Changping fruit-type kohlrabi

Changping fruit-type kohlrabi

　　   Changping fruit-type kohlrabi -- 2015 National Famous, Special, and High-quality New Agricultural Product

　　   The bulb of Changping fruit-type kohlrabi has a light green skin and clean white flesh that is semi-transparent. Fruit-type kohlrabi is mainly eaten raw, offering a crisp, tender, and refreshing taste with a slight fragrance. It can also be served cold, in salads, or used in other delicious dishes.

　　   Fruit kohlrabi is a new variety of special vegetable introduced from Europe in the late 1990s. The Keshake fruit kohlrabi is late-maturing, highly resistant, high-yielding, and not prone to becoming pithy, allowing for long-term storage. It should generally be harvested promptly when the central leaves stop growing to avoid late harvesting, which can cause the stem skin to thicken and harden, and the stem flesh fibers to age, affecting quality. When harvesting, pull it out with the roots, trim off the roots and most of the leaves with a knife, leaving 3–4 tender top leaves, then it can be packaged and sold. Additionally, for storage, place it in plastic bags and preservation bags, and keep it in the refrigerator’s crisper compartment at an appropriate storage temperature of 3°C. Higher temperatures can affect its quality.