When will the sugar orange ripen? When will the picking end?

It blooms in late March, and starts to be sweet in late September.165438-165438+1early October.

The growth, flowering and fruiting of Shatangju fruit trees are closely related to environmental conditions such as temperature, sunshine, moisture (humidity), soil, wind, altitude, topography and slope direction, which have the greatest influence on temperature. Even if the temperature difference is 0.5℃, sometimes there will be completely different results. The growth and development of Shatangju need a temperature of 65438 02.5 ~ 37℃

. The day and night temperatures of flower bud differentiation in autumn are about 20℃ and 65438 00℃, respectively, and the soil temperature of root growth is roughly the same as the ground temperature. If the temperature is too low, Shatangju will be frozen. When the sweet orange is at -4℃ and the satsuma orange is at -5℃, the branches and leaves will freeze. When the sweet orange is below -5℃ and the satsuma orange is below -6℃, the branches will be frostbitten. When the sweet orange is below -6.5℃ and the satsuma orange is below -9℃, the plants will freeze to death.

Extended material:

The fruit of Shatangju is oblate, with a tumor-like protuberance at the top and a depression at the umbilical end. It is orange in color, thin in wall and easy to peel. Fruit shape index is 0.78, single fruit weight is 62-86g, edible rate is 7 1%, soluble solid content is 1 1%, total sugar content is 10.55g, and fruit acid content is 0.35g/ 100ml. The flesh is crisp, juicy, slag-melting and sweet. After eating, it is refreshing and moistening the throat, which is thought-provoking. This product is very famous at home and abroad. In the 1960s and 1970s, it sold well in Southeast Asia, Hong Kong and Macao.

Shatangju is rich in vitamin C, calcium, fiber, a small amount of protein, fat, glucose, fructose, sucrose, malic acid, citric acid, carotene, thiamine, riboflavin, nicotinic acid, ascorbic acid, calcium, phosphorus, magnesium, sodium and other essential elements for human body. Shatangju tastes sweet and warm, and has the function of regulating qi and resolving phlegm.

References:

Shatangju-Baidu Encyclopedia