Cabbage is cabbage, referred to as cabbage, also known as cabbage, cabbage, cabbage or lotus cabbage. It is a biennial herb of the Brassicaceae family, Brassica genus, and cabbage vegetables. Serve as leaf balls. In the Yangtze River Basin and southwest regions, it can be cultivated in the open field in all seasons to meet year-round supply; in the northern region, except for severe winter, cultivation can be carried out in spring, summer and autumn. Varieties can be divided into three types according to the shape of the leaf bulb: pointed head, round head, and flat head; according to the maturity period, they can be divided into three types: early, middle, and late. For fresh sales in summer and autumn, you can choose pointed-headed or mid- or late-maturing varieties; if you choose flat-headed or medium- or late-maturing varieties with tight leaf bulbs, strong disease resistance, and good storability, they are usually sown in mid-to-late June, 10 Harvested from late November to late November, it can be stored for the winter and early spring markets. Other crops can be harvested at the right time and put on the market, or they can be transported and sold between regions. (1) Harvesting requirements: Irrigation should be stopped 2-3 days before harvesting. Generally, early-maturing varieties are marketed earlier. When the leaf bulbs reach a certain size and reach an appropriate degree of fullness, they can be harvested in stages. Mid- and late-maturing varieties must wait until the leaf bulbs have fully grown and become most compact before harvesting. When harvesting, 1-2 rounds of outer leaves should be left. After harvesting, remove diseased, insect or damaged plants, put them in baskets and place them under a pergola for storage. (2) Storage characteristics The storage characteristics of cabbage are similar to that of Chinese cabbage. Because the outer leaves of cabbage are covered with wax powder and have strong cold resistance, the storage time in the cellar can be slightly later. The freezing point of cabbage is around -0.8℃, the suitable storage temperature is -0.5℃-0℃, and the relative humidity is 90%-95%. (3) Storage and transportation methods 1. Storage (1) Burial: Dig a trench about 2 meters wide, and the depth of the trench depends on the climate and storage capacity. Generally, two layers are stacked in the ditch. When stacking, the roots are arranged downward in the ditch. The second layer is stacked with the roots facing up. After the stack is full, it is covered with soil. The time, thickness and frequency of adding soil in the future will depend on the local climate. (2) Storage of fake plants. This method can be used for late-maturing varieties that are not yet fully packed. For example, in North China, Yangqi (or a rectangular ditch) is used to uproot the soil before it freezes, and stack it with the soil in the open field for a few days. If it shows a little wilting, it can be fake planted. That is to say, insert the roots of the plants into the ground one by one, without irrigation after planting. The amount of water is measured by the wet ground cover, and then cover the outer leaves of cabbage. After a week, cover with about 10 cm of soil, and then cover it with soil for the second time during the heavy snow season (early December). Cover with 12-13 cm of soil for the first time; cover with 5-6 cm of soil for the third time during the winter solstice (late December). The covering soil must be evenly applied to prevent thick areas from getting hot and thin areas from freezing. (3) Cellar storage: Protect the leaf balls with outer leaves and then put them into baskets, and stack them in the cellar with the support of the baskets. The size and height of the stack are determined by the size and height of the cellar. There should be space for stacking between stacks to facilitate ventilation. To prevent water loss, the vegetable stack can also be covered with plastic film from top to bottom without sealing. This method puts less pressure on the dish body and is easier to manage. (4) Cold storage storage In cold storage, rack storage is generally adopted, that is, cabbages in baskets are stacked on layers of vegetable racks, leaving appropriate gaps between the baskets, and then covered with plastic film. You can also put the vegetables into polyethylene film bags with a thickness of 0.03-0.05 mm and then put them on the vegetable rack. The temperature and humidity in the warehouse are controlled to a suitable level, and the management measures are similar to those for Chinese cabbage. This method of storage allows the storage environment conditions to be artificially controlled and does not fluctuate with seasonal changes. The effect of storing for 2-3 months is better than other methods. It is easy to be infected with soft rot during storage. For example, applying slaked lime on the base incision has a certain preventive effect. 2. Transportation and Packaging Cabbage is widely cultivated and marketed in large quantities. It plays a large role in the transportation of vegetables from the south to the north and the transfer of Western vegetables to the east. In addition to strictly controlling appropriate temperature and humidity environmental conditions during transportation, packaging should also be used rationally to reduce mechanical damage, enhance ventilation, and protect the goods. The main packaging materials currently used are bamboo baskets and plastic baskets, which are convenient for stacking, loading and unloading; woven bags can also be used in winter or early spring to increase the carrying capacity. Transportation is mainly based on railways and highways. For transportation tools and management during transportation, please refer to the relevant parts of Dabaicai. (4) Quality standards for marketing: remove outer leaves, cut off old roots and shortened stems that are too long at the base; be tightly packed, fresh and clean; free from diseases, insect pests and freezing damage; divided into three levels: large, medium and small according to varieties.