Baqiao Cherries

Baqiao Cherries

Baqiao cherries are a protected geographical indication product.

Baqiao cherries are an agricultural geographical indication product.

　　Baqiao cherries have a long history. Legend has it that when Emperor Gaozu of Han, Liu Bang, was hunting, he followed the tracks of a white deer to Xizhangpo and discovered these luscious, fragrant, and sweet fruits. Today, cherry trees planted over 200 years ago during the Qing Dynasty still thrive, bearing abundant fruit.

　　Basic Introduction: Baqiao cherries are plump, large in size, and kidney-shaped or broadly heart-shaped, with bright and glossy skin. Most varieties are bright red or purplish-red, while a few are light yellow. The flesh is fine-textured, juicy, sweet and tart, rich in flavor, and packed with nutrients such as iron, vitamins A, B, C, as well as minerals like calcium and phosphorus. They offer high edible and medicinal value, are highly palatable, and become bright red and crystal-clear when ripe, both beautiful and delicious. Ripe Baqiao cherries ready for harvest

　　Geographical Environment: Baqiao District is located in the central part of the Guanzhong Basin in Shaanxi Province and is one of the districts under the jurisdiction of Xi’an. The terrain slopes in a stepped manner from east to west and from south to north, with gently undulating plateaus. The lowest elevation in the district is 358.3 meters, and the highest is 1240.7 meters, with a relative height difference of 882.4 meters. The area enjoys over 2200 hours of sunshine annually and features a warm temperate semi-humid continental monsoon climate, with distinct seasons—spring, summer, autumn, and winter—and noticeable changes in temperature, warmth, dryness, and humidity, making it highly suitable for cherry growth. Economic Benefits: With the policy and financial support of the Baqiao District Party Committee and District Government, a 30,000-mu (approximately 2,000 hectares) cherry production base has been established on Hongqing Mountain, Bailuyuan, and Dalingyuan, with around 1,000 mu of bearing orchards, making it the largest ten-thousand-mu cherry planting base in Northwest China. Every spring, over 20 varieties of cherries—including Hongdeng, Dazi, Huangyu, Lapins, and Pioneer—cover the mountains, yielding an annual production of 5,000 tons. Products are not only sold to cities such as Beijing, Shanghai, Guangdong, and Xinjiang but also exported abroad to countries like Japan and South Korea, bringing over 50 million yuan in annual income to local villagers.

　　Geographical Scope

　　Baqiao District is one of the central urban districts of Xi’an, located in the eastern part of the city center. It is named after the ancient Ba River Bridge, which was built during the Han and Sui Dynasties. The district spans longitude 108°59′–109°16′ and latitude 34°10′–34°27′. Baqiao cherries are mainly grown in the hilly and low mountainous areas of the eastern plateau and include Hongqing Shallow Hills and Dizhai Plateau, covering three subdistrict offices—Xiwang, Hongqing, and Dizhai—encompassing 38 administrative villages. The production area spans 2,000 hectares, with an annual total yield of 15,000 tons.

　　Natural Ecological Environment and Humanistic Historical Factors

　　(1) Soil and Topography: Cherry cultivation in Baqiao is primarily based in Dizhai Plateau, which sits at an altitude of 750–790 meters. The soil is mostly loessial and sloping loessial soil, with strong permeability, good moisture retention, and a pH value between 7 and 7.8. The soil contains 1.17% organic matter, 53 ppm alkali-hydrolyzable nitrogen, 11 ppm available phosphorus, 159 ppm available potassium, and a nitrogen-phosphorus-potassium ratio of 5:1:31, along with rich trace elements like iron, boron, zinc, and manganese.

　　(2) Hydrology: Baqiao District boasts abundant groundwater and surface water resources. The groundwater reserve is 68.96 million cubic meters, averaging 206 cubic meters per mu. Surface water mainly consists of transient water from the Ba River, which flows through the district for about 34 kilometers, covering a drainage area of 125.52 square kilometers. The river has an average annual runoff of 607 million cubic meters, with good water quality, rich mineral content, no pollution, and ideal irrigation conditions for cherry cultivation.

