Krischan
Application submittedLactuca sativa L. var. capitata L. · Head lettuce
DE
1 record
Variety traits
Taste and Flavor — Head Lettuce
Lactuca sativa L. var. capitata L.
A complex organoleptic indicator determined by the balance of sugars, organic acids, and alkaloids, specifically lactucin. Taste quality directly depends on the variety type and the level of stress factors during cultivation.
In the reference 4 varieties crop Head lettuce, where this is mentioned in the description.
The specific taste of head lettuce is formed by a sugar content of up to 3.8%, malic, citric, and succinic acids, as well as the alkaloids lactucin and hyoscyamine. Lactucin is responsible for the characteristic bitterness, which intensifies under the influence of stress factors such as high temperatures, moisture deficit, or long daylight hours.
In professional breeding, taste is assessed using an expert sensory evaluation method in accordance with the variety type profile, for example, crunchy for 'Iceberg' types or tender for butterhead varieties. Agronomic control of taste quality is based on the selection of stress-tolerant varieties and the optimization of irrigation regimes to prevent the accumulation of undesirable bitterness.
General information about the subject — on the page Taste and aroma.
Varieties of Head lettuce 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.