"Cherry is delicious and hard to plant." When the cherry is planted again in the spring, how will it be planted in spring? What diseases need to be controlled? Recently, the reporter interviewed Pei Zhongfu, a senior fruit technician of Zongfu Fruit Cooperative Professional Cooperative in Tianfu New District, Chengdu, Sichuan. He introduced to reporters that cherry management has fewer labor, low production costs and high benefits. It is one of the fruit trees that fruit farmers like to plant and actively develops Industry, the future is bright.
Planting environment
Cherries belong to the fruit tree of light, temperature, humidity and fat. It is suitable for growing under the climatic conditions of average annual temperature of 10-12 degrees, annual precipitation of 600-700mm, and annual sunshine hours of 2600-2800 hours.
Key technology
Cherries should be planted before November and before March. 111 plants are planted per acre with a row spacing of 2 × 3 meters.
1. Before planting, first remove the grafting film from the grafting interface, and trim the main root and excessively long side roots by 15 cm. Seedlings should be soaked in clear water for 1 to 2 hours according to the dehydration situation. When planting, immerse the pruned seedlings in a sufficient slurry or aqueous solution of rooting powder and carbendazim to sterilize and promote the seedlings to survive.
2. For planting, first dig the 50cm square soil layer at a predetermined location, make a 10cm deep hole, spread the roots of the fruit seedlings around the planting hole system, and bury the root system with fine soil. Watering the roots and rooting water, it is better to water about 20 kg per plant. Compound soil to the position of the soil marks in the nursery, and expose the grafting interface outside the soil. Then cover a 1-meter-square black mulch, tightly sealed around, warm and moisturize, and promote seedling growth.
Fertilizer and water management
(1) Principles of fertilization in the young tree stage: thin application and timely application of irrigation and topdressing and foliar fertilizer are applied to make the young trees grow neatly and robustly, with early high yield. When the new shoot grows to 15-20 cm, topdress in time. Add 3 2 urea 5 2 super calcium phosphate per 100 kg of water, stir well and pour, and 3 to 5 kg of fertilizer is suitable for each plant. Prior to July, nitrogen fertilizer was the main application, and it was applied every 15 days or so, a total of 3 to 4 times. Weak fertilizer should be applied to the weak plants 2 to 3 times to make the weak plants catch up with the vigorous trees as soon as possible.
(2) Fertilize the tree in the second year, once in February, March, September and October. In February and March, fertilize 50 cm away from the main stem of the fruit seedlings, and punch three small pits, and apply about 50 grams of compound fertilizer (content N, P, K15: 15: 15), and cover the soil after watering. During the use of fertilizers, we must apply light fertilizers and diligently to avoid excessive application of fertilizers, which will cause root burning and seedling burning.
Disease control
Cherry brown rot mainly harms flowers and fruits, causing flower rot and fruit rot. At the beginning of the disease, the flower organs become brown until they dry up. Control measures: clean the orchard, clean up the fallen leaves and fallen fruits; rationally trim the tree to make the canopy have good ventilation and light transmission; spray 3 to 5 degrees of stone sulfur mixture before germination; spray once every 10 to 15 days in the growing season The medicine is sprayed 4 to 6 times in total. The medicine can be used 1: 2: 240 times Bordeaux solution or 77% to kill 500 times solution, 50% grams of carbendazim 500 times solution.
Cherry gum disease mainly damages the cherry trunk and main branches. It usually occurs when the sap flows in the spring, resulting in weakened tree vigor and severe branch dryness. Control measures: Increase the application of organic fertilizers, strengthen the tree vigor, prevent drought, waterlogging, and frost damage; do a good job in the prevention and control of diseases and insect pests to avoid causing excessive wounds; find the glue glue disease, scrape it in time, and then apply medicine to protect. Commonly used medicaments are 50% bacteriostatic 1 part, 50% suspended sulfur 5 parts with water to make a mixed solution, and 10 parts of quick lime, 1 part of stone sulfur mixture, 2 parts of salt, and 0.3 parts of vegetable oil with water.
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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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