① Red carrots in Yulin, Shaanxi.
It has a long cultivation history and is early-maturing. From sowing to harvesting, it is about 100d, with semi-erect leaves and a plant height of 34 ~ 38 cm. Big leaves 10 ~ 24 pieces, green, 54 ~ 57 cm long, 30 cm wide, petiole base reddish. The fleshy root is cylindrical, with smooth epidermis, the root head slightly exposed from the ground, the root length is 15 ~ 19 cm, the transverse diameter is 4cm, the single root weighs 300 ~ 450 g, the root epidermis is bright red, the phloem is pink and the xylem is yellow. Crispy meat, rich water, less fiber and good quality, suitable for raw cooked food or curing.
(2) Yellow carrots in Yulin, Shaanxi.
Cultivation for a hundred years, late ripening, sowing to harvest180 days, leaves semi-erect, plant height 30-36 cm, spreading degree 58-70 cm. Big leaf 18 ~ 29, dark green, 35 ~ 42 cm long and 16 ~ 20 cm wide. The fleshy roots are large and mostly conical, with a root length of 2 1 ~ 26 cm, a transverse diameter of 7.5 ~ 1 1 cm, a single root weight of 750 ~ 1000 g and a maximum weight of1.3 ~/kloc-. Root epidermis is yellow, phloem and xylem are light yellow. Strong growth, strong disease resistance, cold resistance, barren resistance and storage resistance. The fleshy root has dense meat, little water and sweet taste, and is suitable for cooking or pickling.
3)Xi 'an's red carrots
Cultivated for a hundred years, late-maturing, from sowing to harvesting 150 ~ 160 d, the leaves are semi-erect, the plant height is 50cm, and there are1~12 big leaves, which are green, 45 ~ 60 cm long and/or wide. The fleshy root is cylindrical, the tail is blunt and round, the root length is 18 ~ 23 cm, the transverse diameter is 3.3 ~ 4 cm, the single root weighs about 200g g, the root epidermis and phloem are bright red, and the xylem is small and yellow. Heat resistance, cold resistance, storage resistance and strong disease resistance. The meat root is crisp, the moisture is moderate, the taste is sweet, the quality is good, and it can be eaten raw, cooked or pickled.
(4) Carrots in Qixian County, Henan Province
Also known as Qixian sauce carrot, the original seed was introduced from Sichuan Province, and after more than 400 years of domestication and cultivation, it formed a unique type in Henan. Mid-late maturity, sowing to harvest130 days. The leaf cluster is semi-erect, the leaves are green, the petiole is green and purplish, the leaves are 33cm long and 10cm wide. The fleshy root is cylindrical, symmetrical up and down, smooth epidermis, root length 16cm, transverse diameter 4cm, and small tip. Root epidermis is purplish red, pulp is light purple, xylem is yellowish green, and single root weight is 100 ~ 150g. Crisp, sweet, good quality, suitable for pickling, it is a characteristic variety of pickled carrots in Qixian County, and its products won the prize in the 1933 National Commodity Exhibition along the railway.
⑤ Five inches in Kuroda, Japan
Introduced from Japan in 1980s, it is one of the main varieties in China at present. Medium maturity, sowing till harvest 1 10 ~ 120d. The plant is compact, the leaves are erect and the petiole is long and green. The fleshy root is cylindrical, the root head is large, the root length is 17 ~ 20 cm, the transverse diameter is about 4cm, the single root weight is 160 ~ 200 g, the root epidermis is smooth, the flesh is orange, and the xylem is slightly light. Strong cold tolerance. The fleshy root is crisp and tender, rich in water, sweet in taste, good in quality, and good for raw and cooked food. It is the main quick-frozen export variety at present.
(6) Nanjing Long Red Carrot (Candle Red)
Mid-late maturity, from sowing to harvest 120 ~ 180 d, the plant is semi-erect, with a plant height of 50cm and a spreading degree of about 50cm. Leaves are dark green, petiole is green, base is purple, and the number of leaves is about 20. The fleshy root is cylindrical, the root length is 18cm, the transverse diameter is 4cm, the single root weight is 150 ~ 200 g, the root epidermis is orange yellow, the pulp is red, the xylem is yellowish, and the tail is blunt and round. More heat-resistant, drought-resistant and disease-resistant. Less moisture, dense meat, suitable for cooked food or curing.
(7) Shanghai Red Carrots
It has been cultivated for more than 80 years, with early and middle maturity, from sowing to harvesting about 100d, with erect foliage, plant height of 34cm, leaf length of 30cm, width of 25cm, yellow-green leaves and light green petioles. The fleshy root is long and conical, with a length of 24cm and a transverse diameter of 4cm. The root shoulder is large, the root epidermis and phloem are orange-yellow, the xylem is small and orange-yellow, and the weight of a single root is about150g. It is cold-resistant, drought-resistant, and resistant to storage. The meat is dense, crisp and tender, with moderate moisture, sweet and strong taste and good quality, which is suitable for cooked food.
