Cabbage storage and transportation method

The main reasons for the loss of Chinese cabbage during storage are dehydration, wilting, yellowing, and decay. Dehydration wilting is mainly caused by low relative humidity in the air; yellowing is mainly caused by high temperature storage and high respiratory depletion; rot is mainly caused by microbial infection and occurs mostly in the late stage of storage.

The damage caused by soft rot in storage diseases of Chinese cabbage is more serious. Soft rot is caused by bacteria and caused by fungi. In order to reduce the loss of Chinese cabbage during storage, the surface of the dish should be kept clean before harvesting and sprayed with the bactericide promethine or benomyl for 2 to 7 days before harvesting. At the same time with 0.004% of the anti-drop solution along the stem of the vegetables to spray upward evenly, to prevent off during storage.

The packaging of storage and transportation of Chinese cabbage is best packed in polystyrene foam boxes or corrugated boxes, and packed in cartons. The plastic film is used as the inner packaging in the box, and a layer of plastic film can be placed on the stack after stacking. To better maintain the relative humidity of the air. However, no matter which type of packaging box is used, the packaging box should be placed in a cold room to cool before packaging. For short-term storage without refrigeration, a layer of ice (in a plastic bag) can also be placed in the foam box to keep the temperature as low as possible below 10°C.

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