tea branch vesicle
One of the tea branch boring pests, belonging to the family Coleoptera bark bark family, the scientific name is XyleborusfornieatusEie.
Distribution and harm: Hainan Island occurs more frequently in China, which is a more threatening pest in tropical tea areas, causing damage to tea, rubber, coffee and other branches.
Morphology: the adult is a small beetle, long 2.4mm, cylindrical. The anterior chest dorsal plate is particularly developed, the back is raised, the front wing surface has several rows of dense dots, the wing end is tilted downward, oval, rice-white. When the larvae hatch, the rice is white, and when the larvae hatch, the rice is white, and gradually becomes white. The pupa is white, oval, and about 2mm long.
Life habits: after Eclosion and mating, the adults drill holes to feed on the woody layer on the trunk or 1-2 branches within 0.5 m above ground, forming a more regular tunnel. The peak period of adult damage is from January to February and April to June in Hainan Island.
Prevention and treatment: prepare dichlorvos 50 times liquid, use syringe to inject into the tunnel to kill insects. Adding a small amount of potassium acetate to the fertilizer and adding it to the soil also has a good control effect.
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Tea weaving leaf moth
One of the tea branch borer pests, also known as tea sickle moth, tea stem moth, belongs to the family Lepidoptera, CasmarapatranaMeyrick. It is distributed in all tea-producing provinces in China. Morphology: adult body wing tea brown, body length 15~20mm, wingspan 32~40mm. The front wing is nearly rectangular, the outer edge is grayish black, there are large khaki spots on the inside, and there is a small red protuberance in the center of the wing base. Egg horse tooth shape, about 1mm, light beige. The larva is slender and the abdomen is yellow and white.
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Processing technology of pure natural canned tea
With the development of economy and the improvement of people's living standards, people demand more and more natural, nutritious and healthy drinks. The process is studied according to this market demand, and the key technologies are: 1. The best scheme of tea extraction was established by using mathematical model. 2. The use of "cold disinfection" sterilization and antisepsis overcomes the disadvantages of the traditional method, and can better maintain the natural flavor of tea; 3. The problem of turbidity and precipitation of tea after storage for a period of time was prevented by the first dissolution of polysaccharides. Select natural antioxidants to achieve shelf life
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