Where do you get delicious loquats?

Where to produce delicious loquats?

Where to produce delicious loquats? Loquats usually mature from spring to summer. They mature earlier than many fruits. They can be found in many places. They grow loquats, but the loquats grown in some places are very delicious. Now I will share with you where the loquats grown are delicious. Let’s find out together. Where are the delicious loquats produced? 1

Panzhihua Miyi Loquat

The main varieties of Panzhihua are mainly large-fruited varieties such as "Zao Zhong No. 6" and "Da Wuxing".

Loquat fruit is large, oval or long oval, with orange-yellow skin, dense and thin fruit spots, smooth fruit surface, rich in fruit powder and hairs, and generally the weight of a single fruit can reach about 50g, with the maximum fruit weight 160g, with fine meat texture, rich juice, strong sweet and slightly sour taste, and rich flavor. The varieties here are basically all big five-stars, so named because of the large and deep five-star shape at the navel.

The ripening time is in winter, usually in December.

Meishan Wen Gong Loquat

The Wen Gong Loquat is produced in the southern foothills of Er'e Mountain in Renshou County, Sichuan Province. It is known for its "large fruit, bright color, thin skin, thick flesh, softness and juiciness". It is famous for its richness, delicious taste and dense quality. Excellent varieties mainly of "Big Five Star".

Ripening time: early to mid-May

Ya'an Asbestos Loquat

Asbestos loquat matures late, with large fruits, round or oval, and peeled. Orange-yellow, thick pulp, orange-red, with a rich and sweet taste.

At present, the main variety of Shimian loquat cultivation is the "Big Five Star" loquat. In April 2020, the "White Flesh, Fruity" series "White Horse" was bred in the Loquat New Material Breeding Experimental Garden in Fengle Township, Shimian County. Four new loquat varieties: Prince, Snow White, Guozhenhao No. 1 and Guozhenhao No. 2.

Ripe time: late May to mid-June

Luzhou Tianxiandong loquat

Tianxiandong loquat is one of the characteristic fruits of Naxi District. The fruit is large, with fine flesh, sweet and sour taste, bright appearance, fleshy and sweet taste.

The main cultivated varieties include Zaozhong No. 6, Naxi Zaohong, Jiefangzhong, Guifei, etc.

Maturation time: Different varieties can last from late April to early June.

Spring-flowering loquat

The loquat research team led by Professor Wang Yongqing of Sichuan Agricultural University used distant hybrid breeding methods supplemented by biotechnology to successfully cultivate a new loquat variety "Spring-flowering Loquat" that is unique in the world. ".

The flowering habit of "Spring Loquat" is completely different from existing varieties. It blooms in spring and has the same flowering period as rapeseed. The fruits of "Spring Loquat" are red-fleshed and occasionally have stone cells. We hope to breed them to produce larger, more fruity fruits. "A white-fleshed spring flower loquat variety with delicate flesh texture."

Maturity time: The fruit matures in mid-to-late June, about 45 days later than the "Big Five Star" loquat in the same planting area.

Mengzi loquat

The current varieties of Yunnan Mengzi loquat include "Five Star", "Changhong", "Jiefang Zhong" and other varieties. The flesh is golden and delicate, tender and juicy, and has a good taste. It's sweet and delicious.

"Jiefang Zhong" is the largest, oval in appearance, and the ripe fruit is slightly sweet;

"Five Star" is round in appearance, medium in size, and the ripe fruit is sweet, slightly sour, and delicious Delicious;

"Changhong" has an oblong appearance and is relatively small, but the ripe fruit tastes the sweetest among several varieties.

Maturity time: Loquat trees bloom in September and October every year, and picking starts in mid-November and can last until April, which is almost half a year

Yunxiao loquat

< p>Fujian Yunxiao loquat has a correct shape, bright color, thick and delicate flesh, juicy scum, sweet and sour taste, and strong flavor.

The main varieties of Yunxiao loquat are: Zaozhong No. 6, Jiefangzhong, and Guifei.

Maturity period: late December to late April

Yidu loquat

Yidu loquat has large fruit, bright color, regular fruit shape, thick flesh, The texture is fine, juicy, slag-free, moderately sweet and sour, and has a good flavor.

The main loquat varieties grown in Yidu are Zaozhong No. 6 and Jiefangzhong

Maturation period: mid-March to late May

Taizhou Luqiao loquat

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There were 19 varieties of Luqiao loquat in 1959: red meat mainly includes Dahongpao, Luoyangqing, local bell, round type, upside down type, unilateral type, etc.; white meat mainly includes Xishang Baisha, hard Tiao Baisha and Anrong Baisha, etc. At present, there are two main varieties, namely Luoyang Qing with red meat and Tongyu Baisha with white meat.

