Napa cabbage. Storage parameters

Produce Preparation for Long-Term Storage

Before placing napa cabbage in storage, ensure the roots are fully and cleanly trimmed. Proper preparation helps maintain freshness, firmness, and market quality throughout the storage cycle.

Storage Capacity

Storage chambers typically hold 120–250 tons of produce.
Fresh-air supply is not required for this storage technology.

Optimal Temperature (t°C)

Maintain a temperature range of 0°C to –1°C for consistent long-term preservation.

Humidity

Keep relative humidity at 98% to prevent dehydration and leaf wilting.

Controlled Atmosphere

A controlled-atmosphere environment enables long-term storage exceeding four months, preserving color, texture, and nutritional value.

Storage Life

The maximum storage duration for napa cabbage is up to 6 months under correct conditions.

Storage Facility Parameters

Rapid cooling immediately after harvest is critical to prevent moisture loss and decay.
Napa cabbage is commonly stored in 900 × 900 × 900 mm containers, which ensure optimal air distribution and easy handling.

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Commercial vegetable crop cultivation before harvest
Field production quality sets the baseline for storage performance.
Harvested vegetables prepared for post-harvest handling
Gentle harvesting and sorting reduce mechanical damage before cooling.
Vegetables sorted and prepared in a packhouse
Packhouse workflow connects field quality with storage and market requirements.
Vegetables stored in a controlled cold storage chamber
Temperature, humidity and airflow must work as one controlled system.