Most of the flowers of pomegranate are degraded flowers, and the total flowers that can be set aside are only about 10% of the total flowers. In order to promote fruit setting, increase production and improve quality, the following measures for flower protection and fruit protection can be adopted in production:
1. Foliar spray fertilizer in the early flowering stage of pomegranate, with 0.5% urea solution, 1% superphosphate calcium leaching solution, 0.3% potassium dihydrogen phosphate solution or 0.3% borax solution foliar spray, the fruit set rate can be increased 7% -10 %.
2. Flowering and fruiting Degraded flowers not only do not result in normal results, but also consume a lot of tree nutrients. Therefore, after the emergence of pomegranate, most of the bell-shaped flowers should be removed to reduce the nutrient consumption when the cylindrical flower and the bell-shaped flower can be distinguished. After setting up the fruit, remove the small fruit in the pest and fruit, malformed fruit, late flower and fruit. The amount of thinning fruits depends on the tree-trend, and the general results are long-lasting and sparse. When the results are small, only the pests and diseases are not sparse, and the normal fruits are not sparse; the old and weak trees are sparse, and the strong trees are sparsely sparse. Practice has proved that the earlier and more thoroughly the sparse buds, the more obvious the effect of yield increase; The thinning fruit can also make the fruit ripening period consistent, big and good quality.
3. Artificial pollination rate of self-pollination pomegranate is very low. When flowering period is low and rainy, and pollinating insects are few, manual pollination is needed. Artificially assisted pollination of pomegranate can increase fruit set rate by 9.6%. The method is: when the number of trees is small and the amount of pollination is small, the cylindrical flower can be directly pollinated by the newly opened bell-shaped flower, or the pollen can be collected from the normal flower of the pollinated tree and then given to the main plant tree by using a brush. The open flower of the normal style is pollinated and the powdered petals can be removed for marking. When the amount of pollination is large, it is necessary to collect a large number of normal and intermediate buds and flowers that will be opened or initially opened from the pollination tree, remove the petals, remove the anthers, and dry them in a dry, ventilated, and light place. The anthers are cracked, and then the shells are placed in a desiccator and stored in the refrigerator. When pollinating, use a brush to dust. The amount of pollination depends on the tree. Large tree crowns, strong tree vigor, and saplings and wangs require more pollination to promote more results. Trees with small canopies, weak vigor, and old trees can be pollinated less, so as to rejuvenate tree vigor and increase fruit. quality.
4. Prevent pests and diseases in time The diseases of pomegranate fruit are mainly dry rot. In July, it was the epidemic period. It can be controlled by 1:1:160 Bordeaux mixture or 40% carbendazim suspension. Insect pests are mainly Myzus persicae and Myzus persicae, which are infested with larvae and ingested into fruit to affect fruit yield and quality. Prevention of peach aphid, which can be controlled by 50% killing of Pinus sylvestris or 50% phoxim EC at 1000 times in the adult emergence period and spawning period, 50% phoxim EC or 90% crystal trichlorfon 1 part, add 100 parts of fine soil, make medicine mud, block the bracts; control peach fruit borer, can use the 50% phoxim EC 300 times solution to spray the ground under the canopy in the larvae emergence period (June to July), spray After the shallow banyan tree tray, or in the adult period, spraying 2.5% enemy killed or 20% cypermethrin 3000 times for control.
Gelatins used for gel soft sweets usually contain agar, gelatin, pectin, konjac glucomannan and starch. Sometimes they also add sugar microcrystals or bubble bodies, fruit sauce or chips. These can be used as dispersing phases, thus forming different polyphase dispersions of gel candy, resulting in obvious differences in the texture, aroma and taste of gelatin candy. Form different varieties and styles
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