Due to the physiological characteristics or improper management of the pear tree variety, the main branches of the pear tree (dry) are light-legged, and the inner and outer layers are densely formed, the result branches are weakly moved outward, the nutrient is inefficiently consumed, the fruit is small, the quality is poor, and the yield is low. In order to solve this problem, after several years of practical exploration, the method of inserting buds and hard branches in the three seasons of spring, summer and autumn has effectively solved this problem, and it is simple and easy. The specific operation method is: 1. In the spring, the pear trees are spliced ​​on both sides of the light leg branches (on the upper side) at a distance of 20 cm on each side to connect one (the same variety or other variety) scion. The scion cuts 2 to 3 buds, preferably leaf buds and leaf buds. The buds of leaf buds and leaf buds are not prolonged, and they are easy to form the resulting branches. The good leaf buds can be grafted in the same year. The grafting method adopts a hole-punching or a branch-cutting abdomen. 2. In the summer of July, in the place where the bare legs are dry and the branches need the result branches, the inlay or subcutaneous connection is used to make up. In the spring of the next spring, the buds that have survived are smeared with the hairy buds or buds above the buds to promote their germination. 3. The autumn is carried out from late September to early October, and the grafting method is basically the same as that in spring, except that the scion is mostly used as the scion. The selection of the scion is either spring. In the summer or autumn, the branches with the buds of the buds are used as the scion. Try not to use the long branches as the scion, in case the new branches are formed again. In addition, for the empty church tree whose result is shifted out, the "long turn back" result branch is cultivated by the long branch of the light leg, that is, the long branch of the light leg tree is reversely pulled back to the empty place (space). The results are cultivated year by year. In the end, the tree balance is balanced, the fruit is balanced, the production is stable, the production is high, the fruit is light, and the quality is excellent. Disclaimer: Some articles on this website are transferred from the Internet. If legal rights of third parties are involved, please inform this website. phone
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 Colorants,Natural Food Pigments, natural food color Xi'an Day Natural Inc. , https://www.dayqc.com
what is natural food color?
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.