The thinning and thinning of fruit is not only related to the quality of the fruit in the current year, but also related to the yield of fruit trees in the next year. It has an important role of two years of management, so it must not be soft and handy when operating.
Sparse flower bud
Sparse buds. When the flower buds are white, the work begins. According to the tree (branches) potential, some inferior flower buds that are too dense and poorly accumulated are removed, which effectively saves nutrition.
Sort out. Inflorescence begins at the beginning of the bud period, leaving an inflorescence at a distance of 20~25 cm, leaving high-quality medium and short inflorescences. According to the situation, the long inflorescences can also be left, and the rest of the inflorescences are all removed.
Thinning flowers. After the flower is opened, the center flower is preserved (the pear tree leaves the flower), and the rest is removed, except for the tree. In the above operation process, according to the different tree potentials, the amount of flowers should be kept at 10%~15% to prevent falling flowers and increase the insurance factor.
Thin fruit
Strip objects. After Xie Hua began to remove small fruit, insect fruit, deformed fruit, side fruit and skewed fruit. In addition to retaining the central fruit, the varieties with low fruit set rate retain more of a side fruit. After 35 days, according to the development of young fruit, the varieties with good fruit set rate are better, and the center fruit is kept as much as possible.
Select the object. Choose the fruit shoulders are flat, the fruit handle is moderate, the stem is deeper, the fruit top is flat, and the young fruit with the bracts closed, try to choose to leave the fruit, to improve the commodity rate of the fruit and increase the benefit.
Fine fruit
Distance law. For young fruit of large fruit varieties, the fruit should be kept at 20~25 cm, and the young fruit of medium-sized fruit varieties should be between 15 and 20 cm. The young fruit of small fruit varieties should be separated by about 15 cm.
Fruit table side shoot method. Apples and pears have a large fruit in the secondary shoots, and all the side shoots are eliminated. In this way, the fruit farmers can reasonably determine the amount of load according to the presence or absence of the secondary shoots, promote the balanced growth of the tree body, and the results are stable, effectively overcoming the phenomenon of "years and years".
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What is Food additive?
Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.
Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements
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