"Delicate" in the fruit circle
Wu Yue Yangmei number one
"If you leave the branch, one day and the color changes, the second day and the fragrance changes, the three days change the taste, and four or five days away, the color and fragrance are gone." ("Litchi Diagram Sequence"), this is mr. Drunken Yin's evaluation of Lychee by Bai Juyi.
Some people say that this sentence is also suitable for describing the "delicacy" of bayberry
But Inon doesn't think so, because the "delicacy" of bayberry is far more than that.
It can be said that compared with the lychee that is also a delicate fruit, the bayberry has not been fresh since the moment it was picked, and it is impossible to wait for the first two, three, four or five days.
"A red dust concubine laughs", Bo Guifei smiled at the lychee, many agricultural people have doubts about the feasibility, but it is not impossible to let the noble concubine eat the lychee with the strength of the whole country.
But if it is replaced by bayberry, the land of Wuyue to the capital City of Chang'an, let him have a sweat and blood BMW that travels thousands of miles a day, and the bayberry that has deteriorated after harvesting will never be difficult to beat the noble concubine to smile.
The "delicacy" of bayberry is not only in the fruit is not easy to preserve, have never seen the bayberry tree, have never planted the bayberry, and will never know how difficult it is to enjoy that sweet and sour taste.
Next, Inon will talk to everyone about the "delicacy" of bayberry from the perspective of trees and fruits, and then see how much effort the Chinese people have made to eat this sweet and sour.
<h1 class="pgc-h-arrow-right" data-track="5" > how hard it is to eat a "delicate" bayberry</h1>
Arbutus is a delicious tree and difficult to plant
Bayberry is an evergreen tree of the bayberry family, mainly distributed in Jiangsu, Zhejiang, Taiwan, Fujian, Jiangxi, Hunan, Guizhou, Sichuan, Yunnan, Guangxi and Guangdong and other southern provinces in China.
Inon said that the arbutus tree is "delicate", and some friends may not agree, after all, the bayberry has many simple and easy to plant arbutus, such as "strong tree, easy to cultivate, long economic life", like a "cash cow" criticism.
In Inonong's view, these "criticisms" are just words typed out of the keyboard, but any fruit farmer who has planted bayberry will certainly have a few words on top when he encounters experts who speak these words.
The truth is that arbutus, as a cultivated fruit tree, is really a bit "delicate", let's take a closer look.
First of all, bayberry has higher requirements for the growth environment
Bayberry is a temperate, subtropical evergreen tree species that loves temperature and is tolerant of shade, and the average annual temperature range that is most suitable for the growth of bayberry is between 15 °C and 25 °C, and the annual effective accumulated temperature of ≥ 10 °C is required to be above 4500 °C. Bayberry cold tolerance is indeed stronger than lychee, citrus, can tolerate low temperatures of -10 ° C, but in the growth of the critical period you cold a try, the current production areas of bayberry flowering period in March, April, if the ambient temperature is lower than 2 ° C at this time, it will greatly affect the yield of bayberry. The same bayberry likes high temperature is not good, but if the fruit stage temperature is higher than 35 °C (May to June), the flower bud differentiation period is higher than 30 °C (about July), it will also affect the yield and quality of bayberry, that is to say, the ambient temperature is high and low.
In addition, bayberry also has higher requirements for the soil environment and moisture, bayberry root system has shallow roots, mycorrhizal intergeneration and other outstanding characteristics, which requires the soil planted with bayberry to have good air permeability and water permeability, and in each production area we found that only fertile, micro-ecological environment is better, rich in mineral elements, PH value in 4.5 -5.5 acidic sandy soil can make bayberry plants high yield, high quality.
In addition, bayberry for water requirements are also very high, not drought tolerant nor flood-tolerant, as a subtropical fruit tree bayberry has a greater demand for water, but at the same time, if it encounters continuous precipitation during the flowering or fruit period, it will lead to poor pollination and fruit drop, rotten fruit. Coincidentally, the rainy season in the main producing areas of bayberry with other growth conditions in China is precisely concentrated in the bayberry fruit stage.
Of course, if you have to have a friend to say: Is there no such environmental condition, can't Bayberry live?
Inon wants to say that although the bayberry is "delicate", it can definitely live, but the designation is not good!
Secondly, the long culling period of bayberry has a low fruiting rate
Bayberry is a fruit tree with a long breeding period, which takes at least 8-10 years to bear fruit in the case of planting and reproduction, and a full production period of more than 15 years.
Even if the current grafting method can shorten the afforestation period, it will take 4-5 years to bear fruit, and about 10 years to enter the fertility period.
And the requirements for grafting technology are higher, the first grafted bayberry rootstock is best local real arbutus, if the direct introduction of grafted seedlings may lead to bayberry "water and soil dissatisfaction"; the second bud to choose in the harvest period of robust bayonet plants, old trees, diseased trees, primary fruit trees, etc. will affect the yield and quality of bayberry.
In addition to the long breeding period, the fruit rate of bayberry is not high, bayberry is a hermaphrodite plant, the flower is a wind-borne flower, the pollination rate itself is low, the natural fruit fall is serious, if coupled with the influence of the external environment, such as the flower and fruit period in the wind and rain, drought and other situations, it will be more low the fruit rate of the bayberry.
In addition, there are many diseases and insect pests during the growth period of bayberry
The "delicacy" of bayberry plants is also reflected in the growth period of more diseases and insect pests, diseases and pests seriously affect the yield and quality of bayberry, said that bayberry easy to cultivate people must have not seen as many as dozens of arbutus diseases and insect pests.
At present, the main diseases that harm bayberry are brown spot disease, cancer disease, red coat disease, dry blight, blight disease, branch rot, root rot, rust and so on.
