After the second year of colonization, Luohanguo (Siraitia grosvenorii) begins to flower. The flowering and fruiting period can last up to four months, and the fruit does not require artificial induction for maturity. Normally, it takes about 60 to 75 days after pollination for the fruit to reach full maturity. The best time to harvest is when the skin becomes hard, turns a dull blue color, and the stem turns yellow. At this stage, the fruit is at its peak quality and flavor.
Once harvested, the fruits should be spread out in a cool, well-ventilated area or placed directly on the ground. They are then left to sweat for 10 to 15 days until the skin turns a golden yellow. This process helps to enhance the sweetness and texture of the fruit.
The processing method involves sorting the fruits by size—medium, small, and large—before placing them into baking boxes. A pit is dug in the ground, and each stove can accommodate 4 to 5 boxes. The top of the boxes is covered with sacks. The first round of baking is done at a temperature of 40–50°C for 24 hours. In the second round, the temperature is increased to 60–70°C, and the fruits are baked for 2–3 days. In the third round, the temperature is lowered back to 40°C, and the baking continues for another 2–3 days. Each day, the boxes should be rotated, and the fruits turned to ensure even drying and prevent burning. When the fruits turn yellow and produce a hollow sound when tapped, they are ready for the next step.
On average, about 4,000 fruits can be produced per mu (approximately 667 square meters). The ideal fruits are oval in shape, large, firm, with intact skin, and have a beautiful blue-yellow color. These are considered the highest quality and most desirable for sale or further processing.
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