Peach morning Hongxia
Very precocious white meat sweet peach. The fruit is nearly oblong, with an average single fruit weight of 96ml 130g and a maximum fruit weight of 170g; bright color, more than 80% with bright red stripes; pulp soft solute, fine quality, sweet or strong sweet flavor, slightly fragrant; soluble solids 9%, 11%, medium quality. Sticky core. The storage and transportation property is good. The open field in Beijing area matured on June 22-26.
The variety has good yield, rose-shaped flowers, more pollen and larger fruit shape, but the fruit shape is slightly less round, and there are occasionally 5% less than 10% of the fruits with mild fruit cracking.
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Prevention and treatment of bacterial perforation in peach
Peach bacterial perforation is a disease with wide distribution and high incidence. Bacterial perforation occurs in peach producing areas all over the country, especially in coastal areas, lakeside areas, orchards with poor drainage and rainy years, which often occurs seriously. if it is not controlled in time, it is easy to cause a large number of fallen leaves and reduce the accumulation of nutrition. affect the formation of flower buds. It not only weakens the tree potential and reduces production in the same year, but also affects the results of the second year, resulting in a poor harvest. In addition to harming peach trees, the disease can also damage a variety of drupe fruit trees such as plums, apricots and cherries. one
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Storage Technology of Peach, Plum and Apricot
The fruits of peach, plum and apricot (including cherry) all contain hard core, which belong to stone fruit. The fruit development and postharvest physiology have common characteristics. It is because of the hard core contained in the fruit that the growth curve of double S type appears during growth. Peach, plum and apricot fruits have high respiratory intensity and respiratory peak, so they belong to respiratory climacteric fruits, which determines that they have similar storage and preservation techniques. However, with the different species and varieties, the storage and preservation techniques adopted are different. Peach and plum are generally divided into early,
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