More harmful than the disease is the pest, a variety of moths, shell insects, fruit flies, termites, whiteflies, aphids, tianniu and dozens of other pests, all the time infesting the bayberry plant.
In Inonon's view, among the many diseases and pests of bayberry, the most harmful should be the "insignificant" fruit flies, even if scientific verification of eating fruit fly larvae is not harmful but also can supplement protein, but which consumer is willing to supplement "animal protein" while eating fruit?
Due to the particularity of bayberry fruit, when preventing diseases and insect pests, pharmaceutical prevention and control is the next policy, so it is necessary to take more difficult agricultural, physical, biological and other green prevention measures. Everyone looks at the small cover in the picture above, in order to prevent fruit flies, arbutus trees live in "single rooms", how "delicate".
Bayberry is delicious and hard to taste
Bayberry is an extremely impatient fruit for preservation and storage, according to the previous article: Bayberry has not been fresh since the moment it was picked. It's not an exaggeration.
Bayberry fruit is a polymer fruit, and there is no peel protection outside the fruit, which leads to the "untouchable" bayberry and increases the difficulty of transportation.
And the arbutus fruit is not ripe, and the tree must be ripe before it can be harvested. The characteristics of the fruit will increase the difficulty of harvesting bayberry, harvesting early is not ripe, late picking will be ripe, timely harvesting a little careless will cause mechanical damage to the fruit, accelerate the deterioration of bayberry.
Mature bayberry in a short period of time after harvesting will undergo a series of changes, bayberry for breathing more deformation of fruit, harvesting will soon enter the respiratory peak period, fruit cells produce a large amount of ethylene, in a short period of time bayberry will age, at this time bayberry water, nutrients will be a large loss, taste will also be seriously reduced, and also very susceptible to mold infestation, accelerate the decay of bayberry.
If it is stored at room temperature, the bayberry will deteriorate in 1 day, even if it is a variety that is resistant to storage and transportation, it generally cannot last for 3 days.
It is also not like other fruits that can be stored at low temperatures, although the bayberry in the refrigerator can extend its shelf life, but it can not exceed a week, and the taste and nutrients will be greatly reduced.
That is to say, as long as you are not in the production area, the bayberry you eat is not fresh.
Can't touch, difficult to speed up, after harvesting will deteriorate, try to ask which fruit "delicate" into this look?
<h1 class="pgc-h-arrow-right" data-track="5" > how hard the Chinese people have made to eat this sweet and sour bite</h1>
Bayberry is so "delicate", but it is still there, it has its own reason, and the efforts made by the Chinese people to eat this sweet and sour bite.
China for the cultivation and utilization of bayberry time is earlier, and it is one of the unique fruits of our country, there is no doubt about it, foreign countries are also widely distributed is other plants of the bayberry family, the only domestication of wild bayberry into fruit is us.
According to the "Shanglin Fu", it has been artificially cultivated in the Han Dynasty, and has been widely cultivated by the Wei and Jin Dynasties, and reached its peak during the Tang and Song Dynasties.
Bayberry was loved by the ancients, and there were countless poems praising Bayberry, and the Song Dynasty poet Ping Kezheng had a poetry cloud: "In May, the bayberry is full of forests, and the first doubt is worth a thousand gold." The taste is heavier than Heshuo grapes, and the color is deeper than lunan lychees", in his heart, bayberry directly hangs grapes and lychees.
In modern times, although due to the "delicacy" of the bayberry, many northern friends are difficult to taste, but this does not prevent the development of the bayberry into a fruit industry with a planting scale of more than 3 million mu, an annual output of nearly one million tons, and more than 300 cultivated species.
There are many high-quality bayberry varieties represented by the main varieties such as Dongkui, Water Chestnut, Ding Ao and Late Rice, among which the high-quality bayberry listed in the sky and place is priced at up to 200 yuan / catty.
In ancient times, if you want to eat a bite of fresh bayberry, you can only go to the production area to stay, and it is simpler to eat bayberry, but it is limited to preserves and preserved fruits.
The industrial development of modern bayberry is all due to our efforts, or to put it bluntly, it is due to the fact that the fresh fruit of bayberry is too tempting and we are too hungry.
Isn't bayberry impatient with storage and transportation? Fortunately, at present, our logistics speed has increased, and the preservation technology has also been diversified under the effort.
In the past, the transportation of bayberry with cars and horses, the current whole cold chain; before the preservation of bayberry, we can only think of low temperature, the preservation time is shorter, in order to let more people enjoy that bite of sweet and sour, the current agricultural people use potassium sorbate, salicylic acid and other chemical preservatives, chitosan coating film, low temperature nitrogen filling, improved packaging, and even spraying compound beneficial microorganisms and other measures to extend the shelf life of bayberry.
The above technology is simple to say, but the difficulty is only known when it is done, or the sentence: "delicate" bayberry can become an industry, stemming from the Chinese in order to eat, everything is done.
At the end of the article, Inon wants to say that even if we currently have superb storage and transportation technology, but the "delicate" of bayberry is still there, if friends in the north want to eat the ultimate bayberry, or go to the production area!
When it comes to the fruit period, to taste the large and juicy "Dong Kui", to eat the thick core of the "Ding Ao", to appreciate the purple red of the "late rice" and the milky white of the "Shangyu Crystal", it is definitely a different visual and taste enjoyment.
Finally, in order to avoid not loving bayberry or carrying it for friends who have eaten fresh bayberry, I would like to say one more thing: Inon is a diner who loves bayberry.
In fact, on the other hand, "delicate" is the deficiency of bayberry, but it is not the reason why we love it.
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