Description
The Shatang mandarin is a traditional specialty of Sihui and is a premium variety among citrus fruits. It blooms in late March, starts to sweeten in late September, and is harvested from late October to early November. The cultivation requirements are not strict, it has wide adaptability, and some resistance to adverse conditions, making it one of the stable and high-yield citrus varieties. Each tree produces 100-150 kilograms, with high-yield trees producing 350-400 kilograms. The fruit is also storage-resistant.
The Shatang mandarin fruit is flattened and round, with a knobby protrusion at the top and a depressed stem end. It is orange-yellow, with a thin, easily peelable rind. The fruit shape index is 0.78, and the individual fruit weight ranges from 62 to 86 grams. The edible rate is 71%, with a soluble solid content of 11%. Each 100 milliliters contains 10.55 grams of total sugar and 0.35 grams of fruit acid. The flesh is crisp, juicy, melts in the mouth, and has a sweet, refreshing taste, leaving a pleasant aftertaste.
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