High-yield cultivation techniques of highland barley

This article mainly discusses the significance and biological characteristics of highland production and the geographical environment of Shangri-La County, and discusses the high-yield cultivation techniques of highland barley. The cultivation techniques of barley are mainly from site preparation, fertilization, seed preparation, sowing, field management, and harvesting and storage. Aspect description. The paper concludes with questions and discussions.

1. Foreword

1.1 Significance of Highland Barley Production

1.1.1 Barley wine

The Qinglan wine, which is called “羌” in Tibetan, is made from barley, a major food produced at high altitudes. It is the most popular drink for the Tibetan people. It is indispensable to celebrate the holiday, get married, have children, and welcome friends and relatives. At present, there is a huge market potential for Qingyi wine.

The brewing method and process of highland barley wine is as follows: Wash the barley first, and be careful not to allow barley to be washed in water for too long. Then pour it into the pot and add more than two-thirds of the capacity of the barley. When the water in the pot has been absorbed by the barley, the fire cannot be overheated. While cooking, the barley is turned upside down with a wooden stick so that the barley in the pot is fully cooked and squeezed at any time with a finger. Also pinch is not bad, plus a little water to continue cooking. When the eight matures, the pan is removed and cooled for 20-30 minutes. At this time, the water in the pan has been absorbed by the barley. When the pantry is warm, it spreads out on the paved clean cloth, and then Just spread the distillery on top. When the song is sprinkled, if the barley is too hot, it will make the barley wine bitter. If it is too cold, the barley will not ferment well. After the distiller's yeast is finished, the barley wine is put in a pot and wrapped in warm things such as a quilt. In the summer, fermentation takes place after two nights, and in winter it takes three days to ferment. If the temperature is appropriate, the wine taste will usually be heard only overnight. If you do not smell the wine taste after a day, it means that the temperature during fermentation is not enough, you should put boiling water in a bottle on the pot, so that the barley wine sweeter. Then put it into a ceramic container that filters barley wine. If you want to use alcohol immediately, add water and wait for four hours to filter.

The major companies that currently manufacture barley wines are: Qinghai Mutual Green Tea Co., Ltd., Tibet Jintian Qingcang Wine Co., Ltd., and Yunnan Shangri-La Wine Co., Ltd. At present, Qinglan wine is bound to break the tradition of domestic brewing and turn it into industrial production in order to meet the growing material and cultural needs of the Tibetan people.

1.1.2 Health Function

Green barley is sweet and salty, slightly cold and no hot. Qi Qi Zhong, real five internal organs, the power of thick stomach, no less than meters. Long skin and smooth skin, can breathe wide chest, negative food, can cure spleen and stomach weakness, indigestion, vomiting and so on. According to the records of "Herbal Supplements," the barley was used as a medicine, taste salty, and sexually cool. Its main function is to lower the width of the body, strengthen muscle strength, dehumidification, sweating, diarrhea.

1.1.3 Rich in nutrients

The protein content of barley is rich in protein content of 10.2% and fat is 1.5%. Each hundred grams of barley flour contains 0.32 mg of thiamine (vitamin B1), 0.21 mg of riboflavin (vitamin B2), 3.6 mg of nicotinic acid, and 0.2 mg of vitamin E. These substances have a certain relationship with the healthy development of the human body. The Tibetan people rarely have diabetes and it has a lot to do with the consumption of barley products.

1.1.4 Folk Indigo Culture

Barley is mainly made of oysters, pastries, and porridge in the private sector. Our Tibetan compatriots fry the green barley powder after being fried with green barley seeds to make oysters, which are widely consumed in the folk. In particular, after the development of the tourism industry in my county, people in Jiangsu and Zhejiang have pressed the barley into pieces, mixed rice and cooked them, or ground them into powder for making cakes and food. Shaanxi, Gansu and other places like the buckwheat kernel porridge.

1.2 Biological characteristics

1.2.1 Root

The root of the barley is a fibrous root system consisting of a primary root and a secondary root. The primary root grows from the embryo of the seed, with 5-6 primary roots and 7-8 more. Primary roots play an important role in absorbing and supplying nutrients to seedlings from seed germination to root mass formation at the seedling stage. The number of primary roots is closely related to seed size and seed vigor. The seeds are large and full, and their vigor is strong. The number of their primary roots is greater, and the seedlings that grow are also robust. On the contrary, the seeds are small and small, and the seeds of small grains are not full. The number of primary roots produced is small and the seedlings are weak and thin. Under good soil conditions, the depth of rooting into the soil can reach 60-70cm at the beginning of the winter when the young seedlings pass through the winter, and the primary roots of some varieties can reach about 200cm in the late growth period.

