The first is to cultivate strong seedlings. Before sowing, 10% trisodium phosphate was soaked for 20 minutes to inactivate the virus and soaked in warm water at 30°C for 10 hours. Do a good job of "four defenses" (high temperature, rain, pest control, anti-virus).
The second is planting methods. Take a wide, narrow line, single line or double line.
The third is field temperature management. During the nursery period, the shed film was used to increase the temperature and prevent cold, and after the three-leaf stage, the seedlings were controlled at a controlled temperature, and the sparse pepper seedlings were formed to form a high-yield plant type.
The fourth is field water management. Chili pepper afraid of bogey, bogey flood irrigation, should be pouring water.
The fifth is field top dressing. A few times, dissolved in water. The timely application of 'Yongdafeng' and potassium dihydrogen phosphate foliar fertilizer; flowering early fruit, middle fruit period. In the early stage, the fertilizer was controlled by less fertilizer, and the mid-fertility was promoted in 60 days, and the fruit was increased by potassium fertilization.
Sixth, plant adjustment. Appropriate pruning, improve permeability. Sparse deformed fruit and hardened small fruit.
Dehydrated Pumpkin Slices
The main processing process of dehydrated pumpkin slices includes raw material cleaning, finishing and cutting, blanching, dehydration and packaging.
Pumpkins for dehydration should be selected from ripe pumpkins with good flavor, smooth skin and orange-red flesh.
Washing Dry the pumpkin in clean water to remove dirt such as mud.
Sorting and cutting Remove the stem of the washed pumpkin, then cut it into two halves with a knife, and peel off the outer skin and the inner pulp and seeds. Cut it into 3-4mm or 6-7mm thin slices (you can also use a grater to smash into filaments).
The blanched and cut melon slices are treated with steam or boiling water for 1-3 minutes, then quickly cooled with cold water, and the water droplets are drained.
Dehydration Put the blanched pumpkin slices into a baking sieve for dehydration. The drying temperature is first controlled at 45-60 °C, and then gradually increased, but cannot exceed 70 °C. Dry until the moisture content of the dry product is below 6%.
The product requires that the dehydrated pumpkin slices should be light yellow or orange, flaky or filamentous..
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