Variety traits

Dry Matter in Turnip

Brassica rapa L. var. rapa (L.) Thell.

The dry matter content in turnip roots determines their nutritional value, flesh density, and storage quality. This indicator reflects the mass fraction of proteins, fats, carbohydrates, and fiber in the overall composition of the root.

In the reference 12 varieties crop Turnip, where this is mentioned in the description.

The chemical composition of turnip roots includes water as the primary component, while the dry matter consists of the sum of proteins, fats, carbohydrates, fiber, and ash elements. On average, the carbohydrate content, including sugars and starch, is about 5–9%, fiber is about 1.4%, and proteins are 1.7–1.8%.

The proportion of dry matter correlates with flesh density and the taste quality of the turnip. A high dry matter content contributes to better flavor and improved storage, whereas excessively succulent roots with a low DM index may be prone to physiological disorders during storage.

The dry matter content is influenced by agrotechnical factors. A deficit of moisture and nutrients in the soil negatively affects the balance of water and dry matter, which often manifests as a deterioration in the taste characteristics of the root, including the development of bitterness.

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

Sources8

Varieties of Turnip 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.