Foot of ningxia hong xingda incense Organic Apple fruit suborbicular, fruit surface color yellow green, most with orange chardonnay fruit surface, covered with bright red stripes, pulp yellow-white, succulent crisp, sweet, rich fragrance, quality first-class; The fruit has a sugar content of over 15%, more than 4% of the national average, and the flesh is tight and crisp and sweet, which is widely loved by consumers all over the world. There is a longer optimal consumption date than any other apple, not even refrigerated. It can be kept for 4 months at normal temperature. If refrigerated, Fuji can be kept for 5--7 months. Selenium-Rich Apple,Rich Selenium Apple,Fresh Apple,Fresh Sweet Apple Ningxia hongxingda fruit industry , http://www.hxdfruit.com
Altitude: high altitude area light, clean air, environment close to original condition, no industrial pollution. With an average elevation of 1160-2900m, the central health center has a strong uv light, which produces the natural pollution-free apple, which conforms to the concept of a modern green diet.
Temperature: moderate temperature can avoid the chance of fruit tree encountering disease. The average temperature in ningxia is 8.4 degrees Celsius, which has an important influence on the growth, development, yield and quality of apple. The piedmont apple is thriving in such a good environment.
Humidity environment: moderate amount of rainfall provides necessary conditions for apple's growth. The annual rainfall in the central health region is 186 millimeters. The fruit is slow to grow and the fruit is hard and hard, which fully guarantees the fruit's sugar content and the relatively average size of apples.
Sunshine condition: apple is the fruit tree, the central health area of the whole year is nearly 3,800 hours, is beneficial to the Apple Fruit coloring. The piedmont apples are red and bright.
Temperature difference factors: ambassador apple nighttime respiration weak temperature gap between day and night, consume less organic matter, the accumulation of organic matter during the day more, that apple store down a large number of glucose sugar candy, etc have better taste. The average diurnal temperature difference between apple and apple is 14 degrees centigrade, and the larger diurnal temperature difference ensures the sweet and delicious characteristics of the apple.
Other factors: frost can make apple blossom and fruit, which can cause frozen flower jelly, which is bad for apple's production. The piedmont apple has been kept at least 167 days without frost for the whole year, which minimizes the influence of apple on yield and quality.
Pig food plus seasoning fertilizer effect
Pork develops a sense of taste, with as many as 15,000 taste cells in the mouth. Adding spices (flavoring agents) to the feed can promote the secretion of salivary glands, stomach glands, and pancreas, increase feed intake, and promote growth. At present, more seasonings are used in the following ways: Sweet seasoning Adding 0.05 grams of saccharin per kilo of finishing pig diet can increase pigs' daily weight gain by 6.4% and feed consumption by about 5%. Adding 60ppm saccharin to the lactating sow diet prevented the occurrence of anorexia and excessive desquamation during lactation and increased the rate of lactation. For umami seasoning such as feeding pigs with wet mix, adding 300ppm MSG to the pig's diet can increase the daily gain by 5%-8%; feeding the pig with the residue left over from MSG can increase the daily gain. Above 4.5%, the weight-to-weight ratio decreased by 15%, and the economic benefits were significantly improved. There are many kinds of spicy seasonings, including garlic, pepper and pepper. Garlic can increase appetite, help digestion, and kill insects. Pepper can promote fat metabolism and improve blood circulation. Pepper can stimulate taste, stimulate appetite and improve digestion. Garlic powder is generally added 0.2%-0.5% in the piglet feed, and chili powder is added in the finishing pig diet by 0.3%-0.4%. Fragrance Additives Adding scented feeds to pig diets is not only adding flavorings, but mainly adding scented feeds such as fats, oils and fats. 2.6%, 5.2%, and 8% of fat were added to finishing pig diets. The daily gains were 732 grams, 750 grams, and 768 grams, respectively, and the feed weight ratios were 3.1:1, 3.12:1, and 2.98:1, respectively. The control group that did not add fat had a daily gain of 709 g and a feed weight ratio of 3.58:1.