Identification and control of tea inchworm
Inchworm, commonly known as walking insects, is an insect of the family Lepidoptera and Geometridae. There are many kinds of inchworm in the tea garden, mainly including paulownia inchworm, silver inchworm, gray inchworm and Camellia oleifera inchworm. Among them, paulownia inchworm occurs most frequently, and it is also called big inchworm, which is the largest type of inchworm occurring in the tea garden. it harms the larvae, eats a lot of food and hosts, and in serious cases, eats all the buds of the tea garden to form a smooth rod. The adult worm is silver-gray, with a body length of 20mil 25mm and a wingspan of 50mil 70mm. It has black dots on the wing surface, three distinct yellow-brown ripples on the front wing, two ripples on the rear wing, and an enlarged belly of the female moth with a bunch of yellow villi at the end. The color of the larva varies greatly, and varies with the habitat environment. The length of the larval body is up to 70 mm, and the head is sunken in the center. There are a pair of protruding starting points on the back of the 4th and 5th segments of the abdomen of the body, and a pair of hornlike protuberances on the head of the pupa. The egg is oval, 0.7 ~ 0.8 mm long, bright green at first birth, and then light green, covered with yellow villi. The adults of this insect like to live in tall trees or poles or buildings less than 1 foot in the vicinity of the tea garden during the day, and the larvae eat much more from the 4th instar, showing protective color and mimicry.
The following methods can be used to control the large inchworm:
1. Biological control. Use polyhedrosis virus preparation (such as Aolu No. 1) or Bacillus thuringiensis preparation (BT).
2. Catch adults. The focus is on the peak period of adults in the overwintering generation in April, and the capture is organized in the early morning.
3. Kill the pupae. Can be combined with tillage pipe, fertilization, etc., with small teeth rake pupae will be collected or buried deep under the soil.
4. Spray prevention and cure. Control agents can choose Uranus, poisonous chlorine, kung fu, farm music and so on.
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Cold tea and its production method
The cold tea uses finished tea and drinking water as raw materials and is a kind of tea beverage without adding flavor ingredients and other nutrient ingredients. The preparation method is that the tea is first cultivated and then put into a specially designed conical tank with heat preservation facilities and ultraviolet light. Under the irradiation of ultraviolet light, the tea is extracted with cold water with a water temperature of 0 ℃ ~ 4 ℃. The tea obtained by cold extraction can be packaged without heat treatment or high temperature sterilization. The cold tea has a good taste and is rich in natural nutrients.
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Storage method of new tea
When the new tea is listed on the market every spring, the general family buys it in a larger quantity, but it can not be used up for a while because of its large quantity. The following methods can be used for storage: 1. Quicklime storage is the most commonly used and convenient method for tea storage. The method is to use a tasteless small tin bucket or a dry, clean and odorless tile altar and clay pot (preferably with the green sand altar produced in Yixing), put quicklime into a cloth bag and seal it into a lime bag. Before putting the tea, roast it over a gentle fire in order to fully dry the tea.
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