What are the excellent varieties of processing apricots?
There are quite a number of apricot varieties suitable for processing, mainly including: Hongyufou, mainly produced in the Licheng, Changqing and Tai'an areas of Shandong; Dahuang Apricot and Xiashan Red Apricot, mainly grown in Laoshan, Shandong; Hongjinzhen Apricot, selected in Zhaoyuan, Shandong; Manao Apricot, introduced from abroad by the Shandong Institute of Pomology; Chuanzhihong Apricot, mainly grown in Julu, Guangzong and other places in Hebei; Shajinhong, mainly produced in Qingxu, Renyi, Pingchuan and other places in Shanxi; Yangshao Yellow Apricot, mainly produced in Mianchi, Henan; Tangwangchuan Dajie Apricot, mainly grown in Dongxiang, Gansu; Jinmama Apricot, mainly produced in Lanzhou, Gansu; Jinxi Dahuang Apricot, mainly produced in Jinxi, Liaoning; and Zhanggongyuan Apricot, produced in Jingyang, Shaanxi, and more than 10 other varieties.
Among the above varieties, Hongyu Apricot, Dahuang Apricot, Chuanzhihong, Shajinhong and Manao Apricot are relatively tolerant of storage and transport and are suitable for long-distance transport; Zhanggongyuan Apricot and Hongjinzhen Apricot are juicy and freestone, suitable for processing into juice; Chuanzhihong Apricot, Laoshan Red Apricot, Dahuang Apricot, Yangshao Yellow Apricot, Manao Apricot, Jinxi Dahuang Apricot, Jinmama Apricot and others have yellow or orange-yellow flesh and are suitable for processing into canned fruit in syrup and apricot jam; Laoshan Red Apricot, Yangshao Yellow Apricot, Dahuang Apricot and Shajinhong all have total sugar content in the flesh above 9%, making them suitable for processing into dried apricots.
The above apricot varieties suitable for processing can also be eaten fresh, and some of them are excellent fresh-eating varieties.
In addition, Xiangyanghong Apricot, a newly discovered local variety in Yantai, Shandong, has an average single-fruit weight of 71 g and an edible rate as high as 90%. Its flesh is delicate and juicy, with a sugar content of 10.5% and an acid content of 2.4%. It is a processing variety with great development prospects.