Fruit tree rot disease test biological control method
Garlic sterilization method Garlic garlic into garlic, add 1:1 ratio of 10% brine to make garlic. When used, the disease should be scraped first and smeared on the sickle with a small brush. The circumference should be more than 2 to 3 cm. Apply again after 10 days. The salt water prevention and cure method will first cook the salt water, mix the salt with 25% of the salt water, put it in the pot and boil it, allow it to cool and use. When the disease is used, the disease must be scraped first, and the salt water must be applied to the diseased worm with a brush so that it can be immersed in the bark to perform bactericidal action. Apply again after 10 days. Lithosulphide mixture control method Lithosulphide mixture liquid or lime sulfur slag, use the first to scrape the disease, the cut surface should be clean and smooth with a brush to take the lime sulfur solution or slag, smear the disease, beyond the disease 2 to 4 cm , After smearing once in January, the cure rate is above 98%. Alkaline water immersion method The alkaline solution and the water are prepared at a ratio of 1:5. Scrape the sickness, apply alkaline water to the sickle with a brush, and surround it by 2 to 3 centimeters so that the lye can be fully immersed in the bark. After 1 week, do it again. The mud prevention and control method takes fresh soil and mixes well with fresh water. The soil is best taken away from the fruit trees. The soil moisture degree can be adhered to the bark by kneading into mud, and the coating thickness is 5 cm, and then the plastic film is used. Wrap, don't breathe, evaporate and mud off with moisture. After 1 year, the plastic film and soil are removed, so that aerobic bacteria can suffocate due to prolonged absence of oxygen. This method has a very good healing effect. Http://
China: In accordance with Article 54 of the Food Hygiene Law of the People's Republic of China, Article 28 of the Hygiene Management Measures for Food Additives, Article 2 of the Hygiene Management Measures for Food Nutrition Enhancers and Article 99 of the Food Safety Law of the People's Republic of China, food additives are defined as: Food additives refer to artificial or natural substances added to food for the purpose of improving quality, color, aroma and taste of food and for the purposes of preservative, fresh-keeping and processing. According to GB 2760-2014 National Food Safety Standard for The Use of Food Additives, food additives are defined as "artificial or natural substances added into food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion, fresh-keeping and processing technology. Spices for food, base agents in gum-based confectionery and processing AIDS for food industry are also included.
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