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Method for culturing kiwi fruits

A cultivation method, the technology of kiwifruit, applied in the field of fruit cultivation, can solve the problems of slow growth, unscientific and unreasonable cultivation methods, poor quality, etc., and achieve the effect of robust growth

Inactive Publication Date: 2013-12-25
韩广才
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Kiwifruit, deciduous vine, brown branches, nearly round or broad obovate leaves, milky white flowers when blooming, then turn yellow, solitary or several flowers in leaf axils, flowering period from May to June, fruit ripening period from August to October, kiwifruit The fruit is about 6 cm high and has a circumference of about 4.5 to 5.5 cm. It is generally oval, and the dark brown and hairy skin is generally not edible, while the inside is bright green pulp and a row of black seeds. The taste of kiwifruit is similar to the mixed taste of strawberry, banana, and pineapple. The traditional kiwifruit cultivation technology, due to unscientific and unreasonable cultivation methods, has caused serious pests and diseases, resulting in slow growth, low yield, and poor quality, which cannot satisfy people. needs

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: the cultivation method of kiwifruit, comprises the following steps:

[0015] (1) Site selection and site preparation: Select sandy soil with slightly acidic soil, loose and air-permeable, well-drained, and rich in humus, plow the land deeply, and fill 160kg / mu of nitrogen, phosphorus, and potassium compound fertilizer, carbonic acid Ammonium hydrogen 14kg / mu, bamboo charcoal powder 60 kg / mu, sodium metasilicate 35kg / mu, alum powder 25kg / mu, iron hydroxide 9kg / mu and soil improver 120kg / mu; described soil improver adopts the following formula Parts by weight: bentonite 145, polyvinyl alcohol 3.5, lime 2.5, edible mushroom bran 5.5, nano carbon powder 2.5, soybean oil 4.5, nano jade powder 6, ammonium persulfate 1.5, nano jade powder 4.5, chlorinated paraffin 5.5, alginic acid Propylene glycol ester 1.5, bamboo charcoal powder 6.5, zinc sulfate 4.5 and an appropriate amount of water; the preparation method is to grind bentonite, polyvinyl alcohol, lime, edib...

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PUM

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Abstract

The invention discloses a method for culturing kiwi fruits. The method comprises the steps of: land selection, land preparation, seedling selection, planting, field management, management after culturing, prevention and control of diseases and insect pests and in-time harvesting. The kiwi fruits cultured with the method grow robustly, are big in size and have good taste and high quality; moreover, a soil conditioner adopted in the method contains nanometer jade powder which contains a large quantity of trace elements beneficial to human bodies, and the trace elements are absorbed by crops and are transformed by a food chain so as to improve the human health.

Description

technical field [0001] The invention relates to a method for planting fruits, in particular to a method for cultivating kiwifruit. Background technique [0002] Kiwifruit, deciduous vine, brown branches, nearly round or broad obovate leaves, milky white flowers when blooming, then turn yellow, solitary or several flowers in leaf axils, flowering period from May to June, fruit ripening period from August to October, kiwifruit The fruit is about 6 cm high and has a circumference of about 4.5 to 5.5 cm. It is generally oval, and the dark brown and hairy skin is generally not edible, while the inside is bright green pulp and a row of black seeds. The taste of kiwifruit is similar to the mixed taste of strawberry, banana, and pineapple. The traditional kiwifruit cultivation technology, due to unscientific and unreasonable cultivation methods, has caused serious pests and diseases, resulting in slow growth, low yield, and poor quality, which cannot satisfy people. needs. Conten...

Claims

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Application Information

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IPC IPC(8): A01G17/00
Inventor 韩广才
Owner 韩广才