Cabbage storage conditions, cabbage is a very common vegetable food, which contains rich nutrients needed by human body. Eating cabbage properly also has many benefits. If you want to eat cabbage and keep it from deteriorating, you should pay attention to the following storage conditions.

Storage conditions of cabbage 1 Ensure the integrity of cabbage

If you want to temporarily store the cabbage in front of you, you'd better not cut it. Some people often store half or incomplete cabbages conveniently, so it is easy to lose vitamin C in the vegetables, not to mention it is easy to deteriorate from the beginning of cutting. If you have to store half of the cabbage, wrap it tightly in a plastic bag and put it in the refrigerator.

Freezing and using fresh-keeping bags

In order to prevent drying deterioration and keep the nutrition and refreshing taste of cabbage, it can be wrapped with plastic wrap and stored in the refrigerator. The storage time is up to two weeks. But if you buy wrinkled olives, eat them within a week, and don't keep them for longer.

Eat sequentially from the outer layer.

It is easy to peel off the skin by cutting obliquely from the root of cabbage to the core with a knife, and then eat it from the outside to the inside layer by layer, instead of cutting it. This can keep the cabbage fresh and nutritious all the time.

Peel off withered leaves in time.

If a part of cabbage is withered and mildewed, peel it clean before storing it, otherwise it will easily lead to deterioration of other parts, and finally make the whole cabbage inedible.

Introduction of cabbage

Cabbage, the scientific name of cabbage, cabbage (Brassica oleracea L, var, capitata L,) is a plant of Brassicaceae and Brassica, and it is a variety of cabbage (Brassica oleracea L,). Also known as cabbage, cabbage, pimple white, cabbage, cabbage, cabbage, lotus white and so on. Biennial herb, covered with powdery frost. Short and stout annual stems are fleshy, unbranched, green or grayish green.

Most basal leaves are thick, layered into spheroids, oblate, with a diameter of 10-30 cm or more, milky white or light green; Originated from the Mediterranean coast, westerners were introduced to Japan by sea and land in the16th century. In order to encourage people to eat it widely, the Japanese government transliterated it as cabbage according to English coleslaw (actually it has nothing to do with Korea), and then it was spread from Japan to China and the Kingdom of Korea. Cabbage has the characteristics of cold tolerance, disease resistance, strong adaptability, easy storage and transportation, high yield and good quality. It is widely cultivated in China and is one of the main vegetables in the northeast, northwest and north China of China in spring, summer and autumn.

About 90% of the ingredients are water, which is rich in vitamin C and ranks third among the best foods recommended by the World Health Organization. Cabbage, commonly known as cabbage, is called pimple white in Northeast China. Cabbage and green cabbage are three kinds of vegetables. A knot in one's head tastes a little spicy. Green cabbage looks like a knot in one's head, but it doesn't taste spicy. Cabbage is flatter than the other two from the side, while the other two are bulging than cabbage from which angle [1].

Biological characteristics of cabbage

Botanical characteristics

Cabbage is a biennial herb, and its roots are mainly distributed in the soil layer within 30cm. The stem is shortened, and it is divided into inner and outer shortened stems. The outer shortened stem bears lotus leaves and the inner shortened stem bears bulbous leaves. The leaves of cabbage include cotyledons, basal leaves, seedling leaves, lotus leaves and bulbous leaves. The leaves are dark green to green, smooth and fleshy, with powdery wax on the leaves, which can reduce water transpiration, so cabbage has stronger drought resistance than Chinese cabbage.

Flowers are racemes, cross-pollinated, and all varieties and varieties of cabbage cross each other. The fruit is silique, the seeds are spherical, reddish brown or dark brown, and the 1000-grain weight is about 4g.

growing development

Under normal circumstances, cabbage seeds are collected in autumn in the north. In the first year, leaf bulbs are formed to complete vegetative growth, vernalization is completed at low temperature in winter, and the photoperiod is completed by long sunshine in the next spring, so that they bloom and bear fruit.

Its growth process is basically the same as that of Chinese cabbage in each growth period. However, the number of days required for each growth period is longer, and the germination period takes 8-10 days; The seedling stage takes 25-30 days; In the rosette stage, it takes 20-25 days for early-maturing varieties and 30-35 days for middle and late-maturing varieties; In the heading stage, it takes 20-25 days for early-maturing varieties and 30-50 days for middle and late-maturing varieties.

