127 fragrant pear
127 pear fruit is gourd-shaped, mature around September 10, the pericarp is yellow, red to the sunny side, a single fruit weighs 50 to 80 grams, with a maximum of 150 grams. It is sweet and crisp when it is first ripe, which can be kept for 30 to 40 days, and then it is soft, not only the skin can be removed completely, but also the pear juice does not drop at all. the flesh is delicate, stone-free, sweet and sour, with strong aroma, and its quality is better than that of large and small perfume pears and Qiuxiang pears. Today, when consumers are increasingly worried about pesticide residues in the pericarp, its production and production advantages are extremely obvious. Although its selling price is 1.5 times higher than that of pears listed in the same period, it is still sold more than other pears.
This pear has strong cold resistance and disease resistance, as well as strong sprouting ability and branching ability. The buds are pointed, the tips of branches are brown-red tomentose, and the leaves are dark green, mainly short fruit branches, fruit in the next year in high grafting, fruit in three years in low seedlings, and strong continuous high yield, which can be called Jiaojiao in cold perfume pears.
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Pest control methods of jujube pest
This insect, also known as jujube Buqu, occurs widely in jujube producing areas in China, and infects buds, buds and leaves with larvae. Serious years can eat up jujube buds, buds and leaves, not only no yield in that year, but also affect fruit setting in the coming year. [occurrence regularity] this insect produces one generation a year. Overwintering as a pupa in the soil near the tree trunk. The adults began to unearthed Eclosion in March of the following year, the peak period of Eclosion was in April, and the last stage was May, and the whole Eclosion period could be as long as 60 days. The egg period is 10-20 days and begins to hatch in mid-April.
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Preserved jujube
1. Material selection: choose a large, thick, pest-free and damage-free jujube as raw material. 2, raw material treatment: wash the jujube with clean water; if the pesticide pollution is serious, add appropriate amount of bleach to the water, then soak the jujube for 20 minutes, the water temperature does not exceed 50 ℃, and then rinse with clean water. Then use the enucleating machine (you can also remove the jujube core by hand, and then wash it and set aside). 3. Processing: ① adds 20% sugar to the jujube. In order to facilitate the preservation of vitamin C and keep the taste of jujube unchanged, 0.
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