The Newest Pear Variety-Xueqing
The latest pear variety of Xueqing pear was bred by Snow Flower and the new century. The scion was introduced from Zhejiang University in Luhao Farm of Yuyao City on November 28, 2000. Through high grafting technology and careful cultivation and management, all the pears were put into production, and the maximum yield of one plant reached 15 kilograms. The farm planted 80 mu.
Growth and fruiting habits: the plant grows strongly, the tree shape is more open, the growth potential is stronger, the branching and sprouting rate is high, the flower bud is easy to form, the axillary flower bud is more, the fruit is round, the fruit weighs 300-400g, the maximum can reach more than 700g, golden yellow after maturity, the skin is thinner, the fruit spot is larger, medium, evenly distributed, the flesh is white, the flesh is crisp, juicy, sweet, fragrant, soluble solids 13%, and the quality is excellent. The fruit heart is small, the edible rate is high, the flowering period is medium, and the fruit ripening period is in early August.
Resistance to stress and disease and insect pests: like the high-yielding Huanghua pear, it can resist short-term overcast, rain and low temperature at flowering stage, and the fruit setting rate is extremely high.
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Pear in syrup
Production method 1. Fruit selection: do not choose raw or overripe fruits, pears are ripe until yellow and slippery, and pears that are prone to discoloration such as rotten, mulberry, iron head, diseases and insect pests and apples are selected. The core temperature is above 5 ℃. two。 Pick the handle and peel it: first pick the pear handle and peel it mechanically. 3. Cut the seed nest in half and dig the seed nest in half longitudinally, dig out the seed nest and pedicle tendons, cut and trim into a complete 1 stick and 2 pieces. In the process of treatment, the fruit pieces must be immersed in 1: 2% salt water to protect the color, and the process should be shortened as much as possible.
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Processing of apricot pulp beverage
1. Apricot pulp beverage: (1) technological process: raw materials are selected: → washing fruit, → scalding, → breaking, → beating, → filtering, → blending, → degassing, homogenized → sterilization, → canned → sealing. (2) Technical essentials: ① raw material selection: select ripe fruits. If the fruit has low maturity, you can leave it for a few days after ripening and then use it. Remove diseases, insect pests, immature fruits and rotten fruits. ② cleaning: wash the fruit directly with clean water. If there is much dirt in the peel, wash it with detergent and then rinse with clean water.
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