August:
1. Harvest mature fruit in time (processing sapling). After harvesting, the fertilizer should be applied in time to promote the autumn shoots. The fertilizer is mainly organic fertilizer, and the appropriate amount of quick-acting fertilizer is added. According to the result of 100 kg (the same below), apply 4-6 kg of decomposed bean bran, 1 to 1.5 kg of urea, 3-4 kg of superphosphate, 0.8-1.2 kg of potassium chloride, and deep ditch. In the case of dry weather, watering should be considered so that it can be absorbed in time. If the tree is more vigorous, less or no nitrogen fertilizer (urea) may be applied.
2. Post-harvest pruning: Cut off weak branches, Yin branches, inward branches, erect branches and diseased branches, thinning branches, overlapping branches, short cuts or all cut off long branches. This pruning, in addition to cultivating more results, also adjusts the expansion trend of the canopy.
3. For the tree with the tip, before the autumn shoot is taken out until the leaflet is unfolded, the olive star hibiscus is applied and controlled, and at the same time, the leaf mites are taken care of; the multi-pesticide is used alternately, and the biological pesticide which is safe for the natural enemies of the pest is used as much as possible. .
4. It is recommended that the olive garden adopts the natural grass-growing method, and the benign weeds (such as albino grass) grow naturally in the spring, summer and autumn, and the ploughing and grass-cultivating soil is combined with the deep-turning of the base fertilizer at the end of autumn and winter.
September:
1. At this time, the second hazard peak of the olive star hibiscus should be sprayed in time.
2. For weak trees, the fertilizer can be properly applied to promote the autumn shoots.
October:
1. Continue to do a good job in the prevention and control of pests and diseases, and focus on the prevention and control of olive hibiscus.
2. After the autumn shoots are ripe, strictly control the nitrogen application and control the irrigation, and promote the full lignification of the mother branches to prevent the late autumn shoots.
3. Harvest fruits and sow seedlings.
(寒凡)
Digital meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts
and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired. When cooking, food should always be cooked so that the interior reaches a temperature sufficient, that in the case of meat is enough to kill pathogens that may cause foodborne illness or, in the case of bread, that is done baking; the thermometer helps to ensure this.
Digital food thermometers can read the temperature within 2 to 4 seconds, depending on the food`s thickness. A digital display is easy to read and is calibrated simply. A digital display is easy to read and is calibrated simply.
When you`re working with meat, it`s key to measure the temperature as you`re approaching the end of the cooking cycle, whether it`s in the oven, the smoker, the grill, or on the stovetop. Take care to not test it too many times throughout the process--jabbing too many holes can let out those important juices that make the meat tender and keep it moist.
For a digital meat thermometer, insert the tip about an inch into the thickest section of the meat (or sideways into thinner chicken breasts or burgers) for the most accurate reading. The temperature on the thermometer should drop as the probe moves further into the meat. If it starts to rise again, the probe is pushed in too far. Check near the end of the cooking process to see if things are at the correct temperature, and be careful not to release too much heat from the oven or grill to keep things as consistent as possible.
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