Techniques for controlling pests and diseases in spring purple cabbage
Pest control With proper management, purple cabbage is rarely diseased, so it is easy to produce pollution-free products that can be eaten raw. Purple cabbage may suffer from damping-off disease, downy mildew and other seedling diseases only when the humidity is high at the seedling stage, and can be controlled by Yunsheng, Dasheng, Carbendazim, Xinluling, and Anke pesticides. Insect pests mainly include aphids, diamondback moth, and cabbage caterpillars. Aphids can be sprayed with 50% to avoid misting WP 2000-3000 times or scorpion 1000-1500 times; cabbage worms can be used for Anji Microemulsion 1000-1500 times or Obtained 26.7-33.3 ml / mu spray; diamondback moth can be used to dilute 1000-1500 times or 1000 times easy to control. Timely harvest Purple cabbage is extremely resistant to storage and transportation, and can be harvested in batches according to its maturity. The yield per mu can reach 3000-4000 kg. When harvesting, leave 2-3 leaves and store it in a cool place for 50 days. VF Mixed Vegetable And Fruit Crisp
Vacuum fried mixed vegetable and fruit crisp refers to a snack made of Fresh Vegetables and fruits mixed dehydrated under vacuum. The crispness is strictly different from puffed food such as potato chips. It will be a substitute for puffed food such as potato chips in the near future.
VF fruit and vegetable chips have "Three invariants" -- the color, nutrition and none change of the taste of the product; Vf Mixed Vegetable And Fruit Crisp,Vf Mixed Vegetable Crisp,Best Fruit Crisp,Vf Mixed Vegetable Crisp For Sale GANSU HSQY SUPPLY CHAIN MANAGEMENT CO.,LTD , https://www.wenpugroup.com
"No reduction, no increase" - the product has nothing to reduce except moisture; There is no increase in products except delicious;
High nutrition and low fat - the international advanced HACCP quality control system and the international advanced double permeability and Double Permeability dehydration process are adopted to retain the nutrients and trace elements in fruits and vegetables;
Non puffing and non frying - there is no puffing process in the production process of the product, and the vacuum low-temperature oil bath dehydration technology is used to avoid the frying process of the product.
Fruit and vegetable crispness is strictly different from puffed food such as potato chips. It will be a substitute for puffed food such as potato chips in the near future.