The period from July to August in North China is the season where precipitation is concentrated, and it is also the period when peanuts grow most vigorously. At this point, peanuts are the most susceptible to iron deficiency yellowing. When peanuts are deficient in iron, they first appear to be chlorotic in the upper leaves, while the old leaves and veins in the lower part remain green; when the iron is severely deficient, the veins become green and yellow, and all the new leaves in the upper part turn white, causing brown spot necrosis and desiccation. . Compared with chlorosis caused by nitrogen deficiency and zinc deficiency in peanuts, the characteristics of iron deficiency and chlorosis in peanuts are prominently manifested in the leaves with no significant changes in size and significant chlorotic chlorosis. The lack of nitrogen caused by yellowing and chlorosis often leaves thinner, smaller plants, dwarf; zinc deficiency can cause large clusters of leaves, the emergence of yellow white lobular disease. To accurately identify whether the peanut plants are deficient in iron deficiency, apply 0.1% ferrous sulfate solution to the chlorosis area on the back of the leaves. If it turns green after 5-8 days, it can be confirmed as iron deficiency. The prevention and treatment of iron deficiency and yellowing in peanuts is currently the most common use of ferrous sulfate in leaves. Generally can be used 0.1% to 0.2% of ferrous sulfate (commonly known as black peony, green locust) solution spraying, spraying every 5 to 7 days, and even spray 3 to 4 times. Since the peanut leaves are relatively smooth and strong in water separation, when sprayed with ferrous sulfate solution, 0.1% neutral detergent powder may be added to enhance the adhesion and improve the spraying effect. In addition, there is a product called “Yellow Leaf Spirit†on the market. Its main component is organic integrated iron, and its spraying effect is obviously better than that of ferrous sulfate. It can be used as an alternative.
Chunmee 9367 is one of the treasures of Green Tea. The quality features are: the cable is a bit thick and loose, flat, a bit thin stem, yellow and green color.The aroma is smooth, taste mild, the color of the soup is still yellow and green. The picking standard of fresh leaves is the initial development of one bud, one leaf and one bud and two leaves. For those with thick white hair and strong buds, six processes are selected, such as spreading, killing, rolling, baking, frying and re-drying. The quality of tea soup is good for foaming. After drinking, you can add water to boil, according to the method of drinking, generally can add water to boil about three times.
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