Pear variety: Jinshui No. 1
A new variety bred by Fruit and Tea Research Institute of Hubei Province was bred by crossing Jiangdao and Make pear, and has been cultivated in Hubei Province. It is a high-quality and high-yield variety, but it is not tolerant of transportation. Suitable for suburban development.
The fruit is medium-sized, with an average fruit weight of 165.6 grams. The fruit is round, the pericarp is greenish yellow, and the fruit surface has rust spots. Fruiting pedicels longer, sepals deciduous. White flesh, medium-sized fruit core, fine meat, crispy, juicy, slightly sweet, containing soluble solids 11.1%, soluble sugar 8.53%, titratable acid 0.12%, vitamin C 1.03 mg/100 g. The fruit can only be stored for 20 days.
Strong tree vigor, strong germination, weak branch force. Fruit bearing begins in the fifth year after planting, and mature trees mainly bear short fruit branches, with high and stable yield. It blooms in early May and ripens in mid-September in Xingcheng area.
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High yield and good quality cultivation techniques of Kernel Apricot
In recent years, almonds are very popular in domestic and foreign markets. Almond contains a variety of nutrients, is a high-nutrition health food, but also can be used in medicine, with heat-clearing and detoxification, cancer prevention and other functions. Therefore, the cultivation area is increasing and the prospect is broad. Due to the early flowering of kernel apricot, easy to be harmed by late frost and extensive management, kernel apricot can not give full play to its due yield level and economic benefits. In order to improve the yield, quality and benefit of almonds, the key points of high yield and high quality cultivation techniques of kernel apricot are introduced as follows: 1. variety selection: kernel apricot
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Processing of fresh peach juice
Raw materials choose peaches that are completely ripe, fresh, pest-free and non-rotten. The raw materials are pretreated and washed and then rinsed in 1% hydrochloric acid solution or detergent solution, remove pesticide residues, and then rinse in water and drain. Use a nuclear digger to remove the peach core. The enucleated raw materials were soaked in a mixture of 0.1% vitamin C and citric acid to protect color. Heat the pulp pieces and heat them at 90 ℃-95 ℃ for 5 minutes to soften them. Remove the peel with a 0.5mm hole beater.
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