Yield and biometric indicators of productive organs of different savoy cabbage (Brassica sabauda Lizg.) varieties

Abstract

Purpose. To reveal the peculiarities of plant yield formation and biometric indicators of marketable products of different savoy cabbage varieties under the conditions of the Right-Bank Forest-Steppe of Ukraine. Methods. The research was conducted in the Research and Production Department of Uman National University of Horticulture in the years 2018–2020. Varieties of savoy cabbage (‘Vertu 1340’ – control, ‘Sphere’, 'Rozali' and ‘Vertus’) were planted according to the scheme 70 × 40 cm (35.7 thousand plants/ha). Results. On average, over the years of research, the highest yield was formed by savoy cabbage varieties 'Vertus' (53.1 t/ha) and ‘Sphere’ (51.8 t/ha), which was 7.4 and 6.1 t/ha, respectively (in control option ‘Vertu’1340' it was 45.7 t/ha). The least productive among the studied assortment was ‘Rozali’ with 39.9 t/ha. ‘Vertu 1340’ was characterized by the lowest marketability of the obtained products (85.6%), while in the others this indicator was higher, on average, by 9.1–13.3%. Savoy cabbage varieties 'Sphere' and 'Vertus' exceeded the control variety over all biometric indicators of the cabbage head: average weight of 1.73 and 1.50 kg against 1.40 kg, diameter of 18.6 and 18.2 cm against 17.8 cm, respectively. The variety ‘Rozali’ was significantly inferior to them in all these indicators. Regarding the biochemical components of the products of the studied varieties, the dry matter content averaged 8.07–10.17%, sugars 3.27–3.58%, vitamin C 32.64–60.98 mg/100 g. Qualitative indicators were the highest in the control variety 'Vertu 1340' and the lowest in 'Sphere'. Conclusions. When grown in the Forest-Steppe of Ukraine, the highest yields and marketability of products are formed by savoy cabbage varieties ‘Sphere’ and ‘Vertus’. At the same time, the control variety ‘Vertu 1340’ surpasses all others in terms of product quality indicators, namely dry matter content, sugars and vitamin C.