An economic and biological trait representing the ability of red cabbage heads to maintain their marketable and nutritional qualities during storage for 5–7 months.
In the reference
28
varieties
crop Red cabbage,
where this is mentioned in the description.
The evaluation of storage life is based on determining the marketable yield, the magnitude of natural weight loss, and the volume of losses due to rot. For long-term storage, heads are placed in conditions with a temperature of 0 to +1 °С and an air humidity of 90–95%.
This trait is closely related to head density: varieties with high storage life have a density of 0.8–0.9 units and contain an increased amount of fiber and dry matter. Varieties with low storage life have a loose structure with a density index of 0.6–0.7 units.
Storage capability is influenced by agrotechnical factors: excessive nitrogen nutrition reduces head density and increases their susceptibility to infections. Resistance to rot during storage correlates with the plants' supply of potassium and phosphorus, as well as the absence of mechanical damage during harvesting.
General information about the subject — on the page
Keeping quality.
Varieties of Red cabbage mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.