Yangmei Varieties (page 3)

The shape of a bayberry in Xishan, Suzhou, Jiangsu Province is large, the fruit is long, dark purple black, there are protrusions on the pedicle, the flesh column is large and neat, the flesh is thick and firm, the juice is sweet and fragrant, and it is more resistant to storage. What's even worse is that this bayberry actually has teasing name: prodigal. In fact, don't worry about why this bayberry called "prodigal"? (The word can be translated to infer unrestrained, carefree life, with additional inference of swaying or swinging) A local farmer in Xishan explained that because the stalk of this bayberry is thick and long, and when it hangs on the branches, it sways in the wind, so it is called "prodigal seed". 

The fruit of bayberry is soft in flesh, has a lot of juice, good taste, good color, strong fragrance and storage resistance, rich in protein, fructose, glucose, amino acids, citric acid, a variety of vitamins and minerals such as iron, calcium, phosphorus, soluble solids 10~12%, and also has medical care and medicinal value, and is a natural green health food. "Prodigal seed" is a late-maturing bayberry variety that is loved by the public. Although it was marketed later than other varieties, it is larger, has a sweeter flavor, and has more moisture and a longer shelf life. 

This variety is a late-maturing variant selected from Biqi by the Yuyao Yangmei Research Institute and the Horticulture Institute of Zhejiang Academy of Agricultural Sciences. It was named by Mr. Wu Gengmin, a famous expert from Zhejiang Agricultural University. The average single fruit weight is 13 grams, the soluble solids content is 13.9%, and the edible rate of the fruit is 95.6%. The fruit surface is purple-black, rich in luster, bright and beautiful. It has a strong sweet taste, good taste, dense flesh, and good storage and transportation.

This variety matures about 5 days later than Biqi. It has excellent fresh and processing quality, good yield, stable traits, and no obvious phenomenon of alternate bearing. It is not easy to fall when there are many fruits. In the place of origin, Yuyao, the fruit matures in late June and early July, which can extend the supply period of Biqi. It has strong drought resistance and can be planted in mountains with higher altitudes to further exert its late-maturing advantages.

This variety is resistant to high temperature and drought, and has strong stress resistance. It starts to bear fruit 3-4 years after planting. The yield of a 6-year-old tree can reach 36 kg, with high and stable yields. 

The fruit is spherical, with an average single fruit weight of 11.7 grams, and the largest one weighing more than 15 grams. When fully ripe, the fruit surface is purple, the flesh column is round, obtuse, hypertrophic, and neat, the fruit top is slightly concave, the fruit base is round, the groove is short, the suture line is not obvious, the fruit stalk is short, and the adhesion is strong; the flesh is delicate, sweet and sour, juicy, and fragrant, the core and flesh are easy to separate, containing 12.6% soluble solids, 9.6% total sugar, and 0.85% total acid. The edible rate is 95%-96%, and the quality is excellent. It matures in early and mid-July in the place of origin, and the harvest period is 12-15 days. 

The fruit is oval, red when ripe, about 1-2 cm long, blooms in September-October, and ripens in March-April of the following year. 

This is a high-quality yangmei variety unique to Jingzhou with a history of more than 2,000 years. It has the characteristics of large and bright fruit, thick and juicy flesh, moderate sweetness and sourness, and strong disease resistance. In the 34th year of the reign of Emperor Guangxu (1908), the Jingzhou Local Chronicles described Mudong yangmei as “the fruit is as big as a wine glass, deep red turning black, ripe in May, and tastes very good, mostly sweet but not sour.” 

This fruit of this variety is 2.5 cm long, 2.58 cm transverse diameter, single fruit weight 10.5 grams, spherical, symmetrical, flat fruit surface, symmetrical, red dark coloring, round fruit top, not obvious stitching, fruit stalk yellow-green, lean column, white base, pointed, reddish-purple, sticky core, hard flesh, medium juice, water red, sour, soluble solid 11.6%, the nucleus is broadly ovate, long in the villi, yellow-brown, dense. When the pink bayberry fruit is fully ripe, the fruit color is pink, light red, water red, etc., mixed with white. The pink species of Yongjia in Zhejiang, the white flower species of Shangyu and Yuyao, and the red bayberry species of Dinghai all belong to this category. There are also fruits with pale red on the sunny side, and the rest of the fruit is white or pale yellow, called "semi-red", which has a sweet and sour taste and different qualities. 

