The quality of fruit consists of appearance and memory quality. There are many specific measurement standards. Such as apples and pears selection of high-quality fruit, the appearance of quality should have inherent characteristics of the species, fruit shape is high pile, the fruit surface of all the color, light and clean, no damage, a large fruit, and neat and uniform, etc.; for the internal quality requirements: It has unique flavors, sweet and sour taste, rich aroma, fine and crisp flesh, no fruit residue, few stone cells, small fruit heart, lots of juice and mouthwash, hardness above 8kg/cm2, sugar content above 15%, pesticide residue not Super standard and so on. To improve the quality of fruit, we must first understand what is the main factor affecting fruit quality, and then take targeted measures in order to receive better results. The following four factors have a great influence on the quality of fruit.
One is the climate of origin. Because of the strong regional characteristics of fruit trees, they are greatly affected by the conditions of production areas and the impact of climate and environment. For a fruit tree with a larger suitable range, the degree of suitability in different regions is also obviously different. Taking the apple as an example, according to the characteristics of its cool and semi-dry climate and its optimum temperature, precipitation, sunshine hours, altitude, day and night temperature difference, and soil quality requirements, the Loess Plateau is China's In the five major apple producing areas, the eugenic area with all indicators of the most suitable area has been fully achieved, and there are gaps in other areas. In Shaanxi Province, only the Loess Plateau is the most suitable area, Yousheng District; the gap between the northern part of Yan'an and the southern part of Yulin is a general suitable area; the Guanzhong Irrigation District and the southern part of Shaanxi Province have a large gap, which is a sub-optimal area or not. Suitable area. This is the basic factor that leads to the quality of Apple.
The second is the fruit tree species. Regardless of whether fresh food products or processed varieties are early, mid-maturing varieties, or late-maturing varieties, there is a difference between the appearance and the inherent quality; and there are differences in the level of yield, resistance to pests and diseases, and ease of management. With the rapid development of modern science and technology, fruit tree varieties are constantly being selected. New varieties are introduced one after another. After inspections of production and sales practices, the best will become the rising star of the breed. Therefore, the varieties should not only be selected strictly during the construction of the park, but also be further optimized after the production. This is also an important factor affecting the quality of fruit.
The third is management technology. In the same producing area, fruit trees of the same variety use different cultivation techniques and different post-harvest treatment techniques to produce different quality fruits. The higher the technical content, the higher the quality of the fruit. As far as Apple is concerned, the major technologies to improve its quality include high-risk access, standardized trees, rational fertilization, water-saving irrigation, orchard weeding, fruit thinning, fruit bagging, transfer of fruits, and comprehensive pest management. , phased harvesting and post-harvest treatment. Post-harvest treatment includes storage and preservation after fruit harvesting, cleaning, selection, grading, labeling and packaging before sale. Whether these technologies can be promoted or not is a key factor in improving the quality of fruit.
The fourth is capital investment. From the selection of good seedlings for planting gardens, to fruit tree management and post-harvest fruit processing, all require a certain amount of funds for investment in technology and materials to ensure the achievement of high-quality and high-efficiency goals. Insufficient investment has become a major constraint to the improvement of the quality of fruit in many places.
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Crystalline Fructose is white crystallized powder, sweet taste, tasting twice as sweet ae sucrose, and tastes particularly sweet when cold or in solution. It replaces sucrose in canned fruit and fruit preserves together with 20-30% maltose syrup, also it is can be used in carbonated beverages as only sweetener or in combination sucrose and with artificial sweeter such as saccharin. Other applications are: Bread and cakes, Creams, Marmalade, Chocolate, soft drinks, etc.
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