Compositional and quality changes in white cabbage during harvest period and storage

Summary

The quality of vegetables changes during their maturation in the field and under postharvest conditions. The aim of this study was to characterize the compositional and quality changes in white cabbage during harvest period and storage. Firmness, dry-matter content and soluble sugar concentrations were measured at 3–4 harvest dates and during long-term cold storage in cabbages from two growing sites in two years. The harvest period was characterized by dry matter and sugar accumulation and increasing firmness, resulting in better quality towards the end of harvest period. The changes were mostly opposite to these during the postharvest period. However, the quality did not seriously deteriorate during 6–7 months’ storage under good conditions. Changes in carbohydrate composition at the end of the storage, especially the accumulation of sucrose in the core, probably reflect preparation for new growth.