Chinese cabbage
(Brassica campestris L. subsp. pekinensis)
Minimum requirements
- Chinese cabbage should be intact, fresh, sound, clean and full-bodied with no signs of disease or mechanical damage.
- There should be no dark brown vascular bundles or any form of spots or freckles.
- It should be free of fleckles (or Gomasho) on the midribs as this usually becomes more severe after storage.
- No signs of shoot growth or visible bolting.
- No off smell.
Shelf life
0°C, 90–95% RH – 4–6 weeks
4°C, 80–90% RH – 2–3 weeks
20°C, 60–70% RH – 2–4 days
Lining of storage containers with perforated polyethylene reduces wilting and trimming losses.
Preferred storage conditions
Pre-cooling and storage at 0–2°C, 90–95% RH.
Recommended storage and transit temperature: 0–4°C.
Acknowledgement
Dennis Phillips and Rachel Lancaster were the original authors of this material.