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Brassicas like it cold — unlike chilling-sensitive crops, they store best close to 0°C — but they vary hugely in shelf life: cabbage keeps for weeks, while broccoli is one of the most perishable vegetables and very sensitive to ethylene. The cold chain is about cold, humid storage and, for broccoli, speed. This guide covers the cold chain and packing for all three.
Quick answer: Brassicas are not chilling-sensitive and stored cold near 0°C at high humidity (95–98%). Cabbage stores for weeks; cauliflower is moderately perishable; broccoli is highly perishable and very ethylene-sensitive (yellows fast) — it needs rapid cooling and is sometimes iced. Shipped by reefer at ~0–1°C; frozen florets at −18°C. HS: cabbage 0704.90, cauliflower and broccoli 0704.10, frozen 0710.80 (other vegetables).
Table of Contents
Cold and humid is best
All three store best cold, close to 0°C, at high humidity (95–98%) to prevent wilting and keep heads crisp. Because they are not chilling-sensitive, they can use the near-freezing temperatures that many vegetables cannot.
| Crop | Storage | Shelf life |
|---|---|---|
| Cabbage | ~0°C, 95–98% RH | Weeks (stores well) |
| Cauliflower | ~0°C, 95–98% RH | Moderate |
| Broccoli | ~0°C, 95–98% RH, rapid cool | Short (very perishable) |
Broccoli: speed and ethylene
Broccoli deserves special care: it is highly perishable and very ethylene-sensitive, yellowing quickly if warm or near ethylene. It is cooled rapidly after harvest (sometimes with ice), kept cold and away from ethylene producers, and moved fast — often by air for distant premium markets. Cauliflower and cabbage are more forgiving.
Packaging formats
- Cabbage: bulk cartons/crates or nets; trimmed heads.
- Cauliflower: cartons, often film-wrapped with wrapper leaves retained.
- Broccoli: cartons, sometimes iced; bunched or crowns.
- Frozen florets: retail bags and bulk cartons (IQF).
Loading and shipping
Fresh brassicas ship by reefer at ~0–1°C with high humidity; broccoli especially needs the chain held tight and ethylene avoided. Frozen florets ship at −18°C. A temperature recorder documents the chain.
Quality preservation checklist
- Cool rapidly after harvest — critical for broccoli.
- Store cold (~0°C) at high humidity (95–98%).
- Keep broccoli (and cauliflower) away from ethylene.
- Trim and grade heads; protect cauliflower curd with wrapper leaves.
- Ship by reefer at ~0–1°C; florets at −18°C.
Frequently asked questions
At what temperature are brassicas stored?
Cold, near 0 degrees C, at high humidity (95-98%) – they are not chilling-sensitive.
Why is broccoli so demanding?
It is highly perishable and very ethylene-sensitive, yellowing fast – it needs rapid cooling and a tight chain.
Does cabbage store well?
Yes – cabbage keeps for weeks in cold, humid storage.
How are frozen florets handled?
Blanched and IQF-frozen, held and shipped at minus 18 degrees C.
How are these crops packed?
Cabbage in cartons/nets, cauliflower film-wrapped, broccoli in cartons (sometimes iced), florets frozen.
How to cite this page
PEI Trade. “Egyptian Cabbage, Cauliflower & Broccoli Packaging & Cold Chain.” peitrade.com, 2026. https://peitrade.com/egyptian-cabbage-cauliflower-broccoli-packaging-cold-chain/
Sources
- Post-harvest science — cold storage, high humidity, broccoli perishability and ethylene sensitivity.
- Industry guidance — carton/net packing, icing for broccoli, reefer shipping and IQF florets.
This page is part of our Egyptian Cabbage, Cauliflower & Broccoli Export Guide hub.
Ship Egyptian brassicas that arrive crisp and green with PEI Trade. Rapid cooling (especially broccoli), cold high-humidity storage, ethylene management, careful grading, and logged reefer transit — plus frozen florets at −18°C. Contact: sales@peitrade.com · WhatsApp +20 109 911 1918 · www.peitrade.com