Mangosteen Harvest Processing and Classification of Fruits
The Luoyanguo (Siraitia grosvenorii) plants are typically planted in the same year, and by the second year, they begin to flower between June and August. The flowering period is critical for artificial pollination, which usually occurs 60 to 80 days after planting. As the fruits develop, their color changes from green to a pale green or yellowish patch. At this stage, when the fruit feels firm with some elasticity, it can be harvested manually. To ensure high-quality fruit that meets the maturity standards, harvesting is generally done in batches from September to November. It's best to harvest during dry weather.
When picking, use scissors to cut the fruits gently to avoid damaging them. Fresh fruits should be stored indoors in a cool, well-ventilated area and sold as soon as possible. If market conditions are unfavorable, they can be dried before prices rise for better returns. After rehydration, the fruits need to be dried again for 7 to 15 days until about 15% of the water has evaporated and the surface turns yellow on about 50% of the fruit. At this point, they are ready for baking.
During the drying process, the fruits should first be sorted by size—large, medium, and small. Place them in an oven and start at a low temperature, gradually increasing it. Begin with 20–24 hours at 50°C, then raise the temperature to 65–70°C for 48–62 hours, until the fruit weight decreases significantly. Then reduce the temperature to 55–60°C for another 48 hours. Throughout the process, every morning and evening, rotate the trays, swap upper and lower layers, and move the fruits from the center to the edges, ensuring even heating. This process takes about 7 days. When approximately 70–75% of the fresh weight has been lost, the fruits are considered dry. When tapped with a finger, they sound hollow, and the fine hairs are removed to finalize the dried product.
High-quality Luohan Guo dried fruits are characterized by being dry, brown, not shriveled, free from rot, and naturally sweet. Both fresh and dried fruits are graded for sale. The grading system is based on the middle diameter of the fruit and is generally divided into six commodity grades, including extra-large (circumference 20 cm or more), large (18 cm or more), medium (more than 16.5 cm), small (15 cm or more), outer (13.5 cm or more), and very small (less than 13.49 cm). Resonant fruits, which produce a distinct sound when tapped, are considered the next level. Damaged or broken fruits are graded by weight.
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