Answer: 1 to 2 months after the harvest of sweet cherry Fruits is the flower bud differentiation period. The flower bud differentiation of sweet cherry has the characteristics of time concentration and rapid differentiation process. Since the differentiation process of sweet cherry flower buds is concentrated and the differentiation process is fast, the nutrient conditions of the tree are relatively high. Malnutrition affects the quality of flower bud differentiation, resulting in a decrease in fruit setting rate. High temperature in summer and autumn, long sunshine time, and less precipitation are beneficial to flower bud differentiation. On the contrary, lower temperature after fruit harvest and poor sunshine will affect the differentiation of flower buds and the yield of the following year. Have adverse effects. In the case of malnutrition, the development quality of flower buds is poor, and the phenomenon of male and female degeneration often occurs. The degenerated flower bud has a very short stigma, shrinks before fertilization, and has no fertilization capacity. In order to promote the differentiation of flower buds, in addition to strengthening fertilizer and water management after fruit harvesting, water should be properly watered in spring and autumn to ensure the late nutrition of flower bud differentiation. The differentiation of sweet cherry flower buds is very sensitive to boron. When the supply of boron is insufficient, the growth of flower buds will cause only flowering but no fruit. Therefore, it is necessary to increase the application of boron fertilizer in time, such as spraying 0.3% borax on the leaf surface. Disclaimer: Some articles on this website are transferred from the Internet. If the legal rights of a third party are involved, please inform this website for processing. phone
Green coffee bean extract is made from the green beans of the coffea Arabica plant. There are two types of coffee plants, arabica and robusta. The arabica is higher in quality and higher in chlorogenic and caffeic acids, two primary compounds responsible for anti-oxidant activity. Coffee might have anti-cancer properties, and researchers found that coffee drinkers were 50% less likely to get liver cancer than nondrinkers.
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Green coffee bean has strong anti-oxidant properties similar to other natural anti-oxidants like green tea and grape seed extract. Green Coffee Beans have polyphenols which act to help reduce free oxygen radicals in the body. Green coffee bean extract is sometimes standardized to more than 50% Chlorogenic Acid. Chlorogenic Acid is the compound present in coffee which has been long known as for its beneficial properties. This active ingredient makes green coffee bean an excellent agent to absorb free oxygen radicals; As well as helping to avert hydroxyl radicals, both which contribute to degradation of cells in the body.
