Introduction to common loquat varieties and their characteristics, have you seen them all?

Loquat, this fruit, makes people want to eat it at first sight, and once you start eating it is a bit hard to stop, because the taste of this fruit is really quite good, and it is also good for the body. So what varieties of loquat are common in our country? What characteristics do they each have? Have you seen them all?

I. What common varieties of loquat are there?

On the market, there are still quite a few varieties of loquat, but at present the ones relatively common in our country are these few: Zaozhong No. 6, Dawuxing, Changhong No. 3, Jiefangzhong, and Tianzhong.

II. What characteristics do the different loquat varieties have?

1. Zaozhong No. 6

(1) Bred in 1981 by the Fruit Tree Research Institute of the Fujian Academy of Agricultural Sciences through hybridization with Jiefangzhong as the female parent and the Japanese early-maturing elite variety Moriwa Wase as the male parent. In 1998 it passed crop variety approval in Fujian Province. It is one of Fujian's main cultivated varieties, and it is also planted in considerable amounts in neighboring provinces.

(2) This variety has vigorous tree growth, a relatively upright tree posture, and thick, strong branches. The leaves are relatively large and thick, and the leaf margin curling is less obvious than in Jiefangzhong. The fruit is obovate or pear-shaped, with a single fruit weight of 52.7~60.5g (the largest can exceed 120g); the peel is medium in thickness, and the peel of early-maturing fruit is relatively difficult to remove; the flesh is 0.89cm thick, the edible rate is 70.2%, the soluble solids content is 11.9%, and the acid content is 0.26%. It tastes sweet with aroma, and the flesh is tender and melts in the mouth. There are on average 4.6 seeds.

(3) This variety is high-yielding and strongly resistant. The fruit matures from March to April (an early-maturing or extremely early-maturing variety in Fujian), and in places such as Yunxiao in Fujian and the dry-hot valley area of Panzhihua in Sichuan, the harvest period can be advanced to around the Spring Festival. It is storage- and transport-tolerant, and suitable for fresh eating or processing.

2. Dawuxing

(1) Selected in 1980 from a seedling tree in Meiman Village, Longquanyi, Chengdu, Sichuan. It is named for the opening at the calyx end and its many-star, five-pointed-star shape. In recent years it has developed rapidly in Sichuan Province and has become one of the main cultivated varieties locally and in surrounding provinces and regions.

(2) This variety has moderate tree growth and an open tree posture. The leaves are obovate, and the leaf surface between the lateral veins of spring shoot leaves is raised. The fruit is round or oval, with a single fruit weight of 62g (the largest nearly 150g); the peel is relatively thick and easy to remove; the flesh is 0.96cm thick, the edible rate is 73%, the soluble solids content is 11%~13%, and the acid content is 0.39%. It is juicy, tastes sweet and sour, and has a relatively tender texture. This variety fruits early, is relatively high-yielding, matures in mid-to-late May, and is storage- and transport-tolerant.

3. Changhong No. 3

It was bred in 1976 by the Fruit Tree Research Institute of the Fujian Academy of Agricultural Sciences and the Yunxiao County Agriculture Bureau from a seedling tree of the Changhong variety, and is one of the main cultivated varieties in Yunxiao and Xianyou, Fujian. This variety has moderate tree growth and a semi-open tree posture, and the new shoots of young trees are thick and strong. The leaves are long elliptical and medium in size; in summer the leaf surface is not flat, and the cross-section is V-shaped. This variety fruits early, is high-yielding, stable-yielding, and strongly resistant. The fruit matures from late March to early April, and the ripening period is relatively concentrated.

4. Jiefangzhong

(1) Produced in Putian, Fujian, and selected from seedlings of the Dazhong variety. It is named because the mother tree first bore fruit in 1949 and the fruit shape resembles a bell. It is one of Fujian's main cultivated varieties and performs well elsewhere. This variety has strong tree growth, an upright tree posture, and thick, strong branches. The leaves are very large; spring leaves reach 40.5cm in length and 14.2cm in width, are long elliptical, have curled leaf margins, and are dark green in color.

(2) The fruit is obovate to long obovate, with a single fruit weight of 70~80g (a particularly large fruit of 184g was once obtained in Xiyuan, Xianyou, Fujian); the peel is medium in thickness and easy to remove; the flesh is 0.93cm thick, the edible rate is 71.5%, the soluble solids content is 10%~11.1%, and the acid content is 0.51%. It has a moderate amount of juice, a strong taste that leans sour, and a relatively coarse texture. The seeds are large, on average 5.7. This variety is relatively high-yielding, the fruit matures in early May (a late-maturing variety in Fujian), and it is storage- and transport-tolerant, suitable for fresh eating or processing.

5. Tianzhong

(1) In 1879, Yoshio Tanaka of Japan selected it from seedlings of the Dali variety. It has been introduced and planted all over the world. It is planted relatively widely in Taiwan, China, and is also grown in the northwest and southwest production areas.

This variety has vigorous tree growth and an open tree posture. The leaves are relatively large, elliptical or oval, thick, and wrinkled and uneven on the surface. The fruit is large, obovate, and pentagonal in cross-section, with a single fruit weight of 70~90g (Japan once recorded a particularly large fruit of 165g); the peel is thin and relatively difficult to remove; the flesh is relatively thin, the edible rate is 66.5%, and the soluble solids content is about 11%. When fully ripe, the fruit is juicy, tastes sweet, and has a relatively coarse texture. There are more than 5 seeds.

(2) This variety is high- and stable-yielding, and the fruit matures in late April. The fruit is large and beautiful in appearance, but it loses acidity late, so it should not be harvested early.

The above is all the content that the editor wants to share with you today. At present, the relatively common loquat varieties in our country are the five above, each with its own characteristics. Have you seen them all?

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