A New Variety of pickled Pepper-- Kaidi Pepper King
First, the characteristics. Kaidi pepper king bubble pepper growth is strong, plant height 45-53cm, development degree 48-53cm, fruit length 18-20cm, fruit diameter 4-6cm, single fruit weight 180-200g, maximum fruit up to 250g; moderate spicy, green fruit light green, smooth fruit surface, medium pepper flesh thickness, resistance to transportation, high market price, good economic benefits.
This variety has the advantages of low temperature and weak light tolerance, good growth potential and strong fruit setting ability, so it is one of the preferred varieties for protected and open field cultivation.
Second, the main points of cultivation
1. Cultivate strong seedlings: the ① nursery bed should select the sandy soil with no eggplant fruits, high terrain and convenient drainage and irrigation in 3 years, and mix the new garden soil with unplanted vegetables and mature organic matter and plant ash at 5:4:1. Soil disinfection of seedbed can be sterilized by spraying carbendazim plus methyl topiramate. ② seed treatment: soak the seeds in 52-54 ℃ warm water for 3 minutes, stir the seeds continuously, soak them in clean water for 4-6 hours, and then drain for sowing. ③ sowing sows timely according to local planting habits. The sowing time of early spring cultivation in the Yangtze River Basin is generally from October to November, and the autumn sowing time is from June to July, 667.
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Processing of garlic rice
1. Seed selection. Garlic is required to be mature, dry, clean, with a complete outer skin, no moth, no mildew, and eliminate garlic that is too small and single-headed. 2. Split and soak. Artificial split, remove the garlic rod and skin, retain the endothelium, soak in clean water for 12 hours, and change the water at the right time. 3. Peeling. Remove garlic stalk, endothelium and transparent garlic film attached to garlic, do not hurt garlic meat. And rinse it clean. 4. Grading. According to the size of garlic cloves, the first grade is 230 pieces per kilogram.
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Iron scallions
Variety character: this variety is a cross combination of a typical plant with excellent purification from Japanese scallions and a stable male sterile line of Zhangqiu scallions. Its characteristics: green onion is long and thick and hard, the mouth of the sheath is tight, high resistance to lodging, thick mesophyll. The leaves are dark green and thick waxy. Cold-resistant and heat-resistant. Minus 7 degrees scallion heart leaves can still grow, turn green early in spring, thick and grow fast. After bolting, the lateral buds grow rapidly, have strong disease resistance and stress resistance, and can be harvested all the year round, which is an ideal choice to fill the off-season market. Cultivation points: ten-day average temperature 16 ℃ 17 min
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