LATE "BEKINKA" LANDING, CARE AND CLEANING

When sown in the second half of July and the first half of August, Chinese cabbage forms heads in September-October. When should it be removed and how long should it be stored?

At the end of summer, the temperature of the air and soil decreases, the heads of cabbage turn out to be denser and more weighty. However, it must be remembered that some varieties and hybrids do not form a head of cabbage (they distinguish between leafy, half-head and head forms).

LANDING SCHEME is essential for the formation of a head of cabbage. Early-maturing varieties and hybrids are planted according to the 60x30 cm scheme, and mid- and late-ripening varieties - 60x40 cm.When a more loose planting, heads of cabbage may not have an elongated, cylindrical, but less attractive barrel-shaped shape.

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Despite the cold resistance, when harvesting after frost, you can find rot of the core of the head of cabbage. This non-infectious disease is caused by temperature stress and kills young leaves most quickly. Therefore, it is necessary to harvest before frost, when the heads of cabbage reach the desired size and become dense, but not hard.

An additional sign is a change in the color of the top of the head of cabbage, which acquires a slightly yellowish color (not to be confused with chlorosis!). However, the top should not be allowed to open like a flower: this leads to a significant deterioration in the taste of cabbage.

WHEN DETERMINING THE TIME OF HARVESTING FOR STORES, it is necessary to start from the characteristics of the early maturity of the variety or hybrid. Early ripening varieties form a head of cabbage on the 35-45th day after planting the seedlings (or on the 55-65th day after germination), mid-ripening varieties - on the 55-60th day, and late-ripening - on the 70-80th day. By this time, the plant forms 10-14 leaves, and the head of cabbage reaches a mass of 1 - 2 kg.

STORAGE LIFE varieties also differ. First of all, it is recommended to use early varieties of cabbage for food, such as Spring Beauty, F1 Hydra, F1 Custar, F1 Tenderness, etc. Mid-season (Glass, F1 Pomegranate, F1 Gianni, F, Orange Heart, F1 Yuki) can last up to 2 months , and late-ripening Nika, F1 Taranko and others do not lose their properties up to 3-4 months. Hybrids of Japanese and Dutch breeding - F1 Kiseki, F1 Natsuki, F, Enduro, F, Bazuko and some others - are excellently preserved.

Peking cabbage, intended for storage, is stopped from watering 5 days before harvesting. Harvested in cool and dry weather. Heads of cabbage are cut off near the root collar, excess leaves are cut off, always leaving a protective layer of integumentary leaves.

Do not be confused that the color of the heads of cabbage being removed is somewhat greener than those usually sold in stores.

After lying in the refrigerator for several days, and your crop will acquire a "standard" look. Unlike white cabbage, Peking cabbage does not have a wax coating on the leaves and quickly loses moisture.

After harvesting, the heads of cabbage are cooled in the basement for 2 hours, after which they are wrapped in cling film. This will reduce the likelihood of condensation forming, and the crop will be stored longer. Heads of cabbage are placed vertically in boxes (top of the fruit up), then they remain green and fresh for a long time, as soon as from the garden.

Optimal conditions for storing Peking cabbage are air temperature 0-3, relative humidity 95-98%.

We sow Peking cabbage and reveal the secrets of growing