Ginkgo biloba fruit can be used medicinally as well as edible, and the market price has been rising. In order to achieve high quality and high yields of Ginkgo biloba in the coming year, the management of autumn and winter must be strengthened. After harvesting fruits in the fall, the trunks are scraped off and the sicknesses are scraped off. Together with litter and pests and fruits, they are used as fertilizers to reduce the occurrence of pests and diseases in the following year. Dug an annular groove in the canopy drip line, with a ditch depth of about 20 centimeters, and then apply the farm organic fertilizer into the ditch to cover the soil. The amount of fertilizer is determined based on the growth of the trees and the organic matter content of the surrounding soil. Generally, 100 to 200 kg of farmyard fertilizer is applied to each plant, and 2 kg of superphosphate and 1 kg of available nitrogen fertilizer are added to each plant, and then sufficient water is poured.
After fertilizing in the autumn, if there is a large area of ​​woodland, it is necessary to deeply plunge between rows so as not to damage the root system. Long branches that grow more prosperous can be cut off to prevent leggy in the coming year to promote flower bud differentiation. After defoliation, the dry and dead branches, the branches of the pests and the dense branches were timely cut off, the inner litchi left 3 to 4 buds, and the upper part was completely cut off.
After defoliation and before frost, use 10 parts of fresh lime powder, 2 parts of lime sulfur, 2 parts of salt, and 30 parts of water to form a whitening agent. Brush the trunk and main branches to kill pests and protect the trees. In areas with winter temperatures below -6°C, 20–30 cm soil should be applied to the roots to prevent freezing, and in the spring, germinate and then plan to open the soil. According to the above measures, Ginkgo biloba was managed in autumn and winter. In the second year, ginkgo was large, fruitful, of high quality, with few diseases and insect pests, and economic benefits were significantly improved.
Food And Beverage Additive is a nonnutritional substance that is added consciously, generally in small amounts, to food to improve its appearance, flavor, structure, or storage properties.According to this definition, food fortifiers with the purpose of enhancing the nutritional content of food should not be included in the scope of food additives.Food additives have the following three characteristics: one is to add to the food of the material, therefore, it is generally not eaten alone as food;Second, it includes both synthetic substances and natural substances.Third, it is added to the food for the purpose of improving the quality of food and color, aroma, taste and for the need of anti-corrosion, preservation and processing technology.
Food And Beverage Additive,Natural sweeteners, natural sweeteners, natural colors
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