1. The establishment of the park will be based on the standard for the cultivation of protected land. Before cherries were planted, 667 square meters of high-quality fertilizer was used for 4000 kg, 40 kg of diammonium phosphate and ternary compound fertilizer, 1000 kg of wheat straw, and 500 g of phosphorus. Distribute half circle fertilizer, diammonium phosphate and all pesticides evenly in the garden, deep plowing 20cm, leveling and squeezing fine gardens, open and plant the ditch with 60cm in depth and 80-100cm in width, and apply the remaining rim fertilizer, chemical fertilizer and wheat straw into the ditch. , Backfilling planting trenches, watering heavy soil. Planted in late March with a row spacing of 3.0m3.5m. After the first year of planting, it will be set to 60-80cm in the spring. After the saplings are alive, weeding and weeding will be carried out in a timely manner to strengthen the management of fertilizers and waters, and to promote the growth and growth of branches. The topdressing 3 times a year, the first time before the bud, 667 square meters chasing urea 20kg, the second time in mid-July, 667 square meters chase urea 30kg, the third time at the end of September, chase 30 yuan compound fertilizer, top dressing After watering. In mid-September, 100 kg of decomposed chicken manure was used to water. In early December, the orchard will be cleared and the dead leaves will be completely removed. In mid-December, trees are used as ridges to back up the ridges, and then covered with mulch to facilitate the rise of temperature. In mid-January of the following year, 4 Baumite lime sulfur was sprayed on the trees to kill pathogens. 2. There are two types of protection facilities commonly used for cherry cultivation in greenhouses: plastic greenhouses and winter-heating greenhouses. Due to the simple structure of the plastic greenhouse, easy management, good ventilation performance and low cost, it is suitable for the family to operate, and it is used in practical production. In plastic greenhouses, reinforced concrete columns are used as columns, and the columns are buried at least 50-60cm underground. Column spacing and column spacing are 2m and 3m, respectively. The greenhouse span is generally 8-11m, length is 60-80m, ceiling height is 3-3.5m, shoulder height is 2-2.5m, and the floor area is controlled to be about 667 square meters. The shed is suitable for north-south direction. Although the east-west sheds are well-lit, the temperature difference between the north and the south is large, and the trees do not grow neatly. The phonology period of the north-bound trees is about 6 days (days) later than the south-line trees. There are working doors at both ends of the greenhouse and ventilation windows at the top and both sides. Ventilate by opening and closing doors and windows. The size of the working door is about 1.5m0.7m, the ventilation window is 0.8m0.5m, and the distance is 5-8m. Shed time should be determined according to the conditions of the greenhouse facilities and the time when the fresh fruit is listed. In the third year after planting, when the plants form a certain amount of flower buds, they can be shed. The specific buckle time should be controlled after the cherry tree is naturally dormant, generally from late January to early February. 3, the selection of species should choose a short tree, compact crown, fruit growth and development period is short, strong resistance, high fruit setting rate, low cold required, early maturity, high yield, good quality varieties. At present, the main varieties in production are: Red Light, Zhifu Red, Sato Jin, Da Zi, Rabins, Stanley, Italian Red, Ukrainian Cherry (series) and other varieties. 4. Cultivation Management 4.1 Planting density Plant spacing is generally 2m3m. The arrangement of the main planting varieties and pollination varieties is the same as that of open field planting. However, due to the high humidity in the protected area, the percentage of pollinated trees should be higher than the open field, and the ratio of the main cultivated varieties to pollination varieties should be 2-4:1. At the same time, the pollination varieties should be best interspersed in the main cultivars, and the pollination varieties should be better. 2 or more. 4.2 Planting methods The planting direction is suitable for north-south direction. Before the planting, open 80 cm wide and 80 cm deep ditch. Apply organic fertilizer in the ditch, applying 4-5 t per 667 m2, and fully fill with water after backfilling the topsoil. Before the planting, the ditch is covered with soil and is 20-30cm above the ground, forming a high ridge, covering the mulch after planting. 4.3 Temperature and humidity management Sweet cherries can be released from dormancy at 110 °C to 400 °C (hours) at a low temperature of 7.2 °C. After they have passed dormancy, they can begin to buckle up and cover the straw. After covering the shed, it is necessary to gradually increase the number of times to uncover the straw in the daytime so that the temperature in the shed can gradually increase. The temperature indicators from the bud to the harvesting phenophase are: from the shed to the germination, 12-18°C during the day, 5-6°C at night, and the temperature rise should be slow; germination to flowering, 18-21°C during the day, and 6-night during the day 7°C; before flowering until fruit expansion, 18-21°C during daytime, 7-8°C at night; fruit enlargement period, 22-25°C during daytime, 10-20°C at night; fruit coloring to harvesting period, daytime no higher than 30 °C, night 12-15 °C, temperature difference between day and night to maintain about 10 °C. In case of rain and snow, it is covered with a layer of floating film at night to warm the stove in case of special cold weather. The relative humidity of the air from the shed to the germination period is 70%-80%, the flowering period is 50%-60%, and it is maintained at about 60% after flowering until the fruit harvest period. In the process of fruit growth and development, we should try to avoid excessive changes in humidity, otherwise it is easy to cause cracking. When the greenhouse humidity is too high, it can be adjusted by ventilation, air control, watering and ground cover film. When the humidity is too low, the ground and trees can be sprayed or watered to increase the humidity. 