The suitability of celeriac for industrial processing is determined by the yield of high-quality flesh free from voids and fiber, uniformity of shape for automated peeling, and the intensity of its specific aroma.
In the reference
27
varieties
crop Celeriac,
where this is mentioned in the description.
Healthy root vegetables with white, juicy, and firm flesh, showing no signs of lignification or internal cavities, are suitable for processing. An important parameter is the shape of the root: a relatively smooth surface minimizes losses during mechanical peeling, and minimizing the "hairiness" of side roots increases the technological yield of the raw material.
The technological specificity of celery lies in the retention of the aroma of essential oils during thermal processing and the need for strict composition control due to the product's allergenicity. During cultivation, to maintain suitability for processing, hilling is excluded, which prevents the greening of the upper part of the root and excessive development of side roots.
Varieties of Celeriac mentioned in the description
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.