Where is loquat delicious?

Where is the loquat delicious? It usually ripens from spring to summer. It ripens earlier than many fruits. Loquat can be planted in many places, but the loquat produced in some places is delicious. Let's share with you where the loquat is delicious. Let's find out.

Where is loquat delicious? 1 Panzhihua Miyi Loquat

The main varieties of Panzhihua are Zaozhong 6 and Dawuxing.

Loquat fruit is large, oval or oblong, with orange peel, dense and thin fruit points, smooth fruit surface and rich fruit powder and fluff. Generally, the weight of a single fruit can reach about 50 grams, and the maximum fruit weight is 160 grams. It has the characteristics of delicate meat, sweet and sour juice and rich flavor. The varieties here are basically big five-stars, named after the five-star navel is big and deep.

The maturity time is in winter, and it usually matures naturally in 65438+February.

Meishan wengong loquat

Wengong loquat is located at the southern foot of Er 'e Mountain in Renshou County, Sichuan Province, and is famous for its "large fruit, bright color, thin skin and thick flesh, soft and juicy quality, and delicious and dense taste". A fine variety show featuring "Big Five Stars".

Maturity time: the first half of May

Ya' an Shimian loquat

Asbestos loquat ripens late, with large round or oval fruit, orange peel, thick pulp, orange red and sweet taste.

At present, the main variety of asbestos loquat planting is "Dawuxing" loquat. In April, 2020, four new loquat varieties of "White Meat Zhen Zhen" series, Prince Charming, Snow White, Zhen Zhenhao 1 and Zhen Zhenhao 2, were bred in the loquat new material breeding experimental park in Fengle Township, Shimian County.

Maturity time: late May to mid-June.

Luzhou Tianxiandong loquat

Tianxiandong loquat is one of the characteristic fruits in Naxi District. The fruit is big, the flesh is fine, sweet and sour, the appearance is gorgeous and the meat is fragrant.

The main cultivated varieties are Zaozhong 6, Naxi Zaohong, Jiefangzhong and Guifei.

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

Chunhua loquat

The loquat research team led by Professor Wang Yongqing of Sichuan Agricultural University has successfully cultivated a unique new loquat variety "Chunhua Loquat" in the world by using distant hybridization breeding methods and biotechnology.

The flowering habit of "Chunhua loquat" is completely different from the existing varieties, which realizes spring flowering and the flowering period is the same as that of rape. The fruit of Eriobotrya japonica is red meat, and occasionally there are stone cells. We hope to cultivate a white-fleshed variety of Eriobotrya japonica with bigger fruit and delicate meat quality.

Maturity: the fruit ripens in the middle and late June, about 45 days later than the "Dawuxing" loquat in the same planting area.

Loquat from Mengzi

At present, there are many loquat varieties such as "Five Stars", "Changhong" and "Jiefangzhong" in Mengzi, Yunnan. Its flesh is golden, delicate, tender and juicy, sweet and delicious.

The "Liberation Bell" is the largest, with an oval appearance, and the sweetness of mature fruits is light;

The "five stars" are round in appearance and moderate in size, and the ripe fruits are sweet and slightly sour, delicious and delicious;

Changhong is rectangular in appearance and small in size, but the ripe fruit tastes sweetest among several varieties.

Maturity time: loquat trees bloom in September every year, 65438+ 10, and picking begins in mid-June, which lasts almost half a year.

Xiao Yun loquat

The loquat in Xiao Yun, Fujian Province has a straight fruit shape, bright color, thick and delicate meat, residual juice, sweet and sour taste and rich flavor.

The main varieties of loquat in Xiao Yun are Zaozhong No.6, Jiefangzhong and Guifei.

Maturity date: 65438+from late February to late April

Yidu loquat

Yidu loquat has large fruit, bright color, straight fruit shape, thick meat, good quality, rich juice and residue, moderate sweetness and sourness, and good flavor.

The main varieties of Yidu loquat are Zaozhong 6 and Jiefangzhong.

Maturity: from mid-March to late May.