Cabbage is a winter-strong crop. The change from vegetative growth to reproductive growth requires strict environmental conditions. It requires that the seedlings grow to a certain size before they can receive low temperature induction, and vernalization can be completed in 50-90 days at 0-12 C. Regarding the photoperiod, the requirements of pointed and flat-headed varieties are not very strict, while those of ballpoint pen-headed varieties require long sunshine.

After entering the reproductive growth period, it generally goes through bolting period, flowering period and fruiting period. The flowering period takes 30-40 days, and the fruiting period takes 40-50 days.

Before heading, cabbage meets its vernalization requirements at low temperature or in seedling stage, and once it meets long sunshine conditions after planting, it may appear "immature bolting" phenomenon, which will hinder the formation of leaf bulbs and reduce production. In recent years, spring cabbage has been raised in improved greenhouse or plastic greenhouse, which not only avoids low temperature, but also greatly shortens the seedling raising period, and has a good effect on preventing immature bolting and ensuring early maturity and high yield.

What are the benefits of eating cabbage?

The scientific name of cabbage is cabbage, which is also known as cabbage, cabbage and lotus white, and belongs to a kind of cabbage. Cabbage tastes fragrant, crisp and tender, and can be eaten in all seasons. It is one of the main vegetable varieties. Cabbage originated in the Mediterranean coast and evolved from non-heading wild cabbage. Cabbage began to appear in Europe in the13rd century, and was introduced to China in the16th century. Cabbage has a high status in foreign countries, just like Chinese cabbage in China.

How to choose and buy cabbage with hard and compact leaves, no matter what season or variety. Fresh-keeping storage Cabbage can be stored in a fresh-keeping box with vegetables in the refrigerator for one week.

Nutrients Cabbage is rich in nutrients, which can be eaten raw or cooked. It tastes delicious and has many functions. The content of vitamin C in cabbage is very high, which is twice as high as that in Chinese cabbage. Besides, another advantage of cabbage is that it is rich in folic acid.

Cabbage contains a variety of essential amino acids, as well as vitamin U, carotene, vitamin B 1, vitamin B2, niacin and protein, fat, potassium, calcium and so on. According to the analysis, every 1 00g of cabbage contains protein 1 and1g, 0.2g of fat, 3.4g of carbohydrate, 0.5g of crude fiber, 32mg of calcium and 0.0mg of vitamin C 4 1 mg.

Medicinal efficacy Chinese medicine believes that cabbage is mild and sweet, non-toxic, and has the effects of replenishing marrow, benefiting joints, strengthening bones and muscles, benefiting five internal organs, regulating six internal organs, clearing away heat and relieving pain.

1, fresh cabbage contains phytoncide, which has antibacterial and anti-inflammatory effects. You can ask cabbage for help when you have sore throat, traumatic swelling, mosquito bites, stomachache and toothache.

2. Cabbage contains a certain amount of vitamin U, which can protect mucosal cells. Its fresh juice can treat gastric and duodenal ulcers, relieve pain and promote healing.

3, eating cabbage regularly has a cosmetic effect on the skin, which can prevent skin pigmentation, reduce freckles of young people, and delay the appearance of age spots.

4. Traditional medicine believes that cabbage is flat and sweet, can strengthen the spleen and kidney, dredge collaterals and strengthen bones, and eat more cabbage, which can stimulate appetite, promote digestion and prevent constipation. Modern research has found that cabbage contains indole substances, which can inhibit and prevent cancer, especially for breast cancer. Cabbage contains enzymes that can decompose ammonium nitrite, which has certain anticancer effect.

5. Cabbage is rich in anti-aging antioxidants, which have the effects of improving immunity and improving health.

6. Cabbage can also prevent alcoholism.

How to eat cabbage

Edible method

Cabbage can be eaten in many ways, such as frying and cooking, but the frying and cooking time should not be too long to reduce the loss of vitamin C. It can also be shredded and cold, and can also be made into kimchi and dried vegetables.

Adaptive quantity

It is advisable for middle-aged and elderly people to eat 50 ~ 60 grams of cabbage every day.

Cabbage storage conditions 2 Can cabbage be frozen?

