CARROT (BUNCHED) (PREORDER)

~20 lbs Carrot aka "Bunched Carrot", "Hu-Luo-Bo", "Hong-Luo-Bo", "胡萝卜", "红萝卜", "紅蘿蔔" Bunched carrot is a root vegetable, most commonly observed as orange in color. Bunched carrots are sold with green tops. The presence of the leaves makes the carrots more perishable than the topped carrots. Carrot can be eaten raw or used as an ingredient in stir fry, stew, or roast. The carrot greens can also be eaten with a bitter flavor. Carrot eaten raw is a combination of sweet, earthy, and fruity flavors. Bunched carrot is available year-round. Handling Tip Selection The carrot should be firm, plump, and straight from the shoulder to the tip. The skin is smooth with no rootlets, the little strings on the tip of the carrot. The carrot should show no signs of cracking and sprouting.  The carrot greens are bright green, crisp, and not wilting. Storage The bunched carrot should be stored at 32°F - 34°F (0°C - 1°C) with a relative humidity of ninety-eight to a hundred percent and a light mist.  The typical shelf life is eight to twelve days. High humidity is important to avoid wilting. Long-term storage may lead to yellow tips and soft spots. Bunched carrot is sensitive to odor. Do not store bunched carrots with any strong aroma products. Bunched carrot is sensitive to ethylene, a naturally occurring gas that regulates ripening. The bunched carrot should not be stored with high ethylene-producing products to avoid the development of bitter flavor. Bunched carrot produces a very low level of ethylene.  Bunched carrot is not sensitive to chilling injury and should be stored as cold as possible without freezing. The freezing point for bunched carrots is 29.8°F (-1.2°C) should be avoided. Freezing injury symptoms include cracks, flabby or discolored skin.