Cultivation points:
First, do not soil, but to fine sand: cultivation of garlic yellow is different from the yellow hoe is that wolfberry yellow first to cultivate in the fertile soil harvest once, then cut the barley, keep the stem root, cover the utensils shading, and continue Fertilizer watering; and cultivation of garlic yellow is seeded with good garlic, garlic has accumulated rich nutrition, so there is no need to have soil as a substrate for cultivation.
Although garlic seedlings can be cultivated without soil, sand is needed for seeding and garlic heads are fixed. Roots are grown downwards and leaves are upwards. Because of this, there is ample room for the cultivation of Garlic Yellow, which can make full use of the open space, a little equipment or the existing facilities of the factory and the family can produce garlic yellow.
Second, not the sun, but to ventilate: The principle of the production of garlic is to grow in the small environment of the skylight, did not carry out photosynthesis, so the leaves are not green, but beautiful yellow goose, the stem was clean snow white. The garlic yellow texture produced in this way is soft yellow and delicious.
Although not requiring sunlight, cultivate garlic yellow but ventilate. Especially in summer when the temperature is high, when it is cultivated in large quantities in the room, it is easy to produce more hot gas and special odor. Therefore, it is necessary to control the temperature and ventilation equipment so that the indoor ventilation is good and a cool and refreshing environment is formed. This is beneficial to garlic. Yellow growth. When the temperature is lower than 15°C, garlic yellow growth is hindered, thermal insulation facilities are increased, and growth can be significantly promoted.
Third, do not apply fertilizer, but to water: As mentioned above, Garlic Yellow is the use of its own accumulated rich nutrients, providing yellow leaves in a light-free environment, so no need to fertilize the entire process of garlic cultivation. Because it does not require the use of fertilizing and spraying pesticides, it is a non-pollution vegetable that belongs to Dao, and thus it is loved by consumers.
Although garlic seedlings should not be fertilized, they should be watered. Garlic itself has a water content of 91.9%. It requires a lot of moisture during the growth process, lacks moisture, slow growth, rough leaves, and reduced quality. Therefore, in the cultivation process, we must keep fine sand moist, often watering, to form a cool, cool, moist environment, and promote the growth of high-quality garlic yellow. Moisture management is based on fine sand wetting, and sand trays must not collect water. Therefore, it is best to use the bottom of the water method, excessive moisture can be automatically excluded.
Precautions:
First, choose a good seed: large, full and full of garlic can directly produce more garlic yellow each time, and will increase the number of harvest, thereby increasing production. From the aspect of quality, the leaves require pure yellow goose, bright and clean white stems, and varieties with purple spots, which will damage the appearance quality and affect sales. Therefore, in addition to the selection of a large, full-filled variety as a garlic seed for the cultivation of garlic, it is also necessary to use varieties with no purplish leaves. Taiwan's local black varieties are better, and northern garlic varieties often appear purple stripe.
In terms of taste, garlic has a spicy taste similar to that of the original garlic, which is more consistent with the consumer's demand for spicy garlic.
Second, the low temperature treatment: 3-5 months for the garlic harvest every year, this time coincides with the summer high temperature period, room temperature above 25 °C, garlic ball is in a dormant state, immediately after harvest as a seeding material is not sprouting long yellow leaves In order to break the dormancy, the garlic ball must naturally pass through the cool and cold period of autumn. Therefore, it is necessary to strengthen the low temperature treatment and promote the sprouting of long leaves.
Tests showed that garlic bulbs were stored at a low temperature of 5°C, 10°C and 15°C for one month before sowing. The germination rate in the first week reached 72%-96%, whereas the germination rate at 20°C was only 60%. None of the treated germinations had already proved the importance of low temperature treatment before sowing. The garlic balls that have been treated at low temperature should be immediately sown because it has passed the vernalization stage to prevent the garlic sprouts from aging.
