Biqi

A sweet yangmei.

No photo of Biqi yet

YangmeiFruit

No Biqi photo yet

Taste & texture

Sweetness: sweet

Harvest stage substantially changes the sweet-acid balance of this variety.

instrumental study · Zhejiang Province, China

Read the evidence

In a Zhejiang Biqi study, full-ripe juice had 11.0% soluble solids and 0.69 g/100 g titratable acidity as citric-acid equivalent, versus 4.53% and 3.06 g/100 g in unripe samples. Mid-ripe samples had higher acidity than both endpoints, so development was not a simple steady decline in acid.

Fruit tested: Fruit from three on-tree developmental stages; frozen then thawed and juiced for analysis
Varieties compared: Biqi
Use studied: Fresh eating unless otherwise specified
Published: 2019

pmc.ncbi.nlm.nih.gov ↗

How to spot it

Weight

Fruit weight

9 g

Register-described fruit or cluster measurements in the source trial context; treatment-specific observations are not species-wide constants.

journals.ashs.org ↗

Context & source

/details/observations/1/value/fruit mass g/scope: Register-described fruit or cluster measurements in the source trial context; treatment-specific observations are not species-wide constants.
/details/observations/1/value/fruit mass g/observations/0/qualifier: as_reported

journals.ashs.org ↗

Harvest & storage

Storage: storage and transportation resistance medium.
Harvest: ripens June in central California

Field notes

Soluble solids (°Brix)

12-15 °Brix

Register-described fruit or cluster measurements in the source trial context; treatment-specific observations are not species-wide constants.

journals.ashs.org ↗

Context & source

/details/observations/1/value/soluble solids brix/scope: Register-described fruit or cluster measurements in the source trial context; treatment-specific observations are not species-wide constants.
/details/observations/1/value/soluble solids brix/observations/0/qualifier: as_reported