TYPES AND VARIETIES

TYPES AND VARIETIES

There are two more or less distinct spp. of Chinese cabbage, Pe-tsai (B pekinensis) and Pak choi (B chinensis).
     
  1. Chihili (tall, elongated, cylindrical, types about 4x18 inches heads): Jade Pagoda, Mounmeny, Michihli and Statue.
  2. Napa or Wong Bok (short, blunt, barrel shaped about 5x12 inches, chunky heads): All autumn, China flash and China Pride.
     
  • In Pakchoi, the plants produce non heading types. It produces dark rather smooth leaves with fleshy white petioles.
Chinese cabbage can also be broadly classified into four types:
  1. Loose leaved variety (var. dissoluta): Terminal bud under developed, forming no leaf bud; rosette leaves oblanceolate, spreading or erect & usually grown in spring and summer in all parts of China.
  2. Semi heading variety (var. imfareta): Terminal bud with its outer layer of leaves fairly well developed, forming head with a hollow centre; plants large & tall. Usually grown in autumn.
  3. Fluffy topped heading variety (var. laxa): Terminal bud well developed forming rather a solid head with its leaf tips curling upwards & forming a fluffy top; plants small, rosette leaves obovate and spreading. Usually grown in late summer & autumn and
  4. Heading variety (var. cephalata): Terminal bud well developed forming a solid head with leaf tips close to over lapping on the top; grown usually either as an early crop for autumn or a late crop for winter. This variety is further classified into three types (i) ovate type (f. ovata Li, (ii) flat topped type (f. depressa Li) and (iii) cylindrical (f. cylindrical Li).
CULTIVARS
Palampur Green:
  • Leaves green, tender, stem creamy and late flowering type.
  • Provides 5 -6cuttings, first after 23-30 days and subsequent after 15 days.
Pusa Sag:
  • A cross from Wongbok (Suttons) x Turnip.
  • Tastes like local sag.
Solan Band Sarson:
  • A heading variety, heads long and solid, head weight 700-1100gram and 6-9outer leaves.
  • Ready in 120days, leaves light, core light golden in colour.
  • Suitable for long distance transportation, used for salad and cooking.
  • Average yield 400q/ha.
Solan Selection:
  • Leaves tender, well filled light green petioles.
  • Average yield 150-190q/ha.
Chinese Sarson No. 1:
  • It is a non heading type with light-green, broad leaves and semi-erect plant habit.
  • Its mid rib is white, succulent and tender.
  • It takes about 30days for the first cutting after transplanting.
  • It is quiet rejuvenating, giving 6-8 cuttings.
  • Its average yield is 40q/ha.
  • It poses field resistance to Alternaria leaf spot.
Other cultivars fall in the following groups.
  • Chiffu Group
  • Hotoren Group
  • Kaga Group
  • Aichi Group
  • Kenshin Group
SOWING TIME
  • In plains, sowing is done in mid September to end of November while in mid hills; it is done in April to July.
SEED RATE
  • For direct sown crop, seed rate is 2-2.5kg/ha but if transplanted then the seed rate will be 500-750g/ha.
SPACING
  • 30-40 x 30-40cm - Early maturing variety
  • 70 cm x 55cm - Late maturing variety
NUTRIENT MANAGEMENT
  • Manures and fertilizer requirements in Chinese cabbage depend upon fertility of soil.
  • Accordingly, add 200 -250q/ha farmyard manure and it should be mixed thoroughly at the time of field preparation.
  • The application of nitrogen, phosphorus and potash varies with soil type, varieties and place.
  • The requirement of N: P: K is 250-300:150-200:250-300kg /hectare. Apply half quantity of nitrogen and full quantity each of phosphorus and potash is applied at the time of transplanting.
  • Remaining quantity of nitrogen is applied 30days after transplanting.
IRRIGATION
  • First irrigation should be given immediately after transplanting.
WATER MANAGEMENT
  • Chinese cabbage is very sensitive to soil moisture.
  • Maximum growth and yield can only be obtained when sufficient quantity of water is available to the plants.
  • First irrigation is given just after transplanting of seedlings.
  • Irrigation may be applied at 10-15days interval according to the season and soil but optimum soil moisture should be maintained regularly.
  • Usually, the crop is irrigated by furrow method of irrigation.
  • Heavy irrigation is avoided at the time of maturity of heads.
BINDING
  • For harvesting in winter, heads which are nearing maturity, are covered with outer leaves and bound with rice straw to protect them from cold damage.
HARVESTING
1. Heading Type
  • Harvesting begins when compact heads (1-2 kg) have formed.
  • Heads are cut off with a kitchen knife.
  • Fully developed heads are cut from the stalk and loose outer leaves removed before marketing.
2. Non-Heading Type:
  • Harvest the fully developed leaves from near the base without injuring the central growing point.
YIELD
  • Yield varies from 250-500q/ha
STOROGE
  • Storage life is shorter at higher temperatures.
  • Shelf life is 30 days at 5oC, 60days at 2.50C and 90 – 120days at 0oC.
  • Can be stored for several weeks at 0oC and 95%RH under controlled atmospheric conditions.
  • Low O2 (2%) in combination with low CO2 (2%) improves shelf life.
SEED PRODUCTION
  • For the production of market seed, seed to seed method is used.
  • For stock/breeder’s seed, it is better to use head to seed method.
  • The stump method gives the lower seed yield.
  • For both, foundation and certified seed use seed to seed method.
Three important methods are
  • Seed to seed method
  • Head to seed method
  • Stump method
Details similar to that of cabbage
SEED CERTIFICATION STANDARDS
I. Field Inspection
  • A minimum of three inspections should be done, the first before the marketable stage, the second at the marketable stage and the third at the marketable and flowering stage.
II. Field Standards
A. General requirements
Isolation Distance
Contaminants

 Minimum distance (m)
Foundation Certified
Fields of other varieties 1600
1000
Fields of same variety not confirming to varietal purity
1600
1000

B. Specific requirements

Factor
 Maximum permitted percentage
Foundation
Certified
Off-type
0.10
0.20
Plants affected by seed borne diseases 0.10
0.20

III. Seed Standards
Factors

Standards for each class
Foundation Certified
Pure seed (minimum) % 98
98
Inert matter (maximum) % 2 2
Other crop seeds (maximum) Number/kg 5 10
Weed seeds (maximum) Number/kg 5
10
Germination (minimum) %
65
65
Moisture (maximum) %
7 7


Last modified: Thursday, 21 June 2012, 3:02 AM