Red peach
Variety source: peach trees (P, persica), which are native to China, have been bred by multi-generation variation.
Variety distribution: Guangzhou Fangcun District Zengjiao and Baiyun District Shima and other places, the city's planting area of about 105 hectares.
Variety characteristics: small deciduous trees with conical crown. Leaves lanceolate. Flowers 1-3 flowers, red, double, Spring Festival in full bloom, flowers before leaves.
Variety characteristics: like light, cold and drought tolerance, require fertile, loose and well-drained soil, avoid alkaline soil, clay and stagnant water. The root system is shallow and developed, good fat and fast growing.
Main points of feeding: the seedlings of Mao peach were cultivated in the first year, and when the buds sprouted in early spring in the second year, peach was used as scion for cutting and planting according to 1.5 m × 2 m plant spacing. Greater Heat to the Beginning of Autumn flower bud differentiation, after the Mid-Autumn Festival, control overgrowth, promote flower bud development, artificial defoliation in December, in order to regulate the flowering before New Year's Eve. The 2-year-old can grow into a large cut flower of more than 2 meters. After cutting the flowers, the stump is grafted immediately and can be produced again. Diseases and insect pests include mites, scale insects and gummy disease, which should be controlled as soon as possible.
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Peach Okubo
In 1920, Okayama prefecture, Chipan prefecture, Okayama prefecture, Japan, Okayama prefecture, Hiroyama prefecture, Okayama prefecture, Hiroyama prefecture, Japan, Japan, Okayama prefecture, Chipan prefecture, Chipan prefecture, Okayama prefecture, Japan, 1920. It was named in 1927. The fruit is round, symmetrical, the top of the fruit is round and flat; the average weight of a single fruit is 205 grams; the peel is milky white, red, and the skin is easy to peel off; the meat is hard soluble, dense, sweet and fragrant; and the soluble solids are 10% 14%. Leaving the core. The crown is open and the branches are easy to droop. How long the fruit branch of the young tree is, it enters the fruiting stage early, and the tree is easy to weaken after the full fruiting period. To the middle
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Processing Technology of Crystal Jujube
(1) technological process feed → peeling → sulfur treatment → sugar boiling → sugar soaking → asphalted sugar → baking → weighing → packaging → storage (2) process specification (1) raw materials: select jujube which is free of injury and insect, when turning from green to white, the face is free of red circles, and the size is uniform. (2) peeling: heat 10% sodium hydrochloride solution to 95-98 ℃, pour the jujube into 2-3 minutes, remove the jujube skin immediately when it blackens, rinse with cold water, and neutralize the residual alkali with dilute hydrochloric acid to make it neutral. Fish out the dates
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