The best autumn shearing period for walnut trees is when the leaves are slightly yellow after the walnut is harvested and before the leaves fall (between September and November). The specific pruning method is as follows:
The pruning and pruning of the newly-hanging fruit trees is mainly to continue to cultivate the backbone branches at all levels and to rationally use the auxiliary branches. In addition, according to the requirements of plastic surgery, sparse and squeeze large branches and elongated branches, so that the backbones at all levels are reasonably distributed, and the subordinates are distinguished; the inner chamber of the canopy should have more fruiting branches, and continuously cultivate new branch groups as the canopy expands, and pay attention to keeping the branch groups dense and moderate. And growth to increase the result area. In terms of tree vigor balance, the strong-growing backbone branches are removed and the weak ones are removed, and the appropriate short cuts are used to retain extended branches; for weak backbone branches, the method of cutting more nutrient branches and long-cutting to retain extended branches is adopted.
The pruning of trees in the full-fruit stage is mainly to remove the large branches and the inner long branches that are not sufficiently spaced, and to clean the multi-headed branches at the periphery of the crown; the pruning of the moderate trees is mainly based on removing the densely packed large branches. , Pay attention to the renewal and rejuvenation of the resultant branch group, remove weak branches and keep strong, increase new branch cutting, remove weak branches, retract too long branch groups, and raise the hanging branch groups. In addition, the thin and weak branches, dry and dead branches, overlapping branches, drooping branches, and diseased branches that grow densely inside and outside the canopy should be cut from the base as much as possible, and the strong branches drawn from the inner chamber should be properly retained to facilitate the inner chamber. Large branches that are too dense should be thinned year by year, and the wound should be flattened during cutting to promote good healing.
The main task of pruning senescent trees (including weak trees) is to renew and rejuvenate. Focus on the pruning of retracted backbone branches and hanging branches. Choose a better-growing leading branch at the retraction to promote wound healing and crypto bud budding, making it a strong new extension branch and enhancing tree vigor. For old trees that are too weak, the backbone branches can be renewed, and the hidden buds can be used to germinate strong and long branches to re-form the crown. It is necessary to select and cultivate the new long branches in time, and cultivate the well-positioned long branches into new backbone branches and extended branches; for general new branches, the method of pulling branches and slow release can be used to cultivate the resultant branch group, so as to increase the number of branches and increase the yield as soon as possible. , So that the crown volume can be restored as soon as possible.
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Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.
Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements
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