Let’s find out about our favorite apples

apple

Apples are one of the world’s most popular flocks and are known to be a grassland in Central Asia. It was popular in ancient Greece and Rome and spread to the U.S. in the 17th century. It is known that apples were introduced in Korea when a horticultural demonstration field was set up on Ttukseom Island in the 10th year of the reign of King Gwangmu (1906) and various kinds of fruit trees were introduced in each country.

Apples are temperate northern fruit trees suitable for relatively cool climates with an average annual temperature of 8 to 11°C. Korea accounts for about 40 percent of the total fruit cultivation area because the temperature of apple cultivation is appropriate and there are many effective slopes where apple trees can be grown. Except for the Daegu area where the weather conditions are unusual, the Jusan map of Korea is distributed in Yesan, where the annual average temperature is around 8 to 12°C, Sariwon, Hwanju, Nampo, and Hamheung, which are located in Chungju and northern regions. The national light accounted for more than 80% of all apple varieties with 54% national light and 20% red jade, but since then, the introduction of spar type and dwarf bamboo has brought about a turning point in apple cultivation, resulting in a rapid increase in the cultivation area. With the selection of such introduced varieties, the traditional national light and red jade were drastically reduced.

There are many varieties of apples, but they are mainly produced in Korea, such as Chuk, Wook, Golden, Gukgwang, Hongok, Stockings, Fuji, Delicious, and Golden Delicious. It is recommended that apples are harvested and stored just before they are fully ripened. After harvesting fruits, lower the temperature of the fruits in a cold storage or a cool place where there is good ventilation and no direct sunlight, and put them in the store to increase the storage capacity. The storage conditions are 85% to 90% humidity around 0°C. Under the gas storage method that controls environmental gas, carbon dioxide can be adjusted to 1 to 8 percent, oxygen to 3 percent, and stored at -1 to 4°C for more than 6 months without any change in quality.

The most important components of an apple are sugar, organic acids and pectin. Sugar is about 10-15%, most of which are fructose and glucose, which absorb well. 0.5% of organic acids are apple acids, and citric and tinic acids are included. Pectin ranges from 1 to 1.5, which gives the regularity of the intestine, and is effective in constipation of jankadar or constipation. To bind well and give tissue to the manufacture of jam or jelly. Apples are reproduced or used as ingredients for fruit salads, or processed products such as apple wine, apple vinegar, apple juice, and apple jam.

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