(1) Cruciferous vegetables such as Chinese cabbage, radish, etc.: New seeds, smooth skin, clear scent, pressed into a cake after pressing with a fingernail, more oil, and yellow or greenish yellow cotyledons. Chen seeds, the skin is dark and dull, often a layer of "white cream", crushed with a fingernail and the seed coat is easy to fall off, less oil, cotyledons dark yellow, such as more than some crushed, can smell "hala" taste. (2) Cucumber: New seeds, shiny skin, white or white, seed kernels containing oil, aroma, the top of the burr is more pointed, the hand into the seed bag, when the hand is often hung with seeds. Chen seeds, the skin is dull, often with yellow spots, the top of the sting is blunt and brittle, the hand is inserted into the seed bag, the seeds are often not on the hand. (3) Eggplant: New seeds, yellowish-brown surface, shiny, easy to slide off with incisor bite. Chen seeds, the skin is khaki, red, dull, easy to bite the seeds with the incisors. (4) Pepper: New seeds, spicy and shiny. Chen seeds, spicy, dull. (5) Celery: New seeds, the yellowish skin of the epidermis is slightly green, and the spicy odor is thicker. Chen seeds, the epidermis is deep yellow earth, spicy flavor. (6) Carrots: New seeds, white kernels and scent. Chen seeds, yellow or dark yellow, no fragrance. (7) spinach: new seeds, yellow-green seed coat, fresh fragrance, starch in the seeds are white. Chen seeds, seed coat yellow or gray-yellow, musty, starch gray light gray to gray. (8) Kidney beans and other legumes: New seeds. The seed coat is bright and shiny, the umbilicus is white, and the yellow cotyledon is white. The cotyledon is closely connected with the seed coat, and the sound comes from a high place. Chen seeds, seed coat dark, not smooth, umbilical yellow, cotyledons dark yellow or khaki, cotyledons and seed coat detachment, sound from the height of landing sound. Onions, leeks, and onions: New seeds. The seed coat is bright black in color and white in endosperm. Chen seeds, black seed coat, yellowish endosperm.
Jinxiang Garlic is harvested in June each year, and our factory has an annual supply capacity of 5,000 MTS, which is available throughout the year.
High season: The last ten days from June to August. The refrigerated delivery period is from September to May.
The characteristics of Jinxiang high-quality garlic are: thick and bright skin, strong overall, plump bulbs.
Export standards and quality:
1. No tooth root, clean, no black mold, no rupture,
2. No cracks on the skin, no internal germination and growth, no insects or fungi.
Packing
Storing Fresh Garlic,Garlic Powder To Fresh Garlic,Fresh Garlic To Garlic Powder,Fresh Garlic Cloves
Jining Yuanheng International Trading Co.,Ltd , https://www.china-garlic-exporter.com