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only fairly well developed bulbs) and other defects. quality green onions have a thin, white shank or neck at least to cm in length. green onions should be well-formed (at most slightly curved or angular), uniform in shape, thin-necked, turgid, bright in colour, well cleaned, and free from excessive roots
, decay, insect-injury, mechanical damage, broken or crushed leaves, or dehydrated clipped-ends. green onions are eaten for their immature bulb and green foliage. cooling and storage in order to maintain high quality, bunched green onions should be pre-cooled to < °c within to hours of harvest. dry...
https://www.cargohandbook.com/Onions