This article mainly recommends the "11" main cultivars of bayberry, including their origin, characteristics, maturity time, etc., I hope you can like it. At present, bayberry in China is mainly distributed in the south of the Yangtze River Basin, at 20°-31°N. The total area of bayberry cultivation is about 180,000 hm2, and the main production areas are the provinces south of the Yangtze River. Zhejiang has the largest cultivation area, the largest yield and the best quality; It is followed by Fujian and Yunnan.
In foreign countries, Japan and South Korea have a small amount of cultivation, and Myanmar, Vietnam and other countries have also introduced bayberry cultivation from China. It is introduced in Europe and the United States, but it is used for ornamental or medicinal purposes. Water chestnut bayberry fruit variety 1, water chestnut species (this variety is preferentially recommended) is produced in Yuyao, Cixi and Ningbo in Zhejiang. The tree is weak, the crown is semicircular, the posture is open, the branches are sparse and elongated. Leaves obovate or elliptic, entire. The fruit is large, the weight of a single fruit is about 14g, the top of the fruit is slightly concave, sometimes with cross lines, the bottom of the fruit has obvious shallow depressions, the fruit stalk is thin and short, and it falls off more after harvest; The meat column is round and blunt, purple-red to purple-black, the meat is fine and soft, sweet and juicy, and fragrant; Separated from the nucleus, the nucleus is small, ovate, densely covered with fine and fluffy hairs, and the quality is excellent. Ripening begins in mid-June. Strong wind resistance and not easy to fall off. The average yield per plant at the peak fruiting stage is more than 50kg, and the highest yield has reached 500kg.
This species has high yield, stable yield, high quality, storage and transportation, wide adaptability, and is more resistant to swelling cancer and brown spot disease. Zhoushan Buddha bayberry fruit variety 2, Zhoushan Buddha plum is commonly known as late rice bayberry. It is mainly produced in Dinghai, Zhoushan, Zhejiang, accounting for about 35% of the local cultivated bayberry. The tree is strong, branching strong, often 2-3 trunks, the crown is large, round to semicircular, and the fruit branches are mainly fruiting in the spring shoots. The leaves are broadly lanceolate or pointedly oblong-elliptic. The fruit is round and spherical, medium and large, with an average single fruit weight of about 11g, purple and black and shiny in color; The fruit stalk is short, the pedicle is small, and the color is dark red; The meat column is mallet-shaped, the top is blunt and round, the meat is dense, the sweet and sour is moderate, the total sugar is 10%, the total acid is 1%, the soluble solids are 10% 12%, and the edible rate is 94%-95%, the quality is excellent, and it is suitable for fresh food and processing. The nucleus is oval, the kernel is full, milky white. Locally, the summer begins to ripen at the end of June, and the harvest period lasts for half a month. High and stable yield, for the current excellent late-maturing species.
Dingao bayberry fruit variety 3, Dingao plum is mainly produced in the tea mountains of Wenzhou, Zhejiang. The tree is robust and has a round-headed or semicircular crown. The leaves are large, dark green, obovate and acuminately oblong-elliptic. The fruit is large, round-shaped, the single fruit weighs about 15-18g, the fruit stalk is about 2cm long, there is an annular groove on the top of the fruit, and the fruit is purple-red or purple-black after ripening; pedicle nodules are large, yellowish-red; The apex of the meat column is blunt and round, shiny, soft and juicy, thick flesh, edible rate of 96%, soluble solids of 11%, total acid of 09%, sweet. The nucleus is small, ovate, and the kernel is full. In June, the sentence is mature and the quality is high. Because of its strong stalk, it is often picked with a stalk. Dongkui bayberry fruit variety 4, Dongkui (this variety is preferentially recommended) is also known as Dongao big bayberry, giant plum. In the 80s of the 20th century, Zhejiang Agricultural University and other units selected large-fruited medium and late maturing varieties, which have a wide range of adaptability. The tree is tall and vigorous, with a round-headed crown. The branches are thick and dense, the leaves are large and dense, and the leaf margins are wavy and wrinkled like teeth, or the whole margin.
The fruit is extra-large, not spherical, with a longitudinal and horizontal diameter of 35-3.7cm, the average weight of a single fruit is about 22g, and the largest is 52g; The fruit surface is purple-red, the flesh column is thick, the apex is blunt, the taste is strong, the sweet and sour is moderate, containing soluble solids 11%-13%, and the total acid is 14%, medium and large nucleus, edible rate of 95%, good quality. Huangyan is harvested in mid to late June, which is suitable for fresh food or canned storage. This variety has strong wind resistance and is not easy to drop fruits, and is currently cultivated in various bayberry producing areas across the country. 5. The main cultivar of Shuimei in the southeast of Zhejiang. The tree is strong and strong, with a round-headed crown. Leaves obovate or obovate-lanceolate, entire. The fruit is not round and spherical, the weight of a single fruit is about 13-14g, the top of the fruit is round or flat, the apex is concave, the bottom of the fruit is flat, the fruit surface is dark red, and it can be light purple when fully ripe; The pulp is juicy, sweet and sour in taste, containing 13% soluble solids and 1% total acid8%, good quality.
