中國日報(bào)頭版點(diǎn)贊！仙居楊梅火向世界

7月7日，中國日報(bào)國際版頭版、國內(nèi)版頭版、中國日報(bào)網(wǎng)首頁刊發(fā)《CHINESE CALENDAR ENTERS A BERRY SPECIAL TIME（中國迎來?xiàng)蠲芳荆?，?bào)道了仙居利用海拔落差錯(cuò)峰栽培仙居楊梅，拉長采收期。在成熟的產(chǎn)業(yè)鏈條下，楊梅經(jīng)預(yù)冷分級(jí)、冷鏈物流，次日可達(dá)全國200多城，甚至空運(yùn)至新加坡、意大利等地。

《CHINESE CALENDAR ENTERS A BERRY SPECIAL TIME

（中國迎來?xiàng)蠲芳荆?/strong>

中國日報(bào)國際版頭版、國內(nèi)版頭版

中國日報(bào)網(wǎng)首頁

原文如下

As the solar term Minor Heat, or xiao shu, arrives on Tuesday, early summer in eastern China moves into its most intense phase. In Xianju county of Taizhou, Zhejiang province, bayberries have reached full ripeness, marking the height of one of the region's most closely watched seasonal harvests.

Before dawn — around 3 am — the hills of Xianju are already dotted with moving lights. Growers wearing headlamps climb through orchards in the dark, carefully picking fruit at its peak maturity. Wu Yuyong, director of the Specialty Technology Promotion Center at the Xianju County Agriculture and Rural Affairs Bureau, still recalls the scene vividly.

"From a distance, the whole mountain looks like scattered stars," he said. "It is quite spectacular."

Harvested fruit is quickly transported for sorting and processing. The main variety is Dongkui bayberry, widely recognized across China for its large size, juiciness and balanced sweet and tart flavor. When fully ripe, the fruit turns from bright red to a deep purplish black.

Grower Zhang Hongjun, who has worked with bayberries for nearly 30 years, said that color is the key indicator of ripeness.

"Black means it is fully ripe," he said. "Red berries are still slightly sour, while darker ones are sweeter."

In early summer heat, it is widely regarded as a refreshing seasonal fruit that helps balance rising temperatures.

Xianju has developed a staggered cultivation system based on elevation differences. Fruit from lower-altitude orchards is now finishing harvest, while mid — and high-altitude areas are entering peak season.

"For every 100 meters of elevation, maturity is delayed by about two to three days," Wu said. The system extends the harvest window from early June into midsummer, as fruit ripens progressively across the mountainous landscape.

Its latitude puts Xianju within a prime fruit-growing belt. Its mountainous terrain, humid climate and pronounced day-night temperature differences help fruit accumulate fructose and flavor. The region's volcanic rhyolitic geology further contributes to slightly acidic soil that is well suited to bayberry cultivation.

Today, Xianju has about 10,000 hectares of bayberry orchards.

Eating bayberries during Minor Heat is also part of China's broader tradition of seasonal eating, in which diets follow natural rhythms. Sour and sweet fruits are especially favored in summer, with acidity stimulating appetite and sweetness providing balance.

In Xianju, the bayberry season also brings household traditions such as making bayberry wine. Fresh fruit is preserved with sugar or fermented into liquor, extending its seasonal presence beyond the harvest period.

Zhang, the grower, said the Xianju bayberry brand has been "maintained across generations", reflecting both economic value and local identity. The fruit represents not only income, but also regional reputation.

The industry has also built a modern logistics system to match growing demand.

Wu Haojie, head of SF Express's Xianju bayberry project, noted that "after harvesting, the fruit is immediately sent for precooling, grading and packaging".

"It is then transported nationwide through cold-chain logistics," Wu said.

Sorting standards have become increasingly precise. Premium Dongkui bayberries can weigh more than 35 grams each, comparable in size to table tennis balls.

The fruit is then packed with ice bags in insulated boxes to maintain freshness. From Xianju, shipments now reach more than 200 cities across China. Many destinations receive deliveries the next day, while orders are also flown from Shanghai to overseas markets including Singapore, Italy and France, primarily serving Chinese communities abroad.

The expansion of cold-chain logistics has transformed Xianju bayberries from a local seasonal product into a nationally distributed — and increasingly global — fruit.

The appeal of Xianju bayberries lies in their balance of sweetness and acidity. Excessive sweetness would weaken their character, while a gentle tartness preserves freshness — mirroring the seasonal transition itself, when heat is rising but has not yet reached its peak.

