Freeze Dried Fruit Powder,Strawberry Powder,goji berry,Mango Powder,Lemon Powder Shaanxi Changsheng Industrial Co., Ltd. , https://www.cncsbio.comIntroduction and application of freeze-dried fruit powder
The application of freeze-dried fruit powder is very wide, it can be used for flavoring, baking, making drinks, ice cream, yogurt, juice, jam, and other kinds of food. Specific applications are as follows:
1. Flavoring: Freeze-dried fruit powder can be used to make various seasonings, such as goji berry powder, tomato powder, Mango powder banana powder, lemon powder, apple powder, Strawberry Powder, etc., to increase the taste and nutritional value of food.
3. Making beverages: freeze-dried fruit powder can be used to make various Fruit Juice Powder, milkshakes, smoothies, and other beverages to increase the taste and nutritional value of drinks.
4. Ice cream: freeze-dried fruit powder can be used to make various flavors of ice cream, increasing the taste and nutritional value of ice cream.
5. Yogurt: freeze-dried fruit powder can be used to make various flavors of yogurt, increasing the taste and nutritional value of yogurt.
6. Juice: freeze-dried fruit powder can be used to make various flavors of fruit juice, increasing the taste and nutritional value of fruit juice.
7. jam: freeze-dried fruit powder can be used to make various flavors of jam, increasing the taste and nutritional value of jam.
Stepping up the control of pests and diseases in open field vegetables
With the arrival of summer, temperatures in Hebei Province have risen rapidly, and open-field vegetables are entering a phase of vigorous growth. This period also marks the emergence of various pests that thrive in warm conditions. According to recent surveys by the Hebei Provincial Agricultural Pest Biological Monitoring Network, cruciferous vegetable pests are beginning to appear, with the spread of diamondback moth accelerating and viral diseases expected to increase. Farmers are advised to strengthen their pest and disease management strategies.
1. **Diamondback Moth (Plutella xylostella) and Cabbage Worm (Pieris rapae)**
In Kangbao County, light traps detected the first signs of diamondback moths on April 15, which is 12 days earlier than usual. In Zhengding County, cabbage fields showed about 40 larvae per plant, and the diamondback moth was still in its early stages. The cabbage worm appeared even earlier, with eggs and larvae observed as early as April 7. By April 30, the count reached 100 eggs and 16 larvae per 100 plants. In Pingshan County, on May 4, cabbage fields had widespread infestations, with 10–20 caterpillars per 100 plants, and some areas reaching up to 40. Due to cooler temperatures and higher rainfall this year, the current infestation levels are lower compared to last year.
2. **Cabbage Aphid (Brevicoryne brassicae)**
Recent surveys indicate an increase in aphid populations. In Zhengding County, the infestation rate reached 50% on April 25, with 452 aphids per 100 plants. By April 30, it had increased to 54%, with 742 aphids per 100 plants. In Pingshan County, on May 4, aphid numbers ranged from 30–50 per 100 plants, with some areas reaching as high as 250.
3. **Viral Diseases**
May is typically the peak season for viral diseases, especially in melons and vegetables. As temperatures rise, symptoms become more visible, and aphids act as vectors for disease transmission.
According to the Provincial Meteorological Observatory, there will be three periods of rain in mid-to-late May, which may affect pest development. However, the average temperature in May is 0.5°C higher than normal, which favors the occurrence of aphids and viral diseases.
To manage pests and diseases effectively, farmers should adopt green prevention and control measures, focusing on physical and biological methods. This includes using natural enemies and bio-pesticides to maintain ecological balance, reduce pesticide use, and gradually lower pest and disease levels.
**1. Light Trapping**
Install insecticidal lamps to trap pests and reduce their population. Alternatively, use pheromone traps to capture male moths, thereby reducing mating and egg-laying.
**2. Use of Biological Agents**
- *Bacillus thuringiensis* (BT): Apply at a concentration of 100g per mu, diluted 1000 times, for controlling cabbage worms and diamondback moths.
- *Plutella xylostella granulovirus*: Use 150–200g per mu, diluted 300–500 times, for diamondback moth control.
- *Matrine*: A 0.3% solution at 90–150ml per mu for cabbage worms; 100–150ml for diamondback moths; 50–70ml for aphids.
- *Doxorubicin*: 25g/L suspension at 33–50ml per mu for diamondback moth control.
- *Beauveria bassiana*: 100 million spores/mL oil suspension at 100–120ml per mu for spraying.
**3. Chemical Pesticides**
Use non-resistant agents in rotation. For resistant diamondback moths and other pests, 59% Sitabao can be applied for ovicidal effects. Cyhalothrin (e.g., Kung Fu) is effective against diamondback moths, while profenofos (e.g., Coulomb) is a broad-spectrum insecticide with some ovicidal activity. For cabbage worms and diamondback moths, apply 40% EC at 50–100ml per mu, diluted 1000 times.
**4. Preventing Viral Diseases in Melons and Solanaceous Vegetables**
At the seedling stage, apply 0.5% amino oligosaccharide at 600–800 times dilution. After planting and during fruiting, use 2% ningnanmycin (bacillus gram) at 200–250 times dilution to boost plant immunity. If symptoms appear, spray 200g of "Green Leaf God" in 30kg of water for effective control.
It is a powdered fruit and vegetable product made from fresh fruits after peeling, seeding, de-stemming, slicing, freezing, and vacuum drying processes. It retains the nutritional composition and taste of fruits and has a strong fruit flavor, so freeze-dried fruit powder is a healthy, convenient, delicious, and very practical food ingredient, which is not only convenient and easy to use but also nutritious and rich in taste, suitable for the production and processing of various foods.
2. Baking: freeze-dried fruit powder can be used to bake various kinds of bread, cakes, cookies, and other pastries to increase the taste and nutritional value of food.
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