Chinese cabbage can be stored successfully for 8 to 10 weeks following the removal of outer damaged leaves. It is important to pre-cool Chinese cabbage, preferably with forced air cooling rather than hydro-cooling and to store the cabbage dry.
Packaging Method:
Following pre-cooling to OºC (32ºF), dry Chinese cabbage should be packed in Peakfresh carton liners so that the butt of the cabbage is at the base of the box and the cabbage is able to stand vertically. It is important to avoid over packing. Stored cabbage should be examined at four and eight week intervals to assess quality.
Recommended Post Harvest Temperatures:
OºC (32ºF) 95% -100% relative humidity
IMPORTANT. Please read. All recommendations for the use of Peakfresh products are given in good faith and based on proven field experience. Packaging method storage temperatures and humidity levels, transit and destination conditions are factors likely to affect the performance of Peakfresh products and no liability for indirect or consequential damage can be accepted. We recommend that Peakfresh products be trialed under local conditions before introduction to large scale commercial applications.
