Kiwifruit is rich in nutrients, and its vitamin content is dozens of times to hundreds of times that of apples and pears. In addition, kiwifruit also contains 14 minerals and is the world's leading health food.
Kiwifruit has a wide range of adaptability to temperature and soil, poor drought resistance, and high soil moisture requirements. It is hi-light and shade-tolerant, and sensitive to direct sunlight. The growth of kiwifruit is very large, especially after entering the result period, it needs a large amount of inorganic nutrients to supplement, if the soil lacks these inorganic nutrients can not supplement, its growth and development and production will be affected. Kiwifruit has a large amount of inorganic nutrient elements, and after germination, there are differences in the absorption of various nutrient elements at different stages of leaf development, flowering and fruit development. During the period from sprouting to fruiting in spring, the accumulation of nitrogen, potassium, and zinc in leaves is more than 80% of the whole year, and the demand for potassium is also higher.
The output of kiwifruit is high, and the amount of fertilizer required is also high. Generally, fertilization is divided into basic fertilizer and topdressing fertilizer in 3 to 4 times throughout the year. 1. base fertilizer. Based on the application of organic fertilizer, 1.5 to 2 kg of Phosphorus Potassium Phosphate is applied to each plant. 2. top dressing. Precipitating Fertilizer: Apply in the early spring before budding. Each plant Shi Tian ridge potassium phosphorus nitrate 0.8 ~ 1 kg. 3. Strong fruit protects shooter. After the Xiehua 6 to 8 months after the topdressing, each plant Shi Tian ridge nitrate potassium phosphate 1.5 to 2 kg. 4. Root dressing outside. Two to three times 0.2% potassium dihydrogen phosphate was sprayed during fruit enlargement.
Solo garlic, also known as single clove garlic, monobulb garlic, single bulb garlic, or pearl garlic,is a variety of Allium ampeloprasum. The size of the single clove differs from approximately 25 to 50 mm in diameter. It has the flavour of the garlic clove but is somewhat milder and slightly perfumed. It originates in Yunnan province in Southern China. The appearance is somewhat akin to that of a pickling onion, with white skin and often purple stripes. Solo garlic offers the advantage, compared to traditional garlic, of being very quick and easy to peel.The harvest time is February to March every year. It has a strong fragrant taste compared with multi(whole) clove regular garlic. It also has a high nutrition content. Its price is higher than regular multi-clove garlic but those people who buy it simply love it.
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