With the continuous advancement in hybrid watermelon varieties, the production of hybrid watermelon seeds has evolved into a significant industry in many rural regions. However, challenges such as low seed yield and inconsistent quality have hindered the industry's rapid growth. Based on extensive experience in seed production over the years, we have developed a comprehensive set of technical practices that are outlined below to help improve efficiency and quality. First, preparation before planting is essential. (1) Seed production bases should be located in areas with suitable climates and adequate infrastructure, including sufficient land, water supply, production materials, and labor. The site should be isolated from other watermelon fields by at least 1,000 meters to prevent cross-pollination. The soil should be deep (around 30 cm), well-drained, and free from previous cucurbit crops for 7–8 years. Before winter, plow the land deeply, avoid tilling after, and prepare it in early spring. Apply 3,000–4,000 kg of organic manure, 50 kg of superphosphate, and 15 kg of potassium sulfate per mu, then mix thoroughly and level the field. (2) Seed treatment is crucial for ensuring uniformity. Sort seeds based on size, color, shape, and pattern. Soak them in warm water (55–60°C) for 15 minutes, then rinse with clean water. Mix the seeds with wet sand or sandy soil in a 5:1 ratio, place them in a container, and keep them at 30–35°C for about 40 hours until most seeds sprout. Second, planting techniques play a key role. (1) For efficient hybrid seed production, it’s best to use artificial pollination. The parent ratio is usually 1:10 to 1:15. Planting density depends on soil conditions and variety. Early maturing types should be spaced 25–30 cm apart, with 1,800–2,000 plants per mu, while mid-late maturing types require 1500–1600 plants per mu with row spacing of 140–150 cm. (2) Timing is critical. Female plants should be sown 7–8 days before the last frost, while male plants should be sown 7–10 days earlier to ensure ample pollen availability. Cover the beds with plastic film to protect against frost. Sow the seeds with the shoot tip facing down, covering them with 1.5–3 cm of soil. Ensure the ground is level, with slightly raised ridges and lower sides. Secure the film tightly around the edges to prevent wind damage. Third, proper fertilization and irrigation management is vital. (a) During germination (7–13 days after sowing), remove the film promptly to prevent heat stress. Seal the seed holes to avoid rotting. (b) In the seedling stage (25–30 days), control moisture to prevent elongation and focus on weeding. (c) When vines begin to grow (18–20 days), increase watering and apply decomposed cake fertilizer or mature manure along with urea. Control water later to manage vine growth and promote female flower development. (d) During fruiting (28–45 days), regulate irrigation, perform pruning, and apply compound fertilizer to enhance fruit size and prevent leaf aging. Spray a solution of 0.2% urea and 0.2% potassium dihydrogen phosphate before and after fruit set. Reduce watering when fruits are mature to avoid cracking. Fourth, plant training is important. Prune the female parent to retain one main vine, selecting the second or third female flower for fruiting. Remove the first flower immediately. The male parent should have 4–5 vines. Press the vines in the afternoon to prevent breakage and support them with stakes. Trim the top of the vines to keep them balanced. Fifth, manual pollination is necessary. (A) Pollination should start 50–55 days after the female plants emerge, lasting about 5–7 days, with ideal temperatures between 23–27°C. Approximately two laborers per acre are needed. (B) Preparation includes tools like plastic caps, boxes, wet towels, and colored ropes. Homemade paper caps can be made using newspaper, wrapped around a stick and twisted to form a cap. Before pollination, carefully inspect both parents and remove any off-type plants. This step is crucial to avoid contamination, which could ruin the entire batch. The mother plants can be weeded throughout the growing season and removed before harvest.

Chili Powder

Chili powder is a spice blend made from dried, ground chili peppers, often combined with other herbs and spices. It typically includes varieties of chili peppers like cayenne, ancho, or chipotle, along with ingredients such as cumin, Garlic Powder, oregano, and paprika. This blend varies in heat intensity depending on the types of chilies used and can range from mild to very hot.

Chili powder is a versatile ingredient used in numerous cuisines worldwide, especially in Mexican, Tex-Mex, Indian, and Thai dishes. It adds depth, flavor, and a distinctive warmth to soups, stews, chili con carne, marinades, and a wide array of savory recipes.

Chilli powder is a red or reddish-yellow, oily and uniform powder, a mixture of red chillies, yellow chillies, chilli seeds and some chilli rods crushed finely, with the inherent spicy aroma of chilli, which stings and sneezes on the nose. Authentic should be pounded out with a stone mortar, or you can directly use dried chillies in the sun or roasted in a pot over a moderate fire and then pounded into powder.

1. Antipyretic and analgesic: Capsicum is pungent and warm, which can lower body temperature through sweating and relieve muscle pain, so it has strong antipyretic and analgesic effects.

2. Preventing cancer: capsaicin, the active ingredient of chilli, is an antioxidant, which can prevent the metabolism of the cells concerned, thus terminating the cancerous process of cell tissues and reducing the incidence of cancer cells.

3. Increase appetite, help digestion: the strong spicy flavour of chilli pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis, and help digestion.

4. Reduce fat and weight loss: capsaicin contained in chilli peppers can promote fat metabolism and prevent the accumulation of body fat, which is conducive to fat reduction, weight loss and disease prevention.

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Chili Powder, Chili Ground, Red chili powder, Chaotian chili powder

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