Cangxili
Originally from Cangxi, Sichuan, it is cultivated more in the province. It is a famous excellent variety in the system of sand pear in China.
The fruit is very large, with an average weight of 400 grams per fruit, ladyshaped. Fruiting pedicel slender, sepals deciduous. The pericarp is yellowish brown with large fruit spots. The flesh is white, the heart is small, the meat is fine, crisp, juicy and sweet. Contains 12.3% soluble solids, 5.8% soluble sugar, 0.11% titratable acid, medium or high quality. The fruit can be stored until December.
The tree has medium potential, medium sprouting power and branching ability, bearing fruit for 4-5 years after planting, mainly short fruit branches, high yield and stable yield. It blossomed in late April and matured in late September in Xingcheng area.
- Prev
Storage and fresh-keeping Technology of Peach, Plum and Apricot (2)
Agricultural measures before storage of peaches, plums and apricots 1. Early-maturing varieties for storage are not resistant to storage and transportation, such as peaches and May fresh. Middle and late ripening varieties have good storage and transportation resistance, such as Feicheng peach, Qingzhou peach, Shaanxi winter peach, Okubo, Gangshan white, Yanhong and other varieties also have good storage and transportation resistance. The storage and transportation resistance of seedless and soft solute varieties was poor, and the storage and transportation resistance of plum and apricot was similar to that of peach. Niuxin plum and Hebei Bingtang plum were of good quality and resistant to storage. 2. Pre-harvest agrotechnical measures
- Next
Storage methods of peach, plum and apricot
(1) Normal temperature storage peach is not suitable for normal temperature storage, but due to the need of transportation and shelf preservation, certain measures can be taken to extend the normal temperature preservation life of peach. 1. Calcium treatment can improve the storability of middle and late ripening varieties by soaking peach fruits in 0.2%~1.5% CaCl2 solution for 2min or vacuum for several minutes, draining the solution and putting them in the room naked. 2. heat treatment: soak fruit in constant warm water at 52℃ for 2min or steam at 54℃ for 15 min.
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?