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Detailed Explanation of Key Technical Points for Greenhouse Peach Cultivation and Management
I. Early training, early shaping, early fruiting. Because greenhouse peach trees are planted at high density, in order to obtain relatively high early income, shaping and flower bud development must be completed within one year: vigorously promote growth in the early stage for early shaping, then control growth in the later stage to produce more flowers. When shaping, whether using the slender spindle form or the "Y" form, yield must be given top priority. Not only should pinching be done multiple times under the premise of adequate fertilizer and water supply to promote more secondary and tertiary branches, but permanent fruiting must also be considered, that is, the branches being trained should not be tipped so they maintain a certain
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Storage Methods and Technical Key Points for Peaches, Plums, and Apricots
(1) Room-temperature storage: Peaches are not suitable for room-temperature storage, but due to the needs of transportation and shelf-life preservation, certain measures can be taken to extend the room-temperature freshness life of peaches. 1. Calcium treatment: Soak peach fruit in a 0.2%-1.5% CaCl2 solution for 2 min or vacuum-soak for several minutes, drain the liquid, and leave bare indoors; for mid- and late-maturing cultivars this can improve storability. 2. Heat treatment: Soak fruit in constant-temperature water at 52°C for 2 min, or hold in steam at 54°C for 15 min, which can
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Key Technical Measures for Summer Management of Golden Pear
In golden pear cultivation, the low rate of premium fruit is mainly due to an excess of deformed fruit and russeted fruit. Summer management is the key period for improving fruit quality, and the main technical measures are introduced as follows: 1. From mid-June to late August is the fruit expansion period, and golden pear requires a relatively large amount of water. Under drought conditions, the pear shrinks and wrinkles during the day and absorbs water at night to replenish, after which it can recover or grow; otherwise the fruit remains small or permanently wrinkled. In late July, if there is a long drought without rain, fruit cracking of varying degrees often occurs. Therefore, during this period, depending on
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How to apply base fertilizer in autumn? Master these technical points
I. Benefits of applying base fertilizer in autumn The time for applying base fertilizer in autumn is generally September-October in autumn. This is because this is a growth peak of the root system, wounded roots heal easily, and the level of nutrient reserves can be increased. In addition, at this time the temperature is high, the soil temperature is suitable, which is beneficial to microbial reproduction, beneficial to the decomposition of organic fertilizer and root absorption, increases the utilization rate of fertilizer, increases stress resistance, especially cold resistance, and helps flower buds continue to differentiate and become plump. Through full decomposition in winter, organic fertilizer can meet the nutrients needed for germination, flowering, shoot growth,
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Control Methods and Key Technical Points for the Peach Fruit Borer in Plum Trees
Symptoms: The hatched larvae bore into the fruit from the base of the fruit stalk, tunnel along the pit into the fruit to feed, and the gum flowing from the bore hole together with the brown frass excreted by the larvae sticks to the fruit surface, causing the tunnel to overflow with frass and making the fruit unfit to eat. Control method: During the peak egg-laying periods of the first and second generations of adults in April to May, when most of the eggs on the fruit turn red, promptly spray 2.5% deltamethrin at 2500 times dilution, 50% phoxim emulsifiable concentrate at 1000 times dilution, or 40% omethoate at 1000 times dilution.
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Processing Methods and Technical Key Points of Golden Thread Candied Jujubes
The jujube is a fruit cultivated relatively early in China, and it has high nutritional value. Golden thread candied jujube is a traditional product among Beijing-style preserved fruits, named for the many thread-like stripes on the product. The processing technique is as follows: 1. Material selection: choose varieties with large fruit shape, small pits and thin skin. 2. Scoring: after grading, wash the fresh jujubes with clean water, drain them, and use a needle row or a scoring knife, or machinery, to score 50-100 longitudinal cuts on the fresh jujubes (depending on the size of the jujube fruit), with a depth not exceeding half of the fruit. The score spacing
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Detailed Explanation of Ferret Raising Methods and Technical Points
Before bringing your ferret home, you need to prepare the following things in advance: Food - eating high-quality dry ferret food will make ferrets thrive. If you cannot find dry food specifically for ferrets, you can substitute high-quality kitten food, but cats and ferrets have different nutritional needs, so kitten food or adult cat food cannot fully meet a ferret's dietary requirements. The nutritional composition of dog food is not close to the nutrition ferrets need to absorb. Look at the ingredient analysis on the packaging to see whether it meets the ferret's basic requirements. A ferret's main food should consist of fat
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Key Technical Points for Field Cultivation of Shiitake Mushrooms on Substitute Substrates
With the advancement of science and technology and the development of the market economy, shiitake mushroom cultivation is also continuously improving and innovating. Not long ago, the editor received phone calls from farmers such as Li Xiliang of Baigenli Village, Kele Town, Nenjiang County, asking about the techniques for field cultivation of shiitake mushrooms. We have specially selected and compiled the manuscript "Cultivation Techniques for Field Cultivation of Shiitake Mushrooms on Substitute Substrates," hoping it will be of help to you. 1. Preparation of the cultivation substrate There are many formulas for the culture medium used in field cultivation of shiitake mushrooms on substitute substrates. Two are introduced here: one is 80% hardwood sawdust, 10% wheat bran, 7% rice chaff, 1% gypsum powder, 2% soybean cake powder, and 0.1-0.2% 50% wettable
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Detailed Explanation of the Technical Regulations for the Production of Edible Mushroom Spawn
Edible mushroom spawn refers to the pure mycelium of edible mushrooms cultivated artificially, usually divided into mother spawn, stock spawn and planting spawn. Mother spawn is pure mycelium that has been rigorously screened and confirmed to be of value in production. Mother spawn is cultured on test-tube slant medium, also known as tube spawn or first-level spawn. The spawn obtained by further propagating and transferring the mother spawn onto sawdust or grain medium is called stock spawn or second-level spawn, and the culture containers are mostly cans or spawn bottles. The spawn further propagated from the stock spawn is called planting spawn or third-level spawn, which can be used directly for production cultivation. I. Mother spawn preparation method 1. Prepare the mother
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Methods and Technical Key Points for Preserving Edible Mushroom Spawn
1. Distilled water method. Suitable for the spawn of oyster mushroom, enoki mushroom, and shiitake mushroom. 1. Preserving oyster mushroom and enoki mushroom spawn. First, move the test-tube spawn that is at the eight-tenths mature stage and awaiting preservation into an inoculation box, and after sterilization, use a medical syringe to inject distilled water through the test-tube stopper until the entire surface of the culture medium is submerged, up to 2 cm from the tube mouth. Seal the tube mouth with mineral wax, and at normal temperature place it upright in a cool, shady place, where it can be preserved for 1-1.5 years. 2. Preserving shiitake mushroom and wood ear mushroom spawn. Use a 150 x 15 mm finger-shaped tube to place solid or
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