Jiangsu Academy of Agricultural Sciences develops fruit cabbage new products

On April 17th, at the Shushui Plant Science Base of the Jiangsu Academy of Agricultural Sciences, the “Sample of Sweetness 50” and “Sweetness 55” bred by the vegetables of the Jiangsu Academy of Agricultural Sciences were ushered in. The first batch of pre-occupied professionals won praise for their fresh and sweet taste.

Cabbage (also known as cabbage) is an anti-cancer vegetable that is currently sold on the domestic market, but there is no fruit cabbage. The two kinds of fruits cabbage sugar content of 8 degrees, equivalent to the sweetness of the melon pod near the watermelon rind, it is known as fruit cabbage.

Ordinary cabbage is not suitable for raw food, because it contains erucic acid, when eaten raw, it will have a kind of spicy astringent feeling, and relatively soft, it will feel a bit old to eat. The “sweetness 50” and “sweetness 55” can be eaten raw directly after harvesting from the ground. The cellulose content is low and the leaves are tender. After the incision is made, a faint fragrance is emitted, chewed in the mouth and crisp, fresh and sweet. Li Jianbin introduced that the tastes of these two kinds of fruits and cabbages are different. “Sweetness 50” tastes heavier, and “Sweetness 55” tastes less.

"Sweetness 50" is spherical, larger than ordinary cabbage, a single weight is generally about 1.1 kg; "Sweet 55" was a bovine heart type, generally less than "Sweetness 50", a single weight of about 0.8 kg, can Resistance to various pests and diseases can be planted for 2 years in one year. These two new strains are suitable for planting in greenhouses. They can use no fungicides during the growth period and can produce up to 4,000 kilograms per mu.

It is reported that there are more than 2000 cabbage germplasm resources in the germplasm resource bank of the Jiangsu Academy of Agricultural Sciences, and it is the second largest germplasm resource bank in China. Since 2010, researchers from the Institute of Vegetable Science have conducted genetic recombination and gene aggregation of a variety of domestic and foreign varieties from the germplasm resource pool of the cabbage to create a new germplasm of high quality cabbage suitable for raw food. At present, the Vegetable Institute of the Provincial Academy of Agricultural Sciences is looking for a suitable company for the transfer of licenses for variety management. It is expected that these two kinds of delicious fruit and cabbage will be available for consumers to meet next year.


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