There are many reasons for fruit cracking. In summary, there are three key factors: nutrient absorption, water management, and peel thickness. Therefore, prevention of fruit cracking needs to start with the following aspects: Strengthen the management of orchard fertilization: the application of biological stimulants can improve soil fertility and strengthen tree vigor, and compound fertilizer can promote the balanced and coordinated development of fruit flesh and peel. The cell wall density of the peel is high, and the flexibility of the peel is enhanced, which can reduce the occurrence of fruit cracking. Keep the soil moisture balanced: moisture has a great influence on the growth and development of citrus fruits. It is strictly forbidden to strengthen irrigation after the fruit cracking is not seen. To prevent fruit cracking, the daily water management of the orchard should be strengthened and scientific water use should be implemented. The soil water holding capacity is generally maintained at 60% to 80%. Strengthen the pruning of the tree body: timely pruning the citrus tree body appropriately. Before heavy rain or flooding, the tree can be treated with root cutting to reduce the probability of fruit cracking. Citrus fruit cracking generally occurs from August to September. It is the period of citrus fruit expansion. The majority of fruit farmers should prepare for drought in time to reduce the occurrence of fruit cracking. The main methods to prevent citrus fruit cracking in production are: First, when irrigating after a prolonged drought, the method of "small amount and many times" should be adopted to avoid the occurrence of citrus cracking caused by large irrigation after a prolonged drought. The second is to do a good job in fruit thinning to ensure normal fruit growth and reduce fruit cracking. The third is to avoid sunburn and fruit cracking caused by direct sunlight, and keep the fruit with 3~4 leaves. Dehydrated Sweet Pepper Powder
Sweet pepper, origin: Netherlands, commonly known as western pepper, color pepper, sweet pepper, vegetable pepper, bell pepper. In the 17th century, the Turks brought the seeds of bell peppers to Hungary, and later the Hungarians dried the bell peppers into powder, which tasted from mild to spicy, and used this vegetable and fruit-like sweetener to cook meat and cook. , or used to prepare salads or garnish dishes, the bright colors are extremely appealing to the appetite. Sweet pepper powder is rich in vitamin C, and red sweet pepper powder has the highest β-carotene content.
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