1, ripe jackfruit dry buds feel a little hard, and wet buds are a little soft. In the flesh, it is clearly distinguished. The dried bract flesh is golden, tough and elastic, and tastes like honey, strong and sweet. The color of wet bract pulp is light yellow, soft and inelastic, which is closer to durian and tastes lighter.
2. In terms of taste, the dried bract jackfruit pulp is hard, sweet and delicious. Wet bracts contain more water, which is sweet and unpleasant.
3. After the dried bract jackfruit is opened, the fruit surface is dry, such as small jiaozi, which is easy to dig; The wet bud is sticky, and the state is like cream. When it is taken out, it is sticky, and it will be deformed if it is slightly hard.
Extended data:
Originated in West Ghats, India; Nepal, India (Sikkim), Bhutan and Malaysia have introduced and cultivated; China, Guangdong, Hainan, Guangxi (Bobai, Luchuan, Longzhou, Ningming, Long 'an, Jingxi, Baise, Napo and Tiandong counties), Fujian and Yunnan (south) have been introduced and cultivated.
The seedling tree bears fruit in 6-8 years; Thirty-year-olds reach the full fruit stage, which is divided into big and small years. Generally, it blooms in February-March and ripens in July-August.
In some places, there are two flowers and two crops a year. Seed-collecting mother trees should be selected with fast growth, early fruiting and high yield. At the same time, the fruit should be selected from the lower part of the trunk, with large fruit, thick and sparse outer skin, plump and fully mature fruit for a few days, so as to soften the fruit, then break it, take out the seeds, and wash it with clear water and dry it in the shade.