Amphisarca Lists
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Brewing drunken jujube with fresh-keeping bag
Practice: 1. Choose semi-dried red dates. If the dates are too dry, steam them in a steamer and boil for 1.5 minutes. After washing, dry the water, put it into a fresh-keeping bag, add liquor above 55 degrees, generally 500g red dates plus 20g white wine, fasten the mouth of the bag, shake and knead, let the red dates stick to the white wine evenly; after 3.10 hours, shake and rub again, seal, store for 4-5 days, and then take out and eat. After taking it out, tie the mouth of the bag tightly again and it can be stored for about 3 months. The drunken jujube made is light.
2019-01-15 -
Big fruit sweet carambola No. 1
Approval No.: Guishenguo 2007002 Variety Name: Daguotian carambola No. 1 Breeding Unit: Institute of Horticulture, Academy of Agricultural Sciences, Guangxi Zhuang Autonomous Region Variety Source: Daguotian carambola No. 1 is an excellent individual selected from the B10 series of Malaysian sweet carambola. Characteristics: Branches open, branchlets numerous and dense, slightly erect. Leaves are odd-pinnate, 11 - 20 cm long and 8 - 14 cm wide, alternate; leaflets 7 - 15, mostly 11, alternate or
2019-01-15 -
Yangguang jujube fresh jujube excellent variety
Yangguang jujube, an excellent variety of fresh jujube, is a new variety of fresh jujube discovered by the Forestry Bureau of Yuncheng County, Shandong Province in Wujieshou Township in the mid-1980s. After 8 consecutive transfers for 10 years, the comprehensive characters of each generation were stable, and it was identified and named Sunshine Jujube in 2001. At present, this variety has been popularized with 166hm2. The tree posture is open, the adult tree height is 4.5m and the crown diameter is 3.5m. The bark is dark reddish brown, fine striped
2019-01-15 -
Cultivation techniques of sweet carambola in plastic greenhouse
Big fruit sweet carambola is a tropical and subtropical evergreen fruit tree, growing fast, bearing early, blooming and fruiting many times a year, excellent fruit, crisp and juicy, deeply loved by the masses. However, for a long time, carambola cultivation is extensive management, low yield, poor quality, market competitiveness and economic benefits are poor. Therefore, our institute began to cultivate big fruit sweet carambola in plastic greenhouse in April 2001, with an area of 0.43hm2. The yield per hectare is 5700kg in the first year, 27000kg in the second year, and 6 in the third year.
2019-01-15 -
A New famous and excellent Variety-- Dalugong Jujube
Dalugong jujube is a new variety of winter jujube bred by Xinghuo Science and Technology Service Base in Shandong Province. Its characteristics are as follows: first, its appearance is extremely beautiful. The fruit of this variety is oblong, fresh, the single fruit weighs more than 30 grams, the pericarp is red and emerald green, with waxy luster, thin skin and crisp meat, tender and juicy, sweet and fragrant, rich in nutrition, excellent quality, small stone, and the edible rate reaches 95.21%. Second, it matures very late. This variety matured from late September to early October, and it is the latest jujube variety in China. 3.
2019-01-15 -
How to process jujube
Honey jujube is a dry candied fruit made from fresh jujube. The processing technology is as follows: 1. Raw material selection: it is generally appropriate to choose a large one and a small core. A variety with loose meat, thin and tough skin and less juice. The fruit maturity is best when the green begins to fade and the fruit is milky white. 2. Grading: the jujube is graded according to the size of the jujube fruit to remove the abnormal jujube diseases and insects, overripe and damaged jujube. 3. Slit: in order to facilitate sugar penetration and shaping, usually slit on the fruit surface, put the jujube fruit into the channel of the jujube cutting machine (slitting machine), cut the depth of the warp
2019-01-15 -
Japanese pear variety: Qiuyue
In 1991, Japan hybridized with Xingao and Fengshui, and then crossed with Yukui. Legal registration of varieties was carried out in 1998. The fruit is flat and round, the fruit weighs about 500g, the pericarp is yellow, reddish brown and the fruit surface is clean. The flesh is white, fleshy and soft, and the content of soluble solids is 12%. The taste is fragrant. It matured in late September, 10 days later than Fengshui and 7 days earlier than Xingao. The tree is strong, short fruit branches have few flowers, and artificial pollination is needed. The florescence is the same as that of Fengshui, the seed setting rate of white flower is low and the yield is good.
