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It is recommended to use the leaves and petioles in home cooking . Early maturing . petiolate (Tall Pak choi) . The period from fullgermination to start technical ripeness 35 - 45 days . Rosette leaves a semi-raised . Leaves entire, smooth, green, without pubescence, weak venation . Stalk fleshy, juicy, green (plant mass is 2/3) . The weight per plant of 1.5 - 3.0 kg . Taste qualities are excellent . Ascorbic acid petioles 24.9 mg per 100 g of crudesubstances in the leaves of 119.6 mg per 100 g wet weight . Resistant to ingrowth of flower shoots in the first year of vegetation . relatively resistant to the mucosa and vascular bacteriosis . Value varieties: good taste, resistance to ingrowth of flower shoots in the first year of vegetation, high levels of ascorbic acid .
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m² | Weaving | hectare | |||||
Results | |||||||
30 - 50 kg. | 300 - 500 kg. | 30 - 50 tons |
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m² | Weaving | hectare | |||||
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2 - 3 gram | 0.2 - 0.3 kg. | 20 - 30 kg. |
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m² | Weaving | hectare | |||||
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0.4 - 0.5 gram | 40 - 50 gram | 4 - 5 kg. |
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m² | Weaving | hectare | |||||
Results | |||||||
40 - 55 pcs | 4.0 - 5.5 thous. pieces | 400 - 550 thous. pieces |
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gram | kg. | ton | |||||
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3.3 - 4.2 thous. pieces | 3300 - 4200 thous. pieces | 33000 - 42000 thous. pieces |
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