Spring greenhouse pepper colonization management

Early spring greenhouse peppers are generally planted from mid-February to early March, and then poured into the bottom water. After water infiltration, the holes are sealed and the mulching membrane is sealed. At this time, the following three management tasks should be performed: Timely temperature-controlled ventilation Planting outside the greenhouse temperature is still low, pay attention to insulation, daytime temperature is maintained at 22 ~ 30 °C, kept at 12 ~ 22 °C at night is appropriate, if the cold can be in the shed plus a small arch shed insulation, with As the weather gets warmer, it gradually increases ventilation. When the minimum temperature outside the shed is above 15°C, it must be fully ventilated. During the day, the seams should be pulled open, the seams must be uncovered, and the middle seams should be ventilated at night. Reasonable watering Fertilization Planting should be done with enough water, as early as possible, watering as little as possible, if you need to water, should be selected before the sunny afternoon film pouring dark water. After the peppers begin to expand, they should be poured into a film under dry weather. After that, the soil should be kept moist to prevent the soil from drying out. In the high-temperature season during the later period of fertility, it can be used to pour water sooner or later to regulate soil and air humidity. When the pepper grows to about 3 cm, 25,000 kg of organic fertilizer can be applied per hm2 of cultivator, and 700 kg of vegetation can be used. After pepper is sitting, 200 kg of urea can be applied per hectare of water; “Simudou” pepper sits After that, 15,000 kilograms of composted manure was applied per hectare, and then 200 kg of compound fertilizer could be applied once every 20 days. Pay attention to the fact that flowering and fruit-protecting peppers are important factors affecting yield. In order to effectively prevent flowering and fruit drop, in addition to strengthening field management, hormone treatments are also applied to increase fruit setting rate. The green peppers have grown in size about 20 days after flowering, but the skin is thin and light and should not be harvested. Usually about 35 days after flowering, the flesh hardens, the peels harden, and the skin color is green when harvesting is the best. Heavy, resistant to extrusion, easy storage and transportation.

The human tongue has a range of specific taste sensation neural receptors called taste receptors which are organized mainly as papillae on the tongue.  When stimulated by chemicals, natural or synthetic, organic or inorganic, cations or anions, the receptors send signals to the brain which interprets the stimulations as sweet, bitter, sour, salty, and savory (unami, meaty taste).   For examples, cations such as Na+ present in the table salt evoke the salty taste, and H+ presents in acids evokes a sour taste. Organic compounds such as sugars, dextrins and glycerol result in sweet taste, glutamate results in  savory taste, while many toxic compounds such as nicotine, morphine, caffeine, quinine, etc. result in bitter taste.  The sensation of tastes is an evolution trait for defense against poisons (normally evoke bitter taste), and for allowance of nutrients intake (normally evoke sweet or savory taste).  

 

Sugar is a natural sweetener as well as a nutrient consumed in vast quantity around the world.  It is one of the major calorie intakes by humans.  Over consumption of sugar often leads to obesity and other related medical conditions.  High blood sugar level (hyperglycemia) is a manifestation of the disease diabetic mellitus; if not managed properly, it could lead to a range of medical complications. To combat these medical conditions, high potency Sweeteners with no calorie or low calorie intake are often being used to substitute sugar.  Proper control of calorie intake, coupled with the use of these sugar substitutes has been very effective in managing the medical conditions.   

 

Besides the medical indications, using sugar substitutes brings the economic benefit of lowering the cost of many foods and consumer products, from soft drinks to cakes, pasties, and even toothpastes.  

 

A variety of chemical compounds, natural or synthetic, can evoke sweet taste, but not all of them are safe (for example lead acetate has a sweet taste but it is extremely toxic), nor are sweet taste specific (for examples, many of synthetic sweeteners can also evoke other senses of taste such as bitterness or metallic sensation).  Therefore, selection of the right sweetener for a specific use depends not only on the cost, but also more importantly on the health and safety, the sweetening potency, the effectiveness under various physical conditions such as cooking temperature (heat stability) and pH, as well as other unwanted tense of tastes of the sweetener.  

 

At Sunshine Biotech, we have the expertise and technical know-hows to help you make the right selection for the right use.


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Artificial Sweetener,Stevia Liquid,Aspartame Powder,Neotame Powder

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