It is also known as coriander. It is a 2-year-old vegetable in 1 year. It has a wide range of suitable conditions and can be planted in all seasons. The main root is fine, the stem is erect and long, and the petiole is short. The color is green, the aroma is rich, the texture is green, and the yellow leaf is not the top. Growers should manage from the following aspects:
1. Do a good job in planting planning and intensive cultivation
Avoid heavy sputum, and plant it on the block of celery and celery that has not been planted in 3 years to prevent soil-borne diseases such as plant rot. The selected plots should be intensively cultivated, applied with organic fertilizer and phosphorus fertilizer, deep smashed, smashed and smashed, smashed on the surface, and then smashed the noodles, pouring the bottom of the water.
2, seed treatment
Choose high-quality varieties, soak seeds in 15°C~20°C water for 12~24 hours (replace water once in the middle), remove excess water after removing them, put them into a wet cloth bag, and put them into the pit to gerrow one night and then mix again. Shixin high fat film 800 times liquid (mixed with new high-fat membrane, can avoid underground pests, isolate virus infection, does not affect germination and swelling function, strengthen respiratory intensity, increase seed germination rate), and then smooth the surface Sowing seeds, do the right amount of sowing, and cover the thin sand fine soil and then spray a new high-fat film 800 times liquid spray on the soil surface, which can protect the water-proof evaporation, sun-proof and drought-resistant, heat preservation and anti-freezing, anti-soil layering, suffocation and isolation of pests and diseases Source, increase the emergence rate.
3. Seedling management
3 hours after the emergence of the seedlings, the small water is poured once to maintain reasonable sensation. Winter greenhouse planting should pay attention to reasonable temperature regulation (growth temperature is 3 °C ~ 20 °C), and time seedlings seedlings, maintain reasonable plant spacing, and timely and reasonable fertilization according to the growth situation. It is necessary to spray the strong stems at the beginning of the seedlings, so that the stems are swollen and sturdy, the leaves are thick, the leaves are fresh, the plants are flourishing, and the natural taste is strong. At the same time, it can improve the ability of disease resistance, reduce the amount of pesticides and fertilizers, reduce residual poisons, and improve the rate of high-quality commodities.
4. Pest control
The diseases of cockroaches include early plague, late blight, sclerotium, gray mold, soft rot, virus disease, strain rot, etc., and insect pests include aphids, whitefly, and leafworm. According to the characteristics of the epidemic of pests and diseases, prevention and control, combined with prevention and treatment, while applying targeted anti-killing agents, adding new high-fat membranes can effectively improve the efficacy and consolidate the control effect.
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Natural food coloring refers to pigments extracted or prepared from plants, animals, microorganisms or other natural sources for coloring food. These pigments are naturally produced due to biochemical reactions in living organisms and do not contain synthetic chemical components.
Natural food colors can be divided into the following categories according to their source:
1. Plant pigments: This is the most common source of natural food pigments, including pigments derived from a variety of fruits, vegetables, flowers, and plant roots. For example, red beets can provide red pigments, carrots can provide orange pigments, turmeric can provide yellow pigments, and blueberries and purple potatoes can provide purple and blue pigments.
2. Animal pigments: These pigments are rare and usually come from the tissues or excretions of certain animals. For example, cochineal is a red pigment derived from the cochineal insects that live on certain cacti.
3. Microbial pigments: Some microorganisms, such as monascus, can produce specific pigments, such as monascus red pigments.
4. Mineral pigments: Although less used, certain inorganic minerals can also be used as natural food pigments, such as titanium dioxide (white) and iron oxide (red, yellow and black). However, due to possible toxicity issues with some mineral pigments, their use is often severely restricted or banned.
Natural food colors are generally considered safer and healthier than synthetic colors due to their nature. However, their color stability, heat resistance, light resistance, and interaction with other food ingredients may not be as good as synthetic pigments, so their application in the food industry sometimes presents some challenges. At the same time, the extraction and processing of natural pigments can also affect their cost and sustainability. Nevertheless, as consumer concerns about food safety and health increase, the demand for natural food coloring is growing.
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