TAIWAN BOK CHOY (PREORDER)

~25 - 30 lbs Taiwan Bok Choy aka "Taiwan Pak Choi", "Taiwan Pok Choi", "Tai-Wan-Bai-Cai", "台湾白菜", "台灣白菜" Taiwan bok choy is a slender, non-heading cabbage with light green leaves and white stalks. Taiwan bok choy looks similar to baby napa but with thinner and lighter green leaves. The leaves are wavy and loose. Taiwan bok choy is tender and succulent with an earthy, subtly sweet taste. Taiwan bok choy is predominately used in soups or lightly cooked applications. Taiwan bok choy is available year-round. Handling Tip Selection Taiwan bok choy has a uniform light green color with no signs of wilting or discoloration. The stalk is crisp and white without any black spots. Storage Taiwan bok choy should be stored at 32ºF (0ºC) with a relative humidity of ninety-eight percent and with mist. The typical shelf life is three to six months. Shelf life is extended by placing the heads upside down during storage. High humidity is important to avoid wilting. Taiwan bok choy is sensitive to ethylene, a naturally occurring gas that regulates ripening. Taiwan bok choy should not be stored with high ethylene-producing products to extend shelf life. Taiwan bok choy produces very little ethylene.  Taiwan bok choy is sensitive to chilling injury after prolonged storage of five months at 32ºF (0ºC). Symptom includes brown midribs developed. Taiwan bok choy is susceptible to freezing injury at 31ºF (-0.5ºC) and below. Freezing injury symptoms include water-soaked areas and soft spots.