Mangosteen Harvest Processing and Classification of Fruits
The Luoyanguo plants are typically planted in the same year, and within two years, they begin to flower between June and August. The optimal time for flowering, which is also the best period for artificial pollination, occurs 60 to 80 days after planting. As the fruit matures, its color changes from green to a pale green or yellowish hue. At this stage, the fruit becomes firm with some elasticity, making it ready for hand-picking. To ensure high-quality fruit that meets the maturity standards, harvesting usually takes place in batches from September to November. It's recommended to harvest in the early morning when the temperature is cooler. When picking, use clean scissors to cut the fruits gently and avoid damaging the plant.
Once harvested, fresh Luoyanguo fruits should be stored in a cool, well-ventilated indoor area and sold as quickly as possible. If market conditions are unfavorable, they can be dried to preserve their quality. Before drying, the fruits need to be rehydrated for 7 to 15 days to allow excess moisture to evaporate. Drying can begin when about 15% of the fresh fruit’s weight has been lost and when approximately 50% of the fruit surface turns yellow.
During the drying process, fruits should be sorted by size—large, medium, and small—and placed on baking trays in an oven. The initial temperature should be set between 50°C and gradually increased to 65–70°C over 48–62 hours. Once the fruit weight significantly decreases, the temperature should be reduced to 55–60°C for another 48 hours. Throughout the drying process, the trays should be rotated each morning and evening, swapping top and bottom layers and exchanging fruits from the center and edges to ensure even heating. This process usually takes around seven days. The drying is complete when the fruit loses about 70–75% of its original weight, and when tapped with a finger, it sounds dry. At this point, the fine hairs on the fruit should easily come off, indicating it is ready as dried Luoyanguo.
High-quality dried Luoyanguo is characterized by its soft texture, brown color, absence of rot, and sweet flavor. Both fresh and dried fruits are graded before sale. The grading system is based on the middle diameter of the fruit, generally divided into six commercial grades: extra-large (diameter 20 cm or more), large (18 cm or more), medium (more than 16.5 cm), small (15 cm or more), outer (circumference 13.5 cm or more), and small outer (diameter less than 13.49 cm). Additionally, resonating fruits (those that produce a sound when shaken) are considered a higher grade. Broken or damaged fruits are graded based on weight.
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