Panxian Pear Pear has the profound cultural heritage and unique natural environment of Panxian. It is a famous prickly pear brand in Guizhou and a precious gift for local people to visit relatives and friends for a long time. The product has full body, well-sized body, soft and hard texture, soft and moist flesh, bright color, transparent and bright, easy to preserve, taste sweet and sour taste, soft slag, no odor quality characteristics. The biggest feature is: soft and hard meat, less fiber, no sticky hands, no "flowing sugar", not "returning sand", yellow color, bright, long-lasting and not easy to change color.

Panxian is located in the western part of Guizhou Province. It is mountainous, with limited arable land and deep and loose soil. The soil pH is 4.5-7, which is sandy soil. The soil is rich in various trace elements such as potassium, nitrogen and selenium. The high quality thorn pear provides high quality raw materials for Panxian thorn pear. Panxian Pear Pear has the profound cultural heritage and unique natural environment of Panxian. It is a famous prickly pear brand in Guizhou and a precious gift for local people to visit relatives and friends for a long time. The product has full body, well-sized body, soft and hard texture, soft and moist flesh, bright color, transparent and bright, easy to preserve, taste sweet and sour taste, soft slag, no odor quality characteristics. The biggest feature is: soft and hard meat, less fiber, no sticky hands, no "flowing sugar", not "returning sand", yellow color, bright, long-lasting and not easy to change color. Vitamin C (mg/100g) ≥100, moisture (%) ≤ 28.0, total acid (calculated as citric acid)% ≦ 5.0; compared with other fruit 脯, Panxian thorn pear fruit has a natural advantage, choose vitamin C Wangpi pear is a raw material and the vitamin C content is naturally high.

Technical requirements for quality of Panxian Pear Fruits I. Provenances Rosa roxburghii Tratt. II. The altitude of the site is 1400m to 1700m above sea level. The soil type is yellow loam and the soil pH is 4.5 to 6.5. Third, picking pears 1. Harvest time: from the beginning of August to the end of October. 2. Fourth, fruit processing 1. Process: raw materials → cleaning → deburring → cutting half, seeding → pre-cooking → first sugar stains → re-cooking → second sugar stains → drying → finished products. 2. (2) Pre-cooking: Boil the treated thorn pear with water (the amount of water has not been prickly pear) for 4 minutes to 6 minutes. (3) The first sugar stain: According to the raw material: white sugar is mixed from 100:20 to 35, and the sugar stain is for 24 hours. (4) Re-cooking: The soaked pears are removed from the water and boiled again (the cooking time is determined according to the actual cooking condition of the thorn pears, which is generally removed before the stalks are cooked and softened and rotted). (5) The second syrup: Pour the pear after re-cooking into the soaking solution soaked in the first syrup, mix and immerse for the second time. (6) Drying: Dry the thorn pear to a water content of ≤ 28%. V. Quality characteristics 1. Sensory features: the color is dark yellow, the color is uniform, the flakes with a diameter of 2cm to 3cm, the natural embossed texture of the thorn pear, the texture is soft and moderate, not sticky, not "flowing sugar", not "returning sand". 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the production area of ​​Panxian Pear Fruit Can be submitted to the Guizhou Provincial Quality and Technical Supervision Bureau for the use of the “Special Mark for Geographical Indication Products”, which will be reviewed by the Guizhou Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.