1. The key to pest control
Early spring is a critical period for apple disease and insect pest control. First, we must scrape the bark rot spots, ring spots and old warped bark, clean the orchard, control the development of the disease, reduce the insect population, and then apply a wound protectant. Before germination and after pruning, spray 3 to 5 Baume Lithium Sulfur mixture once for the whole garden; in orchards with serious rot disease, spray 40% thiram arsenic wettable powder 100 times to 200 times liquid once.
2. Fertilizer and water should meet nutrient needs
Topdressing chemical fertilizers on the basis of sufficient organic fertilizer to meet the nutrient requirements of fruit trees for flowering, fruit setting and new shoot growth. The amount of top dressing can be determined by the soil, tree vigor, tree age, and yield. Generally, strong young trees on fertile soil are not topdressed, while weak young trees on barren soil can be topdressed in a small amount. For the first fruit trees, 0.5-1 kg of ammonium sulfate or 25-30 kg of decomposed human feces are applied to each plant. For fruit trees in full fruit period, each plant should be topdressed with 1.5-2 kg of ammonium sulfate or 50-100 kg of decomposed human feces. If possible, supplementary application of phosphorus and potassium fertilizer, 2.5-5 kg ​​of superphosphate and 5-10 kg of plant ash per plant . In this way, not only can the yield be increased, but also the quality of the fruit and the vigor of the tree can be enhanced. Generally from mid-to-late March to early April, watering is combined with top dressing. Since the temperature is still low at this time, the amount of irrigation water should not be too large, so as not to reduce the ground temperature and affect the root development. For orchards that were not potted with frozen water a year ago, they should be watered in time to facilitate the germination, flowering and fruit setting of the fruit trees.
3. Re-cut in time before flower
Re-cutting before flowering is an effective measure to correct the mistakes of winter shearing and make up for the damage of the original winter shearing tree shape due to weather and mechanical damage. This measure can adjust the ratio of flower buds and leaf buds, and coordinate the relationship between growth and fruit. For young trees that just bear fruit, keep as many flower buds and fruits as possible to ease vegetative growth; for young trees in full fruit period, more flower buds should also be retained to obtain a certain yield; for long-fruit trees, flower buds should be pressed , The ratio of leaf buds is 1:3～1:2, and the amount of flower buds is strictly controlled. The unbalanced power of the backbone trees and branch groups can be adjusted by the amount of flowers reserved. The strong ones should keep more flowers, and the weak ones should keep fewer flowers. It should be noted that low temperature, strong winds and late frosts are often encountered during the flowering period of apples, which affects normal pollination and fruit setting. You should keep more flower buds and thin the fruit after the fruit is set.
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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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