2019-01-15 -
Study on Storage and fresh-keeping of Jujube
Jujube is one of the unique fruit trees in China, which has been cultivated for more than 2000 years. Jujube is resistant to cold, drought and barren, and has strong adaptability. It is known as "iron crop". Jujube fruit is rich in nutrition, contains more than twice the sugar content of ordinary fruit and more protein, fat, iron, phosphorus, calcium and other substances, has a high nutritional value and dietotherapy function. The domestic research on the storage and postharvest physiology of fresh jujube began in 1980. The postharvest physiology and storage of jujube were studied and explored, and a lot of work was done on the physiological and biochemical mechanism.
2019-01-15 -
Fruit bagging can reduce preharvest fruit drop of crisp pear.
Fruit bagging is an effective technical measure to produce pollution-free fruit at present. The practice of popularizing fruit bagging of crisp pear in Pucheng pear area of Shaanxi province shows that bagging can improve the appearance of fruit, make the fruit surface clean, have few fruit spots, have no pear spots, reduce pesticide residues and improve commodity and commodity rate. In addition, bagging can also reduce pre-harvest fruit drop. On August 21, 1993, a strong wind of about 0.5 hours occurred in Longyang area of Pucheng County, and the fruit of the general orchard fell off seriously. After the strong wind, the author set a trap.
2019-01-15 -
Southern jujube
Zhejiang traditional specialty. Refined from high-quality green jujube. There are two kinds of red jujube: dripping river red jujube and original red jujube. The characteristic is that the skin color is bright and red, the pattern is meticulous, the flesh is golden, and it is a big uniform, which is the treasure of jujube. At the age of the Qing Dynasty, he paid tribute, so it was known as "tribute jujube". The products are mainly sold in Guangdong, Guangxi, Fujian, Jiangsu, Shanghai and other provinces and cities, as well as Southeast Asian countries and Hong Kong and Macao. How to process southern jujube? Southern jujube is also called southern black jujube. It is a specialty of Zhejiang Yiwu jujube area. The crisp mature jujube fruit is integrated by baking and sun exposure.
2019-01-15 -
Hongpi Pear, a New Product of Pear
1. Red eggplant pear. The American variety, which is the bud mutation of eggplant pear, is the precocious pear variety with the most beautiful appearance. The fruit is large, with an average single fruit weight of 131g, a thin-necked gourd-shaped, purplish red pericarp, smooth and waxy luster, small but not obvious fruit spots, and a very beautiful appearance. The flesh is milky white, the flesh is fine, it is cooked after 7 days, the meat becomes soft, the juice is much, the stone cell is few, the taste is sour and sweet, and the quality is high. It contains 13% soluble solids. The fruit ripens in the first ten days of August and is not resistant to storage and can be stored for about 15 days. The plant is growing
2019-01-15 -
Fengren apricot
Single fruit weight 13.2g, single kernel weight 2.17g, kernel rate 16.4%, single kernel weight 0.89g, kernel rate 39.1%. It contains 53.1% crude fat, 23.6% protein and 17.5% carbohydrate. The fruit yield of 6-year-old tree is 32.2kg and kernel yield is 2.07kg, which is 48% higher than that of CK Longwangmao. The tree has strong resistance, strong adaptability, easy management, and can withstand a low temperature of 36.3℃. White flower seed setting rate was 39.8%. Two years after planting, fruit will appear, and 5 years will enter the peak fruit period.
2019-01-15 -
Harvesting and storage of peaches
1. Harvest (1) harvest period. The fruit should be determined according to the variety characteristics, use, sales distance, means of transport and storage conditions and other comprehensive factors. In general, local fresh sales should be harvested when 80% to 90% ripe, and long-distance transportation can be harvested when 78% is mature. Hard peaches and insoluble peaches can be harvested late, while solute peaches, especially soft solute peaches, must be harvested early to avoid loss caused by transportation. The processed peach should be harvested at 80% to 90% ripe, and the finished product has a good flavor. However, in the case of solute varieties, in order to reduce the number of products in the processing process
2019-01-15 -
Management techniques of greenhouse apricot in autumn
1. Soil, fertilizer and water management. Apply basic fertilizer early. The time of applying basic fertilizer to apricot trees in greenhouse should be earlier than that of open field cultivation to between late summer and early autumn. At this time, due to the high ground temperature, the application of base fertilizer is at the peak of apricot roots, and the roots are easy to heal, which can promote the photosynthesis of aboveground leaves and promote flower bud differentiation. The fertilizer is mainly organic fertilizer, and the amount of fertilizer applied is 20%-30% more than that of open-field cultivation, and 3000-4000 kg of mature organic fertilizer is applied per mu. Soil fertilization can be combined with deep turning in autumn, sooner rather than later. The banded ditch fertilization method is usually used to cast it in the crown.
