Cabbage, also known as Chinese cabbage, is a member of the Brassicaceae family. It is a biennial plant cultivated for its leafy head. Common names include "cabbage," "white cabbage," and "lotus white." Cabbage is widely grown in various regions, with the Yangtze River Valley and Southwest China cultivating it during open seasons to ensure year-round supply. In northern areas, it is typically grown in spring, summer, and autumn, except during harsh winters.
Depending on the shape of the head, cabbage varieties are classified into three types: pointed, round, and flat. Based on maturity periods, they are divided into early, mid, and late maturing varieties. For summer and autumn sales, early or mid-to-late maturing varieties are preferred for fresh consumption. For long-term storage, varieties with strong disease resistance, good shelf life, and mid-to-late maturity are selected. These are usually sown in mid to late June and harvested from late October to November. After storage, they are available for winter and early spring markets. Other varieties can be harvested and sold as needed, and may also be transported between regions.
Harvesting should stop 2-3 days before the actual picking. Early maturing varieties are often harvested in the morning when the heads reach an appropriate size, allowing for staged harvesting. Mid and late maturing varieties must be fully matured before harvest. When collecting, leave 1-2 outer leaves, remove any diseased, insect-damaged, or injured heads, and store them under a shed.
Cabbage shares similar storage characteristics with Chinese cabbage. Its outer leaves have a waxy coating, which gives it strong cold resistance, making it suitable for later-stage storage. The freezing point of cabbage is approximately -0.8°C, and the ideal storage temperature ranges between -0.5°C and 0°C, with a relative humidity of 90%-95%.
For storage, several methods can be used:
1. **Trench Storage**: A trench about 2 meters wide is dug, with depth depending on climate and storage volume. Two layers of cabbages are stacked, with roots facing down and up alternately. Soil is then used to cover the trench. Additional layers are added based on local weather conditions.
2. **Frozen Trench Method**: This method is suitable for late-maturing varieties not yet fully mature. In North China, trenches are prepared in advance, and cabbages are placed root-down, without watering. After a few days, the outer leaves are covered with soil, gradually increasing the thickness as snow falls. This ensures even coverage to prevent overheating or freezing.
3. **Cellar Storage**: After removing the outer leaves, cabbages are placed in baskets and stacked in a cellar. Proper ventilation and space are essential to avoid moisture loss. Plastic film can be used to cover the top without sealing, reducing water loss.
4. **Cold Storage**: Cabbages are stored in refrigerated warehouses, placed on vegetable racks with spacing between baskets. They can also be packed in polyethylene bags (0.03-0.05 mm thick). Temperature and humidity are controlled to maintain quality. This method allows for better environmental control and can last 2-3 months. However, soft rot may occur, so applying slaked lime at the base can help prevent it.
For transportation, cabbages are commonly packaged in bamboo or plastic baskets, which are easy to stack and load. In winter or early spring, woven bags may be used to increase carrying capacity. Transport is mainly done via rail and road. Management of transport tools follows similar guidelines as those for Chinese cabbage.
Quality standards for sale require removing outer leaves, trimming old roots, and shortening excessively long stems. The cabbages should be tightly packed, fresh, clean, free from pests, diseases, and freeze damage. They are categorized into large, medium, and small sizes according to variety.
The greenhouse a filled with equipment like hydroponic, irrigation, auxiliary lighting ,temperature and humidity control and also may be automatically controlled by a computer to maximize potential growth.
Hydroponics can be used to make the most use of the interior space. The relatively closed environment of a greenhouse has its own unique management requirements, compared with outdoor production. Pests and diseases, and extremes of heat and humidity, have to be controlled, and irrigation is necessary to provide water. Most greenhouses use sprinklers or drip lines. Significant inputs of heat and light may be required, particularly with winter production of warm-weather vegetables.
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