Cornflower pear
It originated in England and is the main variety in the United Kingdom. Germany, France and Bulgaria are all listed as one of the main varieties. China's Beijing, Hebei, Henan, Liaoning, Shanxi, Sichuan, Gansu and Yunnan provinces (cities) have been introduced and planted.
The fruit is large, with an average weight of 163 grams per fruit. The fruit is in the shape of a thin-necked gourd, the shape is more beautiful than Bosco, and the shoulder of the fruit is often skewed to one side. The pericarp is green, the ripe fruit is green-yellow, some fruits have light redness on the sunny side, the fruit surface is smooth and waxy. Fruit small, medium, pedicel 3.4 cm long, 3.2 mm thick, hypertrophy at the junction with pulp; sessile depression, lip-shaped protuberance. Bodhisattva is persistent and medium-sized. Calyx depression medium deep and broad, wrinkled pomegranate. The heart is large, with 5 ventricles. The flesh is white, fleshy and compact, softened after ripening, easily soluble in the mouth, juicy, sweet and fragrant, of high or high quality. Contains 13%-15.8% soluble solids. In Xingcheng, Liaoning Province, the fruit was harvested in early September and was a medium-ripe soft meat variety. The fruit is not resistant to storage and can be stored for about 15 days at room temperature. Mainly used for fresh food.
The growth potential of the plant is medium. The height of the 10-year-old tree is 3.67 meters, the stem circumference is 34.7 centimeters, and the crown diameter is 2.07 meters × 1.83 meters. The sprouting power is strong, the bud germination rate is 78.28%, and the branching power is moderate. generally, there are 2 or 3 long branches under the cut mouth.
The beginning fruiting age is late, and it generally begins to bear fruit about 5 years after planting, mainly with short fruit branches. According to the survey of primary fruit trees, short fruit branches account for 51.94%, medium fruit branches account for 11.17%, and long fruit branches account for 36.89%. If it is properly managed, it can be fruitful year after year. The seed setting rate of Zi Hua Chen powder is high, and the fruit drop before harvest is light. In Xingcheng, Liaoning, flower buds germinate in mid-late April, early flowers in early May, blooming in mid-May, final flowers in late May, fruit ripening in early September and defoliation in mid-November. The days of fruit development and vegetative growth were 112 days and 211 days respectively.
The soil is not strict, but it grows better on fertile sandy loam. Moderate cold resistance, in Xingcheng, Liaoning; sometimes frost injury occurs in short branches. The ability of resistance to rot is poor, but it is stronger than Ba pear and has less insect pests. This variety has large fruit, strong and sweet taste, good quality and high yield, but the fruit is not resistant to storage, but it has high commodity value and is deeply welcomed by consumers. As a medium-ripe and raw food variety, it can be developed appropriately in the suburbs of coastal areas and industrial and mining areas.
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Main cultivation techniques of Sweet Apricot in Longyuan
Longyuan sweet apricot is a new cold-resistant apricot variety bred by the drupe research room of Heilongjiang Horticultural Branch. It has excellent characters such as late ripening, large fruit and dwarfing. The breeding of this variety will not only prolong the supply period of fresh fruit of apricot trees in Heilongjiang Province, change the current cultivation mode of large crown and sparse planting of traditional apricot trees, but also promote the large-scale development of apricot production in Heilongjiang Province. At present, the new variety Longyuan sweet apricot has been extended to Jilin, Liaoning, Inner Mongolia, *, Hebei and other provinces (regions). 1 Variety characteristics and characteristics
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Pulp apricot juice
1. Select fresh fruits with yellow pulp, rich sugar and acid, fully ripe and moderate size, and eliminate miscellaneous residual fruits. 2. Wash and crush the selected apricot fruit, soak it and rinse it with clean water, then use a beater to remove the apricot peel and core and beat the pulp into pulp. 3. Heat the coarse filter and use the press to remove the crude fiber from the apricot pulp. 4. The sugar acidity of coarse filtered apricot juice was detected and adjusted, and the suitable ratio of acid to sugar was 1: 1: 18: 20. 5. Vacuum for degassing homogenization
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