Where is Chinese wolfberry a specialty? When will it be mature and go on sale? What varieties do you have?

Chinese wolfberry is a general term for commercial Chinese wolfberry, Ningxia Chinese wolfberry and other Chinese wolfberry species. most of the Chinese wolfberry that people eat and use medicinally are the fruit of Ningxia Chinese wolfberry. So where is Chinese wolfberry a specialty? When will it be mature and go on sale? What varieties do you have? Details are as follows:

Chinese wolfberry is distributed in northeast China, Hebei, Shanxi, Shaanxi, southern Gansu and the provinces of southwest, central, South and East China.

Variety difference of Lycium barbarum

Ningxia Chinese wolfberry: the quality is ahead of all parts of the country and has become the representative of Chinese wolfberry. Ningxia is known as the hometown of Chinese wolfberry.

Zhongning Chinese wolfberry: it is the top grade of Ningxia Chinese wolfberry, with thin skin and thick meat, pure and sweet taste, no bitter taste and other peculiar smell.

Yellow fruit Lycium barbarum: yellow when ripe, orange-red or orange-yellow when ripe, ripe fruit apex pointed or flat or retuse, fruit body angled, apex large and base slightly smaller, flesh thick, sweet taste.

Hongzhi Lycium barbarum: produced in Nuomuhong, Qinghai. It is different from Ningxia wolfberry in that the old branches are brownish red and the Corolla lobes are ciliate.

Chinese wolfberry: from Shanxi, northern Shaanxi, Inner Mongolia and Gansu, 800-1500 m above sea level on hillsides, roadsides or fields. The berries are round or ovate, 5-8 mm long, with a small tip at the top. Seeds orange-yellow, ca. 2 mm. The flowering and fruiting period is from May to October.

Lycium barbarum L.: distributed in alpine sandy forest, salinized sandy land, riverside of river and lake, dry riverbed and desert riparian forest, it is a unique desert medicinal plant variety in western China. It contains natural anthocyanins with free radical scavenging and antioxidant functions, and its medicinal and health care value is much higher than that of ordinary Chinese wolfberry.

Xinjiang wolfberry: distributed in northern Xinjiang, artificially cultivated. The berries are ovate or ovate-globose, red when ripe, flowering and fruiting from June to September.

Chinese wolfberry: distributed in Northeast China, Hebei, Shanxi, Shaanxi, Southern Gansu and Southwest, Central, South and East China provinces; cultivated or wild in Korea, Japan and Europe. Often born on hillsides, wastelands, hills, saline lands, roadsides and village houses. In addition to the widespread wild in our country, it is also cultivated for medicine, vegetables or greening in various places.

Ningxia Lycium barbarum: evolved from wild Lycium barbarum in northwest China, existing cultivated varieties can still be wild under suitable conditions. The early medicinal Chinese wolfberry in China is the product of wild Chinese wolfberry collected in the northwest, and it has been recorded in the medical books of the Qin and Han dynasties. Sun Simiao, a famous medical scientist in the early Tang Dynasty, said in Qianjin Yifang: Chinese wolfberry is true in Ganzhou (present-day Zhangye area in Gansu Province) and thick leaves are. " Shen Kuo, a scientist of the Northern Song Dynasty, recorded in "Mengxi Writing talk": "Chinese wolfberry, born on the extreme edge of Shaanxi, is more than Gao Zhangyu, and he is different from others."

When is the Chinese wolfberry mature and on the market?

The fruit of Chinese wolfberry is matured intermittently, which is generally divided into spring fruit, summer fruit and autumn fruit according to the fruit ripening period. The mature fruit from June to early July, that is, the old eye branch fruit is the spring fruit, the fruit from the spring branch from the first ten days of July to August is called the summer fruit, and the fruit from September to October is the autumn fruit. There have been many studies on the component content of summer fruit and autumn fruit of Lycium barbarum, but there are few studies on the component content of spring fruit.