Milk maturity, wax maturity, maturity, and maturity are the four growth stages that rice must undergo from heading to harvesting. Rice farmers only carefully and timely manage and harvest these four periods. Seasons can increase yields and income.
First, the milk maturity
The milk ripening period is the initial stage of rice filling. The grain of rice is milky white pulp. Most of the hulls are starch and protein slurry hydrates. These are photosynthesis products. In the rice grain, there is a slurry state from rice heading grouting to the inner soluble matter thickening for about 10 days and the large ear variety may take about half a month. At this time, the rice field requires a water layer of 3-5 cm. There must be enough water to prevent drought. Before the heading and after the heading, it is necessary to do a bactericidal and disease-preventing treatment with one liquid and three medicines. One liquid and three medicines are three kinds of fungicides for spraying rice blast, sheath blight, sclerotinia, rice smut, bacterial brown spot, brown ear and sheath rot, etc. In addition to this period, we must control the occurrence of various pests such as rice blast, armyworm, and rice blast. Rice with a green phenomenon should spray early-maturing products. To protect the integrity of the four leaves and improve the photosynthetic efficiency of the four leaves, in order to obtain sufficient light and yield to promote high yields.
Second, the wax maturity
The waxy period of rice is about 7-9 days and the soluble matter in the grain is thick to waxy and has a firm feeling. The granules gradually retreat to green and yellow. The requirement is that the front water does not see the water, and the wetness is seen. The roots are permeable to oxygen to improve the root activity, the light and function of the tablets and the lodging resistance of the rice. However, it should not be excessively dry, preventing the dry roots from causing damage to rice roots and causing premature aging of rice! If there is no cloudy or foggy day when rice is heading, there is no bactericide for preventing rice blast, ear stalk and branch stalk, and the last insurance for rice. If some rice shows that the nitrogen fertilizer is too large and there is a possibility of greed, it is best to spray a pure potassium dihydrogen phosphate or other ripening products. It is necessary to seize the last chance to promote early maturity. Late-maturing plots, as long as the spray-promoting products can significantly improve the yield and quality of rice.
Third, the maturity period
The small branchlets under the rice and grain all turn yellow, and the dry matter accumulation of the rice grain is reduced to the maximum. The place where the drying conditions are available and the rice farmers that can be sold after harvest can be harvested. If it cannot be sold in time and there is no drying and drying conditions, rice can not be harvested above 16 waters to avoid mildew. Before the rice is cooked, the water in the field is mainly wet, and the premature aging and death of the high temperature and drought are prevented. The water can be removed 7 to 10 days before the salt-alkali harvest, and the other plants that have been removed from the water will not have a large crack after the water is removed. As standard. Some roots and leaves have good functioning of rice. If the temperature and light of the mature rice can continue to feed, some excellent varieties of rice can go up to the rice grain. That is to say, the dry matter volume of the rice grain exceeds the volume of the rice husk, and there is no striated grain in the rice stalk gap. Moreover, it can increase the 1000-grain weight and rice yield of rice to increase production and income. You can harvest at the right time according to your actual conditions.
Fourth, the maturity period
After the rice is fully mature, the grain changes from yellow to white branches and grains, especially after the frost, the high-temperature spikes and branches of the wind are easy to break, and the rice grains may appear to be harvested at this time.
Only by doing the management work of the four growing seasons of rice can the harvest be harvested and harvested. In the case of high yield of rice, the rice farmers should harvest in time to prevent the rice from being damaged in the rice fields.
10% Apple Cider Vinegar Powder ,Apple cider vinegar powder in apple extract is a kind of Apple Extract, is our company's Fruit&Vegetable Power with apple fruit as raw material, after extraction, concentration, drying and become white or light yellow powder.
Apple are native to central and southeastern europe, central and western asia, and xinjiang in china.later, the romans began cultivation and grafting.in the 18th century, j.b. Montessori and t.a. Used natural hybridization to select and breed seedlings and gradually promoted cultivation.
Apple cider vinegar is produced by secondary fermentation, which usually refers to liquid fermentation. The apple cider vinegar of liquid fermentation is made of concentrated apple juice or fresh apple juice, which is first fermented into high-purity apple cider, and then acetic acid bacteria are added to carry out acetic fermentation to metabolize alcohol into acetic acid.It is different from solid state fermentation, solid state fermentation is the apple initial processing of the waste, such as peel, core, small fruit, fruit drop, etc., first broken, and then stirred into the bran, fermentation alcohol and fermentation acetic acid at the same time.Features and effects: Apple cider vinegar has good nutritional value, it not only has skin care effect, but also can cure the wine, protect the liver and prevent drunkness. One glass before the wine can inhibit the absorption of alcohol, and one glass after the wine can cure the wine and prevent drunkness.
Apple Cider Vinegar Powder,Apple Cider Vinegar Powder Bulk,Apple Cider Vinegar Powder Herb,10% Apple Cider Vinegar Powder
Shaanxi Kepler Biotech Co.,Ltd , https://www.keplerherb.com