Suitability is determined by the ability of the sprouts to maintain their integrity, structure, and taste qualities after blanching and quick freezing.
In the reference
21
varieties
crop Brussels sprouts,
where this is mentioned in the description.
For industrial processing, the morphological characteristics of the sprouts are critical: they must possess high density and an optimal size. Loose sprouts or specimens with protruding leaves are not accepted, as they lose their structure during the thermal processing stage, which reduces their technological value.
An important quality indicator is the concentration of specific glucosinolates, such as sinigrin and progoitrin, which determine the bitterness level. Varieties with a high content of these substances are considered less suitable for processing, as their taste characteristics deteriorate during storage and blanching.
Varieties of Brussels sprouts 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.