Rice is reasonably used for water during the filling and filling period, which can raise roots and keep leaves, ensure smooth filling and increase the 1000-grain weight of the seeds. If the rice is insufficient in the late growth stage, the leaves will be yellowed early, resulting in reduced yield. Scientific research has confirmed that after the rice grows to the wax ripening stage, about 30% of the material needs to be synthesized and transferred into the seed. Therefore, in the late stage of rice filling, it is still necessary to ensure sufficient water supply, and the soil water content can be 90% of the maximum water holding capacity of the field soil. In order to root and protect the leaves, intermittent irrigation can be used in the late growth stage of rice, that is, once water is poured, re-irrigated after re-drying, and the time of water accumulation in rice fields is gradually reduced as the rice matures. The last water cut before harvesting should be based on the specific conditions. Flexible to master. When the rice matures, the temperature is higher, the water transpiration is faster, or the terrain is higher, the irrigation and drainage is convenient, and the water cut can be appropriate later. Generally, the water can be cut off 3 to 5 days before harvesting; if the rice is mature, the temperature is low, and the soil is sticky. Heavy, water cut can be appropriate earlier, generally 10 to 15 days before harvesting water is appropriate. Rice is reasonably used for water during the filling and filling period, which can raise roots and keep leaves, ensure smooth filling and increase the 1000-grain weight of the seeds. If the rice is insufficient in the late growth stage, the leaves will be yellowed early, resulting in reduced yield. Scientific research has confirmed that after the rice grows to the wax ripening stage, about 30% of the material needs to be synthesized and transferred into the seed. Therefore, in the late stage of rice filling, it is still necessary to ensure sufficient water supply, and the soil water content can be 90% of the maximum water holding capacity of the field soil. In order to root and protect the leaves, intermittent irrigation can be used in the late growth stage of rice, that is, once water is poured, re-irrigated after re-drying, and the time of water accumulation in rice fields is gradually reduced as the rice matures. The last water cut before harvesting should be based on the specific conditions. Flexible to master. When the rice matures, the temperature is higher, the water transpiration is faster, or the terrain is higher, the irrigation and drainage is convenient, and the water cut can be appropriate later. Generally, the water can be cut off 3 to 5 days before harvesting; if the rice is mature, the temperature is low, and the soil is sticky. Heavy, water cut can be appropriate earlier, generally 10 to 15 days before harvesting water is appropriate. Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality. buy food Additive ,wholesale food Additive,food Additive for sale,food additive benefits Shaanxi YXchuang Biotechnology Co., Ltd , https://www.peptide-nootropic.com
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Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.