Parsley
Special function: parsley has high dry matter content and rich nutrition, which contains vitamin An about 2mg, vitamin C172 mg, calcium 203mg, potassium 727mg per 100g fresh weight. Parsley is mostly used as spice condiment, and it is also a widely used side dish decoration in the world. At present, people have paid attention to the development of dehydrated vegetables.
Variety characteristics: agronomic characters: semi-cold-tolerant plants, green vernalization type, bolting under long-day sunshine; leaves are triple-pinnate compound leaves, foliage, outer edge serrated and curled, parallel growth; strong resistance, easy to cultivate. The method of raising seedlings first and then transplanting is generally adopted in production, and the row spacing of planting plants is 20 × 25cm. In management, according to plant growth and soil fertility, water and fertilizer are added and soil is loosened frequently to increase soil air permeability, which is beneficial to growth. Harvest mostly adopts the secluded harvest mode, the secluded harvest standard: petiole length 11~12cm, each plant harvests 2-3 leaves, under suitable environment, it can be harvested for 4-5 months. One-time harvesting (appropriately increasing plant density) or harvesting as a whole can also be adopted.
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Integrated Control Techniques of Ginger Blast
In recent years, ginger plague has occurred widely in ginger producing areas. The disease usually occurs in the middle and late June (after digging seed ginger), and the disease mainly occurs in the early stage of dead seedlings until the harvest season. The death rate of light disease reached 30-40%, and the death rate of heavy disease reached 80%, causing serious yield reduction or even no harvest. Ginger blast fungus can overwinter in planting ginger and soil, and spread through running water and underground pests at suitable temperature. Pathogens invade ginger from natural orifices or wounds, causing the ginger tissue to collapse and rot, eventually leading to the death of the whole plant. Therefore, in the same plot of ginger planted year after year, disease
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Processing technology of ginger jelly
Ginger jelly is a rare product on the market, which is because the manufacturer is afraid to increase the cost. In fact, it can add one more variety to the jelly, and it can still sell well in summer or winter, but it just increases the cost of ginger juice. Processing techniques are as follows: 1. Raw material treatment: first, use tender ginger as raw material, wash and peel, then beat by chopping and beating machine. Because tender ginger is used, a small amount of water can be added to beat pulp appropriately. 2. Filter ginger juice: filter and remove residue by manual pressure filtration, heat and boil ginger juice and set aside. Ginger residue can be used to make seasoning powder.
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