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(a) Harvesting requires that the roots of the fleshy roots are fully swollen, and that the yield of the base leaves is optimal when the leaves are yellow. After harvest, use a knife to shave the leaves at the root and shave off the fibrous roots.
(II) Storage characteristics and storage methods The suitable temperature for storage of mustard root is 0°C, and the suitable relative humidity is 90%-95%. The northern areas are mostly stored by burial and storage methods. See radish storage method. It is packed in bulk, baskets, sacks and woven bags.
(3) The quality standards for the listing are to be netted with roots and rakes; the shape is correct, there is no bifurcation, the skin is clean; there are no pests, no mechanical damage, no hollow, black heart; baskets.
Root mustard storage and preservation method
Root mustard, also known as kohlrabi, is commonly known as mustard, mustard, leeks, taro, or mustard greens in the north; kohlrabi is commonly known as kohlrabi, soil big head, jade root, or red cabbage. It is cruciferous, genus, one and two year old herbs, mustard vegetables. Serve with a fleshy root. According to the shape of the fleshy root, it can be divided into four types: conical root, cylindrical root, purse-shaped root and oblate root. In China, the planting area is wide, and the northeast and northwest regions are harvested in mid-to-late mid-October; north and north of the Huaihe River region are harvested from late October to mid-November; southern areas of the Yangtze River are harvested in January of the second year. The root mustard is more resistant to storage and transportation, and under suitable conditions, it can be stored for 1-3 months and can be supplied to the market one after another during storage.