1. Variety:
There are many varieties of radish, which can be classified according to shape, color and planting season, and can also be divided into raw food, cooked food and processed varieties according to their uses.
Tianjin Green Radish, also known as Wei Qing Radish, is a general term for Shawo Radish, Gegu Radish and Ash Radish. It is a green variety of raw food. Slender cylinder with emerald green skin and jade white tail. The whole radish is sweet in the upper part and less spicy, and the spicy taste gradually increases at the end. It is a local excellent variety and extremely resistant to storage.
2. Use:
Green radish is rich in nutrients needed by human body, with high amylase content, dense meat, light green color, sweet and slightly spicy water. It is a famous raw food species and is called "fruit radish". In addition to raw food, you can also make soup, dry-salted, salted and pickled vegetables.
Green radish also has medicinal value, which has the effects of eliminating food stagnation, dispelling phlegm, diuresis and stopping diarrhea, and is loved by people.
3. Place of origin:
Radish is widely cultivated in urban and rural areas in China because of its strong adaptability, fast growth, high yield, easy planting management and low production cost.
4. Output:
Apart from supplying the domestic market, green radish also enjoys a certain reputation in foreign markets. Because of its storage resistance and long-distance transportation resistance, it has always been a leader in exporting fresh vegetables. At present, it is mainly sold to Hong Kong, Australia and Southeast Asia, and also exported to Japan and South Korea in recent years.
5. Quality and specifications: the quality is fresh and emerald green, the shape is slender and regular, and the roots are removed. The taste is crisp, juicy, sweet and slightly spicy, and the soil is removed without damage and root cracking.
Specification: each weight is about 0.4 ~ 0.8 kg, and the size is uniform.
6. Processing:
Before export, it needs to be processed and sorted. During processing, radish with slender shape, no diseases, pests and disabilities is selected, fibrous roots and residual leaves are removed, sequentially packed in export packing boxes, weighed and packaged.
7. Packaging:
The export of green radish is generally packed in cartons, each with a net weight of 25kg.
Any unit engaged in the export of green radish must apply to the local inspection and quarantine agency for export inspection before export, and only after passing the inspection can it be shipped for export. When the inspection and quarantine institutions carry out inspection, if there are standards in the contract, the contract shall prevail; If there is no provision in the contract, it shall be implemented according to the current standards in China. At present, the sampling standard is implemented according to GB 8855-88 Sampling Methods for Fresh Fruits and Vegetables.
Where the production and processing of Tianjin green radish enterprises, must be registered by the local inspection and quarantine institutions, before production, inspection and quarantine institutions on its processing technology, processing hygiene, environmental hygiene, storage conditions and other implementation of supervision and management.
8. Custody and storage
The export of green radish is generally stored. Harvesting too early or too late will affect its quality and storability, so it is necessary to harvest it in time. If it is harvested too early, it will not only affect the quality, but also affect the yield. If it is harvested too late, it will be vulnerable to freezing injury, and the fleshy roots will harden and easily form hollows during storage.
The leaves of green radish should be cut off before storage, which can be stored in kiln or cold storage. The optimum temperature is 0℃ ~ 5℃ and the relative humidity of air should be above 90%.
Wei Qing radish is a long tube, generally 20 cm long and about cm in diameter, each weighing about 1 kg. The whole body is green, thin-skinned, fleshy, crisp, sweet and watery. It can be eaten raw, cooked vegetables, soups and pickled. Especially when eaten raw, it has a unique flavor. It is crispy and sweet to chew, with plenty of water and no residue. It is delicious and light, which can relieve fever and quench thirst, eliminate phlegm and promote fluid production, help digestion and promote appetite.
Radish, native to the Mediterranean countries of West Asia and Southeast Europe. Therefore, many of its names, such as radish, radish and lupa, are transliteration of foreign words. The first batch of radishes introduced into China from the west is called "radish", and some people call it "talinum".
There are many varieties of radish, including white skin, red skin, green skin, red heart, white heart and round and long varieties (excluding carrots). It is suitable for both raw and cooked food. Raw taste is pungent and cold, cooked taste is sweet and slightly cool, which has high nutritional value and medicinal value. In our country, it has the reputation of "small ginseng", and there are also sayings that "radish goes on the market, the doctor is fine", "radish goes to town, the doctor closes the door", "radish is eaten in winter and ginger is eaten in summer, and doctors don't prescribe it", and "radish is blind, and it is too angry to cure too much". The old disease is stagnant, and the outstanding work is the real problem. " Li Shizhen, a famous medical scientist in Ming Dynasty in China, also highly praised radish, arguing that it must be eaten every meal. He mentioned in Compendium of Materia Medica that radish can "relieve qi, eliminate valley, neutralize pathogenic heat."
Radish is not only crispy and juicy, beautiful and edible, but also can be shaped into exquisite and pleasing carvings at banquets to stimulate appetite and beautify life. In addition, radish is one of the main raw materials for pickles, pickles and dried products. Besides glucose, sucrose, fructose, pentosan, crude fiber, vitamin C, minerals and a small amount of crude protein, it also contains a variety of amino acids.
Radish has a unique spicy taste. Raw food can help digestion, strengthen the stomach and promote digestion, and increase appetite. Eating raw radish after eating greasy foods such as meat can relieve boredom and make the abdomen comfortable. Eating raw radish or chewing salted radish can help digestion when overeating sweet potato with stomach acid swelling and heartburn. Radish contains more dietary fiber, which can increase stool volume, promote gastrointestinal peristalsis, keep stool smooth, make human body absorb less toxic and carcinogenic substances in waste, and prevent intestinal cancer. Raw radish can also promote bile secretion and help digest fat; Radish contains vitamin C, which can prevent scurvy. Modern medicine has proved that radish also has anti-cancer function. The reason is that radish contains a variety of enzymes, which can decompose carcinogenic nitrosamines, and lignin can improve the vitality of macrophages, thus devouring cancer cells, so radish has the function of "cancerization". Radish contains minerals, which are also beneficial to children who are growing and developing.
There is also a saying that shows the benefits of radish: "Eating radish and drinking tea makes doctors crawl all over the street."