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大白菜是冬春季主要蔬菜品种,贮藏大白菜的关键所在是前后期防热,中期防冻。一、前后期防热:入窖后(11月)和第二年2～4月。这两个阶段气温较高,不利于大白菜贮藏。防止伤热的方法是在白菜收获后,摆在田间晾晒两三天,每天翻动一次。通过晾晒,白菜体内含水量减少,避免叶片折断和感染病菌。但也不能晒过火,以免表皮细胞萎缩,失去恢复能力。菜晒好后,码成根向内的圆垛或长垛进行预冷,每垛可码6～7层菜,垛顶用菜叶覆盖,
Chinese cabbage is the main winter and spring vegetable varieties, the key is the storage of Chinese cabbage before and after the heat, medium-term antifreeze. First, the heat before and after: cellar (November) and the second year from February to April. The two stages of higher temperatures, is not conducive to the storage of Chinese cabbage. To prevent the heat is the method of harvesting cabbage, placed in the field drying two or three days, turning once a day. By drying, reduce the water content of cabbage body, to avoid leaf breakage and infection of bacteria. But it can not be too dry, so as to avoid epidermal cells shrink, loss of ability to restore. After the dishes are soaked in the sun, the puffs or bunches of the puffs are precooled in a circular pile or long pile. Each pile can be covered with 6-7 layers of vegetables and the top of the pile is covered with leaves.