A new extremely late ripening strain of peach is red and crispy in September.
September HongCan (tentative name) is a new strain of peach which was found in the general survey of fruit tree resources in 2005 by Luoyang Institute of Landscape Science in Henan Province.
The main results are as follows: (1) the botanical characteristics of the tree are half-open, with dark red on the sunny side and green on the shady side of the one-year-old branches. The new tip is light green and the sun has a blush. The leaf is green, large, the leaf surface is spreading, the main vein is light green, and the leaf margin is serrated and obtuse. Flower buds are hypertrophic, conical, Corolla pink, with a large amount of pollen.
(2) the main characters of the fruit were nearly round, the average single fruit weight was 360.0g, and the maximum single fruit weight was 750.0g. The pericarp has a yellowish green background, rosy red, short villi and a protruding top. The fruit stalk is short, the pedicel depression is narrow and medium-deep. Both sides are symmetrical, and the suture line is shallow and obvious. From the core, the flesh is bluish white, the meat is fine and crisp, with slight fragrance, less fiber and sweet flavor. The content of soluble solids is 14.00%-15.00%, the edible rate is 96%, it is resistant to storage and transportation, and it can be stored for 7-10 days at room temperature without cracking fruit.
(3) the habit of growth and fruiting is strong, the germination rate is high, the branching ability is strong, the branches are strong, the average length of new shoots is 65.0cm, and the distribution of long, medium and short fruit branches is reasonable. Easy to flower, long, medium and short fruit branches accounted for 40.00,22.00% and 38.00% respectively, the initial node position of flower bud was low, and there were many compound flower buds. The average plant yield was 7.5kg in the second year and 40 60kg in the third and fourth year after planting. The physiological fruit drop and pre-harvest were lighter. The natural fruit setting rate is high, and the white flowers bear fruit.
(4) the phenological phase is in Luoyang, Henan Province, where it sprouts in mid-late March, blossoms from the end of March to early April, blossoms in early April, leaves spread in mid-April, fruit can be harvested in mid-September, fruit development period is about 165 days, and leaves fall in mid-late November.
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Processing of candied dried apricot
(1) technological process: raw materials are selected, → is washed, → is drained, → is pinched, → is dried, → sugar boiled → is finished. (2) Technical essentials: ① raw material selection: choose a large, well-shaped dried apricot as raw material. ② washing: wash the selected dried apricot in warm water for 2 hours, remove and drain. ③ pinch: pinch two pairs of apricots together by hand, dry and boil with sugar. ④ sugar cooking: the ratio of dried apricot to sugar is 1:1, that is, 1 kg of dried apricot with 1 kg of sugar. Match it first.
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Withered hollow jujube
[cuisine] Shandong cuisine [characteristics] soft and dense pulp, sweet jujube inside soft and fragrant, internal and external wire drawing, continuous, do not have elegant interest. [raw material] 200 grams of golden jujube. 50g fat oil, 25g sugar, 50g starch, 100g peanut oil. [production process] chop the fat into fine mud and mix it with sugar to make a crystal filling. Soak the jujube in boiling water, remove the core of the jujube, put the crystal stuffing into the hollow place, roll in the dry starch, so that the jujube is evenly stained with a layer of starch. Put flowers in the wok
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