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Chinese, Napa, Pe-Tsai and Celery Cabbage

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Chinese, Napa, Pe-Tsai and Celery Cabbage brassicae). Bacterial soft rot is the most prevalent There are a number of factors which can cause and occurs when there is excessive soil moisture. bolting, such as extended periods of hot or cold weather and nutrient deficiencies. Bok choy is Insects also sensitive to long photoperiods (16-hour days Insects which can cause damage to bok choy in- for a month), which can induce flowering in some clude aphids, flea beetles and diamond back moth varieties. larvae. Flea beetles and aphids are the most com- mon and can easily render a crop unfit for sale. No insecticides are registered on bok choy. Harvest, Storage and Packing Depending on variety, bok choy is ready to harvest between 30 to 60 days from seeding. To harvest Weeds cut entire plant off at ground level, then remove Unavailability of registered herbicides requires any damaged leaves and trim root base. Pack manual and mechanical cultivation, and should loosely into boxes to allow adequate air circula- commence before weeds become established. tion. Bok choy is easily bruised and care must be taken at harvest to avoid cracking ribs and bruis- Physiological Disorders ing leaves. Storage and shipping requires tem- Common crop production problems are premature peratures to be held at or near 0°C with a relative bolting and occasional black spot (pepper spot). humidity of 95-100%. Chinese, Napa, Pe-tsai and Celery Cabbage Description shaped head which is slightly taller than its width. Chinese cabbage, a member of the Brassica They grow to about 9 to 11 inch (20 to 25 cm) in (mustard) family, also commonly known as celery height and 7 to 9 inch (15 to 20 cm) in diameter. or napa cabbage, is reported to be the first brassica Market research indicates the Wong Bok variety is cultivated in North America. Demand for this also favored by consumers. Chinese cabbage cul- vegetable has grown with its increasing popularity tivars can differ greatly in plant size, days to ma- in western kitchens. turity and disease tolerance. Producers will need to choose varieties best suited to their particular This variety produces large, savoyed leaves with soil and growing conditions. thick succulent midribs and has a sweet mild cab- bage flavor and crisp texture when eaten raw. The flavor is also somewhat milder than traditional Climatic and Soil Requirements green cabbage when cooked. Chinese cabbage is Chinese cabbage is relatively easy to grow, and excellent used raw in salads and side dishes, and is thrives best during cooler periods of the growing also popular used in stir fry dishes, soups, and season. Ideal temperature for plant development pickled. Chinese cabbage can also be substituted is between 13 to 18°C, although a number of culti- for green cabbage in a wide range of western vars can tolerate higher temperatures provided dishes. there is ample soil moisture. Chinese cabbage can also withstand light frost in Cultivars the fall, but leaf tissue damage can occur with al- There are two principal types of Napa cabbage. ternate freezing and thawing. Chinese cabbage The loose leaf type known as Chihili or Mitchihili performs best on well drained medium textured forms a long cylindrical head, which can reach 17 soils. Soils with pH levels of 5.5 to 7.6 are re- to 21 inches (38 to 46 cm) in length and 7 to 9 quired with 7.0 being ideal. Sandy or porous soils inches (15 to 20 cm) in diameter. The other, are not recommended for Napa production due to known as Wong Bok, forms a compact drum- poor water and nutrient retention capacities. Production – 90 Seeding and Spacing the development of Club-root. Once established, Plant either by direct seeding or transplanting. Use the pathogen persists in the soil for several year. the same soil preparation, fertilization and cultiva- tion practices you would use for regular cabbage. If transplanting, it is important to harden off plants Insects prior to setting out in field to avoid plant stress, Insect pests that feed on cole crops can also cause which can cause premature bolting. damage in Chinese cabbage. The most common insects include aphids, diamond back moth larvae, Between row and in-row spacings will be deter- imported cabbage worm and cabbage looper. Chi- mined by the variety planted. When direct seed- nese cabbage is also susceptible to flea beetles and ing, plant at a depth of 0.70 inch (1.5 cm). cabbage root maggot. Fertility Weeds Refer to Tables 1 through 9 for this crop. For gen- At present there are no herbicides registered for eral recommendations in the absence of a soil test, use on Chinese cabbage. Hand or mechanical cul- refer to Table 10 in the fertility section. tivation is employed to control weeds, and should commence before weeds become established. Irrigation Irrigation is essential to maintain uniform soil Physiological Disorders moisture for plant development and successful The most common problem in Chinese cabbage production of Chinese cabbage. Irrigation should development is bolting. Bolting is the premature be applied early in the day to allow plants time to production of seed heads on plants. When bolting dry before evening. This also facilitates lower occurs, plants fail to mature which results in un- field temperatures during the day, which is an marketable product. Studies have shown that bolt- additional benefit during warmer days of midsum- ing response is genetically controlled, with some mer. varieties being more prone to bolting than others. Environmental factors are also attributed to bolt- ing, and extended periods of both low or high tem- Pest Management peratures increases the probability of plants bolt- ing. Interruption of plant growth caused by nutri- ent deficiency can also contribute to premature Diseases bolting. There are a number of crucifer diseases which can infect Chinese cabbage. The severity and occur- rence depends on location and growing conditions. Harvest, Storage and Packing Downy mildew (Peronospora parasitica) and Maturity for Chinese cabbage varies depending on powdery mildew (Erisyphe polygoni) can infect variety and growing conditions, but is usually 55 Chinese cabbage at any stage of plant develop- to 70 days. Cabbage is harvested when heads are ment, and can render heads unfit for sale. This fully developed. To harvest, cut plants off at can also be followed by secondary infections of ground level, remove any damaged or discolored bacterial soft rots that can also cause crop loss. leaves and trim root base. Pack loosely in boxes, Other common diseases are leaf spots caused by allowing for good air circulation while in storage. Alternaria spp., Phoma lingam, blackleg (Phoma Studies indicate the Wong Bok variety will store lingam), and white rot (Sclerotinia sclerotiorum). for over two months when kept at temperature of Club root, rarely a problem in Manitoba, is a soil 1°-2°C and relative humidity over 90%, with mini- borne fungus (Plasmodiophora brassicae) which mal concentrations of ethylene gas. Appropriate invades the roots and adversely affects water up- storage conditions should be established quickly take. Acid soils with high moisture content favour after harvest to maximize storage life. Production – 91 .
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