How to prepare big cherries in early spring?

How to prepare big cherries in early spring?

Before planting, choose strong seedlings with full buds, well-developed roots, and no pests and diseases, soak the roots in water for 24 hours, and plant them after disinfection with a new high-lipid film.

After the slow seedling period, set up and pruning vines in time to ventilate and transmit light, reduce soil and air humidity, and prevent diseases caused by high humidity. It is also possible to cut the inner chamber, back branches and cross branches of the flowerless buds from the roots and apply a healing antiseptic film to reduce dryness. After the fruit is picked, combine with summer shears to remove the inner chamber and back branches that do not need to be retained.

Before the fruit trees sprout, the large water irrigation reduces the ground temperature to delay germination and flowering, so as to avoid the early spring cold and the freezing cold of the young tissues. note! After irrigation, spray the new high-fat film in time to maintain the fertilizer and enhance the fertilizer efficiency utilization rate, avoid premature aging of plants, and improve yield and quality.

Before flowering, spray the tree twice to keep the tree warm and prevent frost damage and reduce the occurrence of frost damage. You can also lightly hoe the soil and use the roots to irrigate the roots to avoid soil compaction and increase the aeration of the soil to promote root growth.

In the young fruit period, spray the pedicles to increase the thickness of the pedicles and increase the nutrient delivery, and improve the pollination ability and fruit setting rate.

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Enzyme

The production and quality of enzyme preparations produced by plants are unstable due to the influence of growth area, season, climate, etc. The enzymes produced by animals are mainly extracted from the glands of slaughtered livestock, and the source is limited; only enzymes produced by microorganisms can meet the needs of any scale, with high yield and stable quality. Microbial enzyme preparations can not only replace the main types of animal and plant enzyme preparations with the same performance, but also produce high-temperature-amylases that act as catalysts at 100°C and detergent proteases that act at pH 10-12. In the 1940s, the microbial enzyme preparation industry developed rapidly. At present, the production of enzyme preparations is mainly based on deep fermentation, supplemented by semi-solid fermentation, and the ability of the strains to produce enzymes has also been greatly improved. The immobilized enzyme and immobilized cell technology developed in the 1960s and 1970s enabled the enzyme to be used repeatedly and continuously reacted, and its scope of application was also expanded. At present, in addition to the food and textile industries, microbial enzyme preparations are also used in daily chemistry, chemicals, pharmaceuticals, feed, papermaking, building materials, biochemistry, clinical analysis and other aspects, becoming an important sector of the fermentation industry.

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