Storage Technology of Apricot
Apricot for storage should be harvested when the fruit is fully enlarged, green decreases, shows inherent color, gives out fragrance, the meat quality is compact and not soft, and the fruit stalk is taken when harvesting. It can be stored for 1-2 weeks at 0 ℃ and 90% humidity, and then ripened at 18-24 ℃ after storage. The fruits harvested in the hard ripening stage can maintain firmness, delay softening, reduce the loss of sugar and acid, and maintain good commercial value after storage for 3 months.
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Development and Utilization of Kernel Apricot Pulp
1, dried apricot processing 1, technological process: apricot meat → cleaning → fumigated → drying → finished product 2, technical points: ⑴ cleaning. Choose the flesh that is neat, fully ripe, hairless, small and thick, rinse with clean water and drain. ⑵ smoked sulphur. Feed the material basket or bamboo curtain containing apricot slices into the wood frame of the smokehouse, pour the burning charcoal into the iron plate in the center of the smokehouse, quickly sprinkle sulfur (1000 kg apricot slices with 3-4 kg sulfur) on the charcoal, and then leave.
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An excellent variety of fresh jujube-Sunshine Jujube
Yangguang jujube, an excellent variety of fresh jujube, is a new variety of fresh jujube discovered by the Forestry Bureau of Yuncheng County, Shandong Province in Wujieshou Township in the mid-1980s. After 8 consecutive transfers for 10 years, the comprehensive characters of each generation were stable, and it was identified and named Sunshine Jujube in 2001. At present, this variety has been popularized with 166hm2. The tree posture is open, the adult tree height is 4.5m and the crown diameter is 3.5m. The bark is dark reddish brown, thin striped and easy to peel off. The jujube head is reddish brown and the branches are soft.
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