Red-meat Luoyang Green Loquat: The sepals on the top of the fruit are green, the fruit is oval or round, the average fruit weight is 33 grams, and the maximum can reach 65 grams. The flesh is orange-red, with moderate hardness and softness, medium juice, fine texture, and moderate sweetness and sourness.

Baisha loquat: The fruit is oval in shape, with a single fruit weighing more than 35 grams and up to 70 grams. The peel is light orange-yellow, the flesh is milky white, soft and juicy, sweet and has a unique flavor. It is an excellent variety for fresh consumption.

Ripening time: Mature from the end of May to early June

Hangzhou Tangqi loquat

Tangqi loquat varieties include white sand and red varieties. There are 18 varieties in three categories: "Runstripe Baisha", "Dahongpao", "Jiajiao", "Yangdun" and "Baozhu", among which there are 5 main varieties: "Runstripe Baisha" It is the most precious variety among loquats and is a national treasure-level high-quality variety.

Ripening time: mid to late May

Ningbo Ninghai white loquat

The fruit is round to oblong, with an average fruit weight of about 35 grams; the fruit surface is light Yellow, milky white flesh, tender and easy to eat.

The main varieties are white-fleshed loquat varieties such as Baiyu and Soft White Sand.

Ripening time: late May

Lishui loquat

The white variety is represented by Taipingbai', with orange-yellow fruit surface, milky white to milky yellow flesh, and fleshy texture. Tender, soft and juicy, rich and sweet.

The red sand type Lishui loquat is represented by Lishui Zaohong’, with an orange-red fruit surface. The flesh is orange-yellow, slightly hard, fresh and tasty.

Time: Mature and marketed from the end of May to early June

Dongshan Baisha loquat

Baisha loquat is a rare fruit unique to southern my country. The flesh is soft and juicy, and its taste is It is extremely refreshing and delicious, and is known as the "King of Fruits". Dongshan Town in Wuzhou, Suzhou is one of the four traditional loquat production areas in my country. It is famous for its Dongshan Baisha loquat and has the reputation of "looking at China for loquats in the world, and asking Dongshan for Chinese loquats".

"Baiyu", the selected variety of Dongshan Baisha loquat, has an oblate fruit shape, an average fruit weight of 35 grams, thick flesh and thin skin that is easy to peel. The flesh is white and crystal clear, melting in the mouth, sweet and slightly sour, and rich in flavor. , refreshing and not greasy, juicy with small core and high edible rate. Excellent quality. In addition, there are 7 or 8 varieties such as crown jade, early yellow, zhaozhong and winter jade.

White jade loquat matures in early May

Crown jade loquat matures in mid-to-late May

Xishan green loquat

This variety is not completely subdivided. There are actually 3-5 green varieties, such as long-stemmed green varieties and short-stemmed green varieties.

The fruit is large, spherical, with a flat, wide and slightly concave top, a blunt base, and a thick and short stem. The fruit surface is light orange-yellow, with spots concentrated on the sunny side, and less fuzz and fruit powder. The peel is thin and easy to peel off. The meat is fine, juicy and soluble, sweet and sour. The average fruit weight is 33 grams, and the fruit size is uniform.

Ripening time: The local fruits mature from the end of May to the beginning of June.

Xianning Dafan Loquat

Dafan loquat has orange-yellow flesh, soft and juicy, sweet and delicious. The main varieties of Tongshan Dafan loquat, including Dawuxing, Zaozhong No. 6, and Baiyu, are all high-quality varieties introduced in recent years.

The ripening period is mid-to-late May.

Ankang Yinghu Loquat

The varieties of Yinghu loquat are mostly Dawuxing, Jiefangzhong, Changhong and other varieties. They are large in size, have fine pulp without residue, and have thin skin with high moisture.

Ripe time: mid to late May

Huangshan Santan Loquat

Santan Loquat fruit is round in shape and bright in color; the skin is thin and the flesh is thick, tender and juicy. Fine slag, moderate sweetness and sourness, refreshing fragrance. The main varieties are Dahongpao’ and Baihua’. White-flowered loquat is the top-grade loquat with very low yield and its fruit color is white.

Ripe time: early May. Where are the delicious loquats grown2?

Are loquats delicious?

