Classification of chicory varieties by maturity period, determining the duration of the growing season required to maximize inulin accumulation in the root. As there are no standardized scales, maturity is assessed based on the length of the growing season in days and suitability for specific clima…
In the reference
38
varieties
crop Chicory,
where this is mentioned in the description.
Technical maturity of root chicory occurs in the first year of vegetation, when the plant reaches its maximum inulin accumulation. Visually, readiness for harvest is determined by the yellowing of the outer leaves while the inner ones remain green. In commercial production, the standard period from sowing to harvest is 140–170 days.
When selecting a maturity group, the risk of bolting is taken into account, as the transition to flowering in the first year leads to root lignification and loss of raw material quality. Late-maturing varieties require a longer growth period and may not manage to form a high-quality root in regions with early onset of cold weather.
In chicory breeding, instead of rigid maturity scales, indicators of the duration of the growing season, adaptability to the growing zone, and disease resistance are used. The terminology of maturity groups is descriptive in nature and is linked to the sufficiency of time for the biological ripening of the variety under the conditions of a specific geographical zone.
General information about the subject — on the page
Maturity group.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.