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42results about How to "Address perishable" patented technology

Seedling cultivating method combining rose grafting and cuttage

Provided is a seedling cultivating method combining rose grafting and cuttage. In autumn and winter, annual rosa multiflora, rose and rosa chinensis branches are taken as rootstocks, rose branches of the current year are selected, and grafting is conducted; the portions, 2-3 cm long, at the lower ends of the rootstocks are soaked in a 200 mg / L alcohol solution of 50% IBA+NAA for 2 hours and buried in a mixture of sand and saw dust in the ratio of 1:1 by 45 degrees after being taken out, the relative humidity is kept to be 50-60%, a film covers the rootstocks for heat preservation for about 20 days, and soil is kept moist; relative humidity of air in a film greenhouse should be kept over 85%, air temperature is controlled to be 15-28 DEG C, the plastic film of the arch greenhouse is removed 20 days after insertion along with gradual raising of the air temperature, the film is replaced with a sunshade net to cover the greenhouse, 0.2% urea or monopotassium phosphate liquid is sprayed every 10 days to promote growth of scion root systems and fresh treetops, a 5000-fold carbendazim or 1000-fold chlorothalonil aqueous solution is sprayed every 15 days, seedlings cultivated through rose grafting and bud cuttage can grow to the height of 50-80 cm in autumn in the current year, and transplanting and field planting can be conducted according to requirements in winter after leaves fall.
Owner:YIBIN YUNCHEN ARBOR GARDEN

Method for producing salinized dried bamboo shoots

The invention relates to a method for producing salinized dried bamboo shoots, in particular to a method for producing dried bamboo shoots. The method comprises the following steps of: collecting fresh bamboo shoots; shelling the collected fresh bamboo shoots; removing mature bamboo shoots; trimming the remaining bamboo shoots; cleaning the repaired bamboo shoots; boiling the cleaned bamboo shoots with water to kill green; cooling and rinsing the water-boiled bamboo shoots; pressing the cooled and rinsed bamboo shoots and fermenting the pressed bamboo shoots; and drying the fermented bamboo shoots naturally or by baking. The method is characterized in that: a saline water soaking process is performed between a cooling and rinsing process and a pressing and fermenting process in conventional dried bamboo shoot making steps. In the saline water soaking process, the bamboo shoots treated by a previous process are soaked in saline water for 15 to 20 minutes, wherein the salt concentration of the saline water is between 0.5 and 1 percent; and soaking temperature is controlled to be between 30 and 42 DEG C. The method has the advantages that: the salinized bamboo shoots are unlikely to be polluted by bacteria, such as mold, saccharomycetes and the like in the pressing and fermenting process; the problems of extremely difficult quality control of conventional salt-free fermentation, easy rotting of the bamboo shoots, easy deterioration of color and luster, difficult softening of bamboo shoot texture and the like are solved, so product quality is enhanced; simultaneously, the shelf life of a finished product is prolonged; fermentation time is shortened from 3 to 6 months to 35 days; and production efficiency and product quality are improved.
Owner:福建建宁孟宗笋业有限公司

Seed production method for reducing rotting rate of broccoli

The invention discloses a seed production method for reducing the rotting rate of broccoli, and belongs to the technical field of plant cultivation. The method includes the steps: seeding in a proper seeding period of seed production parents; seeding in a potted tray; spreading seeds; performing unified management after seedlings emerge; planting the seedlings on a land for growing field crops with the planting space of 45*40cm after each seedling grows to have four leaves and a center; and cutting off ball flowers and long main stems 15cm below the ball flowers together when the ball flowers of the broccoli grow to have the diameter ranging from 2cm to 3cm. During seeding in the potted tray, the potted tray is filled with matrixes, water is poured over the potted tray, holes are pressed, one seed is placed in each hole, the seeds are covered with the matrixes after seeding, and a small amount of water is poured. During spreading, a flat land with the area of about 10g/m<2> in a greenhouse is selected, special matrixes for raising seedlings are uniformly laid, the thickness of the special matrixes is about 3 centimeters, water is poured over the special matrixes, the seeds are uniformly spread, a layer of matrixes with the thickness of 0.3 centimeter is spread on the seeds again, and then a small amount of water is poured. By the method, the rotting rate of seed production plants of the broccoli can be greatly reduced, the seeds are fine, and the seed yield is improved by more than 50%.
Owner:ZHENJIANG AGRI SCI INST JIANGSU HILLY AREAS

White radish and Chinese leek fragrant pickled dish and making method thereof

The invention discloses a white radish and Chinese leek fragrant pickled dish and a making method thereof. The white radish and Chinese leek fragrant pickled dish consists of the following parts in parts by weight of 40-50 parts of white radishes, 30-40 parts of Chinese leek, 10-12 parts of cooked sesame oil, 1-2 parts of bruised ginger, 3-6 parts of mashed garlic, 0.5-1 part of Baijiu and 3-6 parts of salt. According to the white radish and Chinese leek fragrant pickled dish disclosed by the invention, the brittleness of white radishes is realized in a spin-drying manner and a drying manner;the salt and the Baijiu (high-alcohol Baijiu) are added, and twisting and kneading are performed, so that the problem that the white radishes are easy to decompose is solved; after the Chinese leek istwisted and kneaded, through tests for many times under the condition of drying temperature and drying time, the temperature and the drying time of a drying chamber are obtained; the brittleness of the white radishes is not influenced due to running off of moisture of the white radishes; after the Chinese leek is twisted and kneaded, through the drying temperature and the drying time, the moisture of the twisted and kneaded Chinese leek is just a half or above; and therefore, the made fragrant pickled dish is good in brittleness and long in preservation time.
Owner:高翔

A seedling raising method combining rose grafting and cutting

Provided is a seedling cultivating method combining rose grafting and cuttage. In autumn and winter, annual rosa multiflora, rose and rosa chinensis branches are taken as rootstocks, rose branches of the current year are selected, and grafting is conducted; the portions, 2-3 cm long, at the lower ends of the rootstocks are soaked in a 200 mg / L alcohol solution of 50% IBA+NAA for 2 hours and buried in a mixture of sand and saw dust in the ratio of 1:1 by 45 degrees after being taken out, the relative humidity is kept to be 50-60%, a film covers the rootstocks for heat preservation for about 20 days, and soil is kept moist; relative humidity of air in a film greenhouse should be kept over 85%, air temperature is controlled to be 15-28 DEG C, the plastic film of the arch greenhouse is removed 20 days after insertion along with gradual raising of the air temperature, the film is replaced with a sunshade net to cover the greenhouse, 0.2% urea or monopotassium phosphate liquid is sprayed every 10 days to promote growth of scion root systems and fresh treetops, a 5000-fold carbendazim or 1000-fold chlorothalonil aqueous solution is sprayed every 15 days, seedlings cultivated through rose grafting and bud cuttage can grow to the height of 50-80 cm in autumn in the current year, and transplanting and field planting can be conducted according to requirements in winter after leaves fall.
Owner:YIBIN YUNCHEN ARBOR GARDEN
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