Fuji apple is an apple variety, native to Japan. It is famous for its sweetness, juiciness, crispness, bright colors and large size. Although Fuji Apple and Mount Fuji have a similar name, it has nothing to do with it. China introduced Fuji apples from 1966. 1 In the spring of 980, when the Ministry of Agriculture organized relevant experts to visit Japan, they selectively introduced seedlings and scions of several Fuji strains with better colors, such as Changfu No.2, Qiu Fu1and Changfu No.6, and arranged for systematic observation and research in several pilot areas in the main apple producing areas.

Compared with other apples, Fuji apples have a longer best eating date and do not even need to be stored in the refrigerator. It can be stored at room temperature for a long time. If you soak apples in 5% salt water 10 minute, dry them, put them in fresh-keeping bags, seal them and put them in the refrigerator, and keep them at 0~4℃ for more than 5 months.

Introduction of Fuji Apple Varieties

1, Xiangfu Apple

The fruit of Xiangfu apple is colored quickly, regardless of density, tree shape, high proportion of all red fruits, thick fruit powder and few fruit points. The high-quality fruit rate is over 95%, the flesh is yellow, the meat is crisp and the taste is excellent.

2. Yanfu No.8

Yanfu No.8 is a new variety of Red Fuji, which has the advantages of yellow flesh, crisp and sweet taste, beautiful appearance, red face and storage and transportation resistance.

3. Shenfu No.6

The advantages of this new variety are simple technical requirements, less management investment, no need to pull branches, carve buds and cut rings, and convenient management. It can bear fruit in two years, and fruit branches are formed in that year, regardless of age. It is a high-quality and high-yield variety.