Variety traits

Inflorescence of cauliflower

Brassica oleracea L. (Cauliflower Group)

The edible head of cauliflower consists of an aggregation of shortened stem and floral shoots that are at the phase of maximal developmental retardation prior to the onset of budding.

In the reference 281 varieties crop Cauliflower, where this is mentioned in the description.

Biologically, the cauliflower inflorescence is an economically valuable organ, the quality of which is determined by its diameter, typically 10–15 cm, and its density. Under normal conditions, the head should be firm and compact, without air gaps between segments, with preference given to compactness and well-defined boundaries between parts of the inflorescence.

Environmental conditions critically influence inflorescence formation: excessively long daylight hours provoke the development of vegetative mass at the expense of the head, and temperature fluctuations lead to deformation. Boron deficiency causes the appearance of brown spots and "fuzziness," while molybdenum deficiency leads to the necrosis of the growing point. Over-ripening is accompanied by the "crumbling" of the head, the formation of floral shoots, and the loss of marketable quality.

General information about the subject — on the page Inflorescence.

Sources8

Varieties of Cauliflower 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.