1.2.2 Stems

Barley stem erect, hollow stem. There are several sections and internodes. The upper part has 4-8 internodes, the general variety is 5 internodes, and the dwarf variety is generally 3 internodes. The internodes of the stem base are short, and the longer it is, the longer it is. The stem height is generally 80 to 120 cm (plant height), and the height of the dwarf plant is 60 to 90 cm. The diameter of the stem is 2.5-4mm, and the stem includes the main stem and tiller stem. They all consist of festivals and festivals. Stem segments can be divided into aboveground stem segments and underground stem segments. Underground stems generally have between 7 and 10 non-growing knots and are densely packed to form a tiller section. The above-ground stem segments usually have 4-8 distinctly elongated nodes, forming stems.

In the early mature stage, the barley stem is an upright cylinder, the surface of the stem is smooth, green, late in the ripening stage, and there are also a few species with purplish stems. The vascular bundles of the stem segments are dense and intertwined with each other to form a transverse septum and solid. The internodes and the upper internodes in the lower part of the stem are surrounded by leaf sheaths.

The internodes of the barley grow gradually from bottom to top. Whether or not the first and second nodes of the stem base are closely related to their lodging resistance. The length of the internodes in the base should be shortened as much as possible to promote the robust development of its internodes, and the internodes in the lower ear should be properly elongated. Stem wall thickness is also related to lodging resistance. Stem wall thickness, good elasticity, and stalk focus are shifted down, which can improve lodging resistance.

1.2.3 Leaves

The bark of the green barley is thick and wide, the color of the leaves is lighter, and the winter nature and some kinds of abundance products are more dense green. The leaves are born on the stem nodes. Each complete stem usually has 4-8 leaves. The uppermost leaf is called the flag leaf. The leaves of the indigo are divided into complete leaves, incomplete leaves and metamorphic leaves according to their shape and function. Three kinds.

Barley leaves are the main organs for photosynthesis. Generally wider, the water content of leaves is generally higher than that of wheat leaves. The number of leaves of the main stem differed depending on the type of cultivar. The number of leaves of winter and semi-winter cultivars was more, and the number of spring cultivars was less. The number of leaves of most varieties ranged from 11 to 16 and the number of leaves of the main stem had a significant relationship with the environmental conditions of growth and development. The fertilizer and water were sufficient, and the number of main stem leaves increased. Excessive preparation or excessive planting can easily delay seedling emergence and reduce the number of leaves.

1.2.4 Flower

The inflorescence of the indigo is a spike, tubular, and spikelets on a flat, zigzag cob. The cob is usually composed of 15 to 20 segments, and the bulge at the bend of each segment juxtaposes three spikelets to form a triple spikelet. There are 2 pieces of shields outside the base of each spikelet, which are important classification traits. The bark of the green bark is thin and long, and the widths, hairiness and serrations of the different varieties are different.

The florets have one inner Ying Ying and one outer Ying. The outer Ying is convex and relatively wide-circular, and it encloses caryopsis from the side and has awns on the outer awn. Ying Ying is a blunt keel and is generally thin. Within the floret, three stamens and one pistil are attached, and the pistil has a bifurcated feathered stigma and a ovary. There are 2 pieces of paddles at the base between the ovary and the epiphylla. Barley blossoming is achieved by the swelling of the paddle cells to expand the water.

1.2.5 Fruit

In botany, the seeds of the barley are caryopsis, the seeds are naked and completely separated from the husks. Grain length 6 ~ 9mm, width 2 ~ 3mm, the shape of a spindle-shaped, oval, diamond, cone, etc., barley grain more smooth than the barley surface, a variety of colors, yellow, grayish green, green, blue, Red, white, brown, purple, black, etc. The barley grain is developed from the entire ovary after fertilization, and the fruit of the barley production is the seed (seed). Seeds consist of three parts: embryo, endosperm and cortex. There are no epiblasts in the embryo. There are 4 different leaf primordia in the embryo. The starch content in the endosperm is large, and the gluten component is small. The grain contains 45% to 70% of starch and 8% to 14% of protein.

Barley grain shape is similar to that of wheat grain, but there is no crown hair at the top of the grain, which is the main difference with wheat grain.

