According to experiments, fruit trees adopt the “flower arrangement technique†to improve the fruit yield and quality in the current year, as well as save a lot of tree nutrients, promote robust tree growth and flower bud differentiation, improve the resistance of the tree, and overcome the size of the tree. Yearly phenomenon, and then achieve the purpose of strong trees, stable production, high quality. The technique of “setting fruits with flowers†​​is to select sunny days before flowering inflorescences of fruit trees. According to the strength of tree vigor and variety characteristics, it should be spaced at a certain distance (25 to 30 centimeters for large fruit, 20 to 25 centimeters for medium fruit, and 20 for small fruit). Within centimeters) leaves inflorescence, leaving only the center bud (flower) or 1 side bud (flower) in each inflorescence, all redundant inflorescences are removed, leaving only the center flower. After such treatment, because an inflorescence's nutrient is only for one center, nutrition is sufficient, and the ability to resist disasters can be greatly improved. As long as the pollination can keep up, the general fruit setting rate can reach 94% to 98%.
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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