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喜馬拉雅番茄,抗病植株長勢壯旺座果率高,果實堅硬極耐貯運,鮮紅亮麗。

商品編碼:F010001  喜馬拉雅番茄




▲喜馬拉雅番茄端正漂亮的果形。

經過三年大面積推廣,喜馬拉雅番茄以果實堅硬、極耐貯運、豐產優質、靚麗時尚而引領高端消費新潮流,深受各地種植戶的喜愛,2013年收購商競價搶購,每公斤高達7-8元。

After three years Of large area, Fruit hard, Extremely resistant To storage and Transportation, High yield and Good quality Of tomato-in himalaya, Catch up with And surpass The advanced World levels. Beautiful fashion leading High-end consumer The new trend, Around by the Growers love, 2013 acquisition Of Bidding panic buying, Every kilograms Of up to 7 - 8 yuan.

▲喜馬拉雅番座果率表現


特征特性:大紅果番茄,無限生長類型,植株長勢壯旺,座果率高,連續座果力強,不易早衰。果實圓形(略扁),鮮紅亮麗,萼片大且舒展,每穗留果4-6個,單果重200-240克左右,果實堅硬,極耐貯運。耐低溫弱光,高溫條件下無青肩,抗病性較強,露地保護地均可栽培,是目前引導國際市場的優良品種。栽培技術>>>商品報價>>>
Himalaya tomato
Feature Characteristics: big red tomato, infinite growth type, plant growing and flourishing, the high rate of fruit, continuous fruit setting capacity, not easy failure. The fruit is round ( slightly flat ), bright red, sepals and stretch, each spike fruit 4-6, weight of about 200-240grams, fruit hard, extremely durable storage. Tolerance to low temperature and weak light, green shoulder under the high temperature, strong disease resistance, protected open field can be cultivated, is the leading international market improved varieties.

上圖為成熟期:果實3/4面積變成紅色或黃色,酸減少,糖量增加,營養價值最高,是鮮食的最適時期。

The mature fruit of 3/4: the area into a red or yellow, acid reducing, sugar content increase, the highest nutritional value, is the most suitable time for fresh food.

果實成熟分:綠熟期、轉色期、成熟期和完熟期。上圖為完熟期:果實表面全部變紅,含糖量達極高。

Fruit maturity:green ripe stage,turning stage,mature stage and ripe stage.The ripe stage:fruit surface all red,sugar content as high.


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