一、不同品种杏果的耐藏性 杏果可按成熟期、果实颜色、肉质、肉核粘着度、有 无茸毛等分类。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,不耐贮运;面 杏类果实成熟后肉变面,呈粉糊状,品质较差;肉杏类 果实成熟后果肉有弹性,坚韧、皮厚、不易软烂,较耐贮 运,且适于加工,如河北的串枝红、鸡蛋杏,山东招远的 拳杏,峨山的红杏等。 First, the apricot varieties of different varieties of storability Apricot fruit according to mature, fruit color, meat quality, meat nuclear adhesion, with or without hair and other categories. To meat quality, water apricot, meat apricot, apricot category. Water Apricot fruits mature and juicy, suitable for fresh food, intolerance storage; surface apricot fruit mature meat surface, was a paste, the quality is poor; meat and fruits of ripe fruit pulp, flexible, tough , Thick skin, not easy to rotten, more resistant to storage and transportation, and suitable for processing, such as Hebei red string, egg apricot, boxing apricot Shandong Zhaoyuan, Asan apricot and so on.