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Detailed Explanation of Key Technical Points for Early Spring Management of Garlic
Spring field management of garlic mainly refers to the management from after the spring temperature rises until the harvest period. This period is exactly when the garlic bulb expands, and it is also a period when diseases and pests occur frequently. Therefore, doing a good job of management during this period is of great significance for a bumper harvest of garlic. 1. Fertilizer and water management: The application of fertilizer should grasp the principle of supplementing vigorous growth and promoting weak growth. At the same time, irrigate well with the "two waters," namely the green-returning water and the bulb-expanding water. Generally, after garlic returns to green, plots with vigorous growth should be given little or no fertilizer; for plots with yellowing seedlings and weak growth, combined with watering, in
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Garlic Storage and Fresh-Keeping Methods and Key Technical Points
Storage of garlic sprouts, garlic scapes and fresh garlic bulbs ① Ice cellar storage: Choose a shaded, sealed room or basement as the cellar. The cellar floor should have a drainage ditch leading outside, spread a 0.8 m thick layer of ice on the floor, and build ice 0.5 m thick against the walls, up to near the roof. Tie garlic sprouts or garlic scapes into bundles of 1 kg, put them into plastic film bags with 15 kg per bag, tie the outside with rope and stack them in the cellar, filling each layer with ice fragments, stacking until about 2 m from the roof, then seal with a layer of ice on top, and spread a 1 m layer of rice husks over it to seal tightly and prevent the ice from melting. This allows garlic to be stored for more than half a year.
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How to manage garlic before winter? These technical points must be mastered
1. Topdressing. Garlic has a high fertilizer demand. In addition to applying sufficient base fertilizer, at the 3-leaf stage, fertilizer must be applied once, with 2000-2500 kg of diluted manure water per mu, or 20-25 kg of ammonium bicarbonate mixed with 2000-2500 kg of water for drenching. When applying chemical fertilizer, it must not directly touch the garlic leaves to avoid burning. 2. Intertillage and hilling. Combined with topdressing, carry out intertillage and hilling once, banking fine soil from between the rows up to the base of the garlic seedlings, which can both prevent fertilizer volatilization and preserve soil moisture and prevent freezing. 3. Drought prevention. Garlic is afraid of drought, and drought will affect
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Key Technical Points and Precautions for Saving Seed of Water Dropwort
Water dropwort reproduces asexually, and its stems are the propagation material. For water cultivation, select seed plants in late November. The selection criteria are: possessing the excellent characteristics of the variety being saved, with moderate plant height, thick and sturdy stems, relatively short internodes, numerous and robust axillary buds, a well-developed root system, and freedom from insects and disease. The selected seed plants are then immediately transplanted into the seed-saving field. The seed-saving field should be chosen in a spot sheltered from the wind and facing the sun, with convenient drainage and irrigation. In mid-October, carry out fine land preparation and apply a thick basal fertilizer. When planting the seed plants, maintain a 1 cm water layer in the field, with both row spacing and plant spacing of 25 cm,
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Detailed Explanation of Water Dropwort Seed Saving Methods and Technical Key Points
Select robust mother plants, requiring characteristics such as medium height, thick stems, short internodes, and relatively concentrated tillering. Once the mother plants are selected, transplant them into the seed-saving field immediately after pulling. The water dropwort seed-saving field should be a paddy field that is warm and sunny, easy to drain, and convenient for roguing. Cultivate finely, applying 1 ton of decomposed human and animal manure and 50 kg of plant ash per mu as base fertilizer. In mid-November or late March to early April of the following year, choose warm and sunny weather, pull selected seed plants from the main field, arrange them in clumps of 3-4 stems, and transplant them neatly. After spring planting, the plants that survive grow relatively small, generally
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Detailed Explanation of the Processing Methods and Technical Points of Candied Sweet Potato
1. Raw and auxiliary materials: fresh sweet potatoes, white granulated sugar, maltose, citric acid, sodium sulfite, edible gelatin, quicklime, etc. 2. Process flow: sweet potatoes -- cleaning -- peeling -- cutting -- color protection -- hardening -- blanching -- gelatin dipping -- sugar boiling -- sugar soaking -- drying -- packaging -- finished product 3. Key points of process operation: ① Cleaning: select fresh potatoes that are firm in texture, free from wounds, pollution, and rot, and round in shape, and wash off the soil with a machine or by hand. ② Peeling: remove the potato skin with a peeling machine or by hand. Remove about 1
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Key Technical Points and Detailed Methods for Cellar Storage of Sweet Potatoes
1. Timely harvest and careful selection of seed potatoes. In our area, sweet potatoes are generally harvested in late October, around the time of Frost's Descent. Harvesting begins when the soil temperature reaches 15°C and is completed at 2°C. Harvest on a sunny morning to facilitate moisture reduction, and when putting them into the cellar, select potato tubers free from disease, injury, freezing or flooding damage. 2. Cellar treatment. Whether new or old, all cellars must be sterilized and disinfected. Lime water or a 500-fold solution of carbendazim may be sprayed on the cellar walls, or a 1% copper sulfate solution or 50-fold formaldehyde solution may be used for sealed fumigation. 3. Chemical
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Processing Methods and Technical Key Points for Sweet Potato Crispy Cakes
1. Pulping: Peel and wash fresh sweet potatoes, then pulp them with a pulping machine or chop them and grind them into a fine slurry with a stone mill. 2. Filtering: At a ratio of 1 kg sweet potato slurry to 1 kg clean water, place the sweet potato slurry water in a large vat, add clarified limewater, and mix well. The amount of lime used is 0.5%-1% of the weight of the fresh sweet potatoes. Filter the sweet potato slurry water through filter cloth to remove residue. 3. Settling: Let the filtered sweet potato slurry water stand for 12-24 hours. Remove the yellow water and slurry water to obtain crude sweet potato starch. 4. Drying: Take out the sweet potato starch blocks and place them at 60°C-
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Processing Methods and Technical Key Points for Sweet Potato Yogurt
Sweet Potato Yogurt: 1. Preparation of sweet potato pulp: Take fresh, plump sweet potatoes that are free from mold, disease, and mechanical damage, wash them clean, boil them at 95-100°C for 3-5 minutes, and blend them into a pulp for later use. 2. Formula: sweet potato pulp 40%, fresh milk 60%, sucrose 6%, inoculum 4%, compound stabilizer 0.3% (agar : xanthan gum : monoglyceride = 0.2% : 0.5% : 0.05%). 3. Blending, homogenization, sterilization, cooling: Add appropriate amounts of milk, sugar, and compound stabilizer according to the formula requirements, and use a homogenizer
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Prevention and Control Methods and Technical Key Points for Bighead Carp Emaciation Disease
1. Cause: Due to overstocking and insufficient feed, some fry or fingerlings cannot obtain enough feed, becoming emaciated and dying. 2. Symptoms: The diseased fish has a shrunken, thin, and emaciated body, a large head and small tail, a back resembling a knife blade, pale gill filaments, severe anemia, sluggish activity, and a darkened body color, dying shortly after. 3. Prevalence: This disease mostly occurs in the later stages of the fingerling rearing phase. It is caused by improper stocking density and mixing ratios and insufficient feeding in overwintering pond fingerlings and excessively densely stocked adult fish, especially in bighead carp.
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