The cause of death of osmanthus overwintering

Sweet-scented osmanthus has died before the arrival of spring. This depends on the management method. In addition to supplying proper moisture and sufficient light, it is especially important to fertilize osmanthus in winter and to put it in a cool environment. Because the reason why sweet-scented osmanthus is easy to die in winter is not because the environment is not hot enough, but because the environment is not cool enough. The winter in the origin of sweet-scented osmanthus is not warm. The sweet-scented osmanthus that has been adapted to this growing environment for thousands of years has been wintering in a warm place, and there is no abnormality in the plant for a period of time. On the contrary, it seems to have forgotten the arrival of winter, long buds, and looks like a thriving scene. However, this situation cannot be maintained for a long time. Factors such as indoor lighting and temperature changes cannot satisfy the growth as in the summer, and the phenomenon of old leaves falling off, new shoots wilting, and plant death. To make the osmanthus raised safely over the winter, in the winter to put it in the environment of 0--5 ° C, give plenty of sunshine; do not apply fertilizer, avoid basin soil too wet. After the winter, you will find that the cultivated sweet-scented osmanthus not only survived peacefully, but also grew stronger than those who survived the winter in a high temperature environment. Disclaimer: Some articles on this website are transferred from the Internet. If legal rights of third parties are involved, please inform this website. phone

Freeze-dried Fruit powder

Freeze-drying powder process includes: fresh fruit selection - cleaning - cutting - blanching - cooling - drying - grinding beating - gel grinding - sterilization - pre-freezing - vacuum freeze-drying - ultra-fine grinding - weighing packaging - testing - finished product.



Firstly, fresh and mature fruits with good quality were selected in the pre-treatment area of the food lyophilizer, and the leaves were removed to remove impurities. Then, preliminary cleaning and simultaneous sterilization of fruit surface were carried out. After sterilization, the fruits were cleaned and drained again. After the drain, the fruit is sliced and treated by blanching process. After the color preservation, the fruit is treated by pulping, and then pasteurized. The pretreatment process is finished before lyophilization.



The processing core of freeze-drying powder is the equipment area of food freeze-drying machine. After pre-treatment, the fruit enters the equipment of food freeze-drying machine and crystallizes into a solid state at low temperature, and then sublimates and dries in a vacuum environment to obtain freeze-drying products with little water content. Freeze-dried products out of the warehouse into the food freeze-dried post-processing area, ultrafine grinding, and then according to the need to do weighing packaging, after testing the finished products packed into storage.

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