1.3 Geographical Environment in Shangri-La County

The climate in Shangri-La County is mainly controlled by the alternating southwest monsoon and southerly jet westerly jets, with distinct wet and dry seasons. From June to October, affected by the warm and humid southwest wind, there were more rainy days and rainfall accounted for 80% of the annual rainfall, forming a wet season. From November to May, under the control of the dry southerly jet westerly jet rapids, the small amount of drops accounted for only 20% of the annual precipitation, eye-catching days, light enough, evaporation, forming a dry season. The county is deep in the mountains and the climate changes with elevation. From the Jinshadong Valley at 1503 meters above sea level to Haba Snow Mountain at 5396 meters above sea level and the mountain top at Balashizong Mountain at 5545 meters above sea level, there is a subtropical and warm mountain zone in turn. There are six climate zones in the temperate mountainous zone, the cold temperate zone in the mountains, and the sub-arctic zone in the alpine zone. The climate is wide and the climate is narrow, forming a typical three-dimensional climate with “one mountain and four seasons”. The county's deviation from the Tropic of Cancer is 3 degrees 25 minutes. The average elevation of the plateau, mainly built in Tangzhen and Xiao Zhongdian Ba, is 3,450 meters. The solar projection angle does not change much in the four seasons. The solar radiation energy is acceptable throughout the year. The number of solar radiation and the seasonal total of solar radiation are not significantly different. The annual temperature difference is small. There are no summers throughout the year. The average annual temperature in the plateau dam area is 5.5°C. The average temperature decreases with increasing altitude, and the average annual 1500-2100m valley area is average. The temperature is 14~17°C, the annual average temperature of the mountainous area is 2100~3000 meters and the annual average temperature is 8~14°C. The average annual temperature of the plateau dam area 3000~3300 meters above sea level is 5~8°C, and the annual average temperature of the high mountain belt is 4,000 meters above sea level. The average annual temperature of snow-capped mountains above 5,000 meters above sea level is -8~-10°C. From the valley to the plateau dam area, the south decreases 0.64°C/100m, and the north decreases 0.88°C/100m; the elevation above the plateau decreases 0.6-0.7°C/100m. The extremely low temperature over the years from 1958 to 2000 in the plateau dam area was -16.4°C to -27.4°C. The average annual temperature was -20.1°C, and the extreme minimum temperature was -27.4°C. It appeared on December 27, 1982, December 27, 1982. The extreme maximum temperature of 26.6°C appeared on June 28, 1988. However, the air layer on the plateau is highly transparent, and the solar radiation is stronger than that at low altitudes in the same latitude. The daytime warming is intense, the nighttime temperature is intense, and the daily temperature is relatively poor. In the dry season, the daily temperature difference reaches 30°C. It can be described as “no seasons in a year and four seasons in a day”, and the climate characteristics of the plateau are very obvious. The county's terrain is low in the south, high in the north, and the warm, moist winds in the south are the first to bear. Rainfall is relatively abundant and the climate is humid, while the northern climate is relatively dry. The amount of precipitation in the area increases with the increase of altitude. Every 100 meters above sea level, the precipitation increases by 20 to 40 millimeters. The maximum precipitation occurs at an altitude of 3,400 to 3,600 meters and the precipitation reaches 1000 to 1200 millimeters. The rainfall distribution is based on the construction of the Jiantang Dam. The mountains in the southeast are 800-1000 mm, the valleys are 600-800 mm, the mountains in the northwest are 400-600 mm, and the river valleys are 300-400 mm. In addition, the terrain of our county is complex and various types of climate are intertwined. In the same climate vertical zone, there are individual small-scale climates such as forest climate, grassland climate, and lake basin climate, forming the climate characteristics of “a decade of different days”. Wujing Township is located in the west of Shangri-La County, between 27034′-27052′ north latitude and 99026′-99036′ east longitude. Located in Jinsha River Valley, backed by mountains, bordering Jinsha River, bordering Jiantang Town and Xiaozhongdian Town in the east; connecting with Shangjiang Township and Yulong County of Lijiang City across the river from the south; neighboring Nixi Township in the north, west Taking the Jinsha River as the boundary, with the towns of Taduo and Weixi counties of Deqin County facing each other across the river, the township government’s village team of Xiazhu Village in the village of Wenningtang is 1,960 meters above sea level and 88 kilometers away from Shangri-La County. The township administers 3 village committees, 29 villager groups, and 9 villagers groups living along the riverside. The remaining 20 villagers' groups live in the mountainous area and the second half of the mountainous area. The total number of households is 782, and the total population is 4284. The climate in Wujing Township is mild, the annual average temperature is 12.3°C, the extreme maximum temperature is 31.5°C, the minimum temperature is -8.1°C, the annual precipitation is 630mm, and the frost-free period is 221 days. The economy is dominated by agriculture. The major grain production includes corn, barley, wheat, rice, soybeans, artichokes, and other miscellaneous grains.

