Where is the origin of dragon fruit?

Dragon fruit, also known as red dragon fruit, green dragon fruit, fairy honey fruit, jade dragon fruit, etc., is a perennial climbing succulent plant of the cactus family, the fruit is oval in shape, 10 cm in diameter, red or yellow in appearance, with green rounded triangular foliage, white, red or yellow pulp, with black seeds, let's take a look at where the dragon fruit is produced.

Where is the origin of dragon fruit?

Pitaya originated in Costa Rica, Guatemala, Panama, Ecuador, Cuba, Colombia and other places in Central America, and was later introduced into Southeast Asian countries such as Vietnam and Thailand and Taiwan Province of China. Chinese mainland is cultivated in Hainan, Guangxi, Guangdong, Fujian, Yunnan, Guizhou and other provinces.

The producing environment of dragon fruit

The dragon fruit is a tropical and subtropical fruit, which likes light and shade, heat and drought, fertilizer and barren, and grows rapidly in a warm, humid and well-lit environment. Open field cultivation in spring and summer should be watered more to keep its roots in a state of exuberant growth. drainage should be carried out in time in rainy weather to avoid stem and flesh rot caused by bacteria. The stem can also grow on the rock, and the plant is extremely resistant to wind, as long as the bracket is strong enough to resist typhoon. It can withstand 0 ℃ low temperature and 40 ℃ high temperature, and the optimum temperature for growth is 25-35 ℃. It can adapt to many kinds of soil, but it is better to use neutral soil and weak acid soil which contain more humus and preserve water and fertilizer.

Common species of dragon fruit

1. Red flesh dragon fruit: the flesh of red dragon fruit is red or purplish red, and the fresh food quality is good. It is produced from May to November in Taiwan, Guangdong and Guangxi, and longer in Hainan. The red meat dragon fruit has poor self-pollination compatibility, low self-pollination rate, small fruit, poor marketability, needs white meat dragon fruit pollination, high fruit setting rate and large fruit. At present, the variety name of red meat dragon fruit is confused, there is no definite variety name, and all kinds of growers decide according to their own preferences.

2. White flesh dragon fruit: White meat dragon fruit red skin and white meat, fresh food quality is general, Taiwan, Guangdong, Guangxi production period is from June to October, self-pollination has good compatibility, high fruit rate, strong disease resistance, high yield, and can be processed into fruit juice, fruit powder and jam. At present, Vietnam No. 1 is the best variety of white meat dragon fruit, which is the main cultivated variety in Vietnam. It has strong adaptability, fast growth, large fruit and no thorns on the surface. The average weight of single fruit is 420g, the maximum is 1000 g. Soluble solids 18.1%, high yield, 16500-27500 kg per hectare.

3. Yellow flesh dragon fruit: yellow flesh dragon fruit yellow skin and white meat, good fresh food quality, large and fragrant flowers, 45-60 days from budding to flowering, 90-100 days from flowering to fruit ripening, and 110-150 days to mature in autumn and winter. The fruit does not crack, and it takes one month (winter) to change from green to yellow. after turning yellow, it can be hung on the tree, but it can be retained for more than a month without affecting its quality. it is the type of dragon fruit with the best quality and the best taste. With fragrance, the seeds in the pulp are large and soft, and the soluble solids are more than 18%, but the fruit is slightly smaller, generally about 200 grams. The main fruit production period (autumn and winter fruit) is around the Spring Festival, while the summer fruit is listed on the Mid-Autumn Festival.