Appropriate potassium and nitrogen nutrition improve lotus root quality

To determine the effect of potassium and nitrogen nutrition on the yield and quality of lotus root during expansion, potted plants were used to set two potassium treatments (without potassium and potassium) and three nitrogen treatments (without nitrogen, adequate nitrogen and 2 times) Amount of nitrogen was harvested at 76, 97, 118, 139, 160, and 190 days after transplanting, and the fresh and dry weight of lotus root was recorded. The contents of reducing sugar, total soluble sugar, starch, and crude protein were analyzed. The results showed that when the potassium and nitrogen nutrition was insufficient, the time of stem enlargement of lotus roots was advanced. In the early and middle stages of the enlarged stem formation of lotus root, the yield of suitable potassium treatment was lower than that of no potassium treatment; in the early stage of enlarged stem formation of lotus root, the yield of appropriate amount of nitrogen treatment was lower than that of no nitrogen treatment; after the mature stem of lotus root matured, the appropriate amount of potassium was treated. The lotus root yield was more than 20% higher than the non-potassium treatment, and the yield of the appropriate nitrogen treatment was 2.3 times higher than the non-nitrogen treatment. When nitrogen is applied excessively, the time for the formation of lotus root enlargement is delayed, and the final yield of the appropriate amount of nitrogen-treated lotus root is 1.2 times higher than that of 2 times the appropriate amount of nitrogen. Appropriate amount of potassium and nitrogen nutrition can increase the content of reducing sugar and total soluble sugar in the mid- and early-stage of lotus root enlargement as well as the starch content in the middle and later stages of the enlargement, indicating that appropriate potassium and nitrogen nutrition can significantly improve the quality of lotus root.

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Gelatins used for gel soft sweets usually contain agar, gelatin, pectin, konjac glucomannan and starch. Sometimes they also add sugar microcrystals or bubble bodies, fruit sauce or chips. These can be used as dispersing phases, thus forming different polyphase dispersions of gel candy, resulting in obvious differences in the texture, aroma and taste of gelatin candy. Form different varieties and styles

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