Shenjiao No. 4
Breeding unit: Shenyang Academy of Agricultural Sciences, Liaoning Province.
Examination and approval: it was approved by Liaoning Provincial crop Variety approval Committee in 1992 and by the National crop Variety approval Committee in 1999.
Variety approval number: national examination dish 990010.
Variety source: AB92 male sterile line X Xifeng-4-3 inbred line.
Characteristics: chili. Plant height about 38 cm, plant width about 36 cm; fruit long lantern shape, green, fruit length about 11 cm, fruit transverse diameter about 6 cm, pulp thickness 0.35 cm, fruit surface slightly grooved, single fruit weight about 60 grams; fruit vitamin C content 1.68 mg / 100 g, edible rate more than 85%, spicy. It matured early, the first flower was born in nodes 9-10, the first flowering period was 94 days, it was resistant to TMV virus and had strong tolerance to low temperature. Participated in the national pepper variety regional test from 1995 to 1996, the average yield per mu was 1076 kg, 4.3% lower than that of the control variety Xiangyan 1, and the average total yield was 2711 kg, 2.7% lower than that of the control variety. In the production test in 1997, the average yield per mu was 1514 kg, 18.0% higher than that of the control variety Xiangyan 1, and the average total yield was 3024 kg, 12.4% higher than that of the control variety.
Key points of cultivation: protected cultivation in Northeast China can be sown in early January, plastic film mulching in mid-February, sowing rate of 25 grams / square meter, strict prevention of smashing disease at seedling stage. The method of transplanting seedlings at one time was adopted and planted from late March to early May. Heavy application of base fertilizer, 5000 kg of rotten farm manure and 25 kg of compound fertilizer per mu. The planting row spacing is 60 cm and the plant spacing is 25 cm.
Suitable scope: planting in Liaoning, Gansu, Henan, Anhui and other provinces and similar ecological areas.
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Processing method of sweet and sour garlic
Sweet and sour garlic is deeply loved by people because of its sweet and sour, tender and crisp, refreshing fragrance and unique flavor. The processing methods are introduced as follows: 1. Raw material selection and treatment. Garlic requires fat, uniform, white skin, fresh and tender texture; remove garlic with thick old skin, diseases and insect pests or rotten garlic; remove garlic roots and leaves, leaving 2 cm leaf stem to prevent garlic cloves from falling apart; remove most of the scales wrapped in garlic; then soak and bleach in clean water, drain water, and pickle. 2. Pickled garlic by weight of 10.
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Simple cultivation techniques of "Zheng onion No. 1" in spring
Variety introduction "Zheng onion No. 1" is tall, thick and long, fast-growing, high-yield, strong stress resistance, delicious taste and can be sown in spring and autumn. Second, sowing soil preparation and sowing from March to May in spring, using the method of trenching and direct seeding. The base fertilizer should be fully applied, with 3 to 5 cubic meters of farm manure and 40 to 50 kilograms of ammonium bicarbonate per mu. After ploughing, directly put the line to open the ditch, the ditch distance is 70 cm, the ditch width is 20 cm, the depth is 20 cm, one ditch has two rows. Sprinkle compound fertilizer in the ditch before sowing, and then hoe again to make the soil fertilizer uniform. Two more small trenches were opened side by side on both sides of the trench.
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