Foot of ningxia hong xingda incense Organic Apple fruit suborbicular, fruit surface color yellow green, most with orange chardonnay fruit surface, covered with bright red stripes, pulp yellow-white, succulent crisp, sweet, rich fragrance, quality first-class; The fruit has a sugar content of over 15%, more than 4% of the national average, and the flesh is tight and crisp and sweet, which is widely loved by consumers all over the world. There is a longer optimal consumption date than any other apple, not even refrigerated. It can be kept for 4 months at normal temperature. If refrigerated, Fuji can be kept for 5--7 months. Apple Fruit Apple Fruit,Ningxia Apple Fruit,High-End Apple,Xianglu Apple Fruit Ningxia hongxingda fruit industry , http://www.hxdfruit.com
Altitude: high altitude area light, clean air, environment close to original condition, no industrial pollution. With an average elevation of 1160-2900m, the central health center has a strong uv light, which produces the natural pollution-free apple, which conforms to the concept of a modern green diet.
Temperature: moderate temperature can avoid the chance of fruit tree encountering disease. The average temperature in ningxia is 8.4 degrees Celsius, which has an important influence on the growth, development, yield and quality of apple. The piedmont apple is thriving in such a good environment.
Humidity environment: moderate amount of rainfall provides necessary conditions for apple's growth. The annual rainfall in the central health region is 186 millimeters. The fruit is slow to grow and the fruit is hard and hard, which fully guarantees the fruit's sugar content and the relatively average size of apples.
Sunshine condition: apple is the fruit tree, the central health area of the whole year is nearly 3,800 hours, is beneficial to the Apple Fruit coloring. The piedmont apples are red and bright.
Temperature difference factors: ambassador apple nighttime respiration weak temperature gap between day and night, consume less organic matter, the accumulation of organic matter during the day more, that apple store down a large number of glucose sugar candy, etc have better taste. The average diurnal temperature difference between apple and apple is 14 degrees centigrade, and the larger diurnal temperature difference ensures the sweet and delicious characteristics of the apple.
Other factors: frost can make apple blossom and fruit, which can cause frozen flower jelly, which is bad for apple's production. The piedmont apple has been kept at least 167 days without frost for the whole year, which minimizes the influence of apple on yield and quality.
First, the ceramic preservation bag: This is a Japanese and a company developed a far-infrared effect of fruits and vegetables fresh bags, mainly in the inner side of the bag coated with a thin layer of ceramic material through the ceramic released by the infrared and vegetables and fruits The water contained in it undergoes a strong "resonance" movement, which promotes preservation of fruits and vegetables. Second, the microbial preservation law: Ethylene has the effect of promoting the aging and maturation of fruits and vegetables, so to achieve the purpose of preservation of fruits and vegetables, it is necessary to remove ethylene. After screening research, the scientists isolated a “nh-9 strain†strain that can produce ethylene-removing “ethylene remover nh-t†substances, which can prevent browning, loosening, and grain loss during grape storage. Tomatoes and peppers play a role in preventing loss of water, discoloration, and looseness, and they have a clear effect on freshness. Third, the decompression and preservation method: This is a new method of storage of fruits and vegetables, has a good effect of preservation, and has the advantages of convenient management, simple operation, low cost, currently Britain, the United States, Germany, France and some other countries have developed Out of a standard specification of low-pressure containers, has been widely used in long-distance transport of fruits and vegetables. IV. Preservation of hydrocarbon mixtures: This is a "natural edible preservative" developed by a Sempeler biotechnology company in the United Kingdom that can double the storage life of tomatoes, peppers, pears, grapes and other fruits and vegetables. It uses a complex mixture of hydrocarbons. When in use, it is dissolved in water to be in a solution state, and then the fruits and vegetables to be preserved are soaked in the solution so that the surface of the fruits and vegetables is uniformly coated with a liquid agent. This will greatly reduce the amount of oxygen absorbed, so that almost all of the carbon dioxide produced by fruits and vegetables is discharged. Therefore, the effect of preservatives is exactly like giving “anesthetics†to fruits and vegetables to make them sleep. Fifth, the electronic technology preservation method: This is the use of negative oxygen ions and ozone generated by high-voltage negative electrostatic site to achieve the purpose. Negative oxygen ions can passivate the enzymes that cause metabolism of fruits and vegetables, thereby reducing the respiratory intensity of fruits and vegetables, and reducing the production of ethylene as a fruit ripening agent. Ozone is a strong oxidant, and it is also a good disinfectant and fungicide. It can not only eliminate microorganisms on fruits and vegetables and secrete toxins, but also can inhibit and delay the hydrolysis of organic matter in fruits and vegetables, thereby prolonging the storage period of fruits and vegetables.