Cucumber cultivation and processing
(a) Several key considerations are important when cultivating cucumbers. (1) Timely seedling: Protective cultivation should start earlier, with greenhouse cucumber seeds typically sown in mid-January. For open-field planting, it's better to delay sowing until early February. Each mu of land requires about 100 grams of seeds. Soak the seeds for 2–4 hours, then wrap them in damp gauze and keep them at a temperature of 25–30°C to encourage germination. Seedlings can be transplanted once the sprouts are about half the size of a grain of rice. (2) Proper transplanting: Two weeks before planting, prepare the furrows. Apply 3,000 kg of well-decomposed organic manure and 30 kg of compound fertilizer to enrich the soil. Transplant the seedlings when they have developed 5–6 true leaves. Greenhouse planting usually begins in mid-March, while plastic-covered fields are planted in late March, and open-field planting is best done in mid-April. A spacing of 2,500–2,700 plants per mu is recommended. (3) Detailed management: After planting, focus on frost protection and maintaining warmth. In greenhouses, keep temperatures around 30°C. When ventilating, ensure proper air circulation and maintain daytime temperatures between 25–28°C. On cloudy days, expose the curtains and remove the greenhouse film by early April to improve ventilation. Additionally, apply 100 times diluted Baoguo Ling or Cucumber Diluent to flowers and fruits. During the fruiting period, water every 1–2 weeks and apply fertilizer after 2–3 harvests. Be vigilant against diseases like downy mildew. (4) Timely harvesting: Cucumbers continue to grow vegetatively during the fruiting stage. It's crucial to harvest the tender fruits promptly. Harvest twice daily, in the morning and evening, and pick them when they reach the standard size to avoid over-ripening. (ii) Harvesting standards: The specific requirements of the vegetable processing plant should guide the harvesting criteria. Focus on uniform size, and sort and grade the cucumbers after harvesting. The general purchase standard is 22–25 pieces per cucumber, depending on the market demand. (c) Pickling method: (1) Low-salt early pickling: Add 6 kg of salt per 100 kg of cucumbers and let them pickle for 2–3 days. (2) Dehalogenated compounded salt: Use 5 kg of salt per 100 kg of cucumbers and pickle for 4–5 days. (3) Re-dehalogenation: Place the previously pickled cucumbers into bamboo baskets and press them tightly. (4) Adding supplementary ingredients: Mix in an appropriate amount of white sugar, food coloring, flavoring powder, sesame oil, and preservatives to enhance taste and appearance. Stir thoroughly to ensure even distribution. (5) Final packaging: After sterilization, package the pickled cucumbers into small bags according to different specifications. Finally, place them into boxes for shipping and storage. One-click Splicing Measuring Machine Instrument Introduction
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