Dry hot air is a common weather disaster in the late growth period of wheat. After wheat is damaged, it can generally reduce production by 5%-10%, and individual serious can reach more than 20%. The damage of dry hot air to wheat is mainly due to high temperature, drought and strong wind, which causes large amounts of water in the air and soil to evaporate. The water in the wheat body is consumed quickly, which destroys the pigment such as chlorophyll and hinders the photosynthesis, thus making the plant very Go from top to bottom to dry. In the early summer season, it is during the grouting period of the wheat port that if dry hot wind is encountered, the wheat ears are unfavorably grouted, and they are “dried ripe†in advance, dried wheat grains, and reduced grain weight, resulting in serious reduction of wheat production.
Precaution:
1, skillfully pouring wheat yellow water. Watering wheat yellow water about 10 days before wheat maturation can significantly improve the microclimate conditions in the field, reduce the damage of dry hot wind, and facilitate the interplanting of wheat and summer sowing. According to observations, after pouring wheat yellow water, the wheat field near the ground temperature can be reduced by about 2°C, and the grain weight of wheat increased by 0.8-1 g.
2, foliar spray fertilizer. In the early flowering period of wheat, use 1%-2% urea solution, 0.2% potassium dihydrogen phosphate solution, 2%-4% superphosphate calcium leaching solution or 15-20% turfgrass leaching solution as foliar spray fertilizer, every acre time Spraying 20-100 kg, can accelerate the growth and development of wheat in the later period, prevent or reduce the risk of dry hot wind
3, vinegar leaves. In the small filling period, spraying with 0.1% acetic acid or 1:800 vinegar solution can reduce the opening angle of stomata on the leaves, inhibit transpiration, and increase plant drought resistance and heat resistance. Meanwhile, acetic acid (containing 4.5% of vinegar The right and left acetic acid) can neutralize the free ammonia produced by plants under high temperature conditions and eliminate the harm of ammonia to wheat.
4. Foliage spray hormone 1 Spray 1,000 times of oil booster solution per acre in the period of wheat flowering to grain filling, which can prevent dry hot wind and increase grain weight by an average of 7.8 percent. 2 Before wheat grouting, spraying 50 kg of a 40 mg/kg Naphthaleneacetic acid solution per acre can increase the grain weight by 1,000. 3 During the grain-filling period of wheat, 25 kg of 60 mg phenoxyacetic acid solution per acre can also protect dry hot air and increase the grain weight.
Vegetable powder is dried and dehydrated from vegetable raw materials, and then further crushed; Or first beating, then evenly spray dried powder of vegetable pellets. 1] Vegetable powder is an extension of dehydrated vegetables. It covers carrot powder, tomato powder, potato powder, pumpkin powder, red beet powder, spinach powder, celery powder, yam powder and other vegetable categories. Weaned infants are unable or unable to eat vegetables due to insufficient tooth development, the elderly are inconvenient to eat vegetables due to bad teeth or falling off, and some adults reduce their consumption of vegetables due to working relations or other reasons. Therefore, vegetable powder has a wide market in this kind of population. In addition, vegetable powder is also a pure natural colorant (carrot powder, tomato powder, spinach powder, red beet powder, celery powder, pumpkin powder, etc.), which is an excellent raw and auxiliary material for processing vegetable bread, vegetable noodles, specialty foods, etc.
characteristic
The advantages of processing fresh vegetables into vegetable powder are: low moisture content, can prolong the storage period and reduce the costs of storage, transportation and packaging; The utilization rate of vegetable powder processing raw materials is high, especially there are no strict requirements on the size and shape of raw materials, which widens the application range of vegetables. Research shows that vegetable powder can be applied to almost all fields of food processing, can be used to improve the nutritional composition of food, improve its color and flavor, and can replace the use of artificial pigments in today's society, which has brought protection to the health of our consumers.
Development trend
The processing of vegetable powder abroad is developing in the direction of low-temperature ultra-fine grinding. After drying, the fruits and vegetables are crushed by ultra-fine grinding, and the particles can reach the size of micron. The market advantages of the new vegetable powder are: the ultra-fine particles are more convenient to use; Nutrients are easier to digest and taste better; It can realize the full utilization of fruits and vegetables without skin residue, which is in line with the development direction of "high efficiency, high quality and environmental protection" of today's food processing industry
Spinach Powder, Cabbage Powder, Cucumber Powder
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