Japanese pear variety: Qiuyue
In 1991, Japan hybridized with Xingao and Fengshui, and then crossed with Yukui. Legal registration of varieties was carried out in 1998. The fruit is flat and round, the fruit weighs about 500g, the pericarp is yellow, reddish brown and the fruit surface is clean. The flesh is white, fleshy and soft, and the content of soluble solids is 12%. The taste is fragrant. It matured in late September, 10 days later than Fengshui and 7 days earlier than Xingao. The tree is strong, short fruit branches have few flowers, and artificial pollination is needed. The florescence is the same as that of Fengshui, the seed setting rate of white flower is low and the yield is good.
- Prev
How to process jujube
Honey jujube is a dry candied fruit made from fresh jujube. The processing technology is as follows: 1. Raw material selection: it is generally appropriate to choose a large one and a small core. A variety with loose meat, thin and tough skin and less juice. The fruit maturity is best when the green begins to fade and the fruit is milky white. 2. Grading: the jujube is graded according to the size of the jujube fruit to remove the abnormal jujube diseases and insects, overripe and damaged jujube. 3. Slit: in order to facilitate sugar penetration and shaping, usually slit on the fruit surface, put the jujube fruit into the channel of the jujube cutting machine (slitting machine), cut the depth of the warp
- Next
Study on Storage and fresh-keeping of Jujube
Jujube is one of the unique fruit trees in China, which has been cultivated for more than 2000 years. Jujube is resistant to cold, drought and barren, and has strong adaptability. It is known as "iron crop". Jujube fruit is rich in nutrition, contains more than twice the sugar content of ordinary fruit and more protein, fat, iron, phosphorus, calcium and other substances, has a high nutritional value and dietotherapy function. The domestic research on the storage and postharvest physiology of fresh jujube began in 1980. The postharvest physiology and storage of jujube were studied and explored, and a lot of work was done on the physiological and biochemical mechanism.
Related
- Moge, come on! The staff of the peasant association in the producing area of cantaloupe were frightened when the crowd gathered.
- Causes and Solutions of low Fruit setting rate of Apple
- Symptoms and control measures of passion fruit virus disease
- Fruit growing lesson: how do apple orchards keep high yields?
- Can you build orchards in the mountains? What are the pros and cons?
- How to manage the coloring period of Crisson grape?
- This paper introduces the processing technology of two kinds of fig products.
- How much is a month for retired teachers in rural areas by 2020?
- How can strawberry planting increase sugar content? We should pay attention to management in many aspects.
- What are the cultivation techniques on how to improve the yield of golden fruit?