Taizhou Luqiao loquat

Luqiao 1959 loquat has 19 varieties: red meat mainly includes Dahongpao, Luoyang Qing, local bell, round species, upside-down species and unilateral species. White meat mainly includes stream white sand, hard white sand and Rong 'an white sand. At present, there are two main varieties, namely Luoyang green belt red meat and Tongyu white belt white meat.

Red meat Luoyang green loquat: the sepals at the top of the fruit are turquoise, and the fruit is oval or round, with an average single fruit weight of 33 grams and a maximum of 65 grams. The pulp is orange-red, moderate in hardness, moderate in juice, delicate in meat quality and moderate in sweetness and sourness.

Baisha loquat: the fruit is oval, and the weight of a single fruit is more than 35 grams, which can reach 70 grams. Light orange peel, milky white pulp, soft and juicy, sweet and unique flavor, it is an excellent fresh food variety.

Maturity: from the end of May to the beginning of June.

Hangzhou tangqi loquat

There are 18 varieties of loquat in Tangqi, including white sand, red seed and grass seed. The five main varieties are Soft Striped White Sands, Dahongpao, Jiao Jia, Yangdun and Zhu Bao, especially Soft Striped White Sands, which is a national treasure and a treasure in loquat.

Maturity time: mid-to-late May

Ningbo Ninghai white loquat

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

The main varieties are white meat loquat varieties such as white jade and soft white sand.

Maturity time: late May

Lishui loquat

The white variety' Yitai Pingbai' is the representative, with orange fruit surface, milky white to milky yellow flesh, tender, soft and juicy meat, and strong and sweet taste.

Lishui loquat, red sand type, represented by' Lishui Zaohong', has orange-red fruit surface. The pulp is orange, slightly hard, fresh and delicious.

Time: mature listing from the end of May to the beginning of June

Dongshan Baisha loquat

Baisha loquat is a rare fruit unique to southern China. Its pulp is soft and juicy, and its taste is very refreshing and delicious. It is known as the "king of fruits". Dongshan town, Wuzhong, Suzhou is one of the four traditional loquat producing areas in China. Known for Dongshan white loquat, it has the reputation of "the world loquat looks at China, and China loquat asks Dongshan".

White is the best variety of Dongshan Baisha loquat, with flat fruit shape, average single fruit weight of 35 grams, thick peel, easy peeling, white shiny flesh, sweet and slightly sour, rich fragrance, refreshing taste, many hearts and small juices and high edible rate. Excellent quality. In addition, there are 7 or 8 varieties such as Guanyu, Zaohuang, Zhao Zhong and Dongyu.

Maturity of loquat in White: early May

Guanyu loquat maturity: mid-to-late May.

Xishan Zhong Qing loquat

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

The fruit is large, spherical, flat and wide at the top, slightly concave at the bottom, and the fruit stalk is thick and short. The fruit surface is light orange-yellow, with spots concentrated on the sunny side and less fluff and fruit powder. The peel is thin and easy to peel. The meat is delicate, the juice is soluble, sweet and sour. The average fruit weight is 33 grams, and the fruit size is uniform.

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

Xianning Dafan loquat

Loquat meat is orange, soft and juicy, sweet and delicious. Dawuxing, Zaozhong No.6 and Baiyu, the main cultivars of Dai Fan loquat in Tongshan, are all high-quality varieties introduced in recent years.

The maturity is in the middle and late May.

Ankang Yinghu loquat

The varieties of Yinghu loquat are mostly Dawuxing, Jiefangzhong, Changhong, etc., which are large in size, fine in pulp without residue, thin in peel and rich in water.

Maturity time: mid-to-late May

Huangshan santan loquat

Santan loquat has round fruit shape and bright color; Thin skin and thick meat, fresh and juicy, delicate and slag-melting, moderate sweet and sour, fragrant and refreshing. Dahongpao and Baihua are the main varieties. Baihua loquat is the top grade of loquat, with low yield and white fruit color.

Maturity time: early May

Where is loquat delicious? Is loquat delicious?