(8) Changzhou carrot
It is a late-maturing variety, with green leaves and strong growth potential from sowing to harvesting 150d or more. The root is cylindrical in length, 40cm long, the largest can reach more than 60cm, the transverse diameter is about 4cm, and the weight of a single root is 0.7kg. The root epidermis has two colors of golden yellow and orange red, with smooth surface, tender meat, sweet taste and good quality, which is suitable for raw cooked food and pickling.
(9) Yangzhou red stems (Huai stems, red slices)
It has a long cultivation history and is the main processing variety in Jiangsu Province. Mid-late maturity, sowing to harvest about 120d. The leaf cluster is semi-erect, with a plant height of 4 1cm and a spreading degree of about 22cm. Leaves are green, and the number of leaves is about 14. The fleshy roots are short and conical, and the epidermis is smooth. Root length10 ~15cm, transverse diameter 4 ~ 6cm. The root epidermis and phloem are purplish red, the xylem is large and polygonal, and the weight of a single root is about 100g g, which is more heat-resistant and drought-resistant. The meat is tight and crisp with little moisture, which is suitable for pickling.
(10) The whip in Beijing is red.
It is a mid-late maturing variety. Leaves erect, dark green, petiole base purple. The fleshy root is long and conical, with a length of 24 ~ 30cm and a thickness of 4cm, and the weight of a single root is about 150g. Root epidermis is purplish red, phloem is pink and xylem is orange. The meat is hard and crisp, with less water, good quality and storage resistance. Suitable for cooked food or processing.
(1 1) magenta in Shanxi province.
The cultivation has a long history, with early and middle maturity, from sowing to harvest for 90 ~ 100 d, the leaves are semi-erect, the leaves are green, and the petiole and base are purple with green. The fleshy root is cylindrical, the epidermis is smooth, the root length is 12cm and the transverse diameter is 5cm. The root epidermis is purplish red, phloem is orange, xylem is yellow, and the weight of a single root is about 225g g, which is heat-resistant, drought-resistant and disease-resistant. Compact meat, low water content, slightly sweet taste, good quality, storage resistance, suitable for cooked food and processing.
12) Shanxi Hejin be careful of yellow.
The cultivation has a long history, with early and middle maturity. From sowing to harvest, it takes 90 ~ 100 d, and the plant is semi-erect, with green leaves and a leaf weight of 65g. The fleshy root is cylindrical, slightly thinner at the top, large and flat at the bottom, with a root length of 16cm and a transverse diameter of 5.3cm. The root epidermis is yellow, and the phloem and xylem are yellow and white. The weight of a single root is about 275g, and the yield is high. Heat resistance, drought resistance, cold resistance, strong adaptability and storage resistance. The meat is tender, crisp and sweet, with good flavor, moderate moisture and excellent quality. It can be eaten raw, cooked and processed.
(13) Golden bamboo shoots in Maicun, Guangzhou
It has been planted in Hedong Township, Guangzhou City, Guangdong Province for more than 100 years. Medium maturity, from sowing to harvest 90 ~ 120d. The plant height is 42 cm and the spreading degree is about 40 cm. The leaves are green, 43cm long and 16cm wide, and the petiole is light green. The fleshy root is long and cylindrical with blunt tail, with a length of 14cm and a transverse diameter of 4cm. The root epidermis is smooth and orange. Slightly heat-resistant, drought-resistant, easy to bolting. Suitable for processing.
(14) Liaoyang Xiaoding Jinhong
It belongs to early and middle maturity varieties, and it takes about 100d from sowing to harvesting. Leaves erect, dark green. The fleshy root is long and conical, with a length of 30 ~ 40 cm and a transverse diameter of 3 ~ 4 cm, and a thin neck at the root shoulder. The root epidermis and phloem are crimson, and the xylem is small. Single root weight150 ~ 200 g. Disease resistance and storage resistance. Dense meat, rich flavor, crisp and sweet, moderate moisture, suitable for raw food, cooked food or pickled food.
In addition to a large number of excellent germplasm resources formed by long-term domestication, a number of excellent orange and carrot germplasm resources have been introduced from Europe, America, Japan, South Korea, New Zealand and other places through frequent international exchanges since the reform and opening up in the late 1970s. These germplasm have relatively high carotene content and wide adaptability, and gradually become important varieties in carrot cultivation in China, such as improved Takemura Kuroda, Danfoss in the United States, Nantes in the Netherlands and Amsterdam. These varieties not only enriched the carrot germplasm resources in China, but also provided new genetic materials for the breeding of new carrot varieties in China.