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Key Technical Points for Autumn and Winter Management of Mulberry Trees, Tea Trees and Fruit Trees
I. Winter Management of Mulberry Fields Doing a good job of winter management of mulberry fields lays a solid foundation for the growth of mulberry trees in the coming year, and is also an important measure for improving the yield and quality of mulberry fields. 1. Clearing the field: After the mulberry leaves fall, collect all the residual leaves and weeds in the mulberry field to make compost or burn them, so as to eliminate pathogenic bacteria and overwintering pests hidden in the mulberry leaves and weeds. 2. Bundling: Before winter plowing, bundle the mulberry branches together with rice straw, which not only facilitates winter plowing and fertilizing, but also lures pests to hide in the bundled straw to overwinter, making it easier to capture and kill them.
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Detailed Explanation of Tea Seed Storage Methods and Technical Key Points
Technical measures for storing tea seeds so they do not deteriorate and affect the germination rate. Tea seeds are large seeds, and the seed kernel has a relatively high moisture content. Under ordinary temperature, humidity and air conditions, the moisture content of stored tea seeds has a great influence on their viability. When the moisture content is below 20% or above 50%, the germination rate of tea seeds drops significantly, while the germination rate is highest when the moisture content is around 30%. Therefore, during storage of tea seeds, the moisture content should be kept at around 30%. The suitable storage conditions for tea seeds are a temperature of 5-7°C, a relative humidity of 60-65
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Refined Processing Flow and Technical Key Points of Eyebrow Tea
Its product shape resembles an eyebrow, hence it is called eyebrow tea. Eyebrow tea is one of the bulk export teas of Zhejiang green tea. Eyebrow tea is made from long pan-fired green tea (Hangzhou pan-fired green tea, Suichang pan-fired green tea, Wenzhou pan-fired green tea) as raw material, refined and blended. Its processing technique is: blending and grading of raw materials, taking material from five routes: the body itself, round body, long body, sub-grade bits, and stem and fiber. The processing operations are divided into re-firing and rolling of crude tea, sorting and sifting, beating and sifting, shaking and sifting, strip cutting, picking and removing, fanning, supplementary firing and coloring, clearing wind and cutting off dust; the semi-finished product is piled and stored in the warehouse, then blended according to the sample, evenly piled and packed into boxes to become export eyebrow tea. Its product specifications are based on
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Detailed Explanation of Gunpowder Tea Processing Methods and Technical Key Points
The product is named for its round, tight, heavy, and solid appearance, with a green, lustrous, frosted color, resembling pearls. Gunpowder tea is one of the major green tea categories exported from Zhejiang and is also a tea category unique to Zhejiang. Gunpowder tea is made from Pingchaoxing (pan-fired green tea) as raw material. Its refining and processing adopt a single-grade input and multi-grade recovery method. Its processing technology is: blending and grading of raw materials, and drawing material through three routes: original body, crushed goods, and Yucha (rain tea). Processing operations are divided into fresh drawing, firing, and clean drawing, and other procedures to produce sieve-grade teas of various sizes, then blending according to samples, and evenly filling boxes to become exported gunpowder tea products. Its products
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Processing Methods and Key Technical Points for Five-Spice Tea Eggs
After eggs are boiled with tea leaves and spices, the eggshells take on a tiger-skin color, glossy and bright, fresh and savory, with a rich aroma. They are a traditional folk snack egg product. Because they are easy to carry, they are also a delicious food for travel or picnics. 1. Ingredients formula: 1000 g eggs, 25 g tea leaves, 2 g Sichuan peppercorns, 5 g star anise, 5 g cassia bark, 3 g fennel, 10 g refined salt, 50 g soy sauce, 10 g scallion, 5 g ginger. 2. Processing method (1) Boiling eggs: Put the eggs into an aluminum pot, add clean water, and use
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How to Save Water in Goji Berry Cultivation? A Detailed Explanation of the Key Technical Points
Goji berry (Lycium barbarum) is a shallow-rooted small shrub. Over the more than 7 months of its full growth period, the critical water-demand stage of plant development falls in late April (the stage when buds appear on old root branches and new shoots emerge), and the period of maximum water-use efficiency falls in late June (the early stage of fruit swelling and ripening). There is a saying among growers that "goji berries cannot do without water, yet cannot stand water," so in the management of the full growth period of goji berries, irrigation must be reasonable, and water-saving techniques must be emphasized even more. Agricultural measures, biological regulation and a water-fertilizer coupling system are all adopted to promote the coordinated development of vegetative growth and vegetative reproduction in goji berry plants, so as to obtain high-quality, high-yield goji berries
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Goji berry winter pruning methods and technical key points
After a year of growth, the goji berry tree has many branches and a messy crown, and while new fruiting branches are forming, some fruiting branches have already begun to age. Therefore, goji berries need to be pruned in winter, otherwise the yield and quality of the following year will be affected. Through pruning, the old is removed and replaced with the new, retaining the old-eye branches and seven-inch branches with strong fruiting capacity, and cutting off non-productive branches, which can lay a good foundation for the old-eye branches to bear fruit and for new fruiting branches to grow the next year. Top pruning To make management convenient, the tree height needs to be controlled by top pruning.
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How to control the San Jose scale? Control methods and technical key points
(1) Quarantine control. Inspect nursery stock, scions and fruit to prevent spread. (2) Manual and agricultural cultivation control. In combination with scraping bark in winter and spring, brush off and destroy the overwintering generation on branches; also carry out comprehensive control in nearby apple, pear and other orchards to prevent spread by wind and large insects, and pay attention to pruning out infested branches. (3) Protect and make good use of natural enemy resources. Where conditions permit, jujube orchards can rear and release natural enemies artificially. The main natural enemies include: Chilocorus rubidus, Chilocorus kuwanae, encyrtid wasps and birds.
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Methods and Key Technical Points for Controlling Peach Shoot Growth and Promoting Flower Formation
Many peach growers have called to ask how to stop peach shoot growth and form more flower buds. The main factor affecting flower bud differentiation is the conflict between reproductive growth and vegetative growth. When vegetative growth is too vigorous, it seriously affects reproductive growth, that is, flower bud differentiation. Therefore, during the flower bud differentiation period (late May to before leaf fall), attention must be paid to the balance between the two in order to ensure normal flower bud differentiation. 1. From late May to June, pinch off the shoot tips at the 10-12 leaf position on autumn shoots to promote flower bud differentiation and branching, or spray Shoot Control Ling (Kongshao Ling).
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How to cultivate wild mushrooms? Mastering these technical points is key
Wild mushrooms are a superior domesticated species promoted for cultivation in our county in recent years, with a unique flavor and rich nutrition. I. Preparation, mixing and fermentation of the growing medium 1. Preparation of the growing medium The main ingredients of the growing medium are wheat straw (or cottonseed hulls) and cow dung, which must be dry and fresh, without mold. Supplementary materials include urea, wheat bran, gypsum, superphosphate, lime, etc. 2. Formula of the growing medium (per 100 sq m) Dry cow dung 1500 kg, superphosphate 25 kg, gypsum 25 kg, wheat straw (or
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