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杏果成熟早,营养价值高,宜加工、宜生食,在早春果品市场上占有重要位置。从近十年的国内外市场看,杏果紧缺,供不应求,价格稳中有升,经济效益高。一、杏果产地贮藏保鲜 (一)不同品种的耐藏性杏果可按成熟期、果实颜色、肉质、肉核黏着度、茸毛有无等分类。以肉质分,有水杏类、肉杏类、面杏类。水杏类果实成熟后柔软多汁,适于鲜食,但不耐贮运;面杏类果实成熟后果肉变面,呈粉糊状,品质较差;只有肉杏类果实成熟后果肉有弹性,坚韧,皮厚,不易
Apricot mature early, high nutritional value, should be processed, should be raw, in the early spring fruit market occupies an important position. From the past ten years of domestic and foreign markets, apricot fruit shortage, in short supply, the price steady rise, high economic efficiency. First, the apricot fruit storage and preservation of origin (A) of different varieties of storability Apricot fruit according to the maturity, the fruit color, meat quality, meat nuclear adhesion, hair and other classification. To meat quality, water apricot, meat apricot, apricot category. Water apricot fruit mature and juicy, suitable for fresh food, but not resistant to storage and transportation; face apricot fruit maturation after the meat surface, was a paste, poor quality; only meat and pomelo fruits mature fruit flexibility Tough, thick skin, not easy