The second-year flowering of the Luo Han Guo (Siraitia grosvenorii) fruit results in a long flowering and fruiting period, lasting up to four months. The fruit does not require artificial induction for maturity, and typically takes 60 to 75 days after pollination to reach full maturity. The optimal time to harvest is when the fruit's skin becomes hard, turns an old blue color, and the stem turns yellow. At this stage, the fruit is at its peak quality and flavor.
After harvesting, the fruits should be spread out in a cool, well-ventilated area or placed directly on the floor. They are then allowed to "sweat" for 10 to 15 days until the skin turns yellow, which indicates that they are ready for processing.
The processing method involves sorting the fruits into different sizes—medium, small, and large—and placing them into baking trays. A pit is dug in the ground, and each stove can hold 4 to 5 trays. The top of the tray is covered with sacks to maintain heat. The first round of drying is done at a temperature of 40–50°C for 24 hours. In the second round, the temperature is raised to 60–70°C, and the fruits are dried for 2–3 days. Finally, the temperature is reduced back to 40°C for another 2–3 days of drying.
During the entire process, the fruits should be checked daily, the trays should be rotated, and the fruits turned regularly to prevent burning. When the fruits turn yellow and sound hollow when tapped, they are considered fully dried. On average, about 4,000 fruits can be harvested per mu (approximately 667 square meters). The best quality fruits are those that are oval-shaped, large, firm, with intact skin, and have a deep blue and yellow coloration.
Soybean phospholipid oil
Jiangsu Chenwei Biology and Technology Co. LTD , https://www.cwsoybean.com