Sensory comparison between organic kohlrabi samples (Soc Son, Luong Son) and "safe" kohlrabi samples — from color and skin toughness to cooking liquid and flavor.
Sensory Comparison Table
Color and Morphological Characteristics of Kohlrabi
| Comparison Criteria | Organic Kohlrabi Sample (Soc Son, Luong Son) | Safe Kohlrabi Sample |
|---|---|---|
| Color (bulb, leaves) | Bright green | Dark green, smooth, with a greasy sheen |
| When pressing a fingernail into the skin | Firm and hard to pierce | Soft and easy to pierce |
| When bending or squeezing leaves | Feels stiff, crisp, pliable, tough to snap | Feels soft, easy to squeeze and break |
| When peeling | Peel is tough and peels off smoothly | Peel snaps midway, difficult to peel smoothly |
| Stem base | Few fibers | Very fibrous |
| When slicing in half | Easy to cut | Difficult to cut |
| Bulb cross-section | Uniform opaque cut surface | Non-uniform surface with translucent and opaque patches |
| Pressing a fingernail into the cut surface | Crisp to press, makes a distinct snap | Soft to press, sticky feel |
| After boiling | Broth is clear with no scum or film | Broth turns greenish with scum/film |
| Boiled pieces | Retains original color and shape, crisp texture, naturally sweet | Lighter green, pieces shrink, soft texture, bland taste |
| When stir-frying | Releases little water and resists burning | Releases a lot of water and burns quickly |
Source: Tam Dat Investment Joint Stock Company
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