RED CABBAGE(SAMPLE)

~5 lbs (Approximate weight) Red Cabbage aka "Purple Cabbage", "Zi-Ye-Cai", "Hong-Juan-Xin-Cai", "Hong-Bao-Cai", "Zi-Gan-Lan", "紫椰菜", "红卷心菜", "红包菜", "紫甘蓝", "紅捲心菜", "紅包菜", "紫甘藍" Red cabbage looks similar to green cabbage but with dark reddish-purple leaves. Inside, the leaves are reddish-purple and white with a white cor. Red cabbage has a stronger earthy taste compared to green cabbage. Red cabbage is great for coleslaw, salad, and pickled. Red cabbage is available year-round. Handling Tip Selection Red cabbage should be firm and heavy for its size. Leaves are tightly packed without any bruises. Red cabbage heads squeak when rubbed together, which means that they are crisp and fresh. The presence of a waxy bloom on the leaves is desirable. Storage Red cabbage should be stored at 32°F (0°C) with a relative humidity of ninety-eight percent to a hundred percent with mist.  The typical shelf life is three to six months. High humidity is important to avoid wilting. Red cabbage is sensitive to ethylene, a naturally occurring gas that regulates ripening. Red cabbage should not be stored with high ethylene-producing products to extend shelf life and avoid quality loss such as leaf yellowing, wilting, and abscission. Red cabbage produces a low level of ethylene. Red cabbage is not sensitive to chilling injury. The freezing point for red cabbage is 30.4°F - 30.5 °F (-0.9°C - -0.83°C). Storage at 30.2°F (-1°C) is not advisable because it can produce freeze damage, especially on outer leaves.