Third, soaking seed licking: After the low-temperature treatment of garlic bulbs, soaking in clean water before sowing for 6 hours. Garlic ball source only water 67.61%, soaking fully absorb water, so that it is beneficial to sprout hair leaves, soaking garlic balls should be timely sowing, otherwise it will rot. If seeds are soaked directly, their sand table needs to be sufficiently moist to allow the bulb to absorb water.
After soaking the seed bulbs, the scorpion flaps are lifted and the large bulbs are crushed from the outside to the inside according to their structure. Special attention should be paid when licking, only to open garlic, can not take off the valve to prevent injury to garlic, leading to rot. Individual garlic cloves can be sown. There is a hole at the bottom of the planting plate, which is covered with a water-retaining cloth and then sand. The garlic petals are arranged in an upright position in the fine sand. Finally place the moist planting tray in a ventilated darkroom.
Fourth, after the management: 2-3 weeks after the garlic valve sowing, yellow garlic can grow to about 30-40 cm, then you can harvest. About 1-2 weeks after the first harvest, you can receive it again. Garlic yellow production was the highest for the first time, less for the second time, and less for the third time, showing a decreasing trend. About one kilogram of garlic can receive garlic 0.8 kg.
The first harvest of Garlic Yellow was the best, and the second harvest was due to regenerating seedlings with cuttings at the top and rot or dryness at the incisions, which affected the appearance and needed renovation during sale. The freshly harvested Garlic Garlic, because of its life in a lightless environment, has yellow leaves and tender stems, and is highly favored by consumers. After being collected, it needs to be immediately packaged and refrigerated. If it is stored, transported and sold in any light, it will be deteriorated and the quality and appearance will be affected.
Brix 36% Chineses Goji Berry Juice Concentrate is more condensed than brix 25% Goji Berry Juice concentrate, and also the best selling product in Qixiang company. Most of our customers told us that our Goji Juice Concentrate is so attractive in their local market. More and more people are paying attention to their health, so our goji berry juice is the best choice if you always need to drink, stay up late, work overtime. Drink one bottle makes you energetic.
Given the uniqueness of Goji Juice, the production of Goji juice concentrate still has to take into account two problems, one is the maximal concentration, the greater the concentration is, the smallest the product is and the more convenient it will be for storage and long-distance transportation. The other is the existence of abundant pulp and pectin, which easily make the concentrate something like a half-solid paste and bring inconvenience to storage and filling. As a result, in practice, it is very important to determine the maximal concentration.After numerous tests, we have found that 2.8:1or 3:1 would be very suitable. Therefore, based on requirements of clients, the range of concentration was finally fixed at 35%~45%.
Appearance
1) Color: Red or deep red.
2) Taste & Odor: Fresh Goji Berry juice concentrate taste and smell, no peculiar smell.
3) Histomorphology: Turbid liquid with pulp, allowing the pulp precipitation phenomenon after completely standing.
4) Impurity: No visible foreign impurities
Physics & Chemical Specification
1) Brix(%): ≥36.0
2) Total Acid(g/100mLas Citric Acid): ≥0.8
3) pH: 3.5-4.5
Microorganism Specification
1) TPC (CFU/mL): ≤100
2) Yeast (CFU/mL): ≤100
3) Mould (CFU/mL): ≤10
4) Coliform (CFU/mL): ≤10
Additive
NO
Country of Origin
ZHONGNING, NINGXIA, CHINA
Package
1) Inner package is 200kgs aseptic bag, outer package is opening steel drum.
2) Inner package is 25kgs aseptic bag, outer package is opening steel drum.
Storage
Should be stored at room temperature in clean, cool, dry warehouse, prevent sun, rain, and not be stored with corrosive, toxic, and smelly item. With these conditions, product shelf life is 18 months. (suggestion: 5-8℃).
Goji Juice Concentrate (Brix 36%)
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Ningxia Qixiang Biologic Foodstuff Co., Ltd. , https://www.qxgoji.com