Skip to main content
Have a personal or library account? Click to login
Influence of Temperature on the Storage Duration of Cabbage (Brassica oleracea var. capitata) Cover

Influence of Temperature on the Storage Duration of Cabbage (Brassica oleracea var. capitata)

Open Access
|Oct 2026

References

  1. Agency for statistics of Bosnia and Herzegovina. 2021. Survey on agricultural production – crops production (SAP/C). https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://bhas.gov.ba/data/Publikacije/Saopstenja/2021/AGR_22_2020_Y1_0_BS.pdf&ved=2ahUKEwjeiK60f6TAxUl0wIHHX_DNl4QFnoECBYQAQ&usg=AOvVaw24s6FLb5LkJ-30gLUFB6b5
  2. Andernach, L., Witzel, K. & Hanschen, F.S. 2024. Effect of long-term storage on glucosinolate and S-methyl-l-cysteine sulfoxide hydrolysis in cabbage (Brassica oleracea var. capitata), Food Chemistry, 430: 136969. https://doi.org/10.1016/j.foodchem.2023.136969.b
  3. Cai, J., Ren, Q., Liu, S., Wang, X., Zhang, C., Mei, K. & Cheng, X. 2025. Phase change composite materials of sodium alginate-SiO2 aerogel loaded with sodium sulfate decahydrate for cementing of natural gas hydrate layers. Chemical Engineering Journal, 505. https://doi.org/10.1016/j.cej.2025.159344
  4. Chen, W.L., Hsiao, C.H., Chen, Y.C. & Chen, Y.W. 2012. Effect of variety, position, fertilizer quantity and low temperature storage on the antioxidant activity of cabbages. Acta Horticulture, 939: 209–216. 10.17660/ActaHortic.2012.939.27
  5. Červenski, J., Gvozdenović, Đ., Vlahović, B., Bošnjak, Đ. & Vračar, Lj. 2010. Cabbage harvest and storage. Field and Vegetable Crops Research, 47(1): 357-362.
  6. Červenski, J. & Medić-Pap, S. 2018. Proizvodnja kupusa [Cabbage Production]. Institute of Field and Vegetable Crops, Novi Sad.
  7. El-Ramady, H.R., Domokos-Szabolcsy, E., Abdalla, N. & Taha, H. 2015. Postharvest Management of Fruits and Vegetables Storage. Sustainable Agriculture Reviews, 65-152. https://doi.org/10.1007/978-3-319-09132-7_2
  8. Eum, H.L., Kim, B.S., Yan, Y.J. & Hong, S.J. 2013. Quality evaluation and optimization of storage temperature with eight cultivars of Kimchi cabbage produced in summer at highland areas. Korean Journal of Horticultural Science and Technology, 31(2): 211-218. https://doi.org/10.7235/hort.2013.12170
  9. FAO. 2021. Food and Agriculture Organization of the United Nations. Plant nutrition for food security http://www.fao.org/3/aa0443e.pdf
  10. FAOSTAT. 2020. Food and Agriculture Organization of the United Nations. Retrieved September 29, https://www.fao.org/faostat/
  11. Golian, J., Anyszka, Z., Kosson, R. & Grzegorzewska, M. 2023. The yield and postharvest quality of Chinese cabbage, depending on weed management method. Journal of Plant Protection Research, 63(1): 113-121. https://doi.org/10.24425/jppr.2023.144507
  12. Ivanova, M.I., Yanchenko, E.V., Yanchenko, A.V. & Virchenko, I.I. 2022. Quality and Optimal Shelf Life of Late Season Green Cabbage. Food Processing Techniques and Technology, 51(4): 690-700. http://doi.org/10.21603/2074-9414-2021-4-690-700
  13. Kramchote, S., Srilaong, V., Wongs-Aree, C. & Kanlayanarat, S. 2012. Nutritional quality differences of leaves in a cabbage head. Acta Horticulturae, 943: 181-186. https://doi.org/10.17660/ActaHortic.2012.943.22
  14. Li, Y.M., Sun, M.H., Tang, X.S., Wang, C.P. & Xie, Z.S. 2022. Genome-wide identification and expression analysis of senescence associated genes in grapevine (Vitis vinifera L.) reveal their potential functions in leaf senescence order. International Journal of Molecular Sciences, 23: 12731. https://doi.org/10.3390/ijms232112731
  15. Liu, J.Y., Liu, C.W., Chen, W.L., Hsu, M.C., Lin, H.L. & Chen, C.L. 2023. Extending Shelf Life of Cabbage (Brassica oleracea cv. K-Y Cross) by Using Vacuum Precooling and Modified Atmosphere Packaging. Horticulturae, 9(10): 1096. https://doi.org/10.3390/horticulturae9101096
  16. Min, S., Jeon, J. & Han, E.S. 2021. Effects of Cooling Rate on Quality Characteristics of Spring Kimchi Cabbage (Brassica campestris L. ssp. Pekinensis) During Cold Storage. Food Engineering Progress, 25: 102-109. https://doi.org/10.13050/foodengprog.2021.25.2.102
  17. Nai, R., Borarin, B., Socheath, T., Vipham, J.L., Young, G.M. & LeGrand, K. 2021. Development of Cold-Chain for Postharvest Loss Reduction of Chinese Cabbage (Brassica campestris L. ssp. Pekinensis). Journal of Food Science and Engineering, 11: 9-22. https://doi.org/10.17265/2159-5828/2021.01.002
  18. Osher, Y., Chalupowicz, D., Maurer, D., Ovadia-Sadeh, A., Lurie, S., Fallik, E. & Kenigsbuch, D. 2018. Summer storage of cabbage. Postharvest Biology Technology, 145: 144–150. https://doi.org/10.1016/j.postharvbio.2018.07.006
  19. Porter, K.L., Klieber, A. & Collins, G. 2003. Chilling injury limits low temperature storage of ‘Yuki’Chinese cabbage. Postharvest Biology and Technology, 28: 153-158. https://doi.org/10.1016/S0925-5214(02)00144-8
  20. Rashid, I., Peer, Q.J.A., Saraf, S.A., Farooq, F. & Aziz, T. 2020. Assessment of the Knowledge Level of Cabbage Growers for an Enhanced Production Technology. Current Journal of Applied Science and Technology, 39(15): 36-42. https://doi.org/10.9734/cjast/2020/v39i1530714
  21. Resulović, H., Jovandić, P. & Bisić-Hajro, Dž. 1982. Mali pedološki priručnik [A small pedological manual]. Poljoprivredni fakultet, Univerzitet Sarajevo [Faculty of Agriculture, University of Sarajevo, Sarajevo].
  22. Schouten, R.E. 2004. Genetic and physiological factors affecting colour and firmness In: Schouten RE, van Kooten O, Jalink H, Kappers IF, Snel JFH, Jordi W. Understanding and Measuring the Shelf-Life of Food, 69. Wageningen University, Plant Research International: The Netherlands.
  23. Shim, J.Y., Kim, D.G., Kandpal, L.M., Hong, S., Cho, B.K. & Lee, W.H. 2016. Physicochemical Quality Changes in Chinese Cabbage with Storage Period and Temperature: A Review. Journal of Biosystems Engineering, 41(4): 373-388. https://doi.org/10.5307/JBE.2016.41.4.373
  24. Sujatha, V., Chaturvedi, A. & Manjula, K. 2014. Storage stability of intermediate moisture cauliflower Brassica oleracea, var, botrytis, cabbage Brassica oleracea, var, capitata using radiation as hurdle technology. Journal of Food Technology Research, 1(1): 60-72. https://doi.org/10.18488/journal.58/2014.1.1/58.1.60.72
  25. Suojala, T. 2003. Compositional and quality changes in white cabbage during harvest period and storage. Journal Horticulturae Science Biotechnology, 78: 821–827. https://doi.org/10.1080/14620316.2003.11511704
  26. Turner, E.R., Luo, Y. & Buchanan, R.L. 2020. Microgreen nutrition, food safety, and shelf life: A review. Journal of Food Science, 85: 870–882. https://doi.org/10.1111/1750-3841.15049
  27. Wang, C.Y. 2002. Postharvest physiology and pathology of vegetables in Postharvest Physiology and Pathology of Vegetables, 2nd Ed., eds Bartz J. A., Brecht J. K., Cambridge, MA: CRC Press.
  28. Wennberg, M.S., Engqvist, G.M., Nyman, E.M.G.L. 2003. Effects of boiling on dietary fiber components in fresh and stored white cabbage (Brassica oleracea var. capitata). Journal of Food Science, 68(5): 1615-1621. https://doi.org/10.1111/j.1365-2621.2003.tb12301.x
  29. Yusoff, N.H.A., Saat, N.H.M., Yusof, S., Azmi, S.N.R. & Tajuddin, A.K. 2023. Storage at low temperature maintains postharvest quality of lowland chinese cabbage. International Journal of Agriculture, Forestry and Plantation, 13: 1-4.
  30. Zainal P.W. & Agustoria, K. 2026. Freshness Identification in Stored Fresh-Cut Cabbage Based on Physicochemical and Sensory Indicators. Jurnal Keteknikan Pertanian, 14(2): 245-257. https://doi.org/10.19028/jtep.014.2.245-257.
  31. Zhang, L.P., Xie, J., Wang, T. & Xiong, Q. 2013. Study of Physicochemical Properties of Chinese Small Cabbage (Brassica chinensis L.) Stored at Four Temperatures. Advanced Materials Research, 690: 1275-1281. https://doi.org/10.4028/www.scientific.net/AMR.690-693.1275
DOI: https://doi.org/10.2478/contagri-2026-0014 | Journal eISSN: 2466-4774 | Journal ISSN: 0350-1205
Language: English
Submitted on: Apr 27, 2026
Accepted on: Sep 23, 2026
Published on: Oct 26, 2026
Published by: University of Novi Sad
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2026 Siniša Kasić, Ivana Tošić, Janko Červenski, published by University of Novi Sad
This work is licensed under the Creative Commons Attribution 4.0 License.