Zaoyuan winter ploughing, especially the soil within the projection area under the canopy must be deep ploughed. The closer to the trunk, the shallower the ploughing, and the further away from the trunk, the deeper the ploughing, generally 15-30 cm is appropriate. In this way, the overwintering maggots and eggs in the soil can be turned out and frozen to death. This management measure can reduce the harm of various pests, such as jujube ruler, jujube spine moth, jujube mosquito, elephant beetle, red spider, scarab and peach heartworm.
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Freeze-dried fruit into powder will not affect its nutrition. Normally heat-sensitive substances are lost at high temperatures. For example: traditional high temperature drying technology. Freeze-drying technology and sun drying, drying, spray drying and so on are drying technologies, different drying methods have different effects on the quality of products. Freeze-drying method has less damage to the product. The traditional drying method is above 0℃, while the freeze-drying technology is simply understood to sublimate the moisture of fresh food under the vacuum and low temperature environment, and retain its original nutritional composition, appearance, size and other biological characteristics.
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