To alleviate the damage of tomato virus diseases, reduce chemical pesticide consumption and residue, and prevent environmental pollution, forecasting, randomized block design and statistical analysis were adopted to c...To alleviate the damage of tomato virus diseases, reduce chemical pesticide consumption and residue, and prevent environmental pollution, forecasting, randomized block design and statistical analysis were adopted to conduct field efficacy tests for Lentinan ＋ Gibberellin-heteroauxin-brassinolide （GHB） and Ningnanmycin ＋ GHB. The results showed that when the virus diseases in greenhouse tomato were serious, 0.5% Lentinan AS 3 000 ml ＋ GHB WP 600 g and 8% Ningnanmycin AS 900 ml ＋ GHB WP 600 g per hectare were applied 4 times with an interval of 7 days, and the control effects on the 10th, 17th, 26th and 35th day were above 88%, 87%, 78% and 67%, respectively. The difference in control effect of the two biological pesticides was insignificant, while their control effects were all significantly better than that of moroxydine hydrochloride （CK） ＋ GHB. The obtained results indicated that Lentinan ＋ GHB and Ningnanmycin ＋ GHB were the ideal biological pesticides, which could be used not only for controlling tomato virus diseases, but also for realizing modern, pollution-free, green and organic agricultural production.展开更多
[Objective] This study aimed to develop pumpkin sausage. [Method] The single-factor design and orthogonal design were adopted. In the traditional sausage,fresh pumpkin was added. Based on the results of sensory test a...[Objective] This study aimed to develop pumpkin sausage. [Method] The single-factor design and orthogonal design were adopted. In the traditional sausage,fresh pumpkin was added. Based on the results of sensory test and physical and chemical indexes determination, the optimum recipe for pumpkin sausage was determined. [Result] The optimum recipe for pumpkin sausage was as follows： 100% of pork（fat to lean ratio of 2∶8）, 45% of pumpkin particles, 6% of soy protein, 7% of sugar, 3.5% of salt, 1% of spice and 0.5% of monascus red pigment. [Conclusion]The successful preparation of pumpkin sausage will provide consumers with nutrition, health and snack meat product with comprehensive nutrition and unique flavor.展开更多
文摘To alleviate the damage of tomato virus diseases, reduce chemical pesticide consumption and residue, and prevent environmental pollution, forecasting, randomized block design and statistical analysis were adopted to conduct field efficacy tests for Lentinan ＋ Gibberellin-heteroauxin-brassinolide （GHB） and Ningnanmycin ＋ GHB. The results showed that when the virus diseases in greenhouse tomato were serious, 0.5% Lentinan AS 3 000 ml ＋ GHB WP 600 g and 8% Ningnanmycin AS 900 ml ＋ GHB WP 600 g per hectare were applied 4 times with an interval of 7 days, and the control effects on the 10th, 17th, 26th and 35th day were above 88%, 87%, 78% and 67%, respectively. The difference in control effect of the two biological pesticides was insignificant, while their control effects were all significantly better than that of moroxydine hydrochloride （CK） ＋ GHB. The obtained results indicated that Lentinan ＋ GHB and Ningnanmycin ＋ GHB were the ideal biological pesticides, which could be used not only for controlling tomato virus diseases, but also for realizing modern, pollution-free, green and organic agricultural production.
文摘[Objective] This study aimed to develop pumpkin sausage. [Method] The single-factor design and orthogonal design were adopted. In the traditional sausage,fresh pumpkin was added. Based on the results of sensory test and physical and chemical indexes determination, the optimum recipe for pumpkin sausage was determined. [Result] The optimum recipe for pumpkin sausage was as follows： 100% of pork（fat to lean ratio of 2∶8）, 45% of pumpkin particles, 6% of soy protein, 7% of sugar, 3.5% of salt, 1% of spice and 0.5% of monascus red pigment. [Conclusion]The successful preparation of pumpkin sausage will provide consumers with nutrition, health and snack meat product with comprehensive nutrition and unique flavor.
