The suitability of kohlrabi for processing is determined by the physicochemical properties of the stem tuber, where the key factor is the prevention of lignin accumulation to preserve the product's texture.
In the reference
21
varieties
crop Kohlrabi,
where this is mentioned in the description.
The primary criterion for the suitability of the stem tuber for processing, including the production of pickles and fermented products, is the density and firmness of the flesh. Given the crop's tendency to coarsen and rapidly accumulate fibrous structures, the control of plant age and growing conditions is of decisive importance. Overgrown tubers lose juiciness and become fibrous due to increased lignin content, which makes them unsuitable for high-quality industrial processing.
In fresh-cut technologies, raw material suitability is evaluated based on tissue respiration rate and resistance to oxidation following mechanical injury. To maintain product quality, the stability of pH levels, initial concentration of reducing sugars, and the rate of color change are critical. The use of varieties with high density and optimal storage temperature regimes allow for slowing down metabolic processes and preserving the microbiological purity of the finished product.
Varieties of Kohlrabi 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.