First, choose the variety The carrots sown in spring and summer are selected from crisp, sweet, and palatable varieties; the carrots sown in autumn are selected from high-yield varieties. Second, the main points of cultivation The first stubble is cultivated in a greenhouse and sown in early February and marketed in early April. The growing season is about 40 days and can produce 2000-2500 kg of carrots per acre. The second stubble is cultivated in open field and sowing in early April. The growing season is 40 days 2500-3000 kg of carrots can be produced per acre; the third crop is sown in late June and the growing season is about 35 days; the yield of carrots can be 2,000-3000 kg per acre; the fourth stubble is sown in early August and the growing season is 30-35 Today, 2500-3000 kg of carrots can be produced per acre; the fifth crop is sown in mid-September, and some of them are listed in the early winter, and the rest are marketed around the Spring Festival, which can produce 4,500 kg of carrots per acre. The first 4 crops are drilled with a row spacing of 25 cm, plant spacing of 15-20 cm, and about 15,000 nests per acre. Each crop must be planted at the seedling three-leaf stage. Three points of fertilization Carrots have a short growth period and require a large amount of fertilizer. Generally, 3,000 kg of animal manure, 50 kg of superphosphate, and 20 kg of urea are applied to the base fertilizer, and 50 kg of ammonium carbonate is applied per acre during the large leaf period. In case of drought, it should be irrigated with fertilizer, otherwise, the surface of the radish is not smooth, and bran heart will appear, affecting the quality and yield. Disclaimer: Some articles on this website are transferred from the Internet. If you have third party legal rights, please inform this website to deal with them. phone
Natural food coloring refers to pigments extracted or prepared from plants, animals, microorganisms or other natural sources for coloring food. These pigments are naturally produced due to biochemical reactions in living organisms and do not contain synthetic chemical components. Natural Food Colorants,Natural Food Pigments, natural food color Xi'an Day Natural Inc. , https://www.dayqc.com
what is natural food color?
Natural food colors can be divided into the following categories according to their source:
1. Plant pigments: This is the most common source of natural food pigments, including pigments derived from a variety of fruits, vegetables, flowers, and plant roots. For example, red beets can provide red pigments, carrots can provide orange pigments, turmeric can provide yellow pigments, and blueberries and purple potatoes can provide purple and blue pigments.
2. Animal pigments: These pigments are rare and usually come from the tissues or excretions of certain animals. For example, cochineal is a red pigment derived from the cochineal insects that live on certain cacti.
3. Microbial pigments: Some microorganisms, such as monascus, can produce specific pigments, such as monascus red pigments.
4. Mineral pigments: Although less used, certain inorganic minerals can also be used as natural food pigments, such as titanium dioxide (white) and iron oxide (red, yellow and black). However, due to possible toxicity issues with some mineral pigments, their use is often severely restricted or banned.
Natural food colors are generally considered safer and healthier than synthetic colors due to their nature. However, their color stability, heat resistance, light resistance, and interaction with other food ingredients may not be as good as synthetic pigments, so their application in the food industry sometimes presents some challenges. At the same time, the extraction and processing of natural pigments can also affect their cost and sustainability. Nevertheless, as consumer concerns about food safety and health increase, the demand for natural food coloring is growing.