Whitening agent for the purpose of preventing frost damage
Orange, sweet orange, pomelo and other cold-tolerant fruit trees, peach trees north of the Huaihe River, and fruit trees in low-lying orchards are all vulnerable to freezing damage. Applying whitening agents to these tree trunks is to give them Put on winter clothes and form an insulation layer to increase the cold and frost resistance of such fruit trees.
Talc powder whitening agent 0.5 kg of talc, cornmeal or bean noodles 0.5 kg, add 10 kg of water and stir well, and add 0.2 kg of washing powder to increase the adhesion of the whitening agent.
Add 5 kg of quicklime to 5 kg of fresh water, add 5 kg of quicklime, and then pour 2 kg of cement and 1 kg of yellow mud into the slurry. The whitening agent is resistant to rain and can be washed. It does not fall off on the bark for one year, and it can prevent the occurrence of invasive diseases.
Whitening agent for pest control purposes
Before the trunk is painted white, first scrape the bark within 50 cm above the root neck of the trunk. It is better to scrape the skin of the fruit that is more than 10 years old and easy to crack and warp. The main skin on the main branch and the main skin are scraped off. Pear tree apple tree, light scraping chestnut, etc., peach and plum are not recommended to scrape, in order to prevent the occurrence of gum disease. After entering the winter, many pests use eggs, etc., and the pathogens in the form of mycelium sporophytes in the cracks or bumps of the trunk epidermis overwintering. The whitening of the trunk can effectively prevent the eggs from spawning and effectively control the pathogens. . If you find a pest on the trunk or have a pest, you must first kill the pest and then whiten it.
The stone sulphur mixture solution is firstly melted with 10 kg of water and 5 kg of quicklime, and stirred evenly. Then, 1 kg of yellow mud is added in turn, and then fully stirred, then 1 kg of a sulphur mixture of Baume degree of 11 degrees is added, and then each is added. 0.5 kg of salt and vegetable oil, stir well. The lime and stone sulphur mixture can kill the pests and eggs that are overwintering in the cracks of the bark, and the salt can prevent the whitening agent from collapsing and sticking and sticking.
Lime sulfur mixture whitening agent First, 5 kg of quicklime and 0.3 kg of salt are evaporated with 8 kg of hot water, stirred into a paste, and then added with 0.3 kg of vegetable oil, 0.5 kg of sulfur powder, 0.2 kg of bean noodles or cornmeal, and then added. Stir until uniform. Lime and sulphur powder can prevent freezing and preventing pests and diseases. Salt can make lime and sulfur powder penetrate into the trunk of the trunk to maintain moisture and prevent dry cracking. Vegetable oil and bean noodles can improve the adhesion of the whitening agent on the trunk.
Whitening agent for the purpose of preventing disease
After freezing, the fruit trees are susceptible to sunburn and cracking, causing resin disease, and the trunk is white, which can reflect sunlight, reduce the temperature of the trunk during the day, and prevent the bark from causing sunburn.
The lime sulphate mixture is used to open 0.5 kg of copper sulphate in a container with 1 kg of hot water, and then 5 kg of quick lime and 5 kg of water are turned into lime milk in a container, and finally the melted copper sulphate solution is poured into Stir well in the container of lime milk.
Limestone sulphurizer residue whitening agent 5 kg of lime and 0.5 kg of stone sulphur mixture residue added water 25 kg, plus 0.1 kg of salt thoroughly stirred evenly.
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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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