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This study compared the quality characteristics and storage properties of ten cabbage varieties to select the Korean varieties suitable for export to Taiwan. Four domestic commercial varieties, four domestic semi-commercial varieties, and two Taiwan-cultivated varieties were grown in Hoengseong-gun, Gangwon-do, Korea, and the quality before and after harvesting and after 30-day low-temperature storage was compared. There was no difference in the sugar content and color between the Korean and Taiwanese varieties. Taiwanese consumers dislike firm Korean cabbage varieties, but the firmnesses of the Korean ‘Shinsegae’ and ‘CT-623’ varieties were similar to the Taiwanese varieties. After 30 days of low-temperature storage, the Korean varieties ‘CT-623’ and ‘11C2346’ (which had the lowest firmness) looked better than the Taiwanese varieties (including ‘Chauchiou’). The correlation between cabbage quality before and after storage and visual quality was also investigated. The hunter a* value (r = －0.646) and firmness value (r = 0.625) were strongly correlated with quality after storage. Firmness before storage was not significantly correlated with firmness and visual quality after storage. These results indicate that the Taiwanese export varieties ‘CT-623’ and ‘11C2346’, which are slightly more firm, were more suited for a long storage period and distribution.
