The flowering period of eucalyptus is longer, and the flower that is open from October to November is called the head flower. The fruit of the knot is large and the quality is good, but it is susceptible to freezing damage. It is open to flowers from December to January, and the fruit is worse than the head flower, but it has strong cold resistance and high fruit setting rate. In management, we must do the following.
Thinning flowers and thinning. The dense and debilitating flower spikes are cut off from the joints of the result branches and the flower spikes, and the whole ears are removed. Generally, according to the tree potential, the number of spiked leaves accounts for 20-30% of the total number of the whole trees.
Prevent drought. When the autumn and winter seasons are dry and rainy, in order to increase the rate of pollination, the trunk spray or the inter-vein furrow irrigation can be carried out on a sunny morning.
Top dressing. A 0.2% urea solution or a 0.2% potassium dihydrogen phosphate solution is sprayed every 5 days to avoid a large amount of flowering of the eucalyptus to form a nutritional imbalance.
Spray growth regulators. Spraying 0.1 ‰ benzyl hydrazine solution or cytokinin 80-120 times solution can promote flower bud development and increase fruit setting rate. Spraying the fruit of the fruit at the right time, increase the fruit pedicle and increase the nutrient delivery. Anti-falling flowers, fruit drop, cracked fruit, stiff fruit, and deformed fruit make the fruit colorful, fruity and taste good.
Control pests and diseases.枇æ·Red rust can be sprayed 1-2 times with Bamei 0.3 degree sulphur mixture. Yellow caterpillars endanger autumn shoots and result branches and leaves, can spray 90% trichlorfon 100 times liquid control in the larval stage, and can also prevent and control 80% dichlorvos emulsion 100 times liquid
Disclaimer: Some articles on this website are transferred from the Internet. If legal rights of third parties are involved, please inform this website. phone
Puffed corn flour is a type of flour made from corn that has been puffed or expanded through a process of heat and pressure. The process involves heating the corn kernels until they become soft and moist, and then rapidly releasing the pressure, causing the kernels to puff up. The puffed corn is then ground into a fine flour that can be used in a variety of recipes. Puffed corn flour is often used as a gluten-free alternative to wheat flour in baking and cooking, and is also used in snack foods such as popcorn and corn chips. It is high in fiber and protein, and has a light, airy texture that makes it ideal for use in baked goods.
Puffed Corn Flour,Emulsifier Puffed Corn Flour,Hot Puffed Corn Flour,Feed Puffed Corn Flour
Jiangsu Chenwei Biology and Technology Co. LTD , https://www.cwsoybean.com