In spring, the high temperature and low humidity may cause the phenomenon of “drawing†on young fruit trees. Therefore, attention should be paid to preventing the phenomenon of “drawing†of young fruit trees.
The so-called "drawing" is the phenomenon that the shoots are dried up due to water loss after wintering. Occurred in fruit trees below 3-5 years old. Scrapping will cause the canopy to be incomplete, the tree shape will be disordered, and the result will be postponed. In severe cases, the entire ground will die and die.
Because of the vigorous growth of apple saplings, the saplings stopped growing late. The water content in the tissue was fragile. In the winter, they were vulnerable to wind damage. The shoots were drained; the young shoots of apple trees were harmed by the big leafhoppers in autumn and destroyed the shoots. The cortex organization, to reduce water retention performance, causing spring draw; before spring sprouting wind, high temperatures, water evaporation above the saplings, but the ground temperature is low, the root activity is poor, the water absorbed can not meet shoots above ground The need arises while drawing. The climate is dry in some areas during the winter and this spring, and the water content of the soil is low, which may aggravate the occurrence of apple “drawingâ€.
Preventive measures to reduce water transpiration in branches. Spray the fruit tree steam-reducing agent on the tree to reduce the evaporation of shoot moisture and prevent drawing. An annual tree can be wrapped with plastic bags on the branches or wrapped around the branches with a plastic film to prevent evaporation of water from the branches.
This project Gannan quality navel orange whole fruit (not peeled) as raw materials, using self-developed patent Orange surface sterilization technology to maximize retained a whole pieces of all Orange essence (Orange: Shun Qi, phlegm, pulp: fiber laxative, fruit seeds: allergic inflammation, juice: whitening detox).
Conventional enzyme production is mainly produced by hand, hand-sliced, hand-fermentation, the company every step of the process are used self-developed technology and equipment to automate production. Moreover, the conventional enzyme production have adopted a fermentation technology, enzyme often taste discomfort, sour and other issues, I produced using a variety of enzymes, probiotics composite grade fermentation technology, fermentation at different times with different strains, and two or three times through fermentation, enzymes such pure taste, streptozotocin balanced nutrients. Scientific and standardized process:
I produced using enzymes navel cleaning, sterilization, slice, fermentation (fermentation grade composite multi-strain), solid-liquid separation, bottling and other steps. Each step developed a patented automated production equipment, fully automated production, to avoid the traditional manual production workers are not standardized, easy to pollution, low production efficiency, product quality is unstable defects.
Companies registered capital of 35 million yuan, the end of 2014 the total assets of 48.69 million yuan, including fixed assets of 37.52 million yuan. The company's existing cooperation Orange cultivation base 7043.5 acres, the company production base is located in Jiangxi County Tech Industrial Park Chu Tan industrial area, covers an area of 120 acres, it has built a standard plant 9,000 square meters, Nissan 6000 kg Orange enzymes and other liquid enzyme products. Enzyme, known as enzyme, refers to a polymer substance having biocatalytic functionality. In the catalytic reaction system an enzyme, the reactant molecules are known as substrates, enzyme substrates by catalytic conversion to another molecule. Almost all cellular activity of enzymes involved in the process are required to improve efficiency. Similar to other non-biological catalysts, enzymes chemical reactions by lowering the activation energy to accelerate the rate of the reaction, most of the enzyme catalyzed reaction rate can be increased a million times; in fact, the enzyme is to provide an activation energy needs than another low way, so that more particles to have less than the activation energy of the reaction kinetic energy, thus speeding up the reaction rate. Enzyme as a catalyst, in itself is not consumed during the reaction, it does not affect the chemical equilibrium reactions. Positive enzyme catalysis, but also a negative catalytic effect, not only to accelerate the reaction rate, but also to reduce the reaction rate. And other non-living catalysts is different, having a high degree of specificity of enzyme, only a catalytic reaction or produce a particular specific configuration.
Orange Enzyme Solution,Enzyme Essence Liquid,Fresh Orange Fermentation
Ganzhou Green days Biochemical Technology Co., Ltd. , http://www.cn-gangdao.com