1.4 What I Do

This paper mainly discusses why high-yield cultivation of highland barley is carried out from the production significance, economic value, and potential for development of barley. In the process of writing, I collected and collated the importance of the Qinglan in the current highland area, focused on the investigation and understanding of the Shangri-La region, and conducted research in the geographical climate of the Shangri-La from the main biological characteristics and developability of the indigo. And explored to prove the feasibility of high yield cultivation of indigo in Shangri-La. At present, the cultivation of green barley is still limited to traditional cultivation methods. This is mainly due to the special geographical environment and poor climate environment in the plateau region. It is difficult to carry out the research and promotion of new technologies for barley, and after the country’s western development, the state will The development of the plateau area takes more attention. Under this great opportunity, the research on the barley industry and the development of new products are currently a new issue in Shangri-La. Shangri-La is the most ideal tourist attraction in the minds of tourists. It is a culture. Only with a strong cultural heritage, Shangri-La’s tourism industry will develop for a long time, which will lead to other developments in the region. In the article, the importance of the food culture in the Shangri-La tourism industry is very important. Qingyi is also the main diet in the area and it is also one of the important crops. Therefore, the high-yielding cultivation of the highland barley is discussed as follows:

2 text

2.1 Overview

Hardeum unlgar Ls. is also known as barley barley, rice barley, Yuanmai, Huai Mai, and the English name is hulless barley. It is a special type of barley. Because its inner and outer cherries and caryopsis are separated, grains are exposed, so barley is barley. .

Hibiscus has a long history of cultivation in China. In the 3500-year-old Changguogou site of Tibet in the late Neolithic era, it has been found that the carbonized grains of the green barley. This shows that in the late Neolithic Age, in the Brahmaputra River Basin

In the central part of the country, there has already formed an echo of the Yangtze River and the Yellow River basins, with Qingdai as the main cultivated crop.

Qingyi is a widely cultivated crop in the highland southwest of China. It is mainly distributed in China's Tibet, Qinghai, Sichuan Aba, Ganzi, Diqing in Yunnan, Gannan in Gansu, Jiangsu in northern Jiangsu and other places in the Valley 1900m ~ 4200m above sea level . In high-cold farm areas with an altitude of 4200m to 4500m, the barley is almost the only crop. With the development of the western region and changes in the people's dietary habits, the development of the Qing Lan in the national economy has become increasingly important. The first is that the green barley has strong cold tolerance and is the most adaptable food crop with the highest altitude. Barley seedlings in the -3 °C ~ -4 °C, even in the low temperature conditions -6 °C ~ -9 °C will not be frozen. Barley has a short growth period, generally only 110 to 135 days, and the accumulated temperature ≥0°C is 1200°C to 1500°C, so it is a good frontier for important multiple crops. Second, Qingyi is a traditional staple food of the Tibetan people and an important raw material for the production of alfalfa and brewed wine. Third, Qingyuan is an important raw material for the brewing industry. The main ingredients for the Qinghai Highlands region are brewing barley, beer, liquor, alcohol and maltose. The raw material is barley; the fourth is that barley is rich in nutrients and is an important raw material for improving people's dietary structure and developing aquaculture. Its nutritional value is higher than that of rice, corn and wheat flour. The protein content of barley is high, reaching a maximum of 14.81%. It is rich in high lysine and can be made into pearl rice, cereal, malt, beer and other foods and drinks. Feeding value is also high. Highland barley grain is a good concentrate feed. Highland barn straw is the best forage grass, containing 4% of protein. Its stem is soft, nutritious and has good palatability. It is a winter season for livestock in highland areas. The main forage. In the future, with the changes in the dietary structure of the people and the adjustment of the industrial structure, the status of processing and feeding of the barley will be more pronounced, and it will be even more important for the development of agriculture with Chinese characteristics.

Therefore, how to improve the unit yield of highland barley is a very important issue at present.

2.2 Cultivation Technology Process

The cultivation techniques of barley are mainly described in terms of soil preparation, fertilization, seed preparation, sowing, field management, and harvesting and storage.

2.2.1 Soil preparation for soil preparation varies depending on the planting system, soil, weather, and other factors. Pre-dry land should be preserved in time in the fallow season, and autumn harvest crops such as artichokes and corn should be used as pre-harvest cultivars of winter gladiolus. After harvest, they should be ploughed in time and plowed 20-25 centimeters deep. When the land preparation is done, it should be “Qi, Ping, Song, Broken, Net, and Shu”. Soil preparation before sowing is beneficial to improving the quality of sowing, and the combination of replanting the bottom fertilizer is an important measure to increase the yield of barley.

