To prevent dead trees, cultivating developed root peppers should be cultivated with sorghum. Sorghum cultivation can not only enhance the permeability of the soil, ensure the oxygen required for root growth, but also help to improve the ground temperature, especially for the production of autumn and winter glutinous rice and early spring 茬 pepper. In addition, sorghum cultivation can prevent the roots from suffocating and rooting due to excessive watering. When the pepper is planted, the hole will be applied to the biological fertilizer of the dead tree, which can promote root disease prevention.
Scientific ventilation, to ensure that the temperature is suitable for the flowering period of the pepper, the required temperature is between 15 °C and 35 °C. If it is lower than 15 °C or higher than 35 °C, the flower buds of the pepper are poorly differentiated, and the flowers are easy to fall. Before 10 o'clock in the morning, the temperature of the shed should not be higher than 30 °C. Above 30 °C, it will affect the pollination of pepper. Therefore, it is necessary to adopt the management measures of early ventilation. Open the shed for about 1 hour, you can open the vent, according to the external temperature to determine the size of the vent and ventilation time, so that not only can play the role of carbon dioxide in the shed, but also can control the temperature to facilitate the pepper The proper temperature range for the action. In the afternoon, when the shed temperature reaches 17 °C, the shed will be placed, so that the night temperature will be maintained at 15 °C ~ 18 °C, so that the nutrients can be transported normally, and the night temperature is not too high.
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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..
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