2019-01-15 -
Pear Fruit Noodle spot and Drug Application
There are often irregular spots on the surface of pear fruit, which affect the appearance quality of pear fruit. The spot on the fruit surface is commonly known as the fruit spot, which is caused by the gradual thickening of the cell wall and cork, and the rupture of the epidermis and stratum corneum to reveal the surface, forming brown spots. Another kind of spot is actually "medicine", which is caused by improper medication or excessive pressure when spraying pesticides. There is also a kind of "water clover", which is mainly caused by poor environmental conditions, damp and rainy, poor light, and mold parasitic on the fruit surface. The occurrence of fruit fruit is related to many factors in cultivation. For example, varieties and strains are not
2019-01-15 -
Processing of Tremella pear juice
1. Technological process (1) Pear processing process raw material selection → cut semi-→ peeling → core digging → trimming → pre-cooking → crushing → glue grinding → sandwich storage juice (2) Tremella processing process raw material → soaking → fishing washing → pruning → pre-cooking → crushing → grinding → interlayer juice storage tank (3) blending finished product process mixing → steam heating → high pressure homogenization → canning → seal sterilization → paraffin oil → packaging → finished products 2. Operation points (1) selection of ① raw materials for pear processing
2019-01-15 -
Linfen Yao jujube
According to legend, Linfen is the former capital of Yao, so people call the jujube produced here "Yao jujube". Yao jujube is characterized by a big and thick meat. Fresh jujube skin with slight cracks, cracks with sugar oozing, the population is crisp and sweet. Yao jujube in the system after the color purple bright, jujube meat like oil stains in general, can pull out the golden honey. Yao jujube is equally sweet whether it is eaten fresh or eaten. Fresh, juicy crisp, gently bite, jujube juice full mouth, sweet and delicious; dry, soft and flexible, elastic, chewing more and more fragrant, making people gluttonous and swallow.
2019-01-15 -
Prevention and treatment of bacterial perforation in peach
(1) harmful symptoms. Peach bacterial perforation mainly harms peach leaves, but also infects shoots and fruits. After the injury of the leaves, there are nearly round or irregular brown disease spots, which gradually dry up and fall off to form perforation, so it is called perforation disease. In severe cases, several disease spots are often connected to form scorched and strong spots, which dry up most of the leaves and cause early defoliation, so the disease is also called early defoliation disease of peach trees. (2) Prevention and control methods. ① strengthens the comprehensive management of Taoyuan. Increase the application of organic fertilizer and avoid
2019-01-15 -
Processing technology of preserved apricot fruit
(1) Selection of raw materials → cleaning, soaking → sulfur fumigation → sugar boiling → sugar soaking → baking → shaping and packaging → finished products (2) Description of operation points (1) Selection of raw materials: dry wild apricot with thick meat, large size, less fiber content, light browning, and no mildew and insect damage is selected as raw materials. (2)Washing and soaking: Wash the selected dried wild apricot and almond thoroughly with water and then soak for 30 minutes.
2019-01-15 -
Processing of preserved Zizyphus jujuba
The main results are as follows: (1) the processing process of golden jujube: → cleaning, → slotting, → slotting, sulfur soaking, → rinsing, → drying, → boiling, → drying, → shaping, → bagging, → finished products. Operation points: choose fresh, fleshy and intact fruit. After washing, 40 pieces of 30 murmurs were slotted on each fruit, and the flesh was deeply sewn into 2gam3 without changing the shape of the fruit, then soaked in sulfite solution for several hours, rinsed thoroughly, drained, boiled with 45% sugar solution, then mixed with different concentrations of hot and cold sugar solution in stages to make the sugar liquid strong.
2019-01-15