How to distinguish Vietnamese pink and standard Chinese pink without correction

In this season, Chinese crispy persimmons are also imported massively and displayed for sale. However, do people know how to distinguish Vietnamese pink and Chinese pink? If not, please refer to the article below.

1. About form and color

Hong ripe Vietnam

1. Ripe rose is found in many provinces, especially ripe pink Dalat.
2. Da Lat has a pointed, orange-colored head.Preservation is not long, just leave 1-2 days to start softening.Harvested from early September onwards.

Vietnam crispy pink

1. Pink crispy origin of Son La, fruit is moderate, or have dark spots, crunchy, sweet.Green fruit is a bit harsh.
2. At present, the price of Son La rose in the garden is about 30,000 VND / kg.

Hong Vietnam is not as eye-catching as China Pink.

Chinese red ripe

1. The fruits are smooth, eye-catching deep red.
2. Looking over it seems ripe but this rose to last a long time because of using preservatives.Appears scattered on the market for many times.

Hong crispy Chinese

The type of Chinese pink square is very similar to the square pink of Moc Chau.

Chinese crispy pink appears at the same time so it is difficult to distinguish. Big fruit, beautiful shadow. Although far transport is still very eye-catching, there is no darkness.

Red Chinese crispy round fruit long, thin shell. The round pink Dalat fruit is shorter, the color outside is more uniform than the Chinese pink. In particular, Dalat crispy pink has a more sharp point. When eating, Dalat pink will be more sweet and sweet than Chinese pink.

Hong China is rampant in Hanoi for only VND 20,000 / kg.

2. Expiry date

Da Lat only needs 1-2 days to start softening, if it is not enough, it will be damaged very quickly. And the Chinese rose to buy all week still not damaged, even for a long time still not ripe.

Currently, in the market, Da Lat pink is divided into 3 main categories: crispy pink, egg pink and plastic pink. Usually, all kinds of persimmon are soaked in clean water or lime water to reduce the harshness and faster ripening. Ripe pink will be tempered so even though the fruit is ripe evenly, the color is beautiful but the taste will not be more fragrant, light and acrid than the ripe fruits.

Pink egg of Dalat is the opposite. Through tempering, pink will ripen sweet, flexible, fragrant. Through soaking water or lime water, pink will be crispy, sweet, not acrid. This Hong bought and should eat immediately. If you want to leave it for the day, you should store it in the refrigerator so that the rose does not become tarnish. And the green rose for a long time will be soft, lose its crispness, not delicious.

Other Chinese pink roses are crispy in Dalat.

Pink crunchy (also known as green rose) is usually round, green but slightly yellowish, uneven and shiny. Eat crispy, sweet and slightly harsh.

Hong is easily broken so the thicker the shell, the more beautiful it is that it is definitely Chinese goods due to the stain. In addition, Chinese roses are injected directly into the stem, so the pink fruit will rot from stalk to left, the stalks always have dark black color.

Pink crispy Dalat.

Natural red ripe is hard to ripen but still fresh and red. For natural ripe roses people often take the pink and then apply the medicine is tomorrow can be eaten. Therefore, the more ripe red roses, the only chemicals used .