NAPA

~35 - 40 lbs Napa aka "Napa Cabbage", "Chinese Cabbage", "Pe Tsai", "Shao-Cai", "Da-Bai-Cai", "紹菜", "大白菜" Napa is an oblong-shaped vegetable with a thick, crisp white stalk and long frilly yellow-green leaves. Napa may be used raw or cooked. When cooked, they tasted sweet and juicy. Most commonly used as dumpling fillings and kimchi. Napa is available year-round. Handling Tip Selection Napa should have a tightly formed head. Leaves have a uniform green color with no signs of wilting or discoloration. As the napa ages, the green color fades to pale yellow. The stalk is crisp and white without any black spots. Storage Napa should be stored at 32ºF (0ºC) with a relative humidity of ninety-eight percent and with mist. The typical shelf life is three to six months. Shelf life is extended by placing the heads upside down during storage. High humidity is important to avoid wilting. Napa is sensitive to ethylene, a naturally occurring gas that regulates ripening. Napa should not be stored with high ethylene-producing products to extend shelf life and avoid leaf yellowing and separation of leaves. Napa produces very little ethylene.  Napa is sensitive to chilling injury after prolonged storage of five months at 32ºF (0ºC). Symptom includes brown midribs development. Napa is susceptible to freezing injury at 31ºF (-0.5ºC) and below. Freezing injury symptoms include water-soaked areas and soft spots.