A complex indicator of raw material quality, determined by a sugar content of 4% or higher, a vitamin C level of 50–60 mg%, and the physical structure of the head, which ensures optimal density and leaf juiciness during industrial fermentation.
In the reference
211
varieties
crop White cabbage,
where this is mentioned in the description.
For industrial processing, particularly for sauerkraut production, the biochemical composition and morphology of the head are of fundamental importance. The optimal organoleptic effect is achieved with a sugar content of at least 4% and a balanced level of vitamin C. Physically, the heads must be dense, with juicy but not tough leaves, which allows for the desired product texture and prevents the raw material from turning into a soft mass during fermentation. The internal core should be no more than 3 cm in size.
Technological suitability is closely linked to maturity groups: mid-season, mid-late, and late-maturing varieties are preferred for processing, as early varieties lack sufficient sugar content and possess excessively delicate tissues. Modern requirements for raw materials also include an assessment of quality after long-term storage, where the key breeding objective is the retention of juiciness. Industrial raw materials must meet standards regarding cleanliness and the absence of mechanical damage, as well as pest or disease infestation.
Varieties of White cabbage 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.