Quality and Optimal Shelf Life of Late Season Green Cabbage

Abstract

Introduction. Green cabbage has a short shelf life. As a result, it becomes scarce by March and April, often due to miscalculated sell-by-date. The research objective was to establish qualitative indicators and optimal shelf life of late season green cabbage. Study objects and methods. The study featured eleven late season varieties of green cabbage grown in alluvial meadow soil using N150P150K180 as fertilizer. The samples (25 cabbage heads) were put in layers into wooden containers with a capacity of 200–250 kg each and stored at 0...+1°C and a relative humidity of 90–95% for 7 months. By the end of storage, the samples were tested for the yield of marketable products, weight loss, diseases, etc. Results and discussion. The highest yield belonged to Gertsoginya F1 (80.4%), Kilaton F1 (78.6%), and Beaumont Agro F1 (77.7%). The optimal shelf life did not exceed 5–6 months. The yield of commercial products depended on the solid matter content (r = 0.81) and, to a lesser degree, on the average content of ascorbic acid (r = 0.52), monosaccharides (r = 0.55), and nitrates (r = 0.55). The weight loss had a negative mean relationship with the content of solids (r = –0.55), ascorbic acid (r = –0.49), and nitrates (r = –0.59). Conclusion. The optimal shelf life for most varieties and hybrids of green cabbage proved to be 4–5 months, whereas for Beau Monde Agro F1, Gertsoginya F1, Idilliya F1, and Kilaton F1, it was 5–6 months. Further research might reveal hybrids with longer shelf life.

Keywords

• white cabbage
• variety
• hybrid
• quality
• preservation
• losses
• disease resistance
• keeping quality