The cabbage cultivar ‘K-Y cross’ is the most important vegetable crop in Taiwan, but it is not easy to produce through the whole year because of the hot summer. For year-round supply, the different postharvest methods such as precooling and modified atmosphere packaging (MAP) were applied to extend the storage period. The respiration rate and ethylene production were measured in a wide range of temperatures from 1 to 30 °C, and the end of precooling temperature was recommended to be around 7 °C (3/4 precooling times). Vacuum precooling (VC) took cabbages only 30 min to decrease from around 27 °C to 7 °C, which was 19 times faster than room precooling (RC). After 3/4 precooling times, temperature distribution from surface to central parts of cabbages was shown to be more uniform by VC than that by RC. After VC, the MAP was applied to maintain the quality traits of cabbages. The passive MAP could decrease the weight loss, yellowing, and physiological disorders and maintain around 2% O₂ and 4% CO₂ in the 0.03 mm LDPE bags at 1 °C after 12-week storage. Therefore, the quality of cabbages could be maintained over 3 months by combing VC and passive MAP.

Winged beans accumulate abundant field heat following harvest, and their shelf life is shortened if precooling is not performed promptly. In the present study, top-suction forced-air precooling (FC) was employed to rapidly remove field heat from pods, and its effects on winged bean pod storage quality and shelf life were assessed. After postharvest FC to remove field heat from winged bean pods, the mean 1/2 precooling time was 5.8 min and 7/8 precooling time was 14.7 min, which was 9.6 times and 11.7 times faster than room cooling (RC), respectively. Moreover, after FC was applied to remove field heat, the weight loss rate at 7/8 precooling time was 0.92%, significantly lower than that after RC was applied (1.98%). FC could delay decay, and the decay rate was only 18% on day 14 storage, which was lower than 52% of RC. During 12 °C and 85% relative humidity (RH) storage, the shelf life of winged bean pods in the FC group was 14.8 days, which was significantly longer than that of the pods in the RC group (10.6 days). In conclusion, FC is an effective precooling method to rapidly remove field heat postharvest and maintain the storage quality of winged beans.