Loquats are delicious. Loquat is soft and juicy, with sweet flavor and delicate meat. April and May are the peak seasons every year. Loquat is rich in various nutrients needed by the human body. It is a delicious and nutritious health-care fruit.

Loquat is rich in cellulose, pectin, carotene, malic acid, citric acid, potassium, phosphorus, iron, calcium and vitamins A, B, and C. Rich in vitamin B and carotene, it can protect eyesight, keep skin healthy and moist, and promote children's physical development. The vitamin B17 contained in it is also a nutrient that prevents cancer. Therefore, loquat is also called the "Crown of Fruits" . It can promote appetite and help digestion; it can also prevent cancer and prevent aging.

How to choose delicious loquats

Look at the color: the skin of mature loquats is golden yellow. The darker the color of the loquat, the better the maturity, the sweeter the taste and the better the flavor. Rich; those with light yellow, green color, hard flesh, and peel that are difficult to peel off are all immature or abnormally mature loquats.

Look at the shape: the fruit should be well-proportioned. The delicious and sweet loquats generally have an ellipsoidal overall shape, with the top slightly smaller than the base, and the surface protruding and slightly bulging, which is better. Some deformed loquats may be stunted and have a bad taste.

Look at the peel: the peel is completely furry. This is an important way to identify whether the loquat is fresh. If the hairs fall off, it means the loquat is not fresh enough. In addition, if the surface color is different, it means that the loquat is likely to have gone bad.

Look at the stems: Choose loquats with stems. You need to be more careful when picking such loquats. Moreover, such loquats can be stored at home for longer and will be fresher. Will ruin its flavor.

Try to buy bulk products. The quality of loose loquats can be seen, but the loquats packed in whole boxes may have "fishy" properties. If you want to buy the loquats in whole boxes, try to buy well-known brands.

What are the types of loquats?

1. Common loquat varieties

Loquat varieties include white sand loquat, soft strip white sand, Jiefang Bell, Big Five Star, Luoyang Green, Dongting Loquat, Guangrong, Zaozhong No. 6, Changhong No. 3, Dahongpao, white jade, Fujian white pear, Jiangsu white jade, Wu Gongbai, etc.

Baisha Loquat: The flesh of Baisha Loquat is white, milky white or light yellow. The fruit has thin skin, thick and juicy flesh, crystal-clear color, tender texture, moderate sweetness and sourness, melts in the mouth, refreshing but not greasy, good quality, suitable for fresh eating, and matures in mid-May every year.

Soft white sand: the most famous loquat treasure in China. The fruit is oblong and weighs about 25 grams per fruit. The flesh is milky white, tender, juicy, sweet and rich in taste, of excellent quality, and contains 17% sugar. The peel is light yellow in color, has many rust spots, is extremely thin, tough and easy to peel, and will naturally curl up after peeling off. The fruit of this variety is of excellent quality, but it is not storage-resistant. Ripe in early June.

Jiefang Zhong: obovate or long obovate (pear-shaped), with orange-red skin that is easy to peel off; the average fruit weight is 70-80g, and the flavor is light and sour. This variety has strong resistance, wide adaptability, is resistant to storage and transportation, and can be eaten fresh or processed. Ripe in early to mid-May.

Dawuxing: The King of Loquats—Dawuxing has an average fruit weight of 81 grams and a maximum of 194 grams. It is currently the largest loquat variety in China. The peel is orange-red, the flavor is rich and sweet, the sugar content is high, and the quality is extremely high. It overcomes the shortcomings of Jiefang Zhong's sour flavor. The fruit has high hardness, strong skin toughness, and is resistant to storage and transportation. Ripening begins in early May.

Luoyang Qing: The fruit is obovate in shape, with an average fruit weight of 32.7 grams. The peel is orange-red, thick and easy to peel, and the flesh is thick and orange-red. Luoyang Qing is an excellent variety for canning except for eating fresh. The fruit matures from late May to early June.

Dongting loquat: The average fruit weight is 30.2g, the taste is light, more sour and less sweet, and the quality is poor.

Guangrong: The fruit is round, with an average fruit weight of 45 grams. The fruit surface and pulp are orange-yellow, with moderate sweetness and sourness. Guangrong has good quality and is suitable for fresh eating and processing. The fruits mature in late May.

Zaozhong No. 6: The fruit of Zaozhong No. 6 is obovate to pear-shaped, with an average fruit weight of 52.7 grams, and the largest one can exceed 100 grams. The peel is orange-red, bright and beautiful, with few rust spots, moderate thickness and easy to peel off. The flesh is orange-red, fine in texture, slag-like, sweet in taste, and fragrant. It is suitable for both fresh eating and canning. Ripe in early to mid-April (Fuzhou).

