Precaution:
(1) The bees in the facilities during flowering stage promoted pollination and fertilization to reduce the phenomenon of fruit drop after flowering.
(2) Carefully pruning the appropriate amount of flowers to prevent excessive flowering, large flowering, and a lot of nutrient reserve, resulting in a large number of physiological fruit drop.
(3) Spray “Tianda 2116†+ borax solution 5 days before flowering to activate cell viability, promote pollen tube development, and increase fruit setting rate. 7 days after flowering, “Tianda 2116â€+ brown sugar solution was sprayed to increase photosynthetic function and directly supplement sugar, improve nutrient level in young fruit development period, promote young fruit and leaf development, and reduce occurrence of physiological fruit drop.
(4) High-ridge cultivation is carried out to increase the soil temperature with full-surface cover film, increase the thickness of hot soil layer, promote the development of root system, increase the water absorption capacity of root absorption fertilizer, and reduce the occurrence of fruit drop.
(5) The rapid expansion of young fruit soil application of organic fertilizer in the ditch to release heat, will increase soil temperature, promote root development, improve the tree nutrient levels, reduce fruit drop phenomenon.
Bread is the most common and traditional food around the world. It has close links with Baking Enzymes. Enzymes has been used to improve the properties of the dough and of the final baked products. So it is considered that enzymes can be a cost effective solution to many of the problems encountered during production. Nowadays, baking enzymes are playing a vital role in bread-making industry. Sunson is dedicate to researching and developing high quality and new efficiency product unceasingly in the worldwide grain food enzyme domain. We serve for the grain food processing industry, and make great efforts to promote all kinds of flour products quality.
Sunson Bakery Enzymes are xylanase, phospholipase, lipase, Glucose Oxidase, transglutaminase and so on. All products are produced in accordance with FDA, FAO, WHO, UECFA, and they also conform to food chemistry pharmacopoeia(FCC).
The benefits of Sunson baking enzymes are:
Speed up dough fermentation, save time
Improve crumb structure, increase loaf volume and texture
Enhance dough-handling, stability and baking performance
Improve crust color and softness, longer shelf life
Better crumb flavor and taste
Beverage Enzymes,Alpha Amylase,Fungal Amylase,Amylase For Flour
Sunson Industry Group Co., Ltd , https://www.sunsonchinaenzymes.com