When is loquat on the market? How to eat to treat cough? What are the main producing areas?

Loquat, alias: Reed orange, golden pill, Reed branch. Rosaceae, loquat plants, loquat native to southeastern China, because the leaves are shaped like pipa instruments and their flowers can be used as medicine. So when will it go on sale? How to eat can you treat cough? What are the main producing areas? It is reported that due to different producing areas and varieties, the ripening period of loquat is also different, some of which are precocious varieties have been on the market since March. Such as March listing: Fujian Yunxiao loquat, Yunnan Mengzi loquat; April listing: Fujian Putian loquat, Sichuan Longquan loquat; May listing: Jiangsu Dongting loquat, Anhui Santan loquat, Zhejiang Tangqi loquat, Shanghai Qingpu loquat.

First, how can loquat eat to treat cough?

1. Treatment of lung dryness and cough: eat 5 fresh loquat pulp each time, twice a day.

two。 For the treatment of pulmonary febrile cough, purulent sputum and hemoptysis: loquat leaf 15g (fresh 60g), japonica rice 100g, a little rock sugar. First, the loquat leaves are wrapped in cloth and fried, and the thick juice is taken to remove the residue. Or brush the fresh loquat leaves with all the hairs on the back of the leaves, cut them into thin pieces, fry the juice to remove the dregs, and boil porridge with japonica rice. After the porridge is finished, add a little rock sugar and take it with a meal.

3. Treatment of cough, jaundice, prevention and treatment of influenza: loquat leaves (brushing hair) 60g, water frying in two times.

4. Loquat cough soup: loquat (fruit) 100g, peeled into two, the core of the fruit is mashed, fried with water.

Second, what are the main producing areas of loquat?

China is a big producer of loquat. In the long-term cultivation and breeding of loquat, many varieties have been formed, and there are more than 300 loquat varieties. The classification of loquat can be divided into two methods: the origin classification of loquat varieties and the flesh color classification.

1. Classification of Origin of Loquat varieties

According to the origin classification of loquat varieties, loquat varieties are divided into two categories: the south subtropical group and the northern subtropical group.

The subtropical variety group mainly includes the varieties originating from the tropical edge and the south subtropics, such as Zaozhong 6, Jiefangzhong and Changhong 3 in Fujian. This kind of variety has good heat resistance and stout branches. The xylem is loose and grows rapidly. The shape of the tree is more open, the leaves are larger, the fruit is larger, but the flavor is slightly lighter. The flowering stage is consistent with the mature stage. When it is introduced to the loquat cultivation area with lower temperature in winter, the young fruit is easy to be damaged by freezing when it overwinters.

The northern subtropical variety group mainly includes the varieties originating in the northern subtropics and the southern edge of the temperate zone, such as Dahongpao and Luoyangqing in Zhejiang, Baiyu and Zhaosi in Jiangsu, and Glory in Anhui. This kind of variety has strong cold and drought tolerance, and the xylem of the shoot is tough. The crown expands slowly, the tree shape is more erect, the leaf is small, the leaf color is green. The fruit is smaller, the fruit color and flavor are stronger. The flowering stage is not consistent with the mature stage. When it is introduced to Fujian and Guangdong, where the temperature is higher, the growth is often too prosperous, resulting in a decline in performance.

two。 Color classification of loquat pulp

According to the color of loquat pulp, loquat flesh is divided into two categories: red meat (red sand) and white meat (white sand). Red meat loquat, pulp is orange-red or orange-yellow, tree growth is relatively robust, strong resistance, easy to cultivate. The yield is higher, the meat quality is thicker, the flavor is slightly inferior, resistant to storage and transportation, and can be used for fresh food and processing. Such as Jiefang Bell, Morning Bell 6, Dahongpao, Luoyang Qing, Baiyu and Glory and so on.

White meat loquat with white, milky white or yellowish flesh. The growth of the plant is generally weak and the resistance is poor. The peel is thin, the meat is fine, the taste is sweet, the quality is good, it is suitable for fresh food. The yield is slightly lower than that of red meat, and the requirement of cultivation technique is higher. If it is rainy in the ripening period, it is easy to crack the fruit. Such as Zhejiang soft strip Baisha, Fujian white pear and Jiangsu white jade and so on.

Among them, Baisha, Yuhang District, Hangzhou City, Zhejiang Province, Dongshan, Suzhou (Baisha Loquat), Xishan (Green Loquat), and Baokeng Jiefang Bell of Putian, Fujian, are the three major loquat producing areas in China.