Loquat is delicious. Loquat is soft and juicy, sweet in taste and delicate in meat. April and May are the harvest seasons every year. Loquat is rich in various nutrients needed by human body, and 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. It is rich in vitamin B and carotene, and has the functions of protecting eyesight, keeping skin healthy and moist, and promoting children's physical development. Among them, vitamin B 17 is also an anticancer nutrient, so loquat is also called "the crown of fruits". It can promote appetite and help digestion; It can also prevent cancer and aging.

How to choose delicious loquat

Look at the color: the mature loquat skin is golden yellow, the deeper the color, the better the maturity, the sweeter the taste and the richer the fragrance; However, loquat with yellow color, blue color, hard flesh and hard peel is immature or unusually mature.

Look at the shape: the shape of the fruit should be symmetrical. The overall shape of delicious loquat is usually oval, slightly smaller than the bottom, and there are better protruding micro-drums on the surface. Some deformed loquats may be stunted and taste too bad.

Look at the peel: the peel is fluffy and complete. This is an important method to identify whether loquat is fresh or not. If the fluff falls off, it means that loquat is not fresh enough. In addition, if the surface color is different, it means that loquat is likely to have deteriorated.

Look at the stalks: choose the loquat with stalks. This kind of loquat is carefully picked, and it will last longer when you take it home, which will be fresher and will not destroy its taste.

Try to buy bulk products. The quality of bulk loquat can be seen, but the whole box may be "tricky". If you want to buy a whole box, try to buy famous brands.

What kinds of loquat are there?

First, common loquat varieties

Loquat varieties include Baisha Loquat, Soft Strip Baisha, Jiefangzhong, Dawuxing, Luoyangqing, Dongting Loquat, Glory, Zaozhong No.6, Changhong No.3, Dahongpao, White, Pak Lei in Fujian and Baiyu and Wugongbai in Jiangsu.

Baisha Loquat: The pulp of Baisha Loquat is white, milky white or yellowish. The skin is thin and juicy, the meat color is crystal clear, the meat quality is tender, the sweetness is moderate, the entrance is delicious, the taste is refreshing and not greasy, the quality is excellent, it is suitable for fresh food, and it matures in mid-May every year.

Soft white sand: the most famous loquat treasure in China. The fruit is oblong, weighing about 25g, milky white in color, tender and juicy in quality, fresh and sweet in taste and good in quality, with sugar content of 17%. The peel is yellowish, rusty, extremely thin, tough and easy to peel, and naturally rolls up after peeling. The fruit quality of this variety is excellent, but it is not resistant to storage. Mature in early June.

Jiefang bell: it is obovate or long obovate (pear-shaped), with orange-red peel and easy peeling; The average fruit weight is 70-80 grams, and the flavor is light and sour. This variety has strong resistance, wide adaptability, storage and transportation resistance, and can be eaten fresh and processed. Mature in the first half of May.

Dawuxing: King of Loquat-Dawuxing has an average fruit weight of 865,438+0g and a maximum fruit weight of 65,438+094g, making it the largest loquat variety in China. The peel is orange-red, sweet in taste, high in sugar content and excellent in quality, which overcomes the shortcoming of sour taste of Jiefangzhong. The fruit has high hardness, strong peel toughness and storage and transportation resistance. Mature in early May.

Luoyangqing: The fruit is obovate, with an average single fruit weight of 32.7 grams. The peel is orange red, thick and easy to peel, and the pulp is thick and orange red. Luoyang green is a good variety stored in cans except fresh food. The fruit ripens from the end of May to the beginning of June.

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

Glory: The fruit is round, with an average fruit weight of 45g. Fruit surface and pulp are orange yellow, moderate in sweetness and sourness, and good in luster and quality. Suitable for fresh food and processing. The fruit ripens in late May.

Zaozhong No.6: The fruit is obovate to pear-shaped, with an average fruit weight of 52.7 grams, and the largest fruit can exceed 100 grams. The peel is orange-red, bright and beautiful, with few rust spots, moderate thickness and easy peeling. The pulp is orange-red, delicate, slag-melting and sweet, suitable for fresh food and canned food. Mature in the first half of April (Fuzhou).

