Six tricks for coloring Fuji fruit
The fruit coloring of Red Fuji starts earlier than Guoguang, and the speed is slow. Generally, coloring begins in mid-late August, and after the first and middle of September, its coloring is not as fast as Guoguang. In order to improve the coloring degree of Red Fuji, in addition to a series of work such as reasonable shaping and pruning, timely prevention and control of diseases and insect pests, the following measures can be implemented in early September:
1. Nitrogen control. Instead of topdressing nitrogen fertilizer after September, the scientific water supply methods of frequent irrigation and shallow irrigation should be adopted to maintain a relatively stable soil and air temperature.
two。 Pick the leaves. Remove 1 or 2 old leaves from the top of the apple to improve the utilization rate of the fruit in direct light.
3. Spray. Spraying rare earths with 500ppm on the canopy increased the total red fruit rate by 12%, anthocyanin by 1%, 100 fruit weight by 6%, and increased yield by 15%. In addition, Wangshu sprayed ethephon below 1000ppm or 5000ppm potassium dihydrogen phosphate also had obvious hyperchromic effect.
4. Lay the film. Covering plastic film between rows and plants of trees can increase the intensity of reflected light, significantly increase the coloring of fruit tops and calyx depressions, and increase sugar content by 1 / 2 degrees.
5. Protect the root. During the coloring period of red Fuji apple, the practice of frequently hoeing tree plates and destroying shallow roots should be avoided, which is beneficial to the synthesis of cytokinins and improve the sugar content of the fruit.
6. Late collection. The time of harvest has a great influence on the coloring and quality of apples. If the apple is harvested too early, the color and quality of the apple is poor. Generally speaking, the timely harvest time for apples is 175 to 180 days after flowering. The closer to the later stage, the greater the temperature difference between day and night, the more conducive to fruit coloring. Therefore, it is better to harvest Red Fuji later.
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Production technology of multi-flavor apricot green plum
Multi-flavor apricot and green plum is a kind of sugar product made from green apricot as the main raw material, pickled, dyed and processed with licorice compound solution. the product is sour, sweet, salty, fragrant and unique in flavor, and it is an important raw material for preparing assorted preserved fruit. At the same time, it is also an indispensable embellishment and decoration food for cakes and other pastry stuffing. The main raw material used in processing this product, green apricot, is harvested when apricot fruit 5-6 is ripe, and can be carried out by falling fruit or combining with fruit thinning in the later stage, so that the processing cost is greatly reduced and the economic benefit of fruit growers is improved. This project is easy to process.
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E Li No.1
The new extra-precocious pear variety Eli No. 1 was selected by the Institute of Fruit, Tea and sericulture, Hubei Academy of Agricultural Sciences, and was approved by Hubei crop Variety approval Committee in February 2002. it is called Jinshui Zaoguan. Demonstration bases have been established in Hubei Province, Guangxi, Yunnan, Fujian and Zhejiang, and Eli No. 1 has been listed as the main variety of local early-maturing pear production in many places. The fruit of this variety is nearly round, the average single fruit weight is 230 grams, and the fruit shape is neat and consistent. The pericarp is green, thin, with a little waxy luster and small fruit spots.
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