4.4 Fertilizer and water management Based on the application of basal fertilizer, 1.5kg of potassium sulfate compound fertilizer is applied to each plant in the flower and fruit stage. In mid-March, 0.3% urea solution was applied on the foliar and 0.2% potassium dihydrogen phosphate was applied in the later stage. In early May, topdressing 0.4% urea and 0.2% potassium dihydrogen phosphate mixture, followed by 0.4% urea and 500 times photosynthetic fertilizer mixture. The saplings should provide sufficient fertilizer and water during the growth period to promote the growth of the branches and leaves, quickly expand the canopy, increase the amount of branches, and bear fruit as soon as possible. Generally, 10-20kg chicken manure is applied to each plant in autumn, or 50-60kg of pig manure and 20-30kg of human excreta are added. 5kg of superphosphate is added per 100kg of pig manure and human waste. . Before the spring sprouting, apply 0.5-1.0kg of NPK fertilizer. Since there is little evaporation of water in the protected area, the watering should be poured less frequently, the number of times is more and the amount of water is less, the soil is kept moist, and the air is moderately dry. The best watering method is drip irrigation. In order to reduce the air humidity, the drip irrigation pipe is placed under the mulch, the pipe has small holes, and the holes are about 30cm apart, so that the surrounding soil can be kept moist, and various water-soluble fertilizers can be added to the water to ensure that the cherry trees The need for nutrients. In order to promote the differentiation of flower buds, the amount of watering is not easy to be excessive, especially in the period of full fruit, less water can control the amount of growth, so that the cherry tree will grow fewer leggy branches, reduce the development branches, increase the bouquet branches and short fruit branches. In order to increase the yield and quality, timely watering should be ensured during fruit enlargement. Adequate moisture is conducive to the expansion of the fruit, but the amount of water can not be too much, so as not to cause cracking. 4.5 Diseases and Insect Pests The types of pests and diseases are the same as those of Daejeon. However, due to the high humidity in the protected areas and the contagion of various diseases, prevention and control are the main reasons. For example, before the sprout germination, 3-5 Baume degrees of lime sulfur is sprayed and the fruit is sprayed with equal amount of Bordeaux mixture. In addition, the use of smoke agents in the protective effect of good use, such as with chlorothalonil smoke agent can prevent various diseases, application methods: 200g smoke agent per 667 square meters, in the canopy can be uniformly dispersed 7 points, the smoke agent After a good day, they were ignited with dark fire and smoked in closed sheds. The time was generally late in the evening. After Xie Hua, when the hatching rate of cherry real bee eggs reached 5%, spraying 20% ​​chrysanthemum cream 1200 times liquid to prevent and treat. Spray 600 times liquid 50% carbendazim to sterilize after fruit picking. In June-August, spray 1:1:240 times Bordeaux mixture to prevent leaf and branch diseases. In case of damage caused by pests such as boat-shaped caterpillars and moths, it can be sprayed with 20% rifazone 1800 times spray. 4.6 Other management 1 Pollination. Bees or wall bees must be placed in greenhouses and greenhouses. Bees can be placed in groups of 1 and wall bees can be placed at about 100 per 667 square meters. In order to prevent bees from escaping, screen windows can be used to block the window. The frequency of artificial pollination should be increased. Pollen of sweet cherry in open field can also be collected in the morning and stored at -20°C in a low-temperature and dry environment to provide artificial pollination for cherry in protected areas. 2 Thinning and thinning fruit. In order to improve the uniformity of the fruit and increase the quality of single fruit, thinning and thinning should be carried out, and the fruit should be thinned first. Before and after budding can be sparse flower buds, buds, generally 7-8 flower buds of the bouquet-like fruit branches, can spam about 3 thin flower buds and buds, retain full of 4-5 flower buds. After physiological fruiting, dredging small fruit, malformed fruit, and poorly colored fruit can significantly improve the quality of single fruit. 3 promote fruit coloring. The light intensity directly affects the coloring of the fruit. Changing the new plastic film every year can increase the light intensity in the shed. The old film should not be used continuously. If the temperature is high during the coloring period, open the window and film connection as much as possible during the day so that the sun shines directly into it. In addition, a reflective film can be laid on the ground to increase the light intensity inside the tree and promote fruit coloring. 10 hours (days) before harvesting, Opulum organic humic acid liquid fertilizer or other liquid fertilizer was sprayed to promote fruit coloring and improve fruit quality. 4 Carbon dioxide fertilization. From the leaf to the fruit growing period, the carbon dioxide in the protected area is insufficient and affects the efficiency of photosynthesis. Therefore, carbon dioxide fertilization is best. The simplest method is to slowly inject sulfuric acid into ammonium bicarbonate and interact with each other to form ammonium sulfate and release carbon dioxide. Such a carbon dioxide generating device has been widely used in vegetable cultivation.
Food Additive
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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