What are the characteristics and development prospects of toad jujube
Toad jujube originated in Yongji County, Shanxi Province, and is the main local variety.
Toad jujube tree is strong, tall, upright and dry. The jujube head is reddish brown and the spines are well developed. The jujube stock is larger, the lifting force is medium, and the jujube hanging is medium-long. The leaves are large, long ovate and dark green. The flower is big, the flower quantity is more, is the night blooming type.
Toad jujube fruit is not smooth, the pericarp is thin, brown-red, with purple-black spots, thick pulp, crisp flesh, sweet and juicy taste and high quality. Fresh fruit contains 28% Murray 32% deepable solids and vitamin C 347 mg / 100 g. The pyrenes are large and short prismatic. The fruit grows for 95 days.
Toad jujube has strong adaptability, salt and alkali tolerance, early fruit, medium yield, stable and rain crack resistance, so it is suitable for development in suburbs and industrial and mining areas.
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New jujube varieties-Cangwu 1 and Cangwu 3
Based on the seed selection of jujube resources in Cangzhou City, Hebei Province, Cangwu 1 and Cangwu 3 were selected from seedless jujube varieties after 7 years of breeding, which were identified as excellent varieties by the Forest Variety examination and approval Committee of Hebei Province. The fruit of Cangwu No. 1 is oblong, with a vertical diameter of 2.12Mel 3.26cm and a horizontal diameter of 1.53Mel 2.22cm. The average weight of a single fruit is 4.51g and the size of the fruit is uniform. Fresh dates are bright red and bright. The peel is thin, the flesh is yellow and white, the texture is dense, the taste is extremely sweet, the fresh food quality is extremely high, and the fresh jujube is soluble and solid.
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The production of peach cake
Peaches are crisp, tender and refreshing and nutritious. Peach cake made from peach as basic raw material and refined with red, carrot, gelatin and essence has good toughness, chewing resistance, unique flavor and rich in a variety of vitamins. The processing procedure is as follows: first, the formula peach fruit 35% Mel 37%, red fruit 10% Mel 12%, carrot 10% Mel 12%, white granulated sugar 40% Mel 42%, food grade gelatin 1% Mel 2%, edible flavor and preservative sorbate. Second, operation 1. Material selection: fresh, non-rotten, none
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