1. Do a good job in orchard drainage. Kiwifruit has poor waterlogging resistance, and low-lying orchards must be especially drained during continuous rainy days. Drainage ditching or manual pumping can be used to drain water in time.

2. Strengthen the prevention and control of kiwi fruit leaf and fruit diseases, focus on the prevention and control of gray mold, brown spot, penicillium, stalk rot and other diseases, prevent early leaf fall, fruit shedding, and mildew, and reduce rot during storage. Choose medicines scientifically, and use the medicine to prevent and cure in the intermittent period of rainy season. You can choose 10% difenoconazole 7000 times, 20% propiconazole 1000~1500 times, Junduqing 300~500 times or polyoxin 800 times.

3. Enhance the ventilation and light transmission performance of the orchard and reduce the humidity of the orchard. It is necessary to clean up the artificially planted grass and weeds in the orchard in time; strengthen the pruning in the later stage, adjust the number of branches and leaves of the tree crown through pruning, improve the light conditions of the tree crown, and adjust the nutrient distribution of the tree body.

4. Organize the rack type in time. In September, the kiwifruit is about to mature, and the load on the shelf reaches the maximum. In addition, when there is wind and rain, many orchards have collapsed. The majority of fruit farmers should strengthen inspections and promptly investigate and deal with hidden dangers.

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Food Additive

What is Food additive?

Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.

Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements

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