1. The first pruning is carried out during the spring germination of the pruning and picking. The summer flowering and the final flowering period are carried out in summer, and the unwanted buds and other branches that consume tree nutrients are removed from the trunk and the inner tibia. When the new jujube head grows to 25-30 cm, the topping is carried out to control the growth of the developmental branches, increase the growth of the secondary branches, and promote the fruit setting.
2. Open armor (ring cut) For the vigorous growth of jujube trees, the phloem is cut by open nails, so that the nutrients produced by the leaves are concentrated for flowering and fruit setting. Open armor is suitable for trees with a diameter of 10 to 15 cm or more. The opening period is suitable for full bloom. The specific method is: ring cutting is carried out 10 to 20 cm from the ground, the width is 0.3 to 0.5 cm, and the depth is xylem. Wrap the wound with a plastic film.
3. Rational control Before flowering (from late April to early May), 0.5-0.75 kg of urea should be applied to each large tree, and the initial result tree should be applied with 0.25 kg. After the flowering, the young fruit development period (in the middle and late June) A nitrogen, phosphorus and potassium compound fertilizer, about 0.75 kg per plant. Spraying 10~50ppm gibberellin solution at the beginning of full bloom or spraying 0.3% borax solution during full bloom can significantly increase the fruit setting rate.
4. Irrigation before flowering, spraying water before flowering If the soil is too dry, it should be timely watered to ensure stable fruit setting. Spraying water every 2 to 3 days during the flowering period of jujube can promote pollination and fertilization and increase the fruit setting rate.
5. Jujube garden is a typical arboreal flower, and the flowering period can increase the fruit setting rate; generally, a box of bees can be placed every 6 to 10 mu of jujube garden.
Disclaimer: Some articles on this website are transferred from the Internet. If legal rights of third parties are involved, please inform this website. phone
Dehydrated Pumpkin Slices
The main processing process of dehydrated pumpkin slices includes raw material cleaning, finishing and cutting, blanching, dehydration and packaging.
Pumpkins for dehydration should be selected from ripe pumpkins with good flavor, smooth skin and orange-red flesh.
Washing Dry the pumpkin in clean water to remove dirt such as mud.
Sorting and cutting Remove the stem of the washed pumpkin, then cut it into two halves with a knife, and peel off the outer skin and the inner pulp and seeds. Cut it into 3-4mm or 6-7mm thin slices (you can also use a grater to smash into filaments).
The blanched and cut melon slices are treated with steam or boiling water for 1-3 minutes, then quickly cooled with cold water, and the water droplets are drained.
Dehydration Put the blanched pumpkin slices into a baking sieve for dehydration. The drying temperature is first controlled at 45-60 °C, and then gradually increased, but cannot exceed 70 °C. Dry until the moisture content of the dry product is below 6%.
The product requires that the dehydrated pumpkin slices should be light yellow or orange, flaky or filamentous..
Dehydrated Pumpkin Cubes,Dehydrated Pumpkin Granules,Homemade Dehydrated Pumpkin Chunks,Delicious Dehydrated Pumpkin Cubes
Laian Xinshuyu Food Co., Ltd , https://www.xinshuyufood.com