To prevent pollution, it is necessary to thoroughly remove debris such as crop stems and leaves, weeds, sand, and soil particles, and strictly disinfect the storage room and storage utensils to prevent the seeds from being contaminated during storage.
Prevent high temperature and high temperature, strong respiration of seeds, will consume too much stored nutrients and reduce germination rate. Therefore, it is required that the environment temperature for storing seeds should be about 10 ° C, and the seeds should not be placed near the stove.
Anti-corrosive seeds cannot be stored in the same room as pesticides and chemical fertilizers. Because many pesticides and chemical fertilizers have strong volatility, the volatile gases are extremely harmful to seed cells and seed embryos.
It is difficult to distinguish the seeds of many crops from common food grains. A little carelessness will cause mixed seeds and grains. It is easy to eat the seeds as food and it will cause a lot of waste. It is also easy to plant grains as seeds Causes severe production cuts.
Pest and rat pests and rats not only eat the seeds directly, but also pollute the seeds, deteriorate the seeds, and reduce the germination rate. Therefore, measures must be taken to eliminate pests and rats.
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Matcha, originated from China, is finely ground powder of specially grown and processed green tea.
It is special in two aspects of farming and processing: The green tea plants for matcha are shade grown for about three weeks before harvest, and the stems and veins are removed in processing.
The traditional Chinese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha also has come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream,etc.
It`s a special form of green tea:
Matcha literally means powdered tea." When you order traditional green tea, components from the leaves get infused into the hot water, then the leaves are discarded. With matcha, you`re drinking the actual leaves, which have been finely powdered and made into a solution, traditionally by mixing about a teaspoon of matcha powder with a third cup of hot water (heated to less than a boil), which is then whisked with a bamboo brush until it froths.
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