The Fungal and Bacterial Flora of Stored White Cabbage

The predominant organisms isolated from the outer wrapper leaves of freshly harvested white cabbages were: bacteria, yeasts, Alternaria spp., Aureobasidium pullulans, Botrytis cinerea, Cladosporium spp. and Penicillium spp. 2. Few qualitative or quantitative changes were seen in the leaf surface flora during storage at 2°C for up to 33 weeks. 3. Numbers of bacteria, particularly fluorescent and pectolytic pseudomonads, were considerably higher on cabbages drenched with fungicide or water than on corresponding undrenched cabbages.