A biochemical indicator representing the total sugar content as a percentage of fresh weight, which determines flavor qualities and the suitability of heads for fermentation.
In the reference
29
varieties
crop White cabbage,
where this is mentioned in the description.
The sugar content in white cabbage typically ranges from 4.3% to 9.5%, with average values for most varieties being 4–5%. For industrial processing and a high-quality lactic acid fermentation process, a sugar content level of at least 4% is considered preferable.
This indicator is closely related to cultivation technology: the application of high rates of mineral fertilizers, which stimulate active growth and yield, often leads to a decrease in the concentration of sugars in leaf tissues. High sugar content plays a key role in forming flavor characteristics, helping to offset the natural bitterness of the product.
General information about the subject — on the page
Sugar content.
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.