In the process of rice cultivation, "dry heart" is a common issue caused by diseases or insect pests. Accurately identifying the causes of "dry heart" and taking timely, targeted measures to manage it are crucial for ensuring high yields and stable production. Proper diagnosis and control not only protect the crop but also contribute to sustainable farming practices. First, let's look at the simple diagnosis of rice "dry heart." 1. **Dry heart caused by insect pests** Different pests can cause similar symptoms, so it's important to distinguish between them: - **Large cockroaches**: These insects create large wormholes in the rice stems and leave numerous feces between the sheaths and stems. The affected rice plants show yellowing of leaves, sheaths, and stems. Damage is more severe near the field edges and less in the center. - **Leaf folder**: After hatching, young larvae feed inside the leaf sheath, causing water-soaked spots on the outer part of the sheath. As they grow, they move into the stem, leading to yellowing of the flag leaf tip and, in severe cases, the death of the heart and leaves. There are wormholes in indica rice stalks, with fewer insects outside the hole and more inside. - **Three-hole borer (Sanhua wolfberry)**: Larvae feed on the rice heart first, causing dehydration and curling of the leaves. This is often called "false dry heart." If infestation continues, the growing point is damaged, leading to complete leaf death. Japonica rice stems have smaller borers, and there are no external feces, just white fine particles inside the holes. - **Cricket (Luo Gu)**: These pests can snap rice stalks from the base, causing yellowing and eventual death of the plant. The affected rice is easy to pull up, with no wormholes or feces visible. This type of dry heart is more common during drought or when water levels are low. 2. **Dry heart caused by disease** Two major diseases can lead to "dry heart": - **Viral disease**: Symptoms resemble those caused by the three-hole borer, but there are no wormholes or feces on the stem. The heart leaves are hard to pull out, and when pressed between glass slides, they exude a sticky, sterile substance. - **Bacterial blight**: This usually occurs during the tillering stage. Infected plants show initial dehydration, curling, and blue-drying of the first or second leaves. The condition spreads to other leaves, eventually killing the entire blade. A fresh diseased leaf pressed on a slide will show a bacterial ooze. Second, here are some prevention and control measures for rice "dry heart": 1. For dry heart caused by crickets, use insecticides such as "Ruijinte," "Special Killing Cricket," or "Bug Cull" to treat the affected areas. 2. For damage caused by earthworms, mix rice bran with "Trichlorfon" and apply it when the rice is in the field to attract and kill the pests. 3. To prevent dry heart caused by viral infections, soak rice seeds in "Strong Chlorine" before sowing. Also, manage pests like planthoppers and leafhoppers effectively. 4. For bacterial blight, ensure proper seed disinfection and spray "Shi Bao Ling" or "Ye Kuning" early in the infection stage to control the spread and promote recovery. By understanding the causes and applying appropriate strategies, farmers can significantly reduce the occurrence of "dry heart" and improve overall rice productivity. Regular monitoring and prompt action are key to successful rice management.

Food Safty And Quality Service

what is Food safety and Quality services?

Food safety and Quality services is a broad field that covers a variety of professional activities and solutions to ensure the safety and quality of food from production, processing, storage, transportation to marketing. Here are some of the main services:
1. Regulatory Advisory and Compliance Services: Provide advice on national and international food safety regulations, standards and guidelines to help food companies understand and comply with relevant legal requirements.
2. Risk assessment and management: Identify and assess possible food safety risks in the food production chain, and develop and implement a risk management plan to reduce these risks.
3. Laboratory testing and analysis: Provide chemical, microbiological, physical and sensory testing and analysis services for food samples to ensure food quality and safety.
4. Supply chain monitoring and traceability: Through advanced technology and systems, real-time monitoring and traceability of the food supply chain to ensure traceability and transparency of the product source.
5. Education, training and capacity building: Provide food enterprises and related personnel with food safety and quality management training and education to improve their knowledge and skills.
6. Technical support and research and development: Provide technical support and research and development services for specific food or production process, including new product development, production process improvement and food safety technology research and development.
7. Crisis management and emergency response: In the event of a food safety incident, provide crisis management strategies and emergency response measures to protect public health and the reputation of the business.
8. Audit and third party audit: Conduct internal and external food safety and quality audits to verify that the enterprise complies with the specified standards and requirements.
The goal of Food Safety and Quality services is to protect the health of consumers, maintain public trust in the food industry, and help companies improve product quality, meet regulatory requirements and enhance market competitiveness. These services are usually provided by professional consulting companies, inspection agencies, scientific research institutions or relevant government departments.

Food satety quality control purchasing, food safety test service, Risk assessment and management, Laboratory testing and analysis, food regulatory advisory and compliance services

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