Variety traits

Dry Matter in Beet

Beta vulgaris L.

The sum of all chemical components of the root crop, excluding water, which determines the biological maturity and technological value of the crop. This indicator directly depends on the plant's nutritional balance and serves as an indicator of the completion of photosynthetic processes.

In the reference 18 varieties crop Beet, where this is mentioned in the description.

In sugar beet, the dry matter content at the time of technical maturity reaches 24–26%, of which about 17.5% is sucrose. The remainder consists of 'non-sugars': fiber, pectin, nitrogenous compounds, invert sugars, and ash elements. In table beet, this indicator varies from 14.4% to 18.2%, whereas fodder beet contains significantly less dry matter.

Laboratory drying or the refractometric method, which measures soluble components in % Brix, are used to assess dry matter content. The level of dry matter accumulation affects root storage life and processing quality: an excess of soluble 'non-sugars', often triggered by excessive nitrogen nutrition, reduces juice purity and sugar yield.

General information about the subject — on the page Dry matter.

Sources8

Varieties of Beet 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.