Recommend two new varieties of garlic
1. Lu garlic No.1
"Lu garlic No.1" is a new variety of garlic successfully cultivated by Jinan Aerospace Agriculture Development Co., Ltd. after more than ten years of unremitting efforts.
The garlic bolts of "Lu garlic No.1" appeared on the market 715 days earlier than ordinary garlic, and the garlic bolts of 667 square meters (1 mu) produced 500 million kilograms. The diameter of garlic is 5cm, the diameter of garlic is 667 square meters, and the fresh garlic is 2000kg and 2500kg, and the garlic is on the market about 10 days earlier than ordinary garlic, which can seize the fresh garlic market, and the benefit is extremely high, which is 2 times higher than that of ordinary garlic.
"Lu garlic No.1" sets double high and double earlier than one, that is, garlic bolts appear on the market early, garlic heads are flat on the market, and the yield of garlic bolts and garlic heads is high. Cold resistance, anti-cropping, garlic big, thick skin, excellent quality, best-selling market.
two。 Lu garlic No.2
"Lu garlic No.2" is a new variety of garlic newly cultivated by Jinan Aerospace Agriculture Development Co., Ltd., with high yield and large garlic, with a maximum diameter of 10.5 cm.
"Lu garlic No.2" is mainly characterized by developed root system, strong growth potential, strong stem, broad and thick agricultural green leaves, strong cold resistance and disease resistance, fresh and tender garlic bolts, moderate sweetness and spiciness, aging resistance, not easy to break bolts with a diameter of 0.5 cm, 60cm to 70cm in length and 600kg to 1000kg in 667 square meters. Garlic head is large, thick, non-loose, good in commodity and excellent in quality. it is rich in vitamins, amino acids and allicin. The diameter of garlic head is 6-8cm, the maximum is 10.5cm, and the output of garlic can reach more than 3000 kg per square meter. it is the best variety for the improvement and export of new and old garlic areas.
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Production technology of odorless allicin
Garlic is a unique vegetable and condiment, especially the allicin it contains can decompose the protein in fish, meat and eggs, so that those proteins which are not easy to be absorbed by the human body can be easily absorbed and utilized by the human body. help to digest and promote nutrition absorption. But the odor of allicin is unpleasant. A method of producing odorless allicin solution is introduced as follows: 1. Normal temperature method 1. Technological process: fresh garlic → picks → crushing → drying → grinding powder → soaking deodorizing → to separate → finished products. 2. Operation method: ⑴ material selection. Selected
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Storage and preservation of garlic by native method
Due to entering the dormant period after harvest, garlic is extremely sensitive to the surrounding environment (such as temperature, humidity, etc.) during storage. Several native fresh-keeping techniques are introduced as follows: 1. The bran skin is mixed. First lay a layer of 2 cm thick bran skin on the bottom of the storage container, and then pile up the dried garlic layer by layer according to the method of stacking a layer of garlic (with a height of 2 to 3 heads of garlic). When it is piled up to 4 cm to 5 cm at the mouth of the storage container, cover the garlic completely with the bran skin.
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