The second summer cut from late June to July is a very important stage. The pruning method is as follows:
Topping: Picking the heart is easy to produce branches, and the peach tree itself has a large amount of secondary shoots. A picking heart can easily cause excessive shoots and canopy closure. Peach cultivation in addition to sapling shaping requires the pruning of the main lateral branch extensions. The summer shearing of the peach tree generally does not promote new shoots.
Twisting branches and branches: When the new shoots are semi-lignified, there are spaces available for the competing branches near the main branch and the lateral branch extension branches, which become the long-standing branch and the upright branch of the side branch and the large-middle result branch group, resulting in fewer branches or The main branchlets are prone to twig branching due to the probable branches of the sunburned parts. In the high temperature period, the 60 cm long lateral shoots with new shoot characteristics change the growth direction by taking shoots.
Thinning: The dense branches on the main lateral branch and the resulting branch branch can be removed from the base. Note that one cannot be excessively sparse, and the sparse amount should be controlled at 1/3 of the new shoots in the sparse part.
Result Branch retraction: After the harvest, the relocation of the result site, has been fruiting for many years, too drooping or weak results of the branches and so on, select the appropriate site for retraction. The results of the excessive branch can not be retracted into place, can be divided into 2 to 3 times.
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..
Dehydrated Pumpkin Cubes,Dehydrated Pumpkin Granules,Homemade Dehydrated Pumpkin Chunks,Delicious Dehydrated Pumpkin Cubes
Laian Xinshuyu Food Co., Ltd , https://www.xinshuyufood.com