«THE EFFECT OF POT SIZE AND TRANSPLANT AGE ON THE YIELD AND QUALITY OF WHITE, GREEN AND ROMANESCO CAULIFLOWER CURDS Stanisław CEBULA Department of ...»
Most of described curd defects are caused by variable thermal conditions, usually excessively high or low temperatures at certain growth periods (Grevsen & Olesen 1994, Grevsen et al. 2003), but sometimes also by mistakes made in plant nutrition. A different reaction of the studied cauliflower varieties to the usability features under analysis, manifesting itself in the domination of the white variety over the other two types, also confirmed in previous studies (Cebula et al. 2005), might have resulted from individual features of each variety.
However, breeding studies for particular cultivars are carried out in a different way. White cauliflower is the oldest of all known types, still undergoing improvements and in the course of many years of experiments new, well-tested cultivars were developed. Green and romanesco cauliflowers have been cultivated for a short time and the number of cultivars is limited. Hopefully, the continuous advancement in breeding will allow developing cultivars of a quality comparable to the white cauliflower.
1. Fresh mass of overground part and root system of transplants ready for planting in case of all cauliflower types were considerably higher from older plants, grown in pots of larger volume. Such dependence was not confirmed when assessing dry matter content.
2. The commercial yield and the average curd weight were highest for white type cauliflower, lower for green variety and the lowest for romanesco type.
All three types achieved their maximal values with the older transplant and bigger pot size.
3. Most curds of grade I, of the largest diameter (class A) were determined for white cauliflower, slightly fewer those of green type, and the fewest of romanesco variety, cultivated from older transplants and with larger root system.
4. Particular cauliflower forms differed quite appreciably in respect to their tendency to form curd defects (green bracts, hollow stems, riciness, and browning). The least susceptible to disorder in curd formation was white cauliflower with romanesco being the most sensitive type.
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