The management of the tree body after picking the Zanthoxylum bungeanum fruit is one of the main techniques in the cultivation of Zanthoxylum bungeanum. In production, improper picking methods and excessively simple and extensive tree management after picking have caused damage to branches, leaves and branch groups, and reduced nutrient accumulation, which directly affects Flower buds differentiate and bear fruit next year. So, how to manage after picking pepper? Recently, the reporter interviewed Luo Hongjuan, agronomist from the Agriculture Bureau of Huayin City, Shaanxi Province. She told reporters that management should be done in the following aspects. Strengthen soil cultivation Most of the pepper is planted on slopes and plateaus, and the soil is easy to lose. Therefore, care must be taken to cultivate soil to reduce rainwater runoff and water evaporation. Zanthoxylum bungeanum is susceptible to freezing damage, especially the main stem and rhizomes, which are the parts that enter the dormant period at the latest and end dormancy at the earliest, and have poor cold resistance. Therefore, it is necessary to strengthen soil cultivation to protect the rhizomes from overwintering safely. After controlling the prosperous branches and picking peppers, pull the branches of the stronger-growing young prosperous trees or the strong branches of the pepper-bearing trees to ease the tree vigor and control the prosperous growth. The senescent trees should promptly remove the sprouting branches to reduce nutrient consumption. Reasonable pruning of prickly pear tree, the pruning method and degree are different due to the variety and age of the tree. The young and strong trees should be thinned to make their crowns expand rapidly. For strong branches, put them without cutting; for weaker branches, cut short to promote strong branches. Short cut should be light but not heavy, generally cut 1/3 or 1/4 of the branches. The degree of pruning of trees in full fruit period should be determined by the tree. Generally, pruning should be light for trees with strong growth; pruning should be heavy for weak growth and excessive fruit. For pepper gardens with large and small years, the fruiting branches should be re-pruned in the new year, and more growth branches or growth-promoting branches should be left; in the young year, more fruiting branches should be kept, and some growth branches should be properly thinned out. For senescent trees, while strengthening the management of fertilizer and water, the backbone branches can be rotated and renewed. Pest prevention and control Before overwintering, the lime, salt, water and sulfur are evenly mixed in the ratio of 12:2:36 to smear the trunk. Eliminate germs and eggs in the cracks of branches and stems. For pepper gardens with severe Zanthoxylum rust, use 15% Fenmeining 1000 times solution, add enemies to kill 2000 times solution, and prevent the first generation Zanthoxylum bungeanum larvae and adults, use 1:1:200 times Bordeaux solution or 65% manganese Wettable powder 300-500 times liquid prevents early leaf fall disease. Disclaimer: Some articles on this website are transferred from the Internet. If the legal rights of a third party are involved, please inform this website for processing. phone
Dehydrated Garlic powder refers
to garlic that has been dried and ground into a fine powder. It is commonly
used as a seasoning in various cuisines.
Except for the different mesh size, we have different kinds of garlic powder: such as garlic powder 4-6 clove, garlic powder standard quality, garlic powder EU quality, and garlic powder B grade. And the garlic powder of 4-6 clove have the most pungent garlic flavour in these different kinds of garlic powder.
Garlic powder Air Dried, Garlic powder 80-100 mesh, garlic powder 100-120 mesh Henan Sunny Foodstuff Co.,Ltd. , https://www.hnsunnyfood.com
Garlic powder 80-100 mesh refers to the particle size of the
garlic powder. The mesh size indicates the number of openings per linear inch
in a sieve. In this case, the garlic powder has a particle size that ranges
between 80 and 100 mesh.
Garlic powder 100-120 mesh, on the other hand, has a slightly
finer particle size compared to the 80-100 mesh variant. It ranges between 100
and 120 mesh, meaning the particles are smaller and more finely ground.
The difference in mesh size can affect the texture and
dispersibility of the garlic powder when used in cooking. Finer mesh sizes may
dissolve more easily in liquids and provide a smoother texture, while coarser
mesh sizes may have a slightly grittier texture.