1, the green part on top of the milk strawberry is lighter in color than ordinary strawberries, it is pinkish green and not so bright. Moreover, the green part of the milk strawberry has more petals than the ordinary strawberry, and it is evenly distributed and of uniform length.

2, short seedlings on the knot of strawberries, may be and just picked ordinary strawberries similar; but high seedlings on the strawberry smaller, firm flesh, darker color, taste to be a little sweeter, hanging fruit is also less.

3, cream strawberry flavor with a light milk flavor.

Milk strawberries: the early milk (cream) strawberry refers to the chapter Ji this variety, because this variety comes with a light milk flavor, is a better strawberry varieties. Because of the small production, high quality, picking price is high.

It is not resistant to storage, so if you want to keep it for two more days, it is recommended to pick it when it is seven or eight minutes ripe. Strictly speaking, there is no strawberry variety called "cream strawberry", which is only the name of the dealer or producer, there is speculation to mislead consumers, and is not the so-called milk watering.

It was introduced from Japan. Japan's Shizuoka Prefecture farmer-breeder Mr. Chapter Hiroshi to Kuno Hayashi and female peak cross-bred into an early-maturing varieties, registered in 1992, is now one of Japan's staple varieties. Shoji originally had a creamy flavor.

Fruit shape oblong conical, as large as an egg, the flesh is soft and juicy, sweet taste, eat solid flavor, tender and juicy, y favored by the strawberry family. It is characterized by strong growth, plant type open, can effectively resist anthracnose and powdery mildew, and high yield. China's early is in 1996, Liaoning Province, the introduction of a number of times, the introduction of Zhang Ji seedlings for cultivation.

Extended information:

Milk Strawberry Interpretation:

From a professional point of view, milk contains the main ingredients are water and a small amount of protein and minerals, protein can not be directly absorbed by the strawberry, to be decomposed into amino acids in order to be absorbed by the crop, and protein-containing legumes, animals, fish and meat, etc. are also decayed After being broken down into amino acids for crop absorption, the nutritional value is the same as pouring milk.

Unless there is a surplus of milk, it is too extravagant to use milk as fertilizer, the cost is too high, not to mention the commercial production of amino acid fertilizer a lot of milk watering strawberries with the significance of the more little, so the so-called milk strawberry is just a gimmick used by some businessmen to hype only.

People's Daily Online - Milk strawberries