Apple fruit should be reasonable

Thinning fruit is an important part of achieving high quality and high yields of apples, and it is a measure to artificially regulate fruit tree growth results. In the process of fruit thinning, two principles must be adhered to: First, resolutely overcome the concept of neglecting fruitfulness and strictly follow the requirements of the indicators. Experienced people can leave one fruit per 20 to 25 centimeters on average according to the distance method; those who are not skilled in grasping the amount of fruit leaving can do it according to the standard of production per unit area. Normal apple orchards leave 10,000 to 20,000 fruit per acre. , Decompose one by one by branch to obtain the concept of single plant weight. The second is to insist on quality first, correctly arrange fruit placement, and ensure healthy fruit growth. The actual operation should be grasped: keep more peripheric fruits, and less stay pods; stay in the middle and long branches, leaving fewer short branches; leaving more fruit on both sides of the twigs, leaving less on the back and back; leaving the top florets, without chewing Flower buds; Fruits with fruit shoots, no fruits, or fruitless fruits; Fruits with more rosette leaves, less fruits with less rosette leaves; Fruits left as central as possible, no or less fruit The use of large young fruit, sparse young fruit; use long-handle fruit, sparse short handle fruit; use endoscopic fruit, sparse deformity, deflection, injury fruit.

In the process of fruit thinning, it should be noted that, after the flowering can basically be judged when the fruit set, the fruiting of the reorganized fruit will be retained as a single fruit, and the amount of retained fruit will be reduced to about 5%. After the physiological fruiting period (mid-June to early July), according to the growth and development of juveniles, whether they are retained or not should be determined strictly in accordance with the requirements of the indicators, and they should rather stay less, but also those who cannot grow and develop into superior fruits. Bad in the fetus" removed. According to the market demand and the characteristics of varieties, flexible control of fruit-retention indicators. Fruits and varieties that are popular with the market, such as Red Fuji, will never stay longer. Generally, there are 10,000 to 11,000 fruit trees per acre. The amount of fruit left by Red Star can be enlarged appropriately, with 12,000 to 13,000 fruit per mu. Small fruit, such as glutinous Rice, generally leaves about 12,000 fruit per mu. The fertilizer and water conditions are good, and the strong tree vigor can retain up to 20,000 fruits per mu.

The noodles are a kind of fine facial hair, white and tough, and resistant to cooking and cooking. They are round and thin, and also wide and flat. The main varieties are ordinary noodles, flower noodles, handmade noodles, etc. The varieties are divided into egg noodles, tomato noodles, spinach noodles, carrot noodles, kelp noodles, lysine noodles and so on. At present, the noodles have formed a pattern of common development such as staple food, flavor, nutrition and health care. The noodles are one of the main pastas that people love because of their good taste, convenient consumption, low price and easy storage.
The noodle is made by adding salt, alkali and water to the wheat flour and drying it to make a certain length of dry noodles.
The noodles are made of refined flour, contain no preservatives and additives, and the noodles are made of refined flour. The reason why the noodles can be stored for a long time is because it has a process of drying and dehydration, no moisture, and the storage time is naturally long. However, the color of the abnormally empty noodles is not good. According to the quality supervision and inspection of the noodle products organized by the General Administration of Quality Supervision, Inspection and Quarantine, it is found that the white noodles are actually added with a whitening agent called benzoyl peroxide. According to the "Sanitary Standards for the Use of Food Additives", the content should not exceed 0.06g/kg, otherwise it will damage human health.

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