Cabbage Cheese F1

Of medium . It is recommended for use in fresh and pickled. technical maturity of heads comes to 124 - 151 days after full shoots . Kochanround . The mass of head 3.0 - 5.0 kg . The density of good and excellent . The palatability of fresh good . The dry matter content of 8.0 - 10.2%, total sugar - 3.0 - 7.2%, ascorbic acid - 23.8 - 46.1 mg per 100 g of crude material, protein 1,0 - 1,6 % . Trading yields of around 801 - 1038 kg / ha, higher by 39 - 379 kg / ha standard Amager 611 . Maximum productivitymarketable products 1150 kg / ha, 502 kg / ha higher standard Belarusian 455 (Voronezh region . ) . susceptible to the mucosa and vascular bacteriosis level standards, strongly susceptible to the keel . The value of a hybrid: high yield and fitness for fermentation .