White pear: The flesh is white, crystal clear, and very sweet, hence the name "White Pear Loquat", which is the finest among loquats.

Wugongbai: Large fruit, high yield, durable for storage and transportation. Strong resistance, less fruit cracking, wrinkled fruit, and sunburn disease, but the fruit flavor is inferior to that of white pears.

Changhong No. 3: The fruit is oval or pear-shaped, with a single fruit weighing 40-50 grams, and the large ones can reach more than 80 grams. The fruit is brightly colored, thick-fleshed, and has few cores. It is suitable for both fresh eating and canning. Ripe in early to mid-May.

Dahongpao: The fruit is oblate in shape and weighs about 30 grams, with the largest one weighing 55 grams. The skin and flesh are orange-red, the skin is thick, tough and easy to peel, the flesh is dense and delicate, and the juice is medium. Strongly sweet and slightly sour, with 14% sugar content, good flavor, durable for storage and transportation, suitable for both fresh eating and canning, and matures in early June.

White Jade: The white jade loquat fruit is large, oval or tall and oblate, with an average fruit weight of 33g. The fruit surface is light orange-yellow, with lots of velvet, and the flesh is white, fine and soluble, juicy, sweet in flavor, of good quality, and the peel is thin, tough and easy to peel off. The fruit ripening period is from the end of May to the beginning of June.

2. Origin of loquat varieties and classification of flesh color

my country is a major producer of loquats. During the long-term cultivation and selection of loquats, numerous varieties have been formed, and there are currently more than 300 loquat varieties. There are two main methods for classifying loquats: loquat variety origin classification and pulp color classification.

1. Classification of origin of loquat varieties

The classification of origin of loquat varieties is based on the different origins of loquat varieties. Loquat varieties are divided into southern subtropical species and northern subtropical species. There are two main categories of species.

South subtropical variety group: mainly includes varieties originating from the edge of the tropics and south subtropical areas, such as Zaozhong No. 6, Jiefangzhong and Changhong No. 3 in Fujian. This type of variety has better heat tolerance and thicker branches. The xylem is loose and grows rapidly. The tree shape is relatively open, with large leaves and large fruits, but the flavor is slightly lighter. The flowering stage and maturity stage are relatively consistent. If they are introduced to loquat cultivation areas with lower winter temperatures, the young fruits will be susceptible to frost damage during the winter.

North subtropical variety group: mainly includes varieties originating in the northern subtropical and southern edge areas of the temperate zone, such as Dahongpao and Luoyangqing in Zhejiang, Baiyu and Zhaozhong in Jiangsu, and Guangrong in Anhui, etc. This type of variety is highly resistant to cold and drought, and has hard and tough xylem on the branches. The crown expansion is slow, the tree shape is relatively upright, the leaves are small, and the leaves are green. The fruits are smaller, with stronger color and flavor. The flowering and maturity stages are inconsistent. When they are introduced to areas with higher temperatures such as Fujian and Guangdong for cultivation, they often grow too vigorously and their performance decreases.

2. Loquat pulp color classification method

The loquat pulp color classification method is to divide loquats into red flesh (red flesh) and white flesh (white flesh) based on the color of the flesh. ) two categories.

Red-meat loquat: The flesh is orange-red or orange-yellow. The tree grows relatively robustly, has strong resistance, and is easy to cultivate. The yield is higher, the meat is thicker, the flavor is slightly inferior, it is durable for storage and transportation, and can be eaten fresh and processed. Such as Jiefang Bell, Zaozhong No. 6, Dahongpao, Luoyang Qinghe Guangrong, etc.

White-fleshed loquat: The flesh is white, milky white or light yellow. Plants generally grow slightly weaker and have poor resistance. The fruit has thin skin, fine flesh, sweet taste, good quality and is suitable for fresh eating. The yield is slightly lower than that of red meat, and the cultivation technology requirements are higher. If it rains a lot during the ripening period, the fruit will easily crack. Such as soft white sand from Zhejiang, white pears from Fujian and white jade from Jiangsu.

3. Classification of Loquat

There are about 30 species of Loquat, distributed in temperate and subtropical Asia. 13 species are produced in China: South Asian loquat, large-flowered loquat, Taiwanese loquat, and fragrant flower. Loquat, narrow leaf loquat, loquat, Malipo loquat, obovate leaf loquat, oak leaf loquat, Nujiang loquat, small leaf loquat, serrated leaf loquat, Tengyue loquat.