Cultivation techniques of Tianzi series purple eggplant
Purple eggplant is one of the main vegetable varieties suitable for market in summer and autumn in the north of Yellow River basin. The increase of protected area in recent years also makes the cultivated area of eggplant in protected area increase year by year. It plays an important role in solving the annual supply of vegetables, meeting the consumption demand and earning foreign exchange through export. The serious occurrence of Verticillium wilt is the main factor restricting the production benefit. The lever effect of market price makes it difficult to continue cropping in the main production area of purple eggplant, so that producers do not hesitate to increase the production cost and adopt soil disinfection or grafting cultivation methods. As a result, a considerable part of the increase in income is offset. In recent years, while observing the cultivation of hybrid offspring of purple eggplant, the author combined with the actual production, standardized and organized a set of cultivation techniques aimed at guiding vegetable farmers. Now taking Tianzi series purple eggplant as an example, the following are described:
1. Tianzi series Purple round eggplant requirements for environmental conditions:
1.1 Temperature: Tianzi series purple eggplant seeds germinate 20~30℃ temperature treatment germination needs 5~6 days, 3~5 days after sowing can be unearthed; 50℃ hot water soaking after direct seeding seedlings need 10~15 days unearthed. The optimum temperature for seedling stage was 25℃ in day and 15~20℃ at night. The optimum growth temperature is 20~30℃. Fertilization and fruit development are poor when the temperature drops below 20℃, flowers are easy to drop below 15℃, and growth stops below 12℃. 10~15
- Prev
Production technology of Baoqing shredded ginger hot sauce
Baoqing is now Shaoyang, Hunan. Shaoyang people are addicted to spicy, so a famous dish in Shaoyang-Baoqing shredded ginger hot sauce, both spicy and spicy, aroma, refreshing, now Baoqing ginger hot sauce has been popular all over the country. The production techniques are introduced as follows: 1. Raw materials prepare 100 kg of shredded ginger, 100 kg of fresh red pepper, 34 kg of salt, 36 kg of wheat, 12 kg of soybeans and 12 kg of glutinous rice. Before making, cut the washed ginger into shredded ginger and put it in the sun.
- Next
Two methods for processing dehydrated garlic slices and sweet and sour garlic
1. Dehydrated garlic slices are selected into fresh garlic with good maturity, no trauma, no disease, white color and large size. After pedicle removal, peeling and peeling, they are sliced with water, and then rinsed with citric acid aqueous solution to reduce the activity of garlic enzyme. Note that rinsing must be completed within 24 hours after slicing, so as to prevent garlic slices from producing colored pigments due to oxidation and affecting the color of the finished products. The rinsed garlic slices are divided into three stages by a temperature control dehydrator, which requires that the temperature should be controlled at about 60 ℃ in the early stage, properly increased in the middle stage, and more than 70 ℃ in the later stage, but the highest.
Related
- Where is it suitable to grow horseradish in China? it is expected to see the middle altitude horseradish in Alishan.
- How to prevent tomato virus disease reasonably? (Control methods included)
- Many people like to plant towel gourd on the balcony. What are the main points of this method and management?
- What crops can chili peppers be mixed with?
- Fertilization techniques and matters needing attention in Tomato
- What are the grafting techniques for peach seedlings in spring?
- Harm and control methods of root swelling disease of Chinese cabbage
- What are the pests of sweet potatoes? How to prevent and cure it?
- Symptoms, causes and Control methods of navel Rot in Tomato
- The cause of "Cucumber rotten bibcock" in Farmers' planting Cucumber and its Control Plan