The Technology of Storage Chinese Cabbage (Brassica Rapal)

R. Khakimov

and S. Sharipov

Tashkent State Agrarian University, 100140, University str. 2, Tashkent, Uzbekistan

Keywords: Storage Technology, Chinese Cabbage, Refrigerated Warehouses.

Abstract: The scientific article analyzes the fundamental factors affecting the long-term preservation of cabbage heads

during the storage of Beijing cabbage. It identifies that the air temperature in the warehouse is influenced by

the relative humidity, and the processes involved in knocking down cabbage heads impact their readiness for

storage and the continuation of sorting processes. Additionally, the study examines the effect of various

packaging materials on the quality preservation of the product, emphasizing the importance of long-lasting

storage of cabbage heads in refrigerated warehouses

1 INTRODUCTION

In the conditions of Tashkent region, Chinese

cabbage (Brassica Rapa L). is cultivated as a repeated

crop. This fact is based on the geographical location

of the region, as well as the availability of fertile soil.

Vegetables are the main type of food consumed fresh

by the population. This is since these vegetables

contain all the vitamins, minerals, pectin substances,

etc. necessary for human health. However, there are

many problems associated with the use of these types

of products in the food industry. One of them is the

problem of long-term storage of vegetables. Since

most of the vegetable products in the republic are

grown mainly in a certain period of the year, i.e.

season, then the use of modern high-quality long-term

storage technologies will simply be necessary to

supply food industry enterprises with this type of raw

material throughout the year (GOST 28373-94,

1996), (Meshkov and Terekhova, 2005), (Rusanov,

2000), (Shirokov, 1998).

In the food industry, storage of vegetable raw

materials is divided into two types, namely temporary

and long-term. At the same time, long-term storage in

the food industry can be considered a period of time

when vegetables cannot maintain basic quality

indicators without the use of any special storage tools.

https://orcid.org/0009-0003-9933-320X

https://orcid.org/0009-0001-8965-2130

2 MATERIALS AND METHODS

The amount of dry matter in Chinese cabbage

(Brassica Rapa L). according to ISO 2113-2013

GOST adopted by the International Board of

metrology and certification, the amount of active acid

is according to GOST 26188-2016, the determination

of the amount of nitrate in pear fruit is according to

GOST 34570-2019, before and after storage of

Chinese cabbage (Brassica Rapa L). containing

organic acids, pectin substances - by the carbazole

method; vitamin C - by titration with KNO

solution;

physical, chemical and organoleptic quality

indicators of Chinese cabbage (Brassica Rapa L).

before and after storage were carried out according to

the method of E.P. Shirokov.

“Khibinskaya” was included in the state register

of agricultural crops recommended for planting in the

territory of the Republic of Uzbekistan in 1988, and

the varieties “Billur”, “Zangori”, “Mezon” included

in this register in 2022 were selected as research

objects.

3 RESULTS AND DISCUSSION

It is known to us that during the storage of cabbage

heads, there is a decrease in the content of antioxidant

activity and phenolic compounds in their raw

Khakimov, R. and Sharipov, S.

The Technology of Storage Chinese Cabbage (Brassica Rapal).

DOI: 10.5220/0014243500004738

Paper published under CC license (CC BY-NC-ND 4.0)

In Proceedings of the 4th International Conference on Research of Agricultural and Food Technologies (I-CRAFT 2024), pages 201-205

ISBN: 978-989-758-773-3; ISSN: 3051-7710

201

materials, as well as a short-term violation of products

as a result. The preservation of Chinese cabbage

(Brassica Rapa L)., among other types of vegetables,

is directly influenced by the conditions of their

cultivation. The reason is the geographical location of

the region in which the plant was grown during

storage, and the processes that take place in the plants,

also have their effect during storage. The basis of the

vital activity of any living organism is breathing,

which produces the energy contained in organic

matter and necessary for the implementation of all

other vital processes.

In different varieties of Chinese cabbage (Brassica

Rapa L)., the process of respiration and the

physiological processes that take place in them occur

differently. During the storage of Chinese cabbage

(Brassica Rapa L)., the breathing process also occurs

differently in individual tissues of cabbage heads.

Some tissues have different breathing coefficients.

The breathing duration of Chinese cabbage (Brassica

Rapa L).is accelerated in the first days after harvest.

This effect is caused by their reaction to separation

from the plant, that is, from the stem of cabbage. At

the time when the heads of cabbage come out of the

dormant state, there is an increase in nutrient

consumption as a result of increased breathing.

