Early dew flat peach
In 1978, the Forest and Fruit Research Institute of Beijing Academy of Agriculture and Forestry was selected from the cross of Sahua Hongpan peach × Zaoxiang jade. The original code is 3Mui 34mi 14.
The fruit is flat, the top of the fruit is sunken, and the suture is shallow; the average weight of a single fruit is 68 grams, and the maximum weight of the fruit is 95 grams; the peel is milky yellow, 50% covered with red, medium hairs, easy to peel off; the flesh is milky white, reddish near the core, hard solute, fine, slightly fragrant, sweet flavor; soluble solids 9.0%. Sticky kernel, small kernel, high edible rate of fruit. There are very few split nuclei. The tree is in the middle of the mean and opens in its posture. Most of the compound flower buds are in the first and second nodes at the beginning of the flower bud. All kinds of fruit branches can bear fruit and have a high yield. The fruit matured on June 10 in Zhengzhou, Henan Province, and the fruit development period was 67 days. The flower is rose type and has a large amount of pollen.
This variety is a new early maturing and excellent flat peach variety. Beautiful appearance, sweet flavor, excellent quality, high yield, easy cultivation and management, can be developed in various places.
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High quality cultivation techniques of Huanghua Pear
Huanghua pear is produced by traditional technology with poor quality and low benefit. in order to obtain high quality, high yield and high benefit of Huanghua pear, the following cultivation techniques must be implemented: first, change the traditional pruning method and change the side trunk shape to natural happy shape. The central leader trunk of the pear tree is removed, leaving only three main branches, similar to the pruning shape of a peach tree. Practice has proved that, through this simple measure, the top advantage is weakened, the skeleton branch is obviously thicker, 35 cm thicker than that of the general production garden, and the main branch extends by more than 2 meters. The crown expands, increasing the knot of the second year.
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Techniques for making peach cake
Peaches are crisp, tender and refreshing and nutritious. Peach cake made from peach as basic raw material and refined with red, carrot, gelatin and essence has good toughness, chewing resistance, unique flavor and rich in a variety of vitamins. The processing procedure is as follows: first, the formula peach fruit 35% Mel 37%, red fruit 10% Mel 12%, carrot 10% Mel 12%, white granulated sugar 40% Mel 42%, food grade gelatin 1% Mel 2%, edible flavor and preservative sorbate. Second, operation 1. Material selection: choose fresh
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