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Detailed introduction to the jujube variety Jinsi Xin No. 2

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Selected from the seedlings of Jinsi Xin No. 2. The fruit is long and cylindrical, flat at both ends, and slightly thicker in the middle. The average fruit weight is 10-20 g, uniform in size, with thin, flexible peel, light brownish red, glossy and bright. The flesh cells are dense, with relatively abundant juice, extremely sweet with a slight tartness, no off-flavors, and contains 40%-45% soluble solids, the highest among all jujube varieties at present. The edible rate is 97.3%, and the fresh-eating quality is excellent. The fruit accumulates sugar early; at the white-ripe stage the soluble solids already reach 23%, at the half-red stage 33%, and before the full-ripe stage they reach as high as 42%-45%. The suitable harvest period for fresh eating lasts about 25 days. The drying rate is about 55%. The skin is finely textured, glossy and attractive, the flesh is thick and plump, rich in elasticity, and when cooked it is fine-textured and not mealy, with a delicate fragrance and sweetness, and its quality is also of the very highest grade. The stone is small, long spindle-shaped, and mostly contains seeds. In Tai'an, Shandong, the fruit enters the white-ripe stage at the end of August and fully ripens at the end of September. The fruit development period is 105-110 days, and the suitable harvest period for fresh eating is 20-30 days.

Selected from the seedlings of Jinsi Xin No. 2. The fruit is long and cylindrical, flat at both ends, and slightly thicker in the middle. The average fruit weight is 10-20 g, uniform in size, with thin, flexible peel, light brownish red, glossy and bright. The flesh cells are dense, with relatively abundant juice, extremely sweet with a slight tartness, no off-flavors, and contains 40%-45% soluble solids, the highest among all jujube varieties at present. The edible rate is 97.3%, and the fresh-eating quality is excellent. The fruit accumulates sugar early; at the white-ripe stage the soluble solids already reach 23%, at the half-red stage 33%, and before the full-ripe stage they reach as high as 42%-45%. The suitable harvest period for fresh eating lasts about 25 days. The drying rate is about 55%. The skin is finely textured, glossy and attractive, the flesh is thick and plump, rich in elasticity, and when cooked it is fine-textured and not mealy, with a delicate fragrance and sweetness, and its quality is also of the very highest grade. The stone is small, long spindle-shaped, and mostly contains seeds. In Tai'an, Shandong, the fruit enters the white-ripe stage at the end of August and fully ripens at the end of September. The fruit development period is 105-110 days, and the suitable harvest period for fresh eating is 20-30 days.

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