Pear fruit appearance grade index
The first-class and second-class basic requirements of the pear appearance grade specification project are fully developed, mature, the fruit is complete and good, fresh and clean, no peculiar smell, abnormal external moisture, stinging, insect fruit and disease. The color and lustre of this variety should be the same as that of this variety at maturity. (G) the single fruit weight of the main varieties of pear is required in Appendix A (Standard Appendix). There may be defects in the shape of the fruit, but there shall be no defects on the fruit surface. 1) crush injury without permission slight crush injury, area less than 0.5 cm 2 abrasion allowable area less than 0.5 cm 2 minor abrasion 1 allowable abrasion The area is less than 1.0 cm 2 allows slight abrasion, the area does not exceed 2.0 cm 2 allows slight abrasion, the area does not exceed 0.5 cm 2 allows slight fruit, the area does not exceed 1.0 cm 2 allows slight fruit, the area does not exceed 2.0 cm 2 water allows slight thin layer, the area does not exceed 0.5 cm 2 allows slight thin layer, the area does not exceed 1.0 cm 2 allows thin layer. The area does not exceed 2.0 cm 2 drug damage does not allow slight thin layer, the area does not exceed 0.5 cm 2 allows slight thin layer, the area does not exceed 1.0 cm 2 days burn without permission slight sunburn, the area does not exceed 1.0 cm 2 hail injury without permission slight hail injury, the area does not exceed 0.4 cm 2 insect injury does not permit dry insect injury, the area does not exceed 0.1 cm 2 allows dry insect injury The area of fruit surface defect shall not exceed 1 item, the first class shall not exceed 2 items, and the second class shall not exceed 3 items. 2) the pear whose fruit is the characteristic of its variety is not subject to this restriction, but should be in accordance with its variety characteristics.
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Key points of cultivation techniques of Tengli
Tengli is an excellent pear variety with the characteristics of early production, high yield, excellent fruit quality, strong disease resistance and storage and transportation resistance. Its cultivation techniques are mainly as follows: 1. Wide adaptability: suitable for growing in fields, fields and hillsides with good drainage conditions. II. Planting specifications: 1. 222 plants planted according to 3 feet ×9 feet per mu;2. 136 plants planted according to 5 feet ×9 feet per mu. More than 60% of pear trees bloom in the same year of planting (in order to facilitate the growth of young trees, all young trees should be removed).
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Introduction to the production method of jujube tea ice cream
Jujube tea ice cream formula jujube syrup 10%, full fat light milk powder 8%, dilute cream 11%, granulated sugar 12%, stabilizers and other food additives 0.65%, water 58.35% production process white granulated sugar, stabilizer, whole light milk powder, dilute cream, red jujube pulp, water → mixed ingredients → homogenized → sterilization, cooling → aging (adding flavor) → frozen → perfusion → packaging → inspection → finished products. Key points of technological operation: preparation and selection of red jujube pulp with high maturity, compact pulp and strong jujube fragrance
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