An economic trait that determines the suitability of hybrids for storage, quantitatively assessed through the percentage of head weight loss and visual inspection of tissue condition.
In the reference
16
varieties
crop Napa cabbage,
where this is mentioned in the description.
To assess the storage life of Chinese cabbage, heads are placed in cold storage facilities, recording weight loss and the presence of spoilage signs such as wilting, rot, or internal necrosis. The trait is closely correlated with the maturity period: early-maturing varieties are characterized by poor storage life, whereas late-maturing ones have a denser structure and keep better during long-term storage.
Storage life is significantly influenced by agrotechnical factors. Excess nitrogen reduces product shelf life, while the application of potassium-phosphorus fertilizers improves it. A critical factor is adhering to harvesting schedules, as over-maturity or exposure to frosts even down to -2°C sharply degrades the heads' storage potential. The presence of mechanical damage, bacterial diseases, or physiological disorders such as tipburn precludes the possibility of long-term storage.
General information about the subject — on the page
Keeping quality.
Varieties of Napa 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.