How to increase the Fuji apple product rate

How to increase the commodity rate of Red Fuji apples has been an urgent problem to be solved in orchard management. In recent years, the author has summarized many experiences and measures to improve the commodity rate of Red Fuji through several years of experiments and production practices. As follows:
1 How to increase the weight of Red Fuji
1.1 Increasing the input of fertilizers, especially increasing the input of organic fertilizers, is the basis for ensuring that the tree has sufficient nutrition, robust trees, and increased fruit weight. Even the orchard contracted by Wang Qingzhen, 667 square meters of high-quality sheep manure is more than 1,500 kilograms per year, oil slag is more than 200 kilograms, and phosphorus is 30 kilograms. In addition, it insists on spraying 5-6 times of leaf fertilizer every year in the growing season. The average annual yield is 4 tons, and the commodity rate is about 90%, which is a good example.
1.2 Thinning and fruit thinning are another guarantee for increasing the weight of single fruit. Maintaining a reasonable load on the tree allows the fruit to have a sufficient supply of nutrients so that the fruit can be evenly weighed and the commodity rate can be increased.
2 How to improve the fruit shape index of Red Fuji To cultivate a robust and adequate long-fruiting fruit branch through reasonable pruning is the key to improving the fruit shape index, because the fruit of long-medium fruit branches is more likely to be left, and the fruit shape index is higher. The short fruit branches are mostly oblate, and fruit growth agents and the like can also be used to promote the improvement of the fruit shape index.
3 How to Improve the Coloring Index of Red Fuji Apple
3.1 Good tree structure, reasonable pruning method The tree is transparent, light conditions are good, direct sunlight or scattering to the fruit surface, is conducive to fruit coloring, bright color, increased commodity rate, the current production of the tree The sparse layered shape, the crown-shaped happy shape, and the spindle shape can solve the lighting problem as long as the angle of the tree is opened and the large branches between the layers are reasonable.
3.2 The use of bagging, fruit transfer and other measures Fruit bagging, picking leaves, fruit transfer, shop reflective film, is to improve the coloring index, the production of red fruit an effective way, but the premise is good lighting conditions to get good results.
3.3 Increased application of organic fertilizers and phosphorus and potassium fertilizers, less nitrogenous fertilizers Nitrogen fertilizers are mostly used for vegetative growth and are not conducive to sugar accumulation and coloration. In 2000, seven consecutive households contracted with phosphate fertilizer had bright color, and the coloring index of biophosphorus had not been significantly reduced. This indicated that bio-phosphorus has a great role in promoting fruit coloring.
3.4 Spraying
Sweeteners In recent years, we have used spray tests of American Fructose, Chilisch, and Red Fruit 88. The results are good.
3.5 Do a good job of plant protection work In production, we must protect the branches and leaves of the trees. The outbreak of red spiders not only affects the development of the fruit, but also seriously affects the coloration of the fruit.
3.6 Wang Wang Wang Jieping (cutting)
In the growing season (June), girdling (cutting) closure, slow release of tree (branch) potential, increased tree (shoot) nutrient accumulation and fruit nutrient accumulation are also effective ways to increase the coloring index. But remember, don't cut off weak branches and weak trees.
3.7 Suitable harvesting can not be early so as not to affect the fruit coloring and quality.
4 How to improve the taste and flavor of Red Fuji apples
4.1 Improve soil structure Red Fuji fruit with sandy land, if it encounters drought, the fruit is small and tight, sweet and not brittle; the soil is too viscous or thick, the fruit is sour and heavy, the skin is thick and flesh is hard, and the most suitable The soil is sandy loam and good irrigation conditions. Sandy saline-alkali viscous soils should be supplemented with organic fertilizer or cut green burial to improve the structure and permeability of the soil in order to improve the taste and flavor of the fruit.
4.2 Increase the application of organic fertilizer to increase organic fertilizer, phosphorus and potassium fertilizer and trace fertilizer, less or no application of available nitrogen fertilizer, nitrogen fertilizer application of more fruits, color green and acid, taste is not correct, storage is also poor.
3.4 Spraying sweetener Spray sweetener or organically combined with trace fertilizer to increase sugar content.
4.4 Appropriate late harvest may delay the harvesting period (mid-to-mid-October) to increase fruit flavor.
4.5 Pre-harvest irrigation One month prior to harvesting, appropriate irrigation should be conducted to maintain the humidity in the field and the moisture requirement of the tree body.

The human tongue has a range of specific taste sensation neural receptors called taste receptors which are organized mainly as papillae on the tongue.  When stimulated by chemicals, natural or synthetic, organic or inorganic, cations or anions, the receptors send signals to the brain which interprets the stimulations as sweet, bitter, sour, salty, and savory (unami, meaty taste).   For examples, cations such as Na+ present in the table salt evoke the salty taste, and H+ presents in acids evokes a sour taste. Organic compounds such as sugars, dextrins and glycerol result in sweet taste, glutamate results in  savory taste, while many toxic compounds such as nicotine, morphine, caffeine, quinine, etc. result in bitter taste.  The sensation of tastes is an evolution trait for defense against poisons (normally evoke bitter taste), and for allowance of nutrients intake (normally evoke sweet or savory taste).  

 

Sugar is a natural sweetener as well as a nutrient consumed in vast quantity around the world.  It is one of the major calorie intakes by humans.  Over consumption of sugar often leads to obesity and other related medical conditions.  High blood sugar level (hyperglycemia) is a manifestation of the disease diabetic mellitus; if not managed properly, it could lead to a range of medical complications. To combat these medical conditions, high potency sweeteners with no calorie or low calorie intake are often being used to substitute sugar.  Proper control of calorie intake, coupled with the use of these sugar substitutes has been very effective in managing the medical conditions.   

 

Besides the medical indications, using sugar substitutes brings the economic benefit of lowering the cost of many foods and consumer products, from soft drinks to cakes, pasties, and even toothpastes.  

 

A variety of chemical compounds, natural or synthetic, can evoke sweet taste, but not all of them are safe (for example lead acetate has a sweet taste but it is extremely toxic), nor are sweet taste specific (for examples, many of synthetic sweeteners can also evoke other senses of taste such as bitterness or metallic sensation).  Therefore, selection of the right sweetener for a specific use depends not only on the cost, but also more importantly on the health and safety, the sweetening potency, the effectiveness under various physical conditions such as cooking temperature (heat stability) and pH, as well as other unwanted tense of tastes of the sweetener.  

 

At Sunshine Biotech, we have the expertise and technical know-hows to help you make the right selection for the right use.


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