Are there any special requirements for when to pick sea buckthorn pears on the sea buckthorn processing line?

Sea buckthorn, the "King of Vitamin C" grown on the Yunnan-Guizhou Plateau, has become a star ingredient in the health drink market due to its rich content of vitamin C, superoxide dismutase (SOD), and other active ingredients. However, from the field to the production line, the timing of sea buckthorn picking directly impacts the nutritional retention and flavor of the processed product. Shanghai GoFun Machinery Co., Ltd., leveraging its extensive experience in fruit and vegetable processing, has uncovered the "golden rules" for sea buckthorn picking and, leveraging intelligent production line technology, has set a quality standard for the industry.

Sea buckthorn ripens between September and October each year. During this time, the fruit's surface color changes from green to yellow, and its sweet, sour, and slightly astringent aroma becomes intense, marking the peak concentration of active substances such as vitamin C and total phenolics. Data from key sea buckthorn production areas in Guizhou Province show that fruit harvested during this period has a 40% higher vitamin C content than unripe fruit harvested in July, significantly less bitter, and 25% more juicy, providing a perfect raw material base for subsequent processing.

The technical team at Shanghai GoFun Machinery Co., Ltd. noted that sea buckthorn is a non-climacteric fruit with inconsistent ripening periods, necessitating adherence to the principle of "staged and batched harvesting, timely and non-damaging harvesting." For example, organic sea buckthorn cultivation bases in Guizhou's authentic medicinal herb production areas utilize a three-dimensional planting layout at altitudes of 1,200-2,800 meters to extend the harvesting cycle to 15-20 days, ensuring that each batch of fruit reaches a priority standard of 90% maturity, thus avoiding nutrient loss and flavor deterioration caused by harvesting too early or too late.

The picking environment is equally crucial. Sea buckthorn is best harvested in the morning after the dew has dried on a sunny day, or on a rainy, overcast day. Rainy days and high temperatures should be avoided, as they can overwhelm the fruit surface with moisture and oxidize its active ingredients. The harvesting specifications designed by Shanghai GoFun for its partner companies clearly stipulate that the fruit must be transported to the processing plant within four hours of being basketed. Cold chain pretreatment is then performed to reduce the core temperature to below 10°C, minimizing respiration and reducing nutrient loss.

As a leading company in the field of fruit and vegetable processing equipment, Shanghai GoFun Machinery Co., Ltd. provides a comprehensive solution for sea buckthorn processing, from harvesting to bottling. Its independently developed intelligent sorting system can inspect individual berries for sugar content, acidity, firmness, and defects within 0.5 seconds, eliminating overripe or damaged fruit and ensuring raw material consistency. Its low-temperature vacuum concentrator concentrates sea buckthorn juice to 65°Brix using a negative pressure environment while maintaining a heating temperature below 45°C. This results in a vitamin C retention rate of up to 92%, an 18% improvement over traditional processes.

From precise control of the prime harvest period to the technological support of intelligent production lines, Shanghai GoFun Machinery Co., Ltd. is using innovation to drive the sea buckthorn industry towards advanced and international development. In the future, as consumers' demand for healthy food continues to grow, sea buckthorn, the "precious fruit of the plateau", will surely shine more brightly in the industry.