Kohlrabi, also known as root mustard, is a cruciferous vegetable that belongs to the mustard family. In different regions, it is commonly referred to by various names: in the north, it's often called mustard, mustard greens, leeks, or taro, while in other areas, it's known as kohlrabi, soil big head, jade root, or red cabbage. This biennial herb features a fleshy root and is widely cultivated across China. The root shape varies, and it can be classified into four types: conical, cylindrical, purse-shaped, and oblate.
Harvest times vary depending on the region. In the northeast and northwest of China, kohlrabi is typically harvested from mid to late October. In the northern areas and regions north of the Huai River, harvesting takes place from late October to mid-November. In southern areas along the Yangtze River, the harvest usually occurs in January of the following year. Kohlrabi has good storage and transport capabilities, and under proper conditions, it can be stored for 1 to 3 months, allowing for a steady supply to the market.
When harvesting, the roots should be fully developed, and the base leaves should turn yellow for optimal yield. After cutting, the leaves at the root should be trimmed, and the fibrous roots removed to prepare the vegetable for storage or sale.
For storage, the ideal temperature is 0°C with a relative humidity of 90% to 95%. In northern regions, kohlrabi is often stored using burial methods similar to those used for radishes. It can be packed in bulk, baskets, sacks, or woven bags to ensure protection during transit.
Quality standards for listing kohlrabi require that the roots are clean and free from damage. The shape should be uniform, without splitting, and the skin must be smooth and free from pests or mechanical injuries. Additionally, there should be no hollow centers or black hearts, ensuring the product remains fresh and marketable.
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