Tancheng apricot plum
It originated in Tancheng County, Shandong Province. The fruit is nearly round, the average weight of single fruit is 48.8g, and the maximum weight of fruit is 73.7g. The top of the fruit is flat or slightly pointed, the suture is shallow, both sides are asymmetrical, and the stem depression is wide and deep. The fruit is orange in background, orange in color when ripe, fluffy and thick in peel. Orange flesh, dense meat, fine, juicy, sweet and sour palatable, apricot flavor, quality. The soluble solids content is 13.3%, the total sugar content is 6.7%, and the titratable acid content is 1.7%. 100g fresh fruit flesh contains Vc4.5mg. Leaving the core. The fruit is resistant to storage and transportation and can be stored for 7 days and 10 days at room temperature. Varieties for both raw food and processing. The tree potential is moderate, the tree posture is open, the germination rate is high, the branching ability is medium, mainly with short fruit branches and bouquet fruit branches, bearing early, high yield and stable yield. In Xiongyue, Liaoning Province, it blossoms in late April, ripens in mid-July and leaves in late October. The variety is resistant to cold, drought and barren.
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Pay close attention to the Postharvest Management of Peach
Pruning promotes the growth of balanced peach trees many times a year, which is easy to make the crown airtight, poor ventilation and light transmission, and affect the formation of flower buds. Therefore, after peach harvest, the cross branches, overlapping branches, disease and insect branches and overgrown branches in the crown should be removed, and the bald and empty parts should be cut around to promote new branches, occupy space and increase the yield of the following year. Clearing the garden thoroughly combined with plastic surgery and pruning, cleaning the peach orchard, removing the sparse branches out of the garden, and spraying 6000 times of Jinlux, 12000 times of Guolong, and amino acid 3.
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peach sweet juice
Process flow Raw material selection → cleaning → cutting in half, coring → soaking → heating and beating → sugar and acid adjustment → homogenization → sterilization → canning → sealing → cooling Production method 1. Raw material selection: select ripe peaches. If the raw material maturity is low, it needs to be placed for a few days for post-ripening. Remove pests damage fruit, immature fruit and bad color fruit. 2. Cleaning: first clean skin dirt with clean water, because peaches have hair, it is best to brush, and then rinse into 1% salt water to remove pesticide residues. 3. Cut it in half.
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