Peach variety Ruiguang 3
It was selected by Beijing Academy of Agricultural and Forestry Sciences in 1981 by crossing Jingyu × NJN76. The original codename 81Mel 25Mel 10 was selected in 1986 and was approved and named in 1997.
The fruit is nearly round, the fruit shape is positive, and the top of the fruit is flat; the average weight of a single fruit is 145 grams, and the maximum fruit weight is 235 grams; the peel is green and white, 75% of the fruit surface is covered with redness, and does not leave the peel; the flesh is white, with a small amount of red pigment, juicy, sweet flavor and light flavor; soluble solids 11.5%. Semi-detached nucleus. The tree strength is stronger, the tree posture is stronger, the tree posture is more open. The flower buds are full, with the fourth node at the beginning of the flower buds, many compound flower buds, small florets and a large amount of pollen. Prolific. It blossomed on April 3 in Zhengzhou, Henan Province, and the fruit matured in the first ten days of July. The fruit development period is about 90 days.
This variety has large fruit, good color, high quality and high yield. It is the first generation of fine white flesh sweet nectarine strain cultivated in China. However, the fruit is not resistant to storage and transportation, and there is a phenomenon of fruit cracking in the years with more Rain Water. It can be developed appropriately in the north of our country.
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Characteristics and cultivation techniques of carmine peach
The Fuxin Plant Research Institute of Meixian County has introduced 47 peach varieties since 1986. After years of selection and breeding, a high-quality early-maturing plant was selected in 1998, which was named "precocious rouge peach". Certified by the provincial science and technology department, this variety is the leading excellent variety in China. The field characters of more than ten years show that rouge peach is coarse, easy to manage, early fruiting and high yield. The fruit can be hung in the second year after planting, 20kg in the third year, 100kg in six years, and 3000-4000 kg per mu in the peak yield period. The flowers begin and fall in the middle of February all the year round.
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Chinese jujube
Jujube is a kind of cool fruit, with sugar, acid, spices, salt and other harmonious and good flavor, sweet and sour delicious, rich aroma, long aftertaste. Technological process: → peeling → pickling → desalting → soaking sugar → dry → packaging. Main technical points: ① material selection. The varieties with large fruit, small kernel and thick meat were selected to remove diseases and insect pests and damaged fruits, which were divided into three grades according to large, medium and small. ② is peeled. Pour the fresh jujube into the solution of boiling 5% sodium hydroxide and cook for about 30 seconds.
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