Generally, the ripening time of Phyllanthus emblica depends on the specific situation. Different places, different varieties and ripening time are also different. How many months do you think the remaining fruits will mature? Let's take a look at it in detail!
When does the cabbages ripen
The ripening period of Phyllanthus emblica is related to the region. The flowering period is one time in spring, two times in spring and four seasons. The flowering period is about 1-1.5 months.
The common early maturing varieties matured in July;
The medium maturity varieties are mature from August to September;
Late maturing varieties mature in October;
The second flowering will mature in February of the next year.
Yugan fruit is light, drought resistant, frost free, and has high requirements for temperature, with an annual average temperature of 20 degrees and rainfall of about 1000mm, especially for the tropical and subtropical dry and hot valley ecological environment. The distribution area covers a large area with longitude of 70-122 E and latitude of 1-29 n. in the world, the northern edge is the junction of Sichuan, Yunnan and Guizhou in China, and the southern edge is Indonesia. The vertical distribution height is 80-2300m above sea level, which has strong adaptability to different altitudes.
Nutritional value of Phyllanthus emblica 1. Vitamins
There are vitamin C, vitamin B1, vitamin B2, carotene, vitamin A and vitamin PP in the fruit of Phyllanthus emblica, especially rich in vitamin C, which can reach 0.6% - 0.92%. The fruit content in spring is the highest, sometimes even 1.82%, which is 160 times of Apple's vitamin C content and 100 times of orange's content, second only to Rosa roxburghii, the king of fruit vitamin C.
2. Amino acids
There are 17 kinds of amino acids in the fruit of Phyllanthus emblica, including 8 kinds of amino acids needed by human body. The total content of amino acids is 185mg / 100g, mainly including glutamic acid, proline, aspartic acid and alanine lysine.
3. Trace elements
There are many kinds of Microelements in the fruit of Phyllanthus emblica, which are more abundant than that of apple, mainly including selenium, zinc, calcium, phosphorus, iron, potassium, etc.
4. Fatty acids
Oleic acid, linoleic acid, oleic acid, stearic acid, palmitic acid, myristic acid, etc.
The edible method of Phyllanthus emblica
Yuganguo is generally the most nutritious to eat raw, but because yuganguo has a bitter and astringent taste, it is usually pickled before eating, and it can also be made into preserves, preserves, etc.
Pickling method: clean the remaining sweet fruit, spread salt on the fruit, thin layer, soak rice wine and acetic acid, put the fruit into the opaque container, pour the mixture of rice wine and vinegar into the container, and do not exceed 1cm of the fruit.