Qingmao Leaf Chinese Cabbage is a unique variety of Chinese cabbage that originates from the coastal regions of Tianjin and Hebei provinces. For centuries, local farmers have cultivated and refined this crop, adapting it to the challenging environmental conditions of the area. Due to its location at the boundary of marine and continental climates, the region experiences fluctuating weather and high soil salinity. As a result, Qingmao Leaf Chinese Cabbage has developed strong resilience to adverse climatic and soil conditions, particularly showing remarkable resistance to dry heart disease. Its leaves are deeply wrinkled in a walnut-like pattern, increasing the photosynthetic surface area. The dark green color and high chlorophyll content enhance its photosynthetic efficiency, while the compact, jade-like head gives it an attractive appearance and excellent marketability.
Since the 1970s, the Tianjin Kerun Vegetable Research Institute has conducted extensive studies on Qingmao Leaf Chinese Cabbage, developing several series such as "Jinqing," "Autumn Green," and "Jinbai." These varieties have improved disease resistance, better yield, and higher commercial quality compared to traditional types. However, recent climate changes, including rising global temperatures and warmer winters, have disrupted the traditional autumn sowing cycle, especially in determining the optimal planting dates. To adapt, new cultivation techniques must be adopted.
First, selecting the right variety is essential. For autumn planting, varieties like Qiu 78, Jinqiu 1, Qiulv 75, and Qiulv 80 are suitable for longer growth periods (75–80 days), while Autumn Green 60 and Autumn Green 55 offer shorter cycles (55–65 days). For even quicker harvests, Tsukikura 65, Tsukihachi 606, Tsubasa 56, and Tsugaru 45 with around 45 days of growth are ideal. Growers should choose based on their needs—whether for fresh market, storage, or transportation.
Second, choosing the correct sowing time is crucial. The ideal temperature range starts high (around 25°C) for germination and seedling development, then gradually decreases to around 20°C during the rosette stage to promote leaf formation. Cooler temperatures with a day-night temperature difference (20–23°C during the day, 10–15°C at night) help the head form properly. Sowing too early can lead to deformed heads and disease issues, while sowing too late may result in underdeveloped plants. The sowing date should be adjusted based on the variety and intended use.
Third, site selection and preparation are key. The land should be rich in organic matter, well-drained, and free from cruciferous crops to reduce disease risks. In saline soils, flat bed planting is recommended, while in non-saline areas, raised beds help prevent soft rot. Applying adequate base fertilizer, such as 3000–4000 kg of compost and 300 kg of superphosphate per acre, ensures good growth, especially for long-season varieties.
Fourth, sowing methods vary slightly but often involve direct seeding. Drilling or hole sowing is common, depending on seed availability and management preferences. Seedlings can also be used to save seeds and reduce labor, but careful attention is required during transplanting.
Fifth, proper thinning and spacing are important. Seedlings should be thinned twice—at the 2–4 leaf stage and again at the 7–8 leaf stage—to avoid overcrowding and weak growth. Plant spacing varies by variety, typically 33 cm for early maturing types and 40 cm for later ones. Weak or diseased seedlings should be removed promptly.
Sixth, effective fertilization and irrigation are necessary. During the rosette stage, nitrogen-rich fertilizers like urea or ammonium sulfate are applied at 15–20 kg/acre. During the heading phase, additional top-dressing supports rapid head development. Watering is critical at each growth stage, with reduced watering before winter storage to improve shelf life.
Finally, pest and disease control should focus on prevention. Using resistant varieties, proper timing, and good cultural practices significantly reduce disease incidence. Regular field inspections and timely intervention help minimize pesticide use and maintain healthy crops. By following these practices, growers can ensure high-quality yields and sustainable production.
Xanthan Gum
Xanthan gum is one of the most effective,most widely used and most versatile polysaccharide across the world today.It is mainly composed of D-glucose,D-mannose,D-glucuronic acid and acetyl.Under proper condition, it is produced by fermentation,with raw materials being carbonhydrate,with xanthomonas campestris,then purified,dried and milled into powder.As biogum,xanthan gum could be widely used in food,oil drilling,agriculture,fine chemical and pharmaceutical areas.It has following advantages.
Xanthan Gum,Xanthan Gum Cas No. 11138-66-2,Xanthan Gum Food Grade,Xanthan Gum For Food Additive
Shandong Tiancheng Chemical Co., Ltd. , https://www.tianchengchemical.com