The storage life of white cabbage is a crucial agronomic and biological trait that determines the ability of heads to maintain market quality during long-term storage, assessed by the marketable yield.
In the reference
132
varieties
crop White cabbage,
where this is mentioned in the description.
Cabbage storage life is evaluated under controlled conditions at a temperature of 0…+1 °C and a humidity of 90–95%. The main criterion is the marketable yield after 4–6 months of storage, which is calculated as the ratio of the weight of marketable heads to the weight of the batch placed in storage. The storage period is considered complete when total losses, including natural shrinkage, trimming, and diseases, reach 15%. Modern late-maturing hybrids are capable of retaining 70–80% of their marketable mass during long-term storage (7–9 months).
This trait is closely related to head density: varieties with a density of 0.8–0.9 g/cm³ exhibit significantly better storage life than less dense counterparts. Mineral nutrition has a significant impact on this indicator; in particular, an excess of nitrogen reduces resistance to pathogens and loosens tissues, whereas phosphorus-potassium fertilization contributes to its improvement. Furthermore, storage life depends on adhering to harvest times at the stage of full physiological maturity, genetic resistance to storage diseases, and the absence of frost exposure during the pre-harvest period.
General information about the subject — on the page
Keeping quality.
Varieties of White 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.