　　(3) Climate: Baqiao District has a warm temperate continental monsoon climate, with an average annual temperature of 11.3–13.7°C and average annual sunshine duration of 2,638 hours. The number of days with temperatures above 0°C is 310, and the total annual solar radiation is 101.08 kcal per square centimeter, accounting for 90.6% of the yearly total. The accumulated temperature above 0°C is 4,925°C, with an effective accumulated temperature of 4,349°C. The district experiences 74–138 rainy days annually, with an average annual precipitation of 720 mm, more in summer and less in winter, moderate in spring. The average frost-free period is 186 days per year.

　　(4) Humanistic and Historical Factors: Cherries, also known as Zhu Ying, Zhu Guo, Jing Tao, Han Tao, Ying Tao, Yan Tao, Ying Tao, Niu Tao, and Ying Zhu, have been cultivated in China for over three thousand years. Varieties include Chinese cherry, sweet cherry, sour cherry, and downy cherry. Cherries ripen early, earning them the reputation of “the first fruit of early spring.” The Tang Dynasty poet Bai Juyi described them in his poem “Cherry”: “Fragrant, colorful, uniquely scented, people trample the ground competing to pick them. Countless cherries hang above, swaying gracefully just a few feet away.” Song Dynasty literary giant Su Shi also wrote about cherries in his poem “Cherry”: “Alone I circle the cherry tree, my throat parched after wine. Don’t brush off dewdrops on the branches—let them slip straight into my mouth.” The term “cherry” likely appeared during the Five Dynasties and Ten Kingdoms period, as seen in Emperor Xuan of Later Liang’s “Ode to Cherries”: “How noble is the cherry tree, blooming before all other fruits. Just as spring arrives, it flourishes; suddenly it greets the east with tender grace.”

　　Cherries are tender, juicy, sweet with a tangy twist, uniquely flavorful, rich in aroma, and highly palatable. Their snow-white blossoms are stunning in spring, while their bright red, crystal-clear fruits are both lovely and delicious, packed with nutrients. No wonder Bai Juyi praised them in “Song of Cherries”: “Gleaming like cinnabar, true to the taste of nectar. Like pearls unstrung, yet not burning like fire. Their sweet-sour nectar is rich, their golden globes uniformly sized.” Southern Song Dynasty writer Xin Qiji also lauded them in “Bodhisattva Barbarian · Dividing the Cherry at the Banquet”: “Fragrance floats like cream, glassy juice flows, year after year I grow drunk tasting the new. What can compare to spring breeze? A touch of red upon singing lips. Dreams of rivers and lakes fade, bright cages in the Hall of Radiance. Ten thousand pearls scattered evenly, bowing my head in shame before the country folk.”

　　Baqiao cherries have a history of being foraged by Emperor Gaozu of Han, Liu Bang, while hunting on the slopes over two thousand years ago. Today, Qing Dynasty cherry trees planted more than 200 years ago still flourish, bearing abundant fruit, serving as living witnesses to the region’s cherry-growing heritage.

　　Production Technical Requirements

　　(1) Site Selection: Orchards should be established in areas with unpolluted air, water sources, and soil; on gentle slopes with low groundwater levels, deep and fertile soil (pH 6.5–8.0), and good drainage. The site should be at least 100 meters away from major traffic routes like national highways and railways, with convenient transportation. The environment must comply with the requirements for pollution-free forest and fruit product production sites (NY5013-2006).

　　(2) Variety Selection: Planted varieties should be robust, high-yielding, adaptable, and resistant; with large, attractive, bright red fruits; thick, firm, juicy flesh; rich flavor and high quality; good storage and transport potential; and early to mid-season maturity. Main varieties include: Hongdeng, Zaodaguo, Hongyan, Lapins, Pioneer, Naonong, Juhong, and Jiahong.

　　(3) Production Process Management:

　　① Planting: Planting density is 3.5–4 m × 4–5 m, with 40–45 trees per mu, and no fewer than 20% pollinizer trees.

