Control of Sea Pepper from sowing to sowing time
1. Adjust the planting structure and rational crop rotation. Avoid continuous cropping with melons, eggplant fruits and vegetables, but with cruciferous cabbage and Chinese cabbage; green onions and garlic of Liliaceae for more than three years.
two。 Disease resistant varieties were selected. Such as Haijiao 2, Zhongjiao 4, Zhongjiao 5, Zhongjiao 6, Zhongjiao 7, Zhongjiao 8, Sweet Pepper 3, Sweet Pepper 4, Sweet Pepper 6, Juice Pepper 1, Jujiao 9, Fengjiao 1, Dujiao 1, Jinjiao 8, precocious 1 and so on.
3. Disinfect the seedbed. 50% carbendazim 1 ∶ 100g poisonous soil 1.2kg / m2 or 75% methyl topiramate 10g / m2 plus a small amount of soil mixed evenly, or Luheng 1 1 g to water 300x per square meter, evenly sprayed in the bed before or after sowing, or 1 g of Luheng 1 to sifted fine soil 15-20kg, mixed into poisonous soil, the poisonous soil of 1jump 3 was scattered in the seedbed, and the remaining 23 poisonous soil was sown.
4. Mix seeds with potions. Every 1 kg of seeds are mixed with 1-1.5 grams of Luheng No. 1 and 3-4 grams of 50% Fumishuang wettable powder or 8-10 grams of Luheng 3, and then sowed.
5. Soak the seeds with medicine. Soak the seeds in 10% trisodium phosphate solution for 30 minutes or 100 times formalin for 30 minutes or 50% carbendazim 500 times solution for 2 hours.
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Jinnan Shiqin No. 1
Variety source: the natural variant of Tianjin Baimiao celery was selected by Shuanggang Township Agricultural Science Station in Nanxiao District of Tianjin. It passed the approval of crop varieties in Tianjin in 1987. Characteristics: strong plant growth, plant height of 80-100 cm, individual plant weight of 250-600 grams. The petiole is long and solid, with a solid heart rate of about 95%. The leaf is green and the petiole is yellowish green. The petiole has less crude fiber, crisp and tender texture, and the edible rate is more than 87%. It has good taste, strong aroma and good quality. Late bolting, less branching, strong cold resistance and wide adaptability
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Processing technology of dried ginger slices
Fresh tender ginger can be processed into dry products-dried ginger, because ginger can be further processed into other products, the processing techniques are as follows: 1, raw materials: select tender ginger, remove rotten ginger, wash clean. 2. Peeling: using the mechanical peeling method to remove the thin skin, several rubber heads can be installed in a grinding wheel with a diameter of 1 meter, and the clean pieces of ginger can be poured into the grinding wheel. When the grinding wheel rotates, the skin of the ginger will be wiped off, and then the ginger skin will be washed away with clean water. 3. Slicing: press the ginger pieces to a certain thickness with a manual or slicer.
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