Xiangge No. 4
Source of variety:
Xiangza 6, formerly known as Xiangza 6, is an eggplant hybrid combination selected by vegetables in Hunan Province.
Feature properties:
The plant height 95cm, the development degree 85cm, the leaf color is dark green, the leaf surface has the purple halo, the stem and the leaf vein are light purple. The first flower is born in section 9-11, mostly a single flower. The fruit is 17-19cm in length, 5. 6-6.1cm in diameter and white in flesh. In multi-spot test, 667m2 produced total 2347kg and early yield 771kg, about 50 days from planting to initial harvest. The fruit is thick and stick-shaped, purplish red, good luster, single fruit weight 177g, middle and high flavor, better resistance to bacterial wilt and cotton blight, heat resistance, and can be cultivated in spring and autumn, especially in autumn.
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Red shellfish with ginger sauce
Raw materials: 250g fresh red shellfish, 10g ginger rice, 30g vinegar, 50ml soy sauce, 4g sesame oil, 1g salt, 2g monosodium glutamate. The production process: 1, wash the red shellfish, add a little water and baking soda powder in the basin, soak for 1 hour, rinse the soda on the red shellfish with clean water and slice it into thin slices. 2. Put ginger rice into a bowl and add soy sauce, vinegar, monosodium glutamate and sesame oil to make flavor sauce. 3. Heat the spoon, pour in water and bring to the boil, then drop into the red shellfish.
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Occurrence and control of rotten eggplant
Rotten eggplant is a general term for Botrytis cinerea, cotton blight and Sclerotinia sclerotiorum. In winter and spring, the rotten eggplant in the greenhouse is mainly caused by Botrytis cinerea, supplemented by Sclerotinia sclerotiorum. The main symptoms are that the disease mainly harms small fruits and green fruits, as well as leaves. Generally, the fruit damage first infects the residual filament receptacle, and then develops to the fruit and stalk, resulting in a gray-white soft rot in the pericarp, and a large number of gray-white mildew layer in the late stage of the disease, and then the fruit becomes dehydrated and ossified. But most of the conditions for the disease are low temperature and humidity.
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