Processing Cucumber "Leyi 1" and High - Yield Propagation Seed Technology
International Journal of Applied Agricultural Sciences
Volume 5, Issue 1, January 2019, Pages: 20-23
Received: Nov. 26, 2018; Accepted: Jan. 3, 2019; Published: Jan. 31, 2019
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Yuxiao Huang, Department of Vegetable Station in Institute of Agricultural Sciences of Qinzhou Guangxi, Qinzhou City, China
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"Leyi 1" was the Cucumber, high yield, strong resistance, and suitable for processing into the old salting melons crisp .It was breeded by cooperating between Qinzhou Institute of Agricultural Sciences and Guangxi Dexi Agricultural E-Commerce Co. Ltd by selecting of the excellent mutation plant through the multi-generation cultivation and observation of local cucumber mutants. In 2016, it passed the review of New vegetable variety Approval Committee in Guangxi, and the certification number was Guishen Vegetable 2016003.“Leyi 1”is a new cucumber again developed by Qinzhou Vegetable Station, after the successful breeding of processing cucumber "Qinyu No.1”. "Leyi 1" is the cucumber of infinite growth, climbing herb, strong growth potential, high-yield and easy management. Its stems are thick, quadrangular, deeper green, Large leaf, and Medium side vine. The whole growth period of "Leyi 1" is about 120 days in spring cultivation, collected 55~60 days after sowing (about 110 days, and collected 40~45 days after sowing in summer and autumn). “Leyi 1” had succeeded in enriching the raw material melon resources of the traditional cucumber of melons crisp processing industry in Qinzhou. Now, it had been popularized in Qinzhou, and we had explored a set of “Leyi 1" High yield seeding production techniques, In order to further expanding the area of fieldstone.
"Leyi 1" Cucumber Seed Technology, Seed Propagation, High Yield Cultivation, Harvesting of Seed Melon
To cite this article
Yuxiao Huang, Processing Cucumber "Leyi 1" and High - Yield Propagation Seed Technology, International Journal of Applied Agricultural Sciences. Vol. 5, No. 1, 2019, pp. 20-23. doi: 10.11648/j.ijaas.20190501.13
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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