Humidification & Water Systems Humidification & Water SystemsApples|Apricots|Asparagus|Broccoli|Cabbage|Cantaloupe|Carrots|Cauliflower|Fine Beans|Grapes|Green Peppers|Iceberg Lettuce|Kiwi Fruit|Mushroom|New Potato|Parsnip|Peaches|Plums|Raspberries|Runner Beans|Spinach|Strawberry|Sweet Pepper|Tomatoes
Brassica olracea L. convar. Capitata
Description:
Keeping Qualities:
Ethylene: During the natural ripening process Cabbages produce little or no ethylene gas. However even slightly elevated levels of ethylene will encourage the aging process to accelerate. As the vegetable ripens the leaves turn yellow. If this process is not controlled there will be a larger proportion of wastage due to decreased shelf life.
Moisture Maintenance: Approx. Water Content: 88%
Through maintaining a cool and moist environment it is possible to maximize shelf life.
The ideal storage conditions are 90-98% RH @ 0-4°C.
Many varieties of Cabbage can be kept at 0°C for up to 12 days.
Sensitivity Factors scale: 1-3 (3=very sensitive)
Temperature 3
Relative Humidity 2
Sensitivity to Ethylene 2
Chilling injuries -
Weight Loss Graph: This graph shows how the product looses weight as it looses water when stored in a normal refrigerated environment of 5°C as opposed to one that is humidified to 95% RH.
