Shandong four-leaf salted cucumber was introduced by the company from Japan's original rice field, and has achieved good economic benefits in large areas such as Jiangsu, Shandong, Henan, Hebei and Anhui. At present, salted cucumber has become one of the fist varieties of our company's salt export.
The cultivars of this cultivar are more than 2 meters long and have strong branching ability. The main side vines can produce melons, but the side vines are mainly melons. The first female flower is born in the fourth leaf section. Melon stick-shaped, dark green color, aneurysm general, melon 30 centimeters long, transverse diameter 3 cm, single melon weighing about 200 grams, melon strips neat, low rate of melon, melon, short, small fleshy, meat dense The fruit has a greenish-white color, a bitter taste, resistance to downy mildew, powdery mildew, and wilt disease. The mu yield is 5,000 to 6,000 kilograms, and the processed salted product rate is 60%.
Cultivation points. Suitable for spring, summer and autumn open field planting, seedling age of 30 to 35 days, appropriate sparse planting, Miaobao Miao spring, summer 2500 strains, autumn planted 3000 strains, the main vine below 4 nodes below the lateral branches timely removal. The main vine grows to the top of the roof and timely picks up the heart to promote the side vines and vines. The traction and binding of the vines are carried out, the old leaves of the disease are destroyed, the light is increased, the fertilizer and water management is strengthened in the middle and later stages of the harvest, and the fertilizer may be sprayed 4 to 5 times on the leaf surface. Pickled cucumbers are harvested once a day, and melon diameter 2.5 to 3.0 cm. No significant enlargement of melon shoots is the standard for harvesting.
Salt processing. The cucumbers are quickly transported to nearby processing plants for salt processing. The method is: Use qualified stainless steel knife to cut into two halves in length, remove the seed pods, and rinse in flowing clean water. According to the ratio of 3 kilograms of salt per 20 kilograms of cucumber, the cucumber and salt are layered into a pickling pond, a layer of cucumber is layered with salt, and so on, and Baum 19 degree brine is added to 0.6 kg, and then the heavy stone is pressed. Turn the pool once a week. Two weeks later, the salted cucumber was cut into 6 cm long pieces weighing about 80 grams, and put into a soft plastic bucket. The weight of the cucumber was 25 kilograms per bottle, and then the freshly prepared salt water with a concentration of 18% was added. .
The cultivars of this cultivar are more than 2 meters long and have strong branching ability. The main side vines can produce melons, but the side vines are mainly melons. The first female flower is born in the fourth leaf section. Melon stick-shaped, dark green color, aneurysm general, melon 30 centimeters long, transverse diameter 3 cm, single melon weighing about 200 grams, melon strips neat, low rate of melon, melon, short, small fleshy, meat dense The fruit has a greenish-white color, a bitter taste, resistance to downy mildew, powdery mildew, and wilt disease. The mu yield is 5,000 to 6,000 kilograms, and the processed salted product rate is 60%.
Cultivation points. Suitable for spring, summer and autumn open field planting, seedling age of 30 to 35 days, appropriate sparse planting, Miaobao Miao spring, summer 2500 strains, autumn planted 3000 strains, the main vine below 4 nodes below the lateral branches timely removal. The main vine grows to the top of the roof and timely picks up the heart to promote the side vines and vines. The traction and binding of the vines are carried out, the old leaves of the disease are destroyed, the light is increased, the fertilizer and water management is strengthened in the middle and later stages of the harvest, and the fertilizer may be sprayed 4 to 5 times on the leaf surface. Pickled cucumbers are harvested once a day, and melon diameter 2.5 to 3.0 cm. No significant enlargement of melon shoots is the standard for harvesting.
Salt processing. The cucumbers are quickly transported to nearby processing plants for salt processing. The method is: Use qualified stainless steel knife to cut into two halves in length, remove the seed pods, and rinse in flowing clean water. According to the ratio of 3 kilograms of salt per 20 kilograms of cucumber, the cucumber and salt are layered into a pickling pond, a layer of cucumber is layered with salt, and so on, and Baum 19 degree brine is added to 0.6 kg, and then the heavy stone is pressed. Turn the pool once a week. Two weeks later, the salted cucumber was cut into 6 cm long pieces weighing about 80 grams, and put into a soft plastic bucket. The weight of the cucumber was 25 kilograms per bottle, and then the freshly prepared salt water with a concentration of 18% was added. .
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