2.2.2 Fertilization principles for applying base fertilizers are generally "reapply base fertilizers, use good seed fertilizers, early application of seedling fertilizers", organic fertilizers and inorganic fertilizers are combined, all organic fertilizers and about 80% of nitrogen fertilizers and a small amount of phosphate fertilizers are used as In addition to fertilizing, it is all applied to the soil before the pear. It is also necessary to determine suitable fertilization types and fertilization rates based on the local soil fertility and yield indicators.

2.2.3 Seed production to achieve high yield, we must have excellent seeds, good varieties should have four conditions, one is good quality; the second is high yield, increase production potential; Third, varieties should adapt to the local planting system and soil conditions; Fourth, there is greater resistance to natural disasters such as diseases, insects and weeds.

2.2.4 Spring sowing period Early sowing, sowing period, semi-agricultural and semi-pastoral areas (elevation 2600 ~ 3000 meters) require sowing in mid-March, grassland pasturing areas (3000 ~ 3400 meters above sea level) in early April sowing. Holly pods are planted in early October. The seeding rate depends on the species type, different regions, planting methods, etc. Generally, the varieties with strong tillering ability and high spike rate should be sown. The varieties with weak tillering force and low spike rate should be broadcasted. Large amount of sowing, the general amount of 15 to 17.5 kilograms per mu, generally 300,000/mu, drilling, row spacing of 20 ~ 22cm is appropriate, pre-sowing powder using 15% powder rust seed dressing (50 to 80 grams per mu ), Prevention of smut and prevention of various barley rust, and prevent wild oats. Mushi Fertilizer 1000 kg base fertilizer, superphosphate 15 kg, urea 5 kg for seed fertilizer. It is required to sprinkle the seeds in the ditch as much as possible during sowing. The seed cover depth is 2 to 3 cm, and the maximum depth cannot exceed 5 cm.

2.2.5 Field Management After the emergence of green barley, seedlings shall be checked for seedlings in a timely manner to fill the gaps and make up for deficiencies, and the compaction shall be completed to achieve uniform seedlings and seedlings, which will lay the foundation for strong seedlings. Artificial and chemical weed control are important field management measures to guarantee the normal growth and development of barley. Besides weed removal and manual weed control, chemical weeding methods are mostly used, of which 2,4-D butyl ester is the most widely used. Generally in the barley 3 to 4 leaf stage combined with cultivator weeding, chemical control of broad-leaved weeds in the field, barley before the jointing stage, mu spraying 2,4-D butyl ester 60 ~ 80ml. At the same time pay attention to disease prevention and pest control, irrigation and top dressing is to ensure the growth and metabolism of green barley nutritional and water requirements. Irrigation at the seedling stage can promote the panicle differentiation of the barley, forming large spikes, and flowering at the heading and irrigation during the filling stage, which can promote the fullness of the barley grains and the accumulation of nutrients. According to their seedlings, as appropriate, topdressing fertilizer, topdressing with nitrogen (urea), the best combination of irrigation. In the Qingye 2 leaves 1 heart acres topdressing urea 4 ~ 5 kg, heading urea Mushi 3 ~ 4 kg.

2.2.6 Collection and Storage The barley shall be harvested immediately after being cooked. If the harvest is not timely, the yield will be affected and the quality of the barley will be affected. Barley was best harvested during the yellow ripening period, ie, the plants and panicles were all yellow, and when the water content was less than 20% to 22%, they were harvested, threshed, and the kernels were not damaged. Immediately after harvest, cool the sun, prevent mixing, and sieve to remove impurities, so that the grain moisture content reduced to 10% to 12%, in order to facilitate safe storage of seeds.

3. Questions and discussions

Due to the low cultural quality of the masses, poor ability to accept new things, and backward infrastructure, it is difficult to promote some cultivation techniques. Should fully grasp the technical training and propaganda work, increase the technical households rate, with the goal of 100% households as the goal, arrange technical personnel to guide farmers technical personnel should strengthen business knowledge learning, and better improve the level of technical services.

Due to reasons such as the rotation mode and geographical conditions as well as the operation of individual households in the land, the size of the conglomerate is not concentrated.

one. It is necessary to expand the area of ​​thoroughbreds, introduce new and improved varieties, and carry out reasonable rotations. Generally, rotations for three years or more are generally required. The rotation mode is generally indica rice, potato, rapeseed and pea. To stabilize and expand the cultivation area of ​​barley, optimize variety and quality structure, and promote large-scale production.

The industrial chain is single and the scale efficiency is not obvious, which restricts the development of the base.

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