Qingmao Leaf Chinese Cabbage is a unique variety of Chinese cabbage that originates from the coastal region of Tianjin. For centuries, local farmers have selectively cultivated this vegetable, adapting it to the specific environmental conditions of the area. The region experiences a mix of marine and continental climates, with fluctuating temperatures and high soil salinity. As a result, Qingmao Leaf Chinese Cabbage has developed strong resilience to adverse weather and soil conditions, particularly showing exceptional resistance to dry heart disease. Its leaves are wrinkled in a walnut-like pattern, which increases the photosynthetic surface area. The dark green color and high chlorophyll content contribute to enhanced photosynthesis efficiency, while the emerald-colored outer leaves help maintain a compact and visually appealing head, making it highly marketable.
Since the 1970s, the Tianjin Kerun Vegetable Research Institute has conducted extensive research on Qingmao Leaf Chinese Cabbage, developing several hybrid varieties such as the "Jinqing series," "Autumn Green series," "Jinbai series," and others. These hybrids offer improved disease resistance, better yield, and higher commercial quality compared to traditional varieties. However, recent changes in climate—such as rising global temperatures and more frequent warm winters—have affected the traditional autumn sowing cycle, especially in determining the right planting dates. To adapt, new cultivation techniques are now essential for successful production.
First, selecting the appropriate variety is crucial. For autumn sowing, varieties like Qiu 78, Jinqiu 1, Qiulv 75, and Qiulv 80 (with growth periods of 75–80 days) are ideal for large vegetables or winter storage. Varieties such as Autumn Green 60 and Autumn Green 55 are suitable for shorter growing seasons (55–65 days), while Tsukikura 65, Tsukihachi 606, Tsubasa 56, and Tsugaru 45 (about 45 days) are great for early harvests or small-scale farming. Choosing the right variety depends on the grower's purpose, whether it's for fresh market, storage, or transportation.
Second, determining the right sowing time is key. The ideal temperature for germination is around 25°C, and during the rosette stage, slightly cooler temperatures (around 20°C) help form strong, functional leaves. Cooler temperatures with a day-night temperature difference (20–23°C during the day, 10–15°C at night) promote leaf ball development. Sowing too early can lead to deformed heads and increased pest problems, while sowing too late may result in slow growth and poor formation. Growers should adjust the sowing date based on both the variety’s growth period and their intended use.
Third, land selection and preparation are important. The soil should be rich in organic matter, well-drained, and free from previous cruciferous crops to reduce disease risk. In saline-alkali areas, flat ridges are recommended, while in non-saline regions, raised beds help prevent waterlogging and soft rot. Applying adequate base fertilizer, such as 3000–4000 kg of compost and 300 kg of superphosphate per acre, ensures good nutrition throughout the growing season.
Fourth, sowing methods vary, but most farmers use direct seeding due to its simplicity. Seed drilling or hole sowing is common, and seedlings are often used when seeds are abundant. Proper spacing is essential: larger, later-maturing varieties need about 40 cm between plants, while smaller, early-maturing ones require 33 cm.
Fifth, thinning and transplanting help ensure healthy growth. Seedlings should be thinned twice—once during the cross-leaf stage and again when they have 4–5 true leaves. At the 7–8 leaf stage, proper spacing is critical to avoid overcrowding and weak growth. Weak or diseased seedlings should be removed promptly.
Sixth, effective fertilization and irrigation are necessary. During the rosette stage, apply 15–20 kg of urea or ammonium sulfate per mu to support leaf growth. During the ball-forming stage, additional nitrogen-based fertilizers (20 kg per acre) should be applied in two stages. Watering should be consistent, with more water during the rapid growth phase and reduced watering before harvest for storage.
Lastly, pest and disease control are vital. Common issues include downy mildew, soft rot, viral diseases, and pests like aphids, cabbage caterpillars, and diamondback moths. Strong resistance in Qingmao Leaf varieties allows for natural disease prevention through proper sowing timing and cultural practices. Regular field inspections and early intervention help minimize damage and reduce pesticide use, leading to healthier crops and lower costs.
Food Additive
Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality.
Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.
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