Aksu is a warm temperate and arid climate. The average annual temperature is 7℃-8℃, and the rainfall is small, but the water flow is abundant. Because of the cold and low temperature in winter in Aksu, there are few pests and diseases in the fruit growing period, and coupled with the drought and lack of rain, molds are not easy to form, which reduces the erosion opportunities of pests, molds and pesticides on the fruit surface. Therefore, the fruit surface of Aksu Red Fuji apple is smooth and delicate, and the color is bright and natural.

Unique "sugar heart"

Because of the large temperature difference between day and night, abundant sunshine and fertile soil in Aksu high altitude area, the sugar content of apples is high, and the sugar degree is around 18 degrees, which makes the taste particularly sweet. Aksu apples are irrigated by glacier snow water and cultivated in sandy soil, which makes the sugar in the core of the apple accumulate into a transparent shape, forming a unique "sugar heart" red Fuji apple in the world.

The water is enough, and the flesh is crisp.

In addition to the unique geographical environment, Aksu apples are full of water and crisp in taste, there is also an important reason: the picking time of Aksu apples is strictly controlled after1October 25th every year, while the picking time of inland apples is from August to September due to the high temperature, so the growing period of Aksu apples is fully extended and they are picked at low temperature, which makes them particularly full of water.

Collecting, grading, waxing and packaging the apple with crystal sugar core.

Harvest period: The apple harvest period is determined according to the market demand and sales price. Secondly, according to the purpose of the fruit. If the fruit is transported and stored for a long distance after harvesting, or used for processing preserves, cans, etc., it should be harvested at the eighth maturity. If only the local market is provided, it should be harvested at the maturity stage.

Picking method: When picking, special tools such as picking baskets and fruit shears must be used to load the picked apples into turnover boxes and transport them to the grading packaging site. The order of picking is from top to bottom, from outside to inside. The picking time is better in the morning when the temperature is lower. Handle with care during harvesting to prevent mechanical damage. In order to improve the high-quality fruit rate, it is best to harvest the fruit in stages, that is, to harvest the fruit in the orchard for 2 ~ 3 times. For the first time, the large and well-colored fruits on the periphery and upper part of the crown were mainly harvested; 1 week, and then pick the fruits with better coloring in the middle and lower parts of the crown. When picking by stages, be careful not to bruise or knock off the fruit left on the tree.

Graded packaging: Grading is to divide the harvested fruits into several neat categories according to the relevant standards, such as shape, size, color and damage, so as to make the specifications and quality of the same category consistent and realize the standardization of production and sales. At present, most apple producing areas still use manual grading method, and the fruit size is usually determined by grading board. There are round holes of different specifications with diameters ranging from 60mm to100mm, with a difference of 5mm for each grade, so that the fruit can be divided into several grades according to the transverse diameter. However, the fruit shape, color, surface cleanliness and other indicators are completely determined by visual inspection and empirical judgment, and the work efficiency is very low. It is best to use mechanical classification in areas where conditions permit.

Wash and wax the fruit: Wash the fruit by soaking, washing and spraying, or remove the dirt on the surface of the fruit with a brush. The apple produced by bagging method can avoid washing the fruit because the fruit surface is clean.

Waxing of fruits is mostly used for fruit treatment before listing, and also for long-distance transportation and short-term storage. Waxing is generally carried out after fruit washing, and the methods include manual dip coating, brush coating and mechanical waxing. When a small amount of fruit is treated, the fruit can be dipped in special fruit wax manually, or dipped in fruit wax with a soft brush or cotton cloth and evenly spread on the fruit surface. When a large number of treatments are carried out, mechanical wax spraying has high efficiency and good effect.

Packaging: apples should be carefully selected before packing to ensure that the fruits are fresh, clean, free from mechanical injuries, pests and diseases, and free from decay, and packaged in grades according to relevant standards. Packaging should be carried out under cold environmental conditions to avoid wind, sun and rain. Fruits should be placed in a certain arrangement form, closely and neatly in the packaging container. The inner wall of the container and the fruit layer should be padded with paper or foam plastic, corrugated boards, trays and other padding materials. If possible, it is best to put a foam plastic net cover on the fruit to avoid bumping or squeezing the fruit. When packing and loading and unloading, handle with care to avoid mechanical damage. Indicate the product trademark, product name, grade, specification, weight, quantity, place of origin, specific mark, packaging date and other contents on the outside of the package.