1. Organize stolons
After the stolons are drawn, the nursery field should be checked regularly, and the stolons that are too close to each other should be properly opened, so that the stolon seedlings are distributed as evenly as possible to ensure that they have enough living space to fully absorb water, nutrients and use light. can. After the low temperature in early spring, the temperature rises, and the strawberry enters the peak of stolon tapping. At this time, the stolon seedlings that are tapped have a very short seedling period, and it is difficult to reach the standard of strong seedlings until the planting period. Allowing its growth will affect the early tapping stolon seedlings. For the growth of stolons, the crowded stolons and small seedlings should be cut to reduce the degree of canopy in the field. Paclobutrazol 100-300 mg/kg can also be sprayed at this time to inhibit the spawning of later stolons.
2. Pressure vine
The stolon grows upwards at the beginning of the shoot, and it grows when it approaches the height of the leaf surface. In order to make the adventitious roots on the stolon penetrate into the soil in time, the vine should be pressed when the two leaves of the seedlings are expanded. After birth, lead it around the mother plant, and pour soil at the base of the stolon leaf cluster, and press the stolon segment with mud to promote its rooting. Twenty days before the seedlings came out of the nursery, the stems connecting the stolon seedlings and the mother plants were cut off.
3. Fertilizer and water management
After the stolons are pierced into the soil, water dilute human excrement or urea every 15-20 days to promote the growth of stolon seedlings. In the later stage, the application amount of phosphorus and potassium fertilizer should be increased. Cover the black shade net, carry out short-day treatment, temporarily stop the supply of nitrogen fertilizer and other measures to promote the flower bud differentiation of stolon seedlings. The management of water is still suitable for the soil to be moist and not to accumulate water. In summer, if there is a heavy rain, clear the ditch and drain it in time afterwards.
4. Control weeds
After the seedlings are planted, it takes several months for the stolons to cover the fields. In the summer and autumn weeds breeding season, a slight negligence will often cause the breeding ground to be barren and seriously affect the propagation of strawberry seedlings. The soil should be loosened and weeded in time to control weed damage.
5. Prevention and control of pests and diseases
When the stolon seedlings in the breeding nursery grow to the period of high temperature and high humidity, the strawberry pests and diseases are serious. Common pests include grubs and Spodoptera litura. The diseases that endanger the growth of strawberry stolon seedlings include anthracnose and leaf spot, among which anthracnose is the most serious disease, and this disease can occur from the occurrence of stolon to the initial stage of transplantation, and chemical control should be carried out in advance.
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What is Food additive?
Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.
Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements
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