THE EFFECT OF MATURITY STAGE AT HARVEST ON STORAGE ABILITY OF SOME CHINESE CABBAGE (BRASSICA RAPA L. VAR. PEKINENSIS (LOUR.) OLSSON) CULTIVARS

摘要

In experiments conducted at the Research Institute of Vegetable Crops during 1999-2003 on storability of Chinese cabbage cultivars, Bilko F_1 had the best storability. After storage at 0 and 2°C, the highest percentage of marketable material and thelowest percentage of chilling injury were noted for cultivar Bilko F_1. Storability of Morillo Storido F_1 cultivar was slightly worse and cultivars Parkin F_1 and Brocken F_1 were the worst. There were differences in storability of cabbage harvested atvarious dates. The best storability was for cabbage harvested at the second date i.e. when the heads were compact and the plants had shown no symptoms of senescence. Differences in cabbage storability in subsequent years resulted from variation in weather conditions during growth and ripening of heads. The cabbage harvested immediately after a period of warm weather (mean temperature >15°C) was very susceptible to browning of inner midribs during storage at 0°C. Heads collected after a colder period (mean temperature 6-10°C) were more resistant to browning of inner midribs and had better storability.