(Brassica oleracea L. capitata group)
- Cabbage should be intact, free of cracks, rot, mould and adhering soil and insects.
- No off smell.
- The head should be firm, compact and without discolouration of the inner or outer leaves.
- The stem should be cut off directly below the lowest leaf.
0°C, 90–95% RH – 4–16 weeks
4°C, 80–90% RH – 2–6 weeks
20°C, 60–70% RH – about 1 week
Lining of storage containers with perforated polyethylene reduces wilting and trimming loss. Perforation allows better air movement during cooling. The storage/shelf life of cabbage is greatly influenced by cultivars/varieties. Controlled atmosphere (CA) storage of cabbage at 2–3% oxygen and 3–6% carbon dioxide can achieve a shelf life of about nine months.
Preferred storage conditions
Pre-cooling and storage at 0°C, 90–95% RH.
Recommended storage and transit temperature: 0–4°C.