After the apple tree was grafted and replanted and survived, the scion had many and vigorous branches, erect and upward, and its fruiting characteristics were similar to those of the young tree, that is, it mainly relied on medium and long fruit branches or axillary flower buds. The pruning method was as follows:
1. Open the backbone to extend the branch angle. Extension shoots are often vertical upwards, thick and hard branches, and should be controlled in time. The opening angle is 80 to 90 degrees, so that it can extend horizontally and straightly. If it cannot be pulled open, you can use a lower angle new shoot or lateral branch head with a large angle, and strictly control or weaken the original head.
2. Lightly cut long. Except for the backbone branches, all kinds of branch groups and auxiliary cultivation branches should be cut light and long as possible. Keep more branches and more flower buds. There should be a short amount of branches to develop branches in order to quickly restore the crown.
3. Cultivate branch groups. Mostly put first and then shrink.
4. Strengthen summer shears. Ring-stripping, ring-cutting, twisting, and branch-pulling methods can be adopted for auxiliary branches and large branch groups, which can produce a large number of flowers and achieve early results. Twisting tips, loquat branches, and pull branches were used to increase the number of fruiting areas and improve the light inside the competition branches.
5. Control tree height to improve light. The central leading branch of a tall tree should not be allowed to move upwards freely, and it should be controlled at an appropriate height (3 to 3.5 meters). At the same time, the densely disordered tree-shaped branches should be thinned and retracted to solve the light in the inner chamber.
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Vitamins:
Vitamin A: Retinol. Carotene compounds responsible for transmitting light sensation in the retina of the eye. Deficiency leads to night blindness.
Beta carotene: An antioxidant which protects cells against oxidation damage that can lead to cancer. Beta carotene is converted, as needed, to vitamin A. Food sources of beta carotene include vegetables such as carrots, sweet potatoes, spinach and other leafy green vegetables; and fruit such as cantaloupes and apricots. Excessive carotene in the diet can temporarily yellow the skin, a condition called carotenemia, commonly seen in infants fed largely mushed carrots.
Vitamin B1: Thiamin, acts as a coenzyme in body metabolism. Deficiency leads to beriberi, a disease of the heart and nervous system.
Vitamin B2: Riboflavin, essential for the reactions of coenzymes. Deficiency causes inflammation of the lining of the mouth and skin.
Vitamin B3: Niacin, an essential part of coenzymes of body metabolism. Deficiency causes inflammation of the skin, vagina, rectum and mouth, as well as mental slowing.
Vitamin B6: Pyridoxine, a cofactor for enzymes. Deficiency leads to inflammation of the skin and mouth, nausea, vomiting, dizziness , weakness and anemia.
Folate (folic acid): Folic acid is an important factor in nucleic acid synthesis (the genetic material). Folate deficiency leads to megaloblastic anemia.
Vitamin B12: An essential factor in nucleic acid synthesis (the genetic material of all cells). Deficiency leads to megaloblastic anemia, as can be seen in pernicious anemia.
Vitamin C: Ascorbic acid, important in the synthesis of collagen, the framework protein for tissues of the body. Deficiency leads to scurvy, characterized by fragile capillaries, poor wound healing, and bone deformity in children.
Vitamin D: A steroid vitamin which promotes absorption and metabolism of calcium and phosphorus. Under normal conditions of sunlight exposure, no dietary supplementation is necessary because sunlight promotes adequate vitamin D synthesis in the skin. Deficiency can lead to osteomalacia in adults and bone deformity (rickets) in children.
Vitamin E: Deficiency can lead to anemia.
Vitamin K: An essential factor in the formation of blood clotting factors. Deficiency can lead to abnormal bleeding.
Nutritions:
For the treatment of nutritional disease, any of the nutrient-related diseases and conditions that cause illness in humans. They may include deficiencies or excesses in the diet, obesity and eating disorders, and chronic diseases such as cardiovascular disease, hypertension, cancer, and diabetes mellitus. Nutritional diseases also include developmental abnormalities that can be prevented by diet, hereditary metabolic disorders that respond to dietary treatment, the interaction of foods and nutrients with drugs, food allergies and intolerances, and potential hazards in the food supply. All of these categories are described in this article. For a discussion of essential nutrients, dietary recommendations, and human nutritional needs and concerns throughout the life cycle, see nutrition, human.
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