Pak Lei: The pulp is white, crystal clear and very sweet, so it is named "Pak Lei Loquat", which belongs to the fine products of Loquat.

Black bow white: large fruit, high yield, storage and transportation resistance. Strong resistance, less cracking, wrinkling and sunburn, but the fruit flavor is not as good as that of Pak Lei.

Changhong No.3: The fruit is oval or pear-shaped. The weight of a single fruit is 40-50g, and the largest fruit can reach more than 80g. The fruit has bright color, thick flesh and few stones. It is suitable for both fresh food and canned storage. Mature in the first half of May.

Dahongpao: The fruit is oblate, weighing about 30 grams, and the largest is 55 grams. The skin and meat are orange-red, the skin is thick and tough, the meat is dense and delicate, and the juice is medium. Sweet and slightly sour, sugar content 14%, good flavor, storage and transportation resistance, canned fresh food, mature in early June.

White jade: white jade loquat fruit is large, oval or high oblate, with an average fruit weight of 33g. The fruit surface is light orange yellow, with a lot of fluff, white flesh, delicate and soluble meat, sweet juice, good quality and thin and tough peel. Fruit ripens from the end of May to the beginning of June.

Origin and pulp color classification of loquat varieties

China is a big loquat producing country. In the long-term cultivation and breeding of loquat, many varieties have been formed, and there are more than 300 loquat varieties at present. The classification of loquat mainly includes two methods: the classification of loquat varieties and the classification of pulp color.

1, classification of loquat varieties

According to the different origins of loquat varieties, loquat varieties are divided into two categories: southern subtropical variety group and northern subtropical variety group.

Southern subtropical variety group: mainly including varieties originating in tropical marginal and southern subtropical areas, such as Zaozhong No.6, Jiefangzhong and Changhong No.3 in Fujian. This variety has good heat resistance and strong branching ability. The xylem is loose and grows rapidly. This kind of tree is more open, with big leaves and big fruits, but it tastes slightly lighter. Flowering period and maturity period are relatively consistent. When planted in loquat cultivation areas with low temperature in winter, young fruits are vulnerable to freezing injury during wintering.

North Subtropical Flora: It mainly includes varieties native to the north subtropical zone and the southern margin of temperate zone, such as Dahongpao in Zhejiang, White in Luoyang, Jiangsu, and Glory in Zhao Zhong and Anhui. This variety has strong cold tolerance and drought tolerance, and the xylem of branches is hard and tough. The crown expands slowly, the tree is upright and the leaves are small and green. The fruit is small and rich in color and taste. Flowering period and maturity period are inconsistent. When it is introduced to Fujian and Guangdong where the temperature is high, it often grows too vigorously, leading to the decline of its performance.

2. Color classification of loquat pulp

The color classification of loquat pulp is to divide loquat into red meat (red sand) and white meat (white sand) according to the color of pulp.

Red-fleshed loquat: the pulp is orange-red or orange-yellow, and the tree is strong in length, strong in stress resistance and easy to cultivate. High yield, coarse meat quality, slightly poor flavor, storage and transportation resistance, and can be used for fresh food and processing. Such as Jiefangzhong, Zaozhong No.6, Dahongpao and Luoyang Qinghe Glory.

White meat loquat: The pulp is white, milky white or light yellow. Plants generally grow slightly weaker and have poor resistance. Thin skin, fine meat, sweet taste and good quality, suitable for fresh food. The yield is slightly lower than that of red meat, and the cultivation techniques are more demanding. If it rains at maturity, it is easy to crack the fruit. Such as Baisha in Zhejiang, Pak Lei in Fujian and Baiyu in Jiangsu.

Three. Classification of loquat

There are about 30 kinds of loquat, distributed in temperate and subtropical regions of Asia. There are 13 species in China: south Asia loquat, big flower loquat, Taiwan loquat, fragrant flower loquat, narrow leaf loquat, Malipo loquat, inverted leaf loquat, oak leaf loquat, Nujiang loquat, lobular loquat, toothed leaf loquat and Tengyue loquat.