Harvest of jujube fruit

The appropriate harvest time is determined according to different varieties, eating purposes and processing methods. Harvesting of different varieties: Jin jujube, Xiangzao, Pear jujube, Winter jujube, etc., which are mainly raw food, are mostly harvested in the crispy and ripe period. The fruit of this period is bright in color, high in sugar content, sour and sweet, crisp and juicy, good in flavor, and can fully display the characteristics of fresh varieties. If harvested too early, the skin color is green, the meat is hard, the juice is less, and the palatability is poor; if harvested too late, the flesh loses water and becomes soft, the pericarp thickens, and loses the fresh taste. Dried varieties, such as gray jujube, chicken jujube, golden jujube, etc., mature period for harvest appropriate period. The fruits were fully ripe at this stage, with the highest nutrient accumulation, dry matter content and drying rate. After drying, the color is rich, the fruit shape is full, elastic, easy to store and transport, and the quality is the best. Harvest too early, because the fruit is not yet mature, dry fruit withered, yellow color, become "yellow jujube", poor quality; harvest too late, pulp saccharification, become "sugar ladle jujube", difficult to dry and store. Therefore, the edible purpose of different varieties is closely related to the harvest time. Different processing methods: processing candied jujube, sugar jujube, white ripening period harvest is appropriate. This period of fruit has been fully developed, thin pericarp, loose meat, juice less, low sugar content, easy to absorb sugar when cooked. Processed products are bright, translucent, and have no skin residue when eaten, with good quality. Processing jujube, jujube, jade jujube, drunk jujube and canned sugar water, etc., are suitable for harvest in crispy ripening period. Dark purple bright color, fine skin, tight flesh, quality. If the harvest time is not appropriate or too late, the meat is loose, the meat is less thick, the luster is poor, and the yield is reduced. Processing drunk jujube, sugar jujube, etc., can maintain the characteristics of fresh jujube, tender meat, juicy and refreshing, unique flavor. Processing jade jujube easy to peel on the core. The finished product is sweet and rich, and popular. Processing jujube paste, jujube paste, jujube juice, etc., to harvest at the ripe stage is the best. The fruit is ripe, soluble solids content is highest, easy to beat and freeze.

2. Harvesting method selection method: jujube flowering long, easy to set fruit continuously, some varieties jujube fruit maturity time is different, according to jujube fruit maturity, harvest by stages. In view of the shortcomings of "jujube beating", it is also possible to manually pick low-dry and short-crown trees, large-fruit fresh food or special processing dates to ensure the quality of fruit picking. But manual picking efficiency is very low. Ethephon urging method: using ethephon to harvest, save labor, time and effort. In recent years, it has been tried in some jujube areas and the effect is good. This method is usually used to spray 150~250 mg/kg ethephon solution (calculated by the volume of 40% ethephon solution) on the whole tree 5~7 days before normal harvest. After spraying 3~5 days, the fruit stalk can produce the separation layer ahead of time, and the fruit can be completely dropped by gently shaking the tree body. Compared with the general fruit harvest method, the efficiency can be improved by 8~10 times. For dried varieties, the fruit treated with ethephon has low moisture content, short drying time, high fruit maturity, purple and shiny pericarp, and can increase sugar content by 3%~5%.

When using, we should strictly control the spraying concentration, and try our best to test first and then apply it to ensure the effect. Collection and wax sealing treatment of jujube scion