The nucleus is medium-large and oval. The production area ripens in late June. This variety has strong adaptability, high yield, and is suitable for fresh food or processing. Big charcoal bayberry fruit variety 6, big charcoal plum is mainly produced in Yuhang District, Hangzhou City and other places. The tree is medium-sized, with slender branches, mainly short and medium-fruiting branches. Leaves oblong or broadly obovate-lanceolate, margins slightly wavy. The fruit is large, round, slightly concave and convex on the fruit surface, and the single fruit weighs about 15g; The pedicle is large and protruding, yellowish-green, with a flat or slightly concave base; The flesh column is of varying length, rounded or pointed at the apex; After fully ripe, the black purple is like charcoal, so it is called big charcoal plum; The meat is soft and juicy, containing 10% soluble solids and 06%, moderate sweet and sour, good quality. Hangzhou ripens in early July. The storability is poor, and the disease resistance and drought resistance are weak. Late bayberry fruit variety 7, late color is mainly produced in Xiaoshan District, Hangzhou, Zhejiang, also known as Xiaoshan bayberry. The tree is strong and robust, the crown is unevenly rounded or semicircular, the branches are dense, and the fruit is mainly short and medium-fruiting branches. Leaves invert-lanceolate or obovate, entire-margined or coarsely serrate.
The fruit is spherical or not flattened, the single fruit weighs about 15g, the fruit surface is slightly grooved, the fruit is dark red, the fruit stalk is long and slender, the flesh column is stick-shaped, the flesh is fine, the juice is more, the taste is fresh and slightly sour, the quality is good, containing soluble solids of 13%, the total acid is 1%, the edible rate is about 93%, and it is suitable for fresh food or processing. The requirements for topography and soil quality are stricter, and the resistance to wind, drought and cold is slightly weaker. Large-leaved fine-stemmed bayberry fruit variety 8 and large-leaved fine-stemmed are mainly produced in Dongshan, Wuzhong District, Suzhou City. The tree is strong, tall and open, with a thick trunk, dense and curved branches, and short internodes. The leaves are large and soft, broadly lanceolate, with small serrations on the entire margin or apex, and sparse veins with distinct. The fruit is purple-red, medium-large, round and slightly flattened, the single fruit weighs about 15g, the top has a shallow peduncle depression, the fruit surface is flat or there are 5-8 local longitudinal bulges; The apex of the flesh column is rounded and blunt, a few pointed, and varies in size; The flesh is soft, juicy, soluble solids 10%, moderate sweet and sour, thick flesh, small kernel, good quality). The production area matures from late June to early July. Strong wind resistance, not easy to drop fruits.
Two-color bayberry fruit variety 9, two-color bayberry is produced in Fujian. The canopy is tall and the branches are dense. The leaves are obovate or spoon-shaped. The fruit is slightly flattened and round, the fruit pedicle is raised, and the weight of a single fruit is 13-15g; Flesh column mallet-shaped, apex rounded; The color of the fruit is different from top to bottom, 2 3 or more is purple-black, and the lower part is red, hence the name: two-color bayberry; The meat is thick and soft, juicy, the core is small, the taste is sweet, and the acid content is 0 per 100ml of juice2g, sugar 95G, excellent quality. It ripens in late June and is suitable for fresh food or wine. Adaptable, hardy and drought-tolerant, but not wind-resistant. Variety 10, bayberry is produced in Jingzhou, Hunan. The crown is semicircular and the branches are open.
The leaves are ovate-elliptic with a whole margin. The fruit is spherical, there is a radial groove on the top of the fruit, directly to the middle of the fruit, the flesh column is round and blunt, there is a luster like oil immersion, the color is purple and red, the soluble solids are 14%, the taste is sweet and slightly sour, and the quality is good. The production area ripens in mid-June. High fruit set rate and stable yield. Fruit varieties of bayberry 11, Wuwu are produced in Chaoyang, Guangdong. The canopy is tall and slightly erect; The taproot is thicker and deeper, with fewer lateral roots. The fruit is large, a single fruit weighs about 6g, purple-black; The meat is thick and loose, juicy and sweet, the core is small, and the quality is excellent. It blooms in early to mid-March (after the mat) and is harvested in early to mid-June (after planting). During the ripening period, it will not cause a large number of fruits to fall in case of rain, but the flowering period is afraid of severe cold, rain and fog. The amount of fertilizer required is large, the high yield is unstable, and the life span is short. Other excellent varieties of bayberry above 11 bayberry are the main cultivars in China, especially water chestnut bayberry and Dongkui bayberry are preferentially recommended, and we can choose varieties according to the actual situation and local conditions. Bayberry is a fresh fruit, the storage time should not be too long, generally the day of picking to eat, timely storage refrigerator is recommended not to exceed 24 hours.
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