White radish can increase production

Before the white radish harvest 45 to 50 days, that is, when the white radish grows to 0.3 to 0.5 kg weight, choose fine weather, use a small knife to insert the center of the radish leaf, dig out its growth point, if you dig out the heart If not, it proves that the growing point has been dug. Generally 6 to 7 days after the wound healed after the application of quick-acting fertilizer, can be applied per acre of animal manure water 1500 to 2000 kg, 50 kg of livestock and manure water plus urea 80 to 100 grams. Care should be taken not to pour manure into the radish so as to avoid infection and rot. Every 15 days afterwards, they were cultured once with fire and earth ash, and the conditions of the growth point were carefully checked. If the growth point is not excavated or if there are lateral buds growing out, it can be dug up once and always maintain 30 to 40 leaves. The main purpose of digging the heart is to make the radish no longer grow new leaves, and to keep the radish fresh for 3 months. After the radish has dug the heart, if the old leaves are found to be yellow, a new high-fat film can be sprayed to prevent premature aging of the plants and improve immunity.

Functional Oligosaccharide

Functional oligosaccharides refer to oligosaccharides that are difficult or impossible to be digested and absorbed by the human body and have special physiological effects on the human body. Its sweetness is generally only 30-50% of that of sucrose, and it has physiological functions such as low-calorie, anti-caries, prevention and treatment of diabetes, and improvement of intestinal colony structure. Due to the special physiological functions of functional oligosaccharides, it becomes a nutrient and health care product. A new generation of food-effect raw materials that integrate diet and therapy. It is a new functional sugar source that replaces sucrose and has a wide range of uses and application prospects. Common functional oligosaccharides include: xylo-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, isomaltose, raffinose and so on.

XOS, GOS, FOS, IMO, Raffinose, oligosaccharide

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