Also known as Taiwan yangmei. Dr. Zeng Fan Wensan provided tree species and mother Anhai soft silk for cross-breeding into an early-maturing variety, the tree is vigorous, strong branching, dark green leaves, the top of the new shoots is sharper, and the old maturity is rounder. Some leaves are toothed, some are toothless, have obvious hybrid characteristics, and can bear fruit on the second anniversary after planting, and the yield is excellent. Blooming in mid to late February, the fruit ripens in mid-May, 15-20 days earlier than Dongkui, generally a single fruit weighs about 18-23 grams, the fruit is round, the color is purple and black, the flesh is soft and tough, containing 12-14% soluble solids, the flavor is sweet and slightly sour. 

The taste is better than Dongkui. It will not fall in large quantities like Dongkui even if it rains. It can be stored for 3-5 days at room temperature after picking. It is more resistant to storage and easier to transport than Dongkui. 

Qingdi bayberry traces its origin back nearly 100 years in the mountainous area of Jinzao from a single bayberry mutation. Qingdi bayberry is characterized by large fruit and a blue-green pedicle, thus the name Qingdi (green stem) bayberry. 

The foliage is emerald green, lighter than the plum. Leaves ovate-invert-lanceolate, entire, apex obtusely rounded, a few obtuse tapestry, leaves medium in size. The leaf length is 4.7 ~ 8 .8 cm, the width is 1 .4 ~ 2 .4 cm, and the aspect ratio is 3.7. The fruit is nearly round, there is no small shallow groove on the surface, the base of the fruit pedicle is 2 ~ 3mm, the convex height is about 2 mm, and it is cyan when ripe. The kernel is hard, the flesh is thick, crisp, firm, sweet and sour, delicious, low water content, and resistant to storage. The fruit diameter is 2.4 ~ 2.9cm, the fruit thickness is 2.0 ~ 2.7 cm, and the fruit is 100 ~ 120 grains per kilogram. When ripe, except for the pedicle, the surface of the fruit is bright red to purple-red. High and stable yield, for example, the annual yield of a plant with a crown of 4.1 cm × 3 .6 cm and a height of 3 m is 90 kg. The ripening period is from Xiaoman to Miscanthus season. 

The new large-fruited bayberry variety was systematically bred by the main variety of Qingdi bayberry in Chaoyang District, Shantou City. This variety has a medium tree with a round-headed crown. The average weight of a single fruit was 12.87 g, it was purple-red when ripe, the flesh column was round and blunt, the juice was abundant, the soluble solids were 10.4%, the solid-acid ratio was 16.5. The taste was excellent, the quality was excellent, the fruit first stage was early, and the yield was abundant and stable. 

 Early-maturing large fruit, high yield, stable yield, sweet and refreshing. 

This is a mid-ripening variety, which starts to mature in mid-June. The fruit is spherical, with radial grooves and a whole fruit on the top. The flesh column is compact, the tip is blunt, and it has an oil-like luster. The color is dark red with purple. The average weight of the fruit is 18 grams, and the large fruit can reach 24 grams. It has a mellow and sweet taste and is the most mellow variety among all varieties. The flesh is thick, the core is small, and the fruit is high. The yield per tree is second only to the big-leaf bayberry. The crown is spherical, the branches are open, the leaves are oval, and the leaves are green and particularly smooth, so it is called Smooth leaf yangmei. 

 It is the most widely planted and oldest variety in Chaoshan area; it matures in mid-to-late May and is also the best fresh fruit and processing variety in China.

The mature fruit is bright red to purple-red, the fruit is spherical, the fruit stalk is white or green-red, large and convex. Each fruit stalk has a degenerate flower bud. The flesh is fine and soft, juicy, sweet and slightly sour, fragrant, small and crispy, with excellent quality, the flesh and the core are easy to separate, the single fruit weighs about 12 grams, the edible rate is 95%, and the soluble solids are 12%. The fruit is firm and there is little fruit drop before picking. The core is small and crisp, the flesh is thick, crisp and firm, slightly sour, low in water content, and resistant to storage.  This variety is high-yielding, stable, high-quality, suitable for fresh eating, juicing, canned processing, and has a wide adaptability; It is famous for its crisp core, sweet flesh and fragrant taste. 

The diameter of the fruit is 2 .0 ~ 2 .6 cm, and the thickness of the fruit is 1 .9 ~ 2 .3 cm. High and stable yield, for example, a plant with a crown of 6 m × 6.5 m and a height of 4 .5 m can produce up to 125 kg per year.