During the storage of Chinese cabbage (Brassica

Rapa L)., moisture evaporates from the products, so

the normal course of metabolic processes in them is

disrupted. As a result, the initial leaf tissue in the head

of cabbage begins to dry out, and the process of

decomposition of organic matter is accelerated, there

is a sharp violation of energy metabolism. After that,

the resistance of cabbage heads to pathogens

decreases. The quality of the stored product is greatly

influenced by the temperature in the storage tank, and

when it increases, the intensity of biochemical

processes increases, that is, the breakdown of

complex organic matter, the exchange of breathing

gases and anaerobic respiration of cabbage heads

occurs.

During the storage of cabbage heads, the mass of

raw material is partially reduced mainly due to

evaporation of moisture and consumption of organic

matter by respiration. This leads to an increase in the

relative amount of dry matter in cabbage heads. To

protect cabbage heads from wilting, it is important to

maintain a sufficiently high humidity in the storage

warehouse (Figure 1).

Experiments have shown that Chinese cabbage

(Brassica Rapa L). has a positive result when stored

in wooden and cardboard boxes.

During the storage of Chinese cabbage (Brassica

Rapa L)., products are more susceptible to pathogenic

microorganisms. It was observed in our experiments

that this process accelerates, especially if the product

is slightly mechanically damaged. Despite the sharp

reduction in the vital activity of microorganisms

when the temperature is close to 0 °C during product

storage, it was observed that the resistance of the

stored product to natural losses is significantly

weakened. In addition, in some cases it is necessary

to store products at slightly higher temperatures. It

was found during our experiments that this is due to

the fact that different levels of cabbage heads use

different organic substances for respiration (Misirov

et al., 2023).

During the storage of Chinese cabbage (Brassica

Rapa L)., it was observed that the natural reductions

and spoilage of products happened differently in

different varieties. Experiments were carried out

focusing on the preservation of Chinese cabbage

(Brassica Rapa L). varieties grown in one period and

in one region (Hakimov, 2024), (Musirmonov et al.,

2023), (Alimova et al., 2022), (Hakimov, 2024).

Figure 1: The process of preparing Chinese cabbage

(Brassica Rapa L). for storage in cold storage.

It should be said that although the weight and size

of the heads of cabbage do not differ sharply from

each other, it was found in our experiments that the

levels of natural reduction during their storage were

different. In the experiment, 100 kg of products of

each variety were stored in wooden boxes for storage.

In our experiments, products were stored at

different temperatures during the season. In our initial

I-CRAFT 2024 - 4th International Conference on Research of Agricultural and Food Technologies

202

experiment, the temperature of the air in the storage

warehouse was set to +3

C and the relative humidity

was set to 95%. Observations were conducted 4 times

every 10 days. When the total natural reduction

indicators of cabbage heads stored for 40 days were

analyzed, it was found that the varieties were similar.

In this case, the level of natural decrease in products

was determined in the “Khibinskaya” variety, 10% in

the “Billur” variety, 10% in the “Zangori” variety,

and up to 9% in the “Mezon” variety (Table 1).

Table 1: Effects of storage temperature and relative humidity on the natural shrinkage of the product during the storage of

Chinese cabbage (Brassica Rapa L). varieties.

Varieties of Chinese

cabbage

The rate of natural los

(%) Avera

e resul

С +2

С+1

С0

С +1,5

95 % 96 % 97 % 98 % 96,5 %

“Khibinska

a” (control) 11 10 9 9 9,75

“Billur” 10 10 8 7 8.75

“Zan

ori” 10 10 8 7 8,75

“Mezon” 9 9 7 5 7,5

Sx 0,08 0,07 0,05 0,04 0,06

LSD

0,3 0,3 0,4 0,5 0,3

Figure 2: Chinese cabbage (Brassica Rapa L). storage period in refrigerated warehouses and natural reduction during storage

and quality product yield were analyzed in (%).

From the data in the table, we can see that when

the temperature of the air in the storage warehouse is

С and the relative humidity of the air is 96%, the

indicators of natural reduction of the products were

observed up to 10% in the “Khbinskaya” variety, 10%

in the “Billur” variety, 10% in the “Zangori” variety,

and 9% in the “Mezon” variety.

During the storage of products, when the

temperature of the air in the warehouse is +1

C and

the relative humidity of the air is 97%, natural

reduction indicators of the “Khibinskaya” variety, 9%

in the “Billur” variety, 8% in the “Zangori” variety,

and 7% in the “Mezon” variety were determined.

