The storage life of Chinese cabbage is relatively short, extending to only a few weeks at 0-1°C; yellowing caused by tissue senescence is a major source of spoilage even under these conditions. Leaf spotting (Alternaria spp.) will develop in stores at 0-1 °C and 95-97% relative humidity, and may be accelerated at higher temperatures. Soft rotting (E. carotovora) is a major source of postharvest damage during the transit and storage, and blackening of the leaf veins is caused by Xanthomonas campestris.
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