During the Spring Festival in previous years, the mainstream fruit in the domestic northern fruit market was none other than apples.
At that time, Apple was an indispensable gift for visiting relatives and friends, but this "previous year" had to be at least 10 years old.
The reason is extremely simple, nothing more than people have money, more apples, taste quality has decreased, homogenization has become more and more serious, these points, enough to make apple gift characteristics disappear.
However, a few days ago, relatives at home came to visit and sent a box of red meat apples, which really made my eyes light up (I thought I was going to blow red meat apples, you must not be an old fan).
In fact, red meat apples were on fire a few years earlier, when many farmers spared no effort to promote the appearance of this apple industry, and some people planted and sold for a time.
But after the experience, everyone is used to replacing the word "promotion" with "hype".
Only because God opened the window for the red meat apple and at the same time "welded" the door, lament, there is nothing more beautiful but unpalatable, nothing more than manpower can not do. (Strict point of the current can not be)
Although the definition of "unpalatable" to fruit varies from person to person, no matter how popular the cherry is, some people don't like it, and no matter how smelly the durian is, some people love it obsessively.
But for red meat apples (strictly speaking, the vast majority of red meat apple varieties), "unpalatable" is an objective evaluation.
Because red meat apples are astringent to eat, and "astringency" is extremely unfriendly to human taste buds, almost no one likes this taste, as long as humans taste, there are two words - "unpalatable".
Regarding fruit, a sentence that is not rigorous but I personally agree with it: the only criterion for testing fruit is delicious!
Therefore, the red meat apple that is not used in the middle is not "red" for long.
In recent years, with the import of red meat apples entering the Chinese market and the launch of new varieties of red meat apples in China, higher prices and greater publicity have made red meat apples hot again.
But after tasting it, you will find that the imported one is also like that, either the flesh is not fully red, or the whole red is not delicious.
The reason why I ate this red meat apple during the Spring Festival was not that it was different from other red meat apples.
It is just that the flesh is red enough and the astringency is relatively light. Yes, for red meat apples, "that's all" is already amazing.
After I take you to the apple that was opened by God but closed, everyone will know why.
Heaven fell on the city fruit, but the taste is sour
In fact, the red meat apple is not a new variety artificially bred in modern times, but a wild plant species that has existed in nature for a long time.
Although botanists have disputed the origin of the identity of the red meat apple in the last century, with the deepening of research, the industry generally recognizes the red meat apple as a variant of the Xinjiang wild apple (mainly distributed in the Ili region of Xinjiang and parts of Kazakhstan and Kyrgyzstan in the mainland).
It is not ordinary to know that the identity of the wild apple in Xinjiang is not ordinary, it is a strong and fortunate Tertiary (65 million years ago to 2.6 million years ago) relict plant, is the ancestor of all the current cultivation of apples.
In addition, the wild population of wild apples in Xinjiang is mainly distributed in the mainland, which can be described as the "natural gene pool" of apple breeding research, and the scientific research and economic value are very prominent, and in 2005, Xinjiang wild apples were listed in the "List of Plants under National Key Protection" by the mainland.
Xinjiang wild apple was born hundreds of millions of years ago, and as a natural variant of Xinjiang wild apple, the red meat apple, although the industry has not determined its exact origin time at this stage, it is presumably not too short.
Some domestic scholars believe that the ancient literature of the mainland records "Zi Nai", and the high probability is the red meat apple, which means that the ancient people on the mainland have begun to cultivate and use the red meat apple more than a thousand years ago.
Wild red meat apples are very obvious, the recognition is high, its young leaves, young branches, flowers, peels, flesh are red, the appearance characteristics are amazing.
In addition to looking beautiful, red meat apples also contain a large number of proanthocyanidins, anthocyanins, the content is several times or even ten times the ordinary white meat apples, these nutrients have a certain antioxidant properties, many studies at home and abroad have shown that it is beneficial to human health.
The Ili region of Xinjiang in mainland China made early use of red meat apples, and a number of dominant species were selected and bred in the germline for artificial cultivation.
However, even if the beautiful red meat fruit is the dominant species, it has not been able to get rid of the fatal shortcoming of "astringency", so it has not been developed on a large scale in the early time.
Not only the mainland, since the beginning of the 20th century, many countries around the world have carried out research on the breeding of red meat apples, although the breeding of larger and higher yielding red meat apple varieties, but has not been able to completely get rid of its astringency.
In the past ten years, with the increasingly serious problem of apple homogenization, it has stimulated the industry's research momentum on red meat apples, including the mainland, some countries have also bred better quality red meat apples, such as domestic "DaiHong", Switzerland's "Red Love", Japan's "Sweet Rouge", Italy's "Red Sun", France's "Kiss of Nature" and so on.
However, many excellent varieties are still either not red enough in flesh or red enough to be heavy.
The left is type I. and the right is type II
Fish and bear paws are hard to come by
In fact, the current red meat apple can be divided into two categories according to the different flesh color, one is the type I red meat apple, the other is the type II red meat apple, and the commercial fruit on the market is mostly the latter.
Type I red meat apple, the flesh color performance is very good, the red meat rate accounts for more than 70% of the pulp, showing a rich red, dark red or purple red, and from the beginning of the fruit stage the pulp is red.
The type II red meat apple, the flesh color is pink or bright red, and the red meat rate accounts for less than 70% of the pulp (most of which is below 50%), and distributed in the outer cortex of the apple, in addition, the flesh of the type II red meat apple is not red at the beginning, but gradually turns red when it is ripe, and the flesh color is not affected by the variety, and the changes in the external environment also have a certain impact on it.
Obviously, in contrast to the appearance, the type I red meat apple is more beautiful than the type II red meat apple, but the most type I red meat apples have a very strong astringency and a poor taste, and the astringency of the type II red meat apple is relatively light.
In addition, I must emphasize that even if the type II red meat apple has a weak astringency, most of these varieties cannot be completely deastringent, and the sour taste is heavier, and the taste is still different from that of ordinary white meat apples.
Therefore, for the appearance and taste of red meat apples, it is only difficult to talk about fish and bear paws, at least at present.
The door is "welded", and the agricultural science personnel are expected to smash it open
The article mentioned that the red meat apple I received was sweet and sour, light and beautiful enough, but I don't know what the specific variety was.
Or maybe they're just high-quality exceptions that are produced under the influence of other factors, which is hard to say.
I tasted it, was amazed, and thought of taking everyone to know about the red meat apple.
First, to tell consumers, don't have too much hope for the taste of the red meat apples on the market.
Second, in the near future, agricultural scientists can smash open the door where the red meat apple is "welded" with a hammer, so that it is delicious and beautiful, and the fish and bear paw can be both.
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