The hometown of Chinese kiwifruit --- weekly.
Today, I would like to introduce the kiwifruit --- Cuixiang in my hometown.
"Cuixiang" was formerly known as "Xiqi No. 9" The fruit is ovate, the beak end is pointed, the fruit is beautiful and upright, neat and oval (very similar to the New Zealand Yuanyi A-16), the horizontal diameter is 3.5-4 cm, the length is 7-7.5 cm, the maximum single fruit weighs 130 grams, the flesh is dark green, the taste is sweet, the aromatic aroma is extremely strong, the quality is good, the palatability is good, the texture is fine and the juice is more, the soluble solids of the hard fruit are 11.57%, the soluble solids of the softer fruits can reach more than 17%, the total sugar is 5.5%, the total acid is 1.3%, Vitamin C content of 185 mg / 100 000 grams of fresh pulp, and contains 17 kinds of human needs of the human body amino acids, freshly harvested fruit hardness of 19.7 kg / square meter, its biggest feature is high VC content, rich in nutrition, peel green brown, thin peel, easy to peel, easy to eat. It is an excellent variety of fresh food, which can be stored for 20-23 days at room temperature after harvest, and can be stored for 4 and a half months at 0-1 °C, which is more resistant to storage and transportation, and the shelf life is long.
Characteristics of the green kiwi
1. Phenological period:
Cultivated in the climatic environment of the northern foothills of Qinling Mountains in Shaanxi Province, the sap flow begins in late January, germinates in early February, spreads leaves in early March, blossoms and bears fruit in early April, blooms for 3 days, and the flowering time is early May, while forming young fruits, the tree is strong, ripening at the end of August, the total sugar of the maturity mark is 6.5%, and the defoliation period is late November.
2. Fertility:
This variety is early maturing and high-quality, easy to preterm, abundant yield, grafted seedling colonization 3 years after fruiting, 666.7 square meters yield of 300 kg, medium fertilizer garden 4 years average yield of 31 kg, 666.7 square meters yield of 1260 kg, 5 years of 666.7 square meters of yield can exceed 1900 kg.
3. Stress resistance and adaptability:
The comprehensive resistance of this variety is earlier than that of early ripening kiwifruit such as Hongyang and Xuxiang. Under medium conditions of fertilizer management, it is easy to yield abundantly, easy to manage, young branches are brown, dense reddish brown soft hairs, large leaves, mostly oval, and perennial branches are dark brown and hairless. Each fruit has 1-5 female flowers and no ear flowers. It has strong resistance to wind, leafhopper and insect pests, and good disease resistance, frost resistance and spring cold resistance.
Efficacy
1. 'Lowering cholesterol by eating its outer skin is the best choice. One-fifth of the fiber contained in kiwifruit is pectin, especially the part where the skin and pulp are in contact. Pectin can reduce the concentration of cholesterol in the blood and prevent cardiovascular disease.
2. Promote digestion The dietary fiber it contains can not only lower cholesterol, but also help digestion, prevent constipation, and remove harmful metabolites from the body.
3. Lowering blood lipids inhibits the deposition of cholesterol in the inner wall of arteries, thereby preventing arteriosclerosis, improving myocardial function, preventing and treating heart disease.
4. Anti-cancer tumor suppressor often eat barbecue food can increase the incidence of cancer, because barbecue food will be digested in the body after the stomach, producing carcinogens. The vitamin C, which is rich in kiwifruit, acts as an antioxidant and can effectively inhibit this digestive response and prevent cancer from occurring.
5. Enhance the physique of kiwifruit is also a tonic and strong product, the nutrients in it can significantly improve the activity of the body, promote metabolism, coordinate the function of the body, block carcinogens, enhance the physique, delay aging.
nutritive value
1. Kiwifruit is rich in carbohydrates, vitamins and trace elements. In particular, the content of vitamin C and vitamin A folic acid is high. The amount of vitamin C is about ten times that of apples. Known as the "king of vitamin C".
2. The kiwi peel is rich in pectin.
3. Kiwifruit is a low-fat and low-calorie fruit, as well as rich in folic acid, dietary fiber, low sodium and high potassium.
4. Kiwi fruit contains a variety of amino acids, such as glutenine and arginine these two amino acids can be used as brain nerve conduction substances, can promote the secretion of growth hormone.
5. The black granular part of the pulp is rich in vitamin E.
6. Among the top 26 fruits with the largest consumption in the world, kiwi fruit is the most abundant and comprehensive. Kiwi fruit has the highest content of Vc, Mg and trace elements, and kiwi fruit is at the top of the list due to the potassium contained in heavier bananas and citrus.
Storage method
After the kiwi fruit is taken home, it is placed in a cool place. Placed outside for two weeks.
Note: Do not take the kiwi fruit out and place it in a ventilated place, so that the moisture loss will become harder and harder.
The correct way to do this is to place it in a box, pick out the soft edible kiwifruit, and then cover the box. Store in the refrigerator for two to three months. When you want to eat it, take it out a few days in advance, and put it in a place where the seal becomes soft and you can eat it. In addition, everyone should pick out the soft kiwi fruit in time, even if you do not eat it, do not put the soft and hard long-term together, which is not conducive to the long-term preservation of the kiwifruit. Babies, if you want all the kiwis to ripen faster, you can too.
Contraindicated
1. Kiwi fruit and cucumber
Destroys vitamin C. Cucumbers contain vitamin C breakdown enzymes, which can destroy vitamin C in food. To avoid the destruction of vitamin C in kiwifruit, try not to consume both foods at the same time.
2. Kiwi fruit and animal liver
Reduced nutritional value. Kiwi fruit is rich in vitamin C, and the liver of animals is rich in copper and iron plasma, which can oxidize vitamin C in food, thereby reducing the nutritional value it deserves.
3. Kiwi fruit and milk
Affects digestion and absorption. Because vitamin C is easy to coagulate with the protein in dairy products, it not only affects digestion and absorption, but also makes people bloated, abdominal pain, diarrhea, so after eating vitamin C-rich kiwifruit, you must not drink milk or eat other dairy products immediately.
4. Kiwi fruit and shrimp
Eating kiwifruit and shrimp together can cause poisoning.
5. Kiwi fruit and crab
Easy to poisoning. Crab contains a compound of pentavalent arsenic, which is harmless to the human body, but if eaten with kiwifruit rich in vitamin C, pentavalent arsenic meets vitamin C, so that pentavalent arsenic is converted into trivalent arsenic, that is, highly toxic arsenic.