During storage, when the temperature of the air in

the warehouse was 0

C and the relative humidity of

the air was 98%, the natural decrease in the products

was determined up to 9% in the “Khibinskaya”

variety, 7% in the “Billur” variety, 7% in the

“Zangori” variety, and 5% in the “Mezon” variety.

It should be said that the relatively low

temperature of the air in the storage warehouse and

the relative humidity of the air not less than 97% lead

100

Keeping cabbage

heads open in

boxes

Keeping cabbage

heads wrapped in

paper in boxes

Keeping cabbage

heads wrapped in

film in boxes

19.2

12.5

9.1

11.3

8.5

4.6

69.5

86.3

Period of storage of Chinese cabbage (Brassica Rapa L). in

refrigerated warehouses and natural decrease during

storage and yield of quality product %

product storage period (days) natural lost in output (%)

decay (%) qualitative product output (%)

The Technology of Storage Chinese Cabbage (Brassica Rapal)

203

to a sharp decrease in the level of natural reduction in

the products. In addition, a sharp decrease in the

effect of certain harmful microorganisms in stored

products was determined during these experiments.

When comparing the most resistant varieties to

storage, it was found that the “Mezon” variety of

Chinese cabbage (Brassica Rapa L). showed a

relatively high result compared to other varieties

studied in our experiment.

In our research, when storing Chinese cabbage,

when cabbage heads were wrapped in a film, their

storage time was slightly longer compared to the

usual method. It is not recommended to store Chinese

cabbage (Brassica Rapa L). together with other types

of fruits and vegetables. Otherwise, it affects the

quality indicators of cabbage heads.

In addition to the refrigerator, Chinese cabbage

(Brassica Rapa L). can also be stored in ordinary

warehouses. In this case, it is necessary to ensure that

the storage area does not get direct sunlight and

maximum darkness and cool temperature. Chinese

cabbage (Brassica Rapa L). can be stored in ordinary

cellars.

In our experiments, we analyzed the changes in

the duration of storage of different types of Chinese

cabbage (Brassica Rapa L). during storage in

refrigerated warehouses in cardboard boxes in an

open state and in polyethylene bags or wrapped in

food film. In this process, there is no need to remove

the leaves from the upper layer of cabbage heads, and

this situation makes it possible to store cabbage heads

for a long time in some processes. Air humidity

exceeding 100% during storage causes cabbage heads

to spoil very quickly.

In our experiments, studies were conducted on

storing Chinese cabbage in a refrigerated warehouse

in an open state in cardboard boxes, wrapped in paper

and wrapped in film. In this case, the air temperature

in the cold room was set at +2

C, and the relative air

humidity was set at 95%. In this process, it was found

that the shelf life of cabbage heads, natural

reductions, rotting and yield of quality products were

different (Fig. 2).

Studies have shown that when we store Chinese

cabbage (Brassica Rapa L). heads in different

packaging materials, i.e., when cabbage heads are

stored in cardboard boxes with the top open, the shelf

life of the product is 60 days, the rate of natural cane

is 19.2%, the rate of decay is 11.3%, and the rate of

quality product output is 79.0%. was observed during

our experiments.

When the products were stored in cardboard

boxes wrapped in paper, it was found that the

product's shelf life was 70 days, natural reed rate was

12.5%, decay rate was 8.5%, and quality product

output rate was 69.5%.

During our research, it was found that when

Chinese cabbage (Brassica Rapa L). heads are stored

in cardboard boxes wrapped in plastic, the shelf life

of the product is 85 days, the rate of natural cane is

9.1%, the rate of decay is 4.6%, and the rate of quality

product output is 86.3%. It should be said that despite

the microclimate in the storage warehouse being the

same in our experiment, the storage of carm heads in

different packaging materials showed different

differences.

It was found that when the heads of cabbage were

stored in a cardboard box wrapped in a film, the

duration of storage, the degree of natural cane, rotting

and quality product yield had a high effect.

4 CONCLUSIONS

It was found that Chinese cabbage (Brassica Rapa L).

varieties “Mezon” showed the best results when the

temperature and relative humidity of the air in the

warehouse was set to 1.5%

C and the relative

humidity of the air was 96.5% during their storage. At

the same time, the efficiency of Chinese cabbage

(Brassica Rapa L). storage in refrigerated warehouses

increases if cabbage heads are kept wrapped in film

in cardboard boxes. Quality storage and long-term

storage of cabbage heads is ensured.

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