（隨著小暑節(jié)氣在周二到來，中國東部初夏進(jìn)入了最熾熱的階段。在浙江臺(tái)州的仙居縣，楊梅已完全成熟，標(biāo)志著這一地區(qū)最受關(guān)注的時(shí)令收獲季達(dá)到最佳時(shí)期。

凌晨3點(diǎn)左右，天還沒亮，仙居的山間已經(jīng)亮起點(diǎn)點(diǎn)燈光。種植戶們戴著頭燈，在黑暗中穿行于果園，仔細(xì)采摘成熟度最佳的果實(shí)。仙居縣農(nóng)業(yè)農(nóng)村局特產(chǎn)技術(shù)推廣中心主任吳玉勇至今仍清晰地記得這番景象。“遠(yuǎn)遠(yuǎn)望去，整座山就像撒滿了星星?！彼f，“非常壯觀?！?/p>

采摘下來的楊梅被迅速運(yùn)往分揀和加工環(huán)節(jié)。當(dāng)?shù)刂髟云贩N是東魁楊梅，它因個(gè)頭大、汁水足、酸甜平衡而聞名全國。完全成熟時(shí)，果實(shí)由鮮紅轉(zhuǎn)為深紫黑色。

種植戶張洪軍從事楊梅種植近30年，他說，顏色是判斷成熟度的關(guān)鍵指標(biāo)。“黑色代表完全成熟?！彼f，“紅色的果子還帶點(diǎn)酸，顏色越深越甜?！?/p>

在初夏的暑熱中，楊梅被普遍認(rèn)為是清涼解暑的時(shí)令水果。

仙居根據(jù)海拔差異建立了梯次種植體系。低海拔果園的楊梅目前正在收尾，而中高海拔地區(qū)正進(jìn)入采摘高峰期?！昂０蚊可?00米，成熟期延遲大約兩到三天。”吳玉勇說。這套體系將采收期從6月初一直延續(xù)到盛夏，果實(shí)隨海拔升高而梯次成熟。

仙居的緯度使其處于優(yōu)質(zhì)水果種植帶。這里多山的地形、濕潤的氣候和顯著的晝夜溫差，有助于果實(shí)積累果糖和風(fēng)味物質(zhì)。該地區(qū)的火山流紋巖地質(zhì)使土壤呈弱酸性，非常適合楊梅生長。

如今，仙居擁有約1萬公頃的楊梅果園。

在小暑時(shí)節(jié)吃楊梅，也是中國悠久的“不時(shí)不食”傳統(tǒng)的一部分。人們順應(yīng)自然節(jié)律，在夏季尤其偏愛酸甜水果，酸味有助于開胃，甜味則能帶來平衡。

在仙居，楊梅季還帶來了家傳習(xí)俗，比如制作楊梅酒。人們用糖腌制新鮮楊梅，或?qū)⑵浒l(fā)酵成果酒，將楊梅的風(fēng)味延續(xù)到采收季之后。

種植戶張洪軍說，仙居楊梅品牌是“幾代人傳承下來的”，既代表了經(jīng)濟(jì)價(jià)值，也承載著地方認(rèn)同。楊梅不僅意味著收入，更代表著地域聲譽(yù)。

該產(chǎn)業(yè)還建立了現(xiàn)代物流體系，以滿足日益增長的需求。

順豐速運(yùn)仙居楊梅項(xiàng)目負(fù)責(zé)人吳豪杰介紹：“采摘后，楊梅立即被送往預(yù)冷、分級(jí)和包裝環(huán)節(jié)。隨后通過冷鏈物流運(yùn)往全國各地。”

分揀標(biāo)準(zhǔn)日益精細(xì)。優(yōu)質(zhì)東魁楊梅單顆重量可達(dá)35克以上，大小堪比乒乓球。

隨后，楊梅與冰袋一同裝入保溫箱，以保持新鮮度。如今，從仙居發(fā)出的楊梅已覆蓋全國200多個(gè)城市。許多地區(qū)可實(shí)現(xiàn)次日達(dá)，楊梅還從上海空運(yùn)至新加坡、意大利和法國等海外市場，主要服務(wù)于海外華人社區(qū)。

冷鏈物流的拓展，使仙居楊梅從地方時(shí)令水果轉(zhuǎn)變?yōu)橐粋€(gè)行銷全國乃至全球的產(chǎn)品。

仙居楊梅的吸引力在于其酸甜的平衡。過甜會(huì)削弱其個(gè)性，而恰到好處的微酸則保留了其清爽感——正如節(jié)氣本身一樣，暑氣漸升，但尚未達(dá)極致。）

編輯：符薇薇

一審：陳佳

二審：泮永翔

三審：黃元杰

來源：中國日報(bào)