Cauliflower harvested in late autumn and early winter for storage can significantly extend its availability and improve economic returns. Below are several effective storage methods that have been widely used by farmers.
1. **Trench Storage**: This method involves digging a trench that is 1 to 1.5 meters wide and 1 to 1.2 meters deep, with the length depending on the quantity of cauliflower to be stored. A layer of loose soil, about 15 to 20 cm thick, is left at the bottom of the trench. Organic manure and quick-release fertilizer are added to provide nutrients. The amount of fertilizer depends on the size of the cauliflower, ensuring it meets the needs of the flower head. Before or after light snowfall, the cauliflower is carefully harvested and sorted by the size of the head. The lower yellow or old leaves are removed before placing the plants into the trench. Handling must be gentle to avoid damage, as any injury can lead to brown spots or rot during storage. Each plant is placed individually in the trench, and the gaps are filled with soil. After planting, water is applied but not to the point of flooding the bulbs. When temperatures drop, a layer of straw is first placed over the plants, followed by plastic film when it gets colder, and then more straw on top. The temperature should be kept between 0°C and 5°C; below freezing, frost damage may occur. During cold nights, additional coverings like blankets are used. If the temperature rises, ventilation is necessary to cool down. This method allows for storage until after New Year’s Day.
2. **Yangshuo Storage**: This technique is ideal for later-sown cauliflower with small heads or those that haven’t fully developed before the first frost. In Yangshuo, the plants are left to grow further. Trenches are dug in an east-west direction, 1.5 meters wide and 45 to 50 cm deep, sloping from south to north. After adding sufficient organic and quick-acting fertilizers, the area is compacted and leveled. From late October to mid-November, before the first frost, the cauliflower is planted. Old outer leaves are removed, and the remaining leaves are tied with a rope to prevent them from touching the head. The plants are placed with minimal soil around the roots, and water is provided after planting. At night, grass is used to cover the plants, and if the temperature drops to -4°C to -5°C, a plastic sheet is added. The ideal daytime temperature is 15–20°C, and nighttime temperature should be 8–10°C. As the flower head develops, the temperature is gradually reduced to around 5°C, and the plastic cover is removed. This method allows storage until the New Year and even the Spring Festival.
3. **Cellar Storage**: Before the harsh winter sets in, cauliflower can be cut and stored in a semi-underground vegetable cellar. At harvest time, the bulbous root is cut with 5–6 leaves and a 3–5 cm stem, and placed in baskets or directly into the cellar. Stacking is done in 3–5 layers, either on shelves or in baskets. Care must be taken to avoid damaging the flower head during harvesting and placement. At the beginning of storage, proper ventilation is essential to help cool the cauliflower. To prevent moisture loss, the basket can be covered with a plastic sheet, but it should not be sealed. Checking the stored cauliflower 1–2 times during the period helps identify and remove any moldy parts immediately. If the cellar maintains a temperature of 0–5°C and a humidity level of around 90%, the cauliflower can last for 40–45 days.
4. **Plastic Bag Storage**: Using non-toxic plastic film that is 0.03 mm thick, bags capable of holding 10–15 kg of cauliflower are made. Only mature heads with 3–4 leaves are gently placed inside the bag. Small holes are made in the bag to allow air circulation. The bags are then placed in a cool room. At around 10°C, storage lasts 15–20 days, while at 0–5°C, it can last up to 40–50 days. For better results, each head can be individually wrapped in plastic film before being placed in the bag. This method is especially useful for small-scale storage and home use.
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