Geisman, J. R.

Jameson, M. A.

Kretchman, D. W.

KnowledgeBank at OSU

HORTICULTURE SERIES NO. 503EVALUATION OF CAULIFLOWER CULTIVARSFOR PROCESSING - 1980D.W. Kretchman,.J.R. Geisman, and M.A. JamesonSEPTEMBER 19811JS1Sj )O.A".2· .D. C•S81DEPARTMENT OF HORTICULTUREOHIO AGRICULTURAL RESEARCH AND DEVELOPMENT CENTERSTATE ROUTE 250 and OHIO 83, SouthWooster, Ohio, 44691This page intentionally blank.The primary objectives in our evaluation of cauliflower cultivars forprocessing are; I-to evaluate field seeding of lines and adaptation to Ohiofor late fall harvest, 2-to determine if lines are available which would pro-vide high quality curds without tying, 3-to evaluate lines for high qualityproduct after brining and 4-to examine COITlpounds for 'brining which may besubstituted for the 100 0 Salometer salt brine.Sources of seed are in Table 1. There \vere 6 cuI tivars which had suf-ficient seed for field seeding in' a replicated trial and the remaining 14'cu1tivars and lines were place~ in a non-replicated observational trial.Seeding was done with a Planet-Jr. on June 19, 1980. Rows were 30 ft longand \'lere thinned to 18 inches after emergepce. The f'ield received a pre-plant broadcast application of 700 lbs/A of 10-20-20 plus 1 lb. of B. Twoadditional side-dressings of 40 lbs/A of N as illlli~onium nitrate were madeduring early plant development., Trifluralin was used as the herbicide atrecommended rates and diazinon was used for early maggot control. Other cul-tural practices were according to standard practice.The growing season was relatively dry and the plots wer~ irrigated whennecessary for maintaining continuous growth. However, stress did occur andthis undoubtedly affected gro