1. Storage Characteristics Cabbage, also known as green vegetables, is native to China and is cultivated in the south. There are a large number of shipments and sales to Hong Kong, Macao, Southeast Asia and Europe each year. The leaves of the Chinese cabbage are eaten as edible, fresh and fresh, containing more carbohydrates, vitamins and some minerals. Chinese cabbage is so hot that it is cool and afraid of heat, so the storage of Chinese cabbage requires a suitable low temperature of 1-2 degrees Celsius. It is easy for Chinese cabbage to lose water and wilting during storage, and the environment requires a relatively high relative humidity of 85%-90. % is appropriate. The main reasons for the loss of Chinese cabbage during storage are dehydration, wilting, yellowing, and decay. Dehydration wilting is mainly caused by low relative humidity in the air; yellowing is mainly caused by high temperature storage and high respiratory depletion; rot is mainly caused by microbial infection, and occurs mostly in the late stage of storage. 2 The picking cabbage used for harvesting and harvesting should be harvested in a timely manner. The criteria for harvesting is that the plant has grown sufficiently and has not yet bloomed, which is the date of growth of the species. Harvesting affects the yield too early, and late harvest increases the degree of tissue fibrosis and reduces the value of the commodity. Cabbage must be sorted and selected before storage to remove old leaves and rotten leaves. 3. Preservative and preservative treatment The damage caused by soft rot in storage diseases of Chinese cabbage is more serious. Soft rot is caused by bacteria and is also caused by fungi. In order to reduce the loss of Chinese cabbage in storage, the surface of the dish should be kept clean before harvesting, and the fungicide mothraine (0.05%-0.1%) or benomyl (0.05%-) should be used 2-7 days before harvesting. 0.08%) spraying. At the same time with 0.004% of the anti-drop solution along the stem of the vegetables to spray upward evenly, can prevent the storage in the off. 4 Pre-cooled cabbages are picked and put into plastic baskets and placed in plastic baskets and placed in pre-cooled rooms at 1-5 degrees Celsius for pre-cooling to remove field heat, reduce respiratory metabolism, and then transfer to cold storage, without pre-cooling. Can be placed in a cold pre-cooling, and then stored at 1-2 degrees Celsius. 5 Packing and storage The packaging of Chinese cabbage is best packed in polystyrene foam or corrugated boxes. Packed in cartons, the plastic film is used as the inner packaging in the box, and can also be covered in the stack after the stacking. Plastic film account to better maintain the relative humidity of the air. However, no matter which type of packaging box is used, the packaging box should be placed in a cold room to cool before packaging. For short-term storage without refrigeration equipment, it is also possible to place a layer of ice (in a plastic bag) inside the foam box, keeping the temperature as low as possible below 10 degrees Celsius.