If you want to store cabbage for a short time, it is recommended not to cut it with a knife. I believe many people have this habit, and it's actually wrong to store leftovers or half cabbages in the refrigerator. It will accelerate the loss of vitamin C in cabbages and may lead to deterioration. If you really want to refrigerate some cabbage, you can wrap it in a plastic bag and then put it in the refrigerator for refrigeration. Cabbage in our life can actually be quickly frozen, but we must pay attention to the freezing method. Let's look at the correct method.

If you want to keep it for a long time, we can wrap the cabbage in paper and put it in the refrigerator. It is no problem to store it for a month or two. The taste may be a little different, but it will not go bad. Another way is to choose a fresh-keeping bag for storage. Tear off the newly bought cabbage piece by piece, then put it in a fresh-keeping bag and seal it. Remember to seal your mouth and leave it for a week without any problem.

We must pay attention to the selection of cabbages. If we buy some withered or moldy cabbages, we must not put them in cold storage. This is very contagious and can easily lead to the joint deterioration of other good parts, which will destroy the whole cabbage. When cleaning, we can choose rice washing water to clean cabbage, and it is recommended to soak it in rice washing water for 10 minutes or more.

Storage conditions of cabbage 3 1, nutritional value of cabbage

Among the best foods recommended by the World Health Organization, cabbage ranks third, and the top two are sweet potato and asparagus. An adult can meet 50% of the daily vitamin C requirement by eating 2-3 pieces of cabbage every day.

Cabbage is not only rich in vitamin C, but also contains more folic acid, which is an important drug for preventing and treating anemia. "Compendium of Materia Medica" thinks that cabbage is "good for joints" and "strong for bones", which is not out of thin air, because cabbage is rich in vitamin A, calcium and phosphorus, which can promote bone development and prevent osteoporosis, and is very beneficial to children's growth and development and bone health care for the elderly.

Moreover, lysine and tryptophan, the amino acids contained in cabbage, have a good effect on the development of children and the prevention of senile dementia.

Cabbage is really suitable for all ages! Therefore, Japanese scientists believe that the anti-aging and anti-oxidation effects of cabbage are at a high level as asparagus and cauliflower. You can get vitamins A, B 1, B2, C, E, calcium, phosphorus, iron, potassium, selenium and other nutrients by drinking cabbage soup regularly, so you don't have to eat various health products.

Cabbage also contains a special ingredient-vitamin U-like factor. Vitamin U can promote the healing of gastric and duodenal ulcers, and it can synthesize protein to repair injured gastrointestinal mucosa, while natural vitamin U is far more effective than synthetic vitamin U. Cabbage contains a lot of crude fiber, which has a good laxative effect and can also prevent fatty liver caused by excessive fat deposition in the liver, which is very beneficial to beauty and weight loss.

The anti-cancer and anti-cancer function of cabbage has been paid more and more attention. Because cabbage also contains more trace element molybdenum, it can inhibit the formation of nitrite gum and has certain anti-cancer effect; Pectin and a large amount of crude fiber in cabbage can combine and prevent the absorption of intestinal endotoxin, promote defecation and prevent intestinal cancer; Indole compounds and diphenol ketones in cabbage can inhibit the growth and reproduction of cancer cells. According to relevant data, eating more cabbage can reduce the incidence of bladder cancer by 40%.

Cabbage plays an important role in defending human health. Li Shizhen, a great medical scientist in the Ming Dynasty, greatly appreciated the great vitality of cabbage: "Cooking is sweet, and it will not die in winter, and there will be English in spring."

Cabbage can be eaten raw, can be eaten with juice, and of course, it is more cooked. However, there are two tips for frying cabbage. First, it is best to use olive oil for cooking, because with the help of this unsaturated oil, all kinds of fat-soluble vitamins contained in cabbage can be fully absorbed and utilized by the human body. Second, because cabbage contains sulfide, it is best not to cover the pot when cooking, which can release a large number of volatile molecules.

Although cabbage is rich in nutrition, because it contains a lot of crude fiber and is hard, people with spleen and stomach deficiency and thin stool should not eat it for the time being.

2. Precautions for eating cabbage

1, cabbage contains a lot of crude fiber, which is hard, so people who are prone to spleen and stomach deficiency and diarrhea should not eat more.

2. People who have undergone abdominal or thoracic surgery and those with severe gastric ulcer should not eat more when diarrhea occurs.

3. People with itchy skin and eye congestion symptoms should not eat it.

4. Cabbage is best eaten raw or cooked in a short time, because the benefits of cabbage cooked for a long time will be reduced.