Свежие абрикосы на продажу качество

Описание и отзывы

Характеристики

Dried Fruit Apricot Wholesale

 

Apricot fruit can be classified according to maturity, fruit color, flesh quality, flesh core adhesion, and presence or absence of fluff. According to the flesh quality, there are Water apricot, Meat apricot and Soft apricot. 1-MCP (1-methylcyclopropene) is of interest in postharvest storage of apricot due to its ability to block ethylene responses.

The Water apricot is soft and juicy after ripening, suitable for fresh food, and is not resistant to storage and transportation. The flesh of Soft apricot is soft after ripening, and it is in a paste-like state with poor quality. The Meat apricot is elastic, tough, thick skin, not easy to soft and rotten, more resistant to storage and transportation, and suitable for processing. Sorted by fruit fluff, the surface of no fluffy apricot fruit is smooth and hairless, has waxy or a small amount of fruit powder, shiny after wiping, flesh tough, more resistant to storage and transportation.