Postharvest handling of Brassica vegetables

Page last updated: Tuesday, 17 October 2017 - 8:43am

Please note: This content may be out of date and is currently under review.

Chinese cabbage

(Brassica campestris L. subsp. pekinensis)

Minimum requirements

  • Chinese cabbage should be intact, fresh, sound, clean and full-bodied with no signs of disease or mechanical damage.
  • There should be no dark brown vascular bundles or any form of spots or freckles.
  • It should be free of fleckles (or Gomasho) on the midribs as this usually becomes more severe after storage.
  • No signs of shoot growth or visible bolting.
  • No off smell.

Shelf life

0°C, 90–95% RH        –          4–6 weeks

4°C, 80–90% RH        –          2–3 weeks

20°C, 60–70% RH      –          2–4 days

Lining of storage containers with perforated polyethylene reduces wilting and trimming losses.

Preferred storage conditions

Pre-cooling and storage at 0–2°C, 90–95% RH.

Recommended storage and transit temperature: 0–4°C.


Dennis Phillips and Rachel Lancaster were the original authors of this material.