Xianren jujube
Variety source: Dalian Jiabao Jujube Industry Co., Ltd.
Characteristics: moderate tree potential, crown round head shape. The jujube head is reddish brown and the spines are underdeveloped. Jujube stock is small and the lifting force is strong. The leaves are large and thick, dark green. Small flowers, many flowers, born in the same year. The bearing performance of the branch line is good, and the 2-3-year-old branch can form more than 80% of the yield. In Dalian area, flowers bloom in late June, self-pollination begins to mature in late September, and the fruit development period is 90-100 days. The fruit is nearly round, and the average fruit weight is about 30g. The maximum fruit weight is 50g. Big, thin skin and thick meat, sweet and juicy, fragrant and crisp. It contains 23.2% sugar. The nucleus is small, short and spindle-shaped, and the edible rate is 97.1%.
The experiment and demonstration showed that the variety grew normally in the vast areas where the average annual temperature was more than 8 ℃, the annual precipitation was 100-1700mm, and the sunshine time was more than 2800 hours when the temperature was more than 10 ℃.
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Bagging Technology of pollution-free Pear
① paper bag selection: the choice of pear bagging paper bag should be reasonable according to the tree growth situation, production target and economic capacity in the garden. As the main purpose of pear is to improve fruit surface finish, single-layer bags with lower cost can be selected, such as Kaixiang bag, Tianjin bag, etc., and double-layer bags with black inner bag can be selected for the purpose of improving quality. ② bagging period: pears were bagged at the end of fruit thinning in the first and middle of May, and the bagging time should be 9am and 2pm in the morning and 2pm in sunny days. ③ bagging
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Processing of preserved carambola
Sour carambola is not suitable for fresh food, and it is a cheap raw material. Carambola has a unique sweet and sour flavor after sugar soaking, and it is still an excellent sugar product after proper treatment. (1) the raw materials of the technological process are selected: →, cleaning, →, slicing, →, color protection, hardening, → rinsing, → sugar, →, drying, → packaging. (2) operating points ① raw materials are used to treat carambola with a maturity of about 80%. After cleaning, cut longitudinally according to a single lobe to grow a petal-shaped thick slice or transversely cut into a thick piece of 1.5cm, then put it into a 3% alum solution and add micro.
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