There are more than 350 common loquat varieties in my country, 100 cultivated varieties of a certain scale, and less than 30 main cultivated varieties. Loquats are usually divided into two categories based on the color of their flesh: red-fleshed varieties (commonly known as “red-sand loquats”) and white-fleshed varieties (commonly known as “white-sand loquats”).

(1) Red meat varieties

Red meat varieties have orange-red or orange-yellow flesh color, generally have strong growth potential, are easy to cultivate, have high yields, have large fruits, thick flesh, tough skin, and are storage-resistant. Yun; the meat is tight and thick, with strong flavor. The main varieties include Dahongpao and Jiajiao from Yuhang, Zhejiang, Luoyang Qing from Huangyan, Jiefang Zhong from Putian, Fujian, and Dawuxing from Chengdu, Sichuan.

(2) White-fleshed variety group

The white-fleshed loquat variety group is collectively known as Baisha loquat in the Yangtze River Delta region. The flesh color of this variety group is light yellowish white or jade white, and the tree vigor is generally weak. The yield is low, and it is prone to small and medium-sized crops, which requires high cultivation technology. However, the fruit has thin skin, fine flesh, juicy taste, and good quality. It is not resistant to storage and transportation and should be eaten fresh. Representative varieties include white jade and soft white sand.