Putian longan and lychee, 枇杷 and called "Putian famous fruit." The fruit of the longan is large, the color of the fruit shell is yellowish brown, the color is even, the fruit shape is round and not concave; the bell is no bells; the flesh is translucent and brown, the surface is wrinkled, the crystal is bright and easy to peel off; Sweet and unique taste.

Putian longan quality technical requirements (a) variety. Wulongling, Youtan, Dalong, Songfeng. (2) Site conditions. The altitude of the protected area is below 200m; the soil type is brick red earth red soil and red soil, the pH value is 5.0 to 7.0, the soil thickness is u003e1m, and the surface organic matter content is u003e1%. (3) Cultivation management. 1. Seedling cultivation: The seedlings are used as rootstocks and grafted with mature branches. 2. Planting density: Planting density is less than 330 plants/ha. 3. Canopy management: mainly spring shears, supplemented by summer and autumn shears. Through the thinning fruit, the ratio of vegetative shoots to fruiting shoots is ≥2. Autumn cuts are carried out after fruit picking. 4. Fertilization: mainly organic fertilizer, supplemented by compound fertilizer. The mature tree plant produces 50kg of fruit, the annual application of organic fertilizer is not less than 15kg, the application of pure N 1.0 kg to 1.6 kg, and the ratio of N, P and K is 1.0:0.5 to 0.6:1.0. Three fertilizers are applied throughout the year, namely, pre-flowering fertilizer, strong fruit fertilizer, and fruit fertilizer. 5. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Harvesting. The maturity is 90%, and the soluble solids are harvested when ≥18.5%. (5) Processing. 1. Cut fruit: When cutting fruit, leave fruit stalk (stalk) length u003c3.5mm. After cutting, remove the defective fruit that does not meet the raw material selection requirements. 2. Dip: Dip for 5min to 10min, wash away the dirt, dust, and drip. 3. Shaking sand and hanging yellow: use artificial or mechanical sanding and hanging yellow. Each batch is loaded with 35kg to 40kg. The ratio of fruit to fine river sand and turmeric powder is 3500 to 4000:50:1. 4. Pre-drying: The fruit after shaking and washing is to be spread and dried to remove part of the water. 5. Baking management: (1) Initial baking: The longan fruit pieces after drying are firstly baked, and the initial baking temperature is 65 ° C to 70 ° C for 24 hours. (2) Re-baking: After softening, it is re-baked according to the size of the fruit. The re-baking temperature is 55 ° C to 65 ° C, the re-baking time is 4 h to 8 h, and the baking is repeated every 2 h. (6) Quality characteristics. 1. Sensory characteristics: the fruit is large, the shell is yellowish brown, the color is even, the fruit shape is round and not concave; the bell is no bells; the flesh is translucent and brown, the surface is wrinkled, the crystal is bright and easy to peel off. It has a unique flavor of rich sweetness. 2. Physical and chemical indicators: project indicators dry fruit transverse diameter, mm≥25 dry fruit edible rate,%≥36 total sugar (in terms of invert sugar),%≥60 total acid (calculated as citric acid),%≤1.5 crude fiber,% ≤1.0 pulp moisture content,%≤23 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Putian Guiyuan's geographical indication products may apply to the Putian Municipal Bureau of Quality and Technical Supervision of Fujian Province for the use of the \"Special Mark for Geographical Indication Products\", which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.