History in Taiwan Province
According to the official records of Taiwan Province, it was introduced and cultivated in Taiwan by the Dutch, and it has a history of more than 400 years. It originated in tropical America, and it is also called "annona" because it was introduced from "Fanbang". Sakyamuni planted in Taitung County has good adaptability to the local conditions, and the fruit tree species are updated in time to become the main economic fruit trees. Due to the collection contract, the improvement of pruning and cultivation management technology, the development and application of dwarf tree type and production period adjustment technology, the production period is adjusted to two harvests a year, the fruit supply period is prolonged, the output is increased, the fruit shape is large and the quality is good, and it has become a new specialty economic fruit tree in Taitung County, so as to promote the sustainable development of agriculture in Taitung County and prosper the rural economy. The annona industry can be said to have made great contributions. Because the main economic fruit tree species in Taitung County were updated to annona, industrial management was formed and industrial development was gradually promoted.
Growth distribution
Sakyamuni, which originated in tropical America, is mostly planted in the tropics, and is currently the most planted in Taiwan Province all over the world. In Taiwan Province, most of the Sakyamuni are distributed in the east and south, especially in Taitung, where the Sakyamuni is the most planted with the best quality. According to the statistics of agricultural annual report, up to 1989, the planting area of Taiwan was 5,500 hectares, of which Taitung County was about 4,500 hectares, accounting for 8 1.8% of the total planting area of Taiwan. Therefore, Taitung County is the main producing area of annona in Taiwan.
Type appearance
The stem of Sakyamuni is 3-10 meter high, and the branches and leaves are fine and drooping. Simple leaves, alternate without stipules, dark green on the front and grayish green on the back. Flowers are solitary, attached to leaf axils or branches, open from April to September, with 3 oval petals, light green flowers hanging down and emitting strong fruit fragrance. The fruit is aggregated, with a round, heart-shaped, oval or conical surface, a dark green surface for the immature fruit, and a light green or greenish yellow shape for the mature fruit, which looks like litchi, so it was originally named annona, and it is also nicknamed "Sakyamuni" because the peel bulges like a Buddha's head. Another name for "Sakyamuni" should come from Malay srikaya, which was transliterated by Taiwan Province people when the Dutch were introduced from Indonesia. The seeds of Sakyamuni are dark brown oval, smooth and hard; The pulp is white and dense, sweet and slightly sour.
mannerism
As a native of tropical America, Sakyamuni likes warm and dry environment.
variety
The varieties of Sakyamuni are roughly divided into indigenous Sakyamuni (original species), soft branch Sakyamuni, Dawang Sakyamuni and Wanglai Sakyamuni Atemoya.
plant
Sakyamuni is suitable to grow in sandy soil, loam or clay loam with good structure and drainage. Because its roots are shallower than ordinary fruit trees, the soil depth is about 1 meter. The ideal pH of Sakyamuni is 6.0-6.5, within which available nutrients in soil are most easily utilized by plants. Because Sakyamuni likes warm and dry environment, it is not suitable to cultivate Sakyamuni in autumn and winter when the temperature is low and it is prone to frost and snow, which is not conducive to the adjustment of fruit production period; Moreover, the roots of Sakyamuni are shallow and the branches and leaves are fragile, so it is easy for the plants to shake due to strong winds, causing damage to the roots, and it is forbidden to plant in windward and windy places by the sea.
pick
The standard of timely harvesting in the hard ripening period of Sakyamuni must examine the scales, color and the degree of scale ditch development on the fruit surface to judge the maturity. When the scale ditch is slightly cracked and appears milky yellow, it means that it can be harvested. If the fruit is not ripe enough, it will not be soft-ripened normally, so it has no commercial and edible value. If it is over-ripened, it will be easy to be soft-ripened quickly, resulting in losses.
nutrition
Sakyamuni contains a lot of protein, carbohydrates and vitamins C, K, Ca, Mg, P, etc., and its nutritional value is quite high. Moreover, because of its high calorie, it can effectively supplement physical strength, and has various functions such as beauty, strong bones and enhanced immunity, so it is very suitable for both dinner and fruit. However, because of its high sugar content, people with weight loss and diabetes should not eat more. Nutritional analysis in Florida, the Philippines and the University of New South Wales. See)
Nutrition of edible parts of mature Sakyamuni per 100 g.
Calories： 94 calories
Moisture: 71.48-78.7g.
Protein protein:1.07-1.4g.
Fat: 0.4-0.6g.
Carbohydrates： 24 g
Fiber: [[0.05-2.5g
Ash: [[0.4-0.75g
Sodium： 4-5 mg
Potassium Potassium： 250 mg
Calcium:17 mg
Magnesium： 32mg
Zinc Zinc： 0.2mg
Vitamin b1thiamine: 0.05 mg
Riboflavin： 0.07 mg
Niacin nicotinate: 0.8 mg
Carotene A-Carotene:10 mcg
B carotene b-Carotene:10 mcg
Cryptoxanthin:10 mcg
Ascorbic Acid： 50 mg
preserve
It is suggested that the harvested Sakyamuni fruit should be stored in a cool, shady and ventilated place. The ideal temperature is 20℃, and it will start to ripen after about 5-7 days. Long-distance transportation needs to be kept in a refrigerator 12℃ or kept fresh with ethylene absorbent for 10- 15 days (the temperature of Atemoya in Wanglai Sakya can be reduced to above 5℃). Sakyamuni fruit should never be put into the refrigerator before it is soft and ripe, otherwise it will become dumb and turn black and hard.
When Sakyamuni begins to soften, it can be eaten, or stored in the refrigerator to prolong the storage time, or it can be frozen into Sakyamuni ice to enjoy another flavor.
Medicinal value
The seeds, leaves and bark of Sakyamuni contain alkaloids, which can treat dysentery. The seeds of Sakyamuni contain yellow drying oil, which can be used to kill lice and wash hair. Grinding leaves into powder can treat tinea scabies and be used as a thickener.