Varieties
Domestic, Danish, Red and Pointed U.S.
U.S. Grades
U.S. No. 1, U.S. Commercial and U.S. No. 1 Green and Red
Storage Conditions
USDA recommended storage 32° F. (0° C.) Approximate freezing point 30.4° F. (-0.9° C.)
Cabbage is less perishable than many other leafy salad vegetables. Cabbage should be stored and transported at temperatures as near 32° F. as possible, with relative humidity’s 98% to 100%. New cabbage will wilt easily after harvest and should be precooled immediately after harvest. Cooling at the packing house is generally accomplished either by hydro-cooling or vacuum cooling. Prompt cooling is essential as wilting due to loss of moisture is one of the major causes of damage during handling and transport to market. Cabbage tissue differs from other vegetables in that it will endure some freezing and thawing without damage
Sizes
No grade requirement. But may be specified by applicant or container marking as small, medium, large or a combination of these terms.
Remarks: For pointed types of cabbage, small heads will be under 1 1/2 pounds, medium heads will be 1 1/2 to 3 pounds and large heads will be over 3 pounds. For Danish or Domestic types, small heads will be less than 2 pounds, medium heads will be 2 to 5 pounds and large heads will be over 5 pounds. If specified, a 15% tolerance applies with not more than 10% above or below specified size. Stems – Must not exceed 1/2 inch in length. Longer stems are scored as grade defects.
