F1 FU LAI
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F1 FU LAI
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This early maturity and vigorous variety is excellent tolerance against heat. Curd is snow white, weighing about
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F1 HWA MEI (華美)
Can be harvested in 65 days after transplanting. Easy to cultivate. This vigorous and fast growing variety produces snow white and slightly loose curd, weighing about 2kg with tender, sweet, good flavor, so it is very popular among cultivators and consumers. Stem is slightly long with light green color. Strong tolerant against cold and diseases, but it is not tolerant against heat, so not recommended plant under above 25℃ in temperature, otherwise curd become tight and hard.
F1 CHIUAN JEN (全真)
Curds are semi loose. Can be harvested in 65 days after transplanting.
F1 JI MEI
Medium maturity variety can be harvested in 65 days after transplanting. Curd is pretty, dome shape and snow white in color. Its curd can be well protected by inner leaves.
F1 JAU R (65 DAYS)
This green stem variety is vigorous and needs wide row spacing due to big plant. Curds are round and snow white with fine texture. Leaves are thick. Excellent tolerant against diseases. It can be harvested in about 65 days after transplanting.
F1 SHIN YANG
Can be harvested in 65 days after transplanting. Curd is snow white and slightly loose with excellent eating quality.
F1 SHIN DA
Medium maturity variety can be harvested in 65 days after transplanting. Curd is round and snow white.
F1 SHUANG SHI
This variety can be harvested in 70 days after transplanting. Green stem and loose curd. High yielding. Strong tolerant against heat and diseases. Recommend to cover curd with leaves or sunshade papers in order to make curd whiter, more attractive.
F1 FU HAI
An upright, vigorous, and medium maturity variety. Curd is round and snow white with excellent eating quality. Can be harvested in 70-75 days after transplanting. Wide adaptability to climate and soil. Suitable for sowing in subtropical and tropical in the highlands. Suitable for sowing from autumn to winter in the temperate zone.