　　② Soil Management: This includes deep plowing and soil improvement—digging planting trenches or pits 0.8–1 m deep and wide, filling the bottom with 30 cm of crop straw. Mix topsoil with sufficient organic fertilizer, phosphorus, and potassium, then backfill. After filling to 20 cm below ground level, water thoroughly to allow soil settlement before covering with topsoil to retain moisture. Also includes regular shallow tillage (2–3 times/year, 10 cm deep) to eliminate weeds and maintain soil aeration. Orchard fertilization is primarily organic, supplemented by chemical fertilizers, applied with irrigation. Base fertilizer is applied early and heavily, with timely supplemental fertilization. All fertilizers used must not harm the orchard environment or fruit quality.

　　Cherry orchard fertilizers must comply with NY/T394-2000 Sections 3.4–3.5. Permitted fertilizers include: farmyard manure (manure, night soil, biogas fertilizer, green manure, crop straw, cake fertilizer—all except biogas and green manure must be fully composted, with harmful elements within limits), commercial fertilizers (organic compound fertilizer, humic acid fertilizers, microbial fertilizers, inorganic/mineral fertilizers, foliar fertilizers), and other materials (food waste, fish waste, wool/hair waste, bone meal, amino acid residue, bone glue waste, poultry processing waste, sugar-vinegar factory waste, etc., made into fertilizers registered by agricultural authorities). Forbidden fertilizers include untreated municipal waste or waste containing metals, rubber, plastics; nitrate nitrogen fertilizers and uncomposted human/animal waste; nationally or provincially banned fertilizers; and unregistered fertilizer products. Fertilizer amounts depend on local soil and application methods—typically 2,000–2,500 kg/mu of organic fertilizer, with a nitrogen-phosphorus-potassium ratio of 2:1:2. For bearing trees, roughly 1.0 kg pure nitrogen, 0.5 kg pure phosphorus (P2O5), and 1.0 kg pure potassium (K2O) are needed per 100 kg of cherries produced.

　　③ Water Management: Irrigation depends on weather, combined with underground fertilization, done three times a year—before bud break, during fruit swelling, and after harvest before freezing. Methods include flood, micro, and sprinkler irrigation, with micro-irrigation being most effective. During the growing season, flood irrigation should not exceed 15–20 m³/mu, while winter irrigation (October) requires about 60 m³/mu. Rainy seasons require proper drainage to prevent waterlogging.

　　④ Pruning and Training: Grafting: After successful rootstock cultivation, high-quality, vigorous, disease-free scions are grafted. Tree Form: Primarily spindle-shaped, with a trunk height of 80–85 cm, 6–8 primary branches spaced 15–20 cm apart in 2–3 layers. Juvenile trees are pruned mainly by heading back leaders, with summer pruning via tipping to control growth. Bearing trees are lightly pruned, with canopy height controlled at 3.5–4 m. In spring, excessive or overly strong flower buds are thinned to a leaf-to-fruit ratio of 3–5:1, retaining medium to long fruiting branches and removing crowded buds.

　　⑤ Flower and Fruit Protection: Manual or bee-assisted pollination during flowering.

　　⑥ Thinning Flowers and Fruits: Remove excess or weak young fruits, thinning to a leaf-to-fruit ratio of 3–5:1 to stabilize individual tree yield at 20–25 kg and per-mu yield at 800–1,000 kg.

　　⑤Flower and fruit preservation: Use artificial pollination or bee pollination during the flowering period.

　　⑥Flower and fruit thinning: Remove overly dense young fruits, and thin out excessive small or weak flowers and fruits according to the leaf-to-fruit ratio of 3-5:1. Stabilize individual plant yield at 20-25 kg and per mu yield at 800-1000 kg.

　　⑦ Integrated Pest Management (IPM): Based on agricultural and physical control methods, with biological control as the core, and scientifically applying chemical control according to the occurrence patterns of pests and diseases to effectively manage infestations. Pesticide use principles: Only pesticides classified as Grade AA or A in green food production materials are permitted. When Grade AA and A green food production material pesticides cannot meet pest control needs, the following pesticides and application methods are allowed:

　　Botanical, zoological, and microbiological pesticides with low to moderate toxicity.

　　Sulfur-based and copper-based mineral pesticides; limited use of certain synthetic organic pesticides, applied scientifically and rationally in accordance with pesticide usage guidelines.

　　Low-toxicity and moderately toxic pesticides should be selected. The use of highly toxic, extremely toxic, high-residue, carcinogenic, teratogenic, or mutagenic pesticides is strictly prohibited. Each synthetic organic pesticide may be used only once per crop growth cycle. Strict control over application rates and safety intervals is required. Rotate and mix pesticides with different modes of action as appropriate.

　　The use of pesticides banned in the production of Grade A green food and pollution-free food is prohibited.

　　Disease prevention primarily involves spraying lime sulfur mixture at a concentration of 0.3–0.5 Baumé to enhance tree vigor and improve disease resistance.

　　Disease Control: A 100-fold dilution of 5% Jinggangmycin aqueous solution can be used to treat canker and crown gall; a 100-fold dilution of 2% Agricultural Antibiotic 120 aqueous solution treats canker and ulcer diseases. A 6,000–8,000-fold dilution of 27% Copper Hydroxide Suspension Concentrate treats branch ...

　　... canker.

　　Pest Control: An 800–1,000-fold dilution of 0.3% Matrine aqueous solution treats yellow peach moth and spider mites; a 1,000–1,500-fold dilution of 50% ...

　　... Phoxim emulsifiable concentrate treats beetles and longhorn beetles; a 1,500–2,000-fold dilution of 5% Cartap hydrochloride emulsifiable concentrate treats leaf rollers and spider mites.

　　(4) Product Harvesting and Post-Harvest Handling: Determine the appropriate harvest time based on variety, post-harvest use, sales channel, market conditions, and climate, using maturity indicators such as harvest maturity, fresh consumption maturity, and physiological maturity. Harvest manually in the sequence of outer canopy before inner, lower branches before upper. Avoid damage caused by squeezing, pinching, dropping, or impact. Sort fruits immediately during picking to remove those affected by pests or disease, misshapen, undersized, or damaged. Grade harvested fruits according to shape, size, and color. Pack graded products separately based on use or sales channel. All packaging must meet hygiene standards. Packaging must include labels or be marked externally with product name, origin, harvest date, fruit grade, and producer.

　　(5) Production Record Requirements: For the entire production process of Baqiao cherries, establish and maintain comprehensive field production records for reference. Records should include: fertilizer type, timing, and amount used; pesticide name, timing, dosage, and target pest; weeding time and method; harvest time, quantity, and sales region. Individual producer records must be retained for at least two years.

　　Typical Quality Characteristics and Food Safety Standards of the Product

　　(1) External Sensory Characteristics: Baqiao cherries are kidney-shaped or broadly heart-shaped, with bright, glossy skin. Most varieties are bright red or purplish-red, with a few light yellow. The flesh is fine-textured, juicy, sweet and slightly tart with a rich aroma and good palatability.

　　(2) Internal Quality Indicators: Average single fruit weight is 10g, maximum is 14g, and edible portion is 85–93%. Each 100g of cherries contains ≥10g carbohydrates, ≥1.1g protein, ≥32mg vitamin A, and ≥5.8mg iron.

　　(3) Safety Requirements: Baqiao cherries comply with the hygiene standards outlined in the "Pollution-Free Food Deciduous Stone Fruits" (NY5112-2005) regulation.

　　Packaging and Labeling Regulations

　　(1) Fruit Grading: Baqiao cherries are graded by maturity and size upon harvest.

　　(2) Packaging: Packaging must strictly follow the "Administrative Measures for Agricultural Product Packaging and Labeling", ensuring that it contains ...

　　... no preservatives, antiseptics, additives, or similar substances. Packaging materials must meet mandatory technical standards.

　　(3) Labeling: The packaging labels for the same batch of Baqiao cherries must be uniform in form and content. Label information includes the words “Baqiao Cherry,” grade, origin, net weight, shipper’s name, packaging date, and selector code.

　　(4) Storage and Transportation: Baqiao cherries are primarily for fresh consumption. Transport follows the "Green Food Storage and Transport Guidelines" (NY/T1056-2006).