cold period being best, and no later than Pure Brightness at the latest. This is because during this period the trees are dormant, the bark and xylem are tightly joined, nutrients are rich, contaminating microorganisms
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Detailed Explanation of Key Technical Points for Field-Cultivated Shiitake Mushroom Planting and Management
Field-cultivated shiitake mushroom is a new technology developed through practical research by Hou Baocang, a large-scale edible mushroom grower in Miaohou Village, Wolong Town, Pingquan County, Hebei Province. The emergence of this technology filled the gap that fresh shiitake mushrooms could not be produced during the high-temperature season from June to September in northern China, and it has strong market competitiveness. 1. Shed construction: Build spawn-running sheds according to the number of bags planted. Generally, every 10,000 bags occupy 120 sq m. The brightness inside the shed must not be too high, otherwise it will affect the normal growth of the mycelium. 2. Material preparation: Calculated for 10,000 bags, 11 tonnes of wet coarse sawdust, 3 cubic meters of fine broadleaf sawdust, 2 tonnes of bran
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Key Technical Points for Standardized High-Yield Cultivation of Schisandra chinensis
Schisandra chinensis is a medicinal plant of significant economic value in the Changbai Mountain region. Due to years of damage from human factors, wild resources have been greatly reduced, and reliance on wild resources is far from sufficient to meet the growing demand of the traditional Chinese medicinal materials market, pharmaceutical and processing enterprises. It is imperative to carry out research on domesticating wild plants for cultivation and move toward cultivation. Based on a large number of experimental studies, this achievement for the first time proposes a complete set of high-yield cultivation techniques for Schisandra chinensis, with seedling raising, orchard establishment, training and pruning, soil management, and pest and disease control as the main contents, enabling Schisandra chinensis under artificial cultivation
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Schisandra Berry Jelly Processing Methods and Technical Key Points
1. Process flow: raw materials → sorting → washing → pulping and seed removal → boiling → filtering → blending → concentration → filling and sealing → sterilization → cooling → inspection → finished product. 2. Technical key points (1) Raw material handling: select fresh Schisandra berries with good maturity, remove impurities and moldy parts, then wash them clean, then crush them with a crusher while removing the seeds; after boiling, filter to remove the pulp portion. The pulp may also be retained, and after blending, homogenization treatment is required, with a homogenization pressure of 50 MPa. (2) Blending: the juice dosage is 25%-
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Processing Methods and Technical Points for Schisandra Fruit Vinegar
Fruits contain abundant sugar resources and are superior raw materials for vinegar brewing. Compared with grain vinegar, fruit vinegar has richer nutritional components, being rich in acetic acid, succinic acid, malic acid, citric acid, various amino acids, vitamins and bioactive substances, with a mellow taste, rich flavor, fresh and refreshing character and unique effects, and can soften blood vessels and lower blood lipids. Fruit vinegar is acidic, but after being absorbed and metabolized by the human body it becomes an alkaline food. Fruit vinegar has the following health benefits: (1) The volatile substances and amino
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