According to the author's experience in Zaozhuang City, Shandong Province, Dianzichangzaozao cultivation base, Yinping Dongzao cultivation base and Xuzhuangjuzao picking base, according to the different uses of the appropriate fruit picking, the Zaoyuan yield increased, the quality of jujube fruit is superior, the processing efficiency high.
First, the white mature stage This period of jujube fruit volume growth basically stopped, the skin from green to green white or milky white, thin and soft cuticle, most varieties of fruit texture is good, not brittle, sticky slip, sap, dry Low substance content, low sugar content, light sweetness, soluble solid content 10%-20%, pectin more, vitamin C rich, content often higher than 500 mg / 100 g. A small amount of sugar accumulates early fresh foods. During this period, the content of soluble solids can reach about 25%. The meat begins to become brittle and begins to have a crisp and sweet taste. This period of causal cortex soft, in addition to a small amount of chlorophyll, does not contain other pigments, pulp contains more pectin, processing strong cooking resistance, the best time for harvesting candied production.
Second, the brittle phase This period is the maturity of the jujube fruit, the end of the volume weight growth, skin thickening of the stratum corneum, texture hardened, the color from the ring marks around the first or sunny fruit surface (due to different varieties) local red gradually expanded It turns to full red. The sugar content and dry matter content of the pulp increased rapidly, the acid content also increased, and the pectin and vitamin content decreased gradually. The fresh and dried and fresh varieties of meat have become crispy, with more juice, fresh and sweet, and most delicious. This period of the whole red fruit period is the best time for fresh food quality, and it is also the standard period for identifying the quality of fresh fruit varieties. This period of causal meat texture is tight, it also contains more pectin, into the whole red period of the peel, in addition to fresh dates, it is also the best harvest time of jujube, southern jujube, tribute jujube, jujube and other processed raw materials jujube.
Third, the ripening period is the final stage of fruit ripening, and some dates in the north are called the sugar period. The daily sugar content increased by 0.3%-0.5%, but the vitamin content continued to decline. In the fruit shape of this period, the fruit stalk connected to the end of the fruit gradually faded to greenish yellow, the red skin deepened, the pulp color changed from green to white milk, the end of the period near the nucleus appears light yellow or brown. The moisture content decreases, the texture gradually softens, the brittleness decreases, dry matter such as sugar no longer accumulates, the dry matter and sugar content of the fruit reach the highest point, and it is the best harvesting period for processing raw jujube jujube, with a high processing yield. , jujube fruit shape full, deep dark skin color, rich flavor, high quality.
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