HS1101 Pepper Spot (“Gomasho”) on Napa Cabbage 1 David Studstill, Eric Simonne, Jef Brecht and Phyllis Gilreath 2 1. This document is HS1101, one of a series of the Horticultural Sciences Department, UF/IFAS Extension. Original publication date May, 2007. Reviewed August 2013. Visit the EDIS website at http://edis.ifas.ul.edu. 2. David Studstill, Biological Scientist, Eric Simonne, Associate Professor, Jef Brecht, Professor and Phyllis Gilreach, Extension Agent IV, Mannatee County Extension Service, Palmetto, FL The use of trade names in this publication is solely for the purpose of providing speciic information. UF/IFAS does not guarantee or warranty the products named, and references to them in this publication do not signify our approval to the exclusion of other products of suitable composition. All chemicals should be used in accordance with directions on the manufacturer’s label. Use pesticides safely. Read and follow directions on the manufacturer’s label. The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or ailiations. U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A&M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place , Dean Napa cabbage (Brassica pekinensis) is a member of the Cruciferae family, which includes head cabbage (Brassica oleracea var. capitata), broccoli (Brassica oleracea var. italica), caulilower (Brassica oleracea var. botrytis) and mustard (Brassica juncea). Napa cabbage is more closely related to mustard than it is to head cabbage. Napa cabbage has been cultivated in North America for more than a century and in China for almost 1,500 years. Today, it is grown for sale primarily in California, New Jersey, Hawaii and Florida. Napa cabbage is somewhat milder than traditional green head cabbage when cooked or eaten raw and is typically eaten in soups and egg rolls, stir-fried or pickled. Napa cabbage is an annual plant that grows 10 to 20 inches tall and 6 to 8 inches in diameter (Fig. 1). he Napa cabbage head is not round like that of a regular green cabbage, but elongated like a romaine lettuce head. he outer leaves are closely wrapped, usually over the top, to make a dense heart of paler leaves. All leaves have a broad central midrib. Pepper spot is a physiological problem that afects the midribs of Napa cabbage. Other names for “pepper spot” are “gomasho” (means “leck”), black speck, black leck and vein necrosis. his disorder has a negative efect on the appearance and marketability of the cabbage. he main objectives of this article are to describe pepper spot symptoms, possible internal causes of pepper spot and postharvest handling efects on pepper spot. Symptoms of Pepper Spot he irst symptoms of pepper spot s are small, dark circular or elongated spots that irst appear on the white midribs of the outer leaves and then spread to the middle leaves (Fig. 2). Spots develop on both outer and inner surfaces of leaves. Initial darkening occurs at the juncture of two or Figure 1. Field of Napa cabbage in Florida. Credits: P. Gilreath