Land selection and preparation of Chinese wolfberry
The main results are as follows: (1) the nursery land should choose the sandy soil with convenient irrigation, flat terrain, sufficient sunshine, deep soil layer and good drainage. At the end of autumn and the beginning of winter in the year before sowing, 2500003000kg of barnyard manure was applied and irrigated with winter water for every 667 square meters of soil preparation. When the soil thawed 10cm in the following spring, the soil was raked fine, 120cm and 130cm high, leveling and smashing the border soil for sowing or cutting seedlings.
(2) planting place
Light loam or sandy loam with convenient drainage and irrigation should be selected, and the salt content is less than 0.3%. The soil was weathered by ploughing in the winter of the first year. Ploughing once before planting in the second year, then dig holes according to the row spacing of 200 cm × 200 cm, 40 cm in depth and 40 cm in width, apply 5 kg of rotten barnyard manure in each hole, mix well with soil and fertilizer, and cover fine soil 10 cm to be planted.
- Prev
Transplanting and field management of Chinese wolfberry
The main results are as follows: 1. Transplanting can be planted before falling leaves in autumn and winter to germination in the following spring. Among them, it is better from March to April in spring. After digging up the seedling, remove the overlong fine root, plant 1 seedling in each hole, and then return to the soil and enter the hole. When you reach half the hole, gently lift the seedling up to make its root stretch, then fill the hole with soil, pour enough water to fix the root, and be steadfast. The top is covered with a layer of loose soil 10 centimeters above the ground. 2. Field management (1) weeding in ploughing and ploughing in the sun is generally carried out three times a year, the first in early May and the second in June.
- Next
Processing technology of Chinese wolfberry
1. Drying: fresh fruits should be placed in a cool and ventilated place for 2 days, then dried in weaker sunlight, covered at night, not exposed to dew, and do not turn with your hands to prevent the fruit from blistering and blackening. 2. Drying: first, the pericarp was slightly wrinkled by baking at 40-50 ℃ for 24-36 hours, then baked at 45 ℃-50 ℃ for 36-48 hours until all the fruits shrank and wrinkled, and finally dried at 50 ℃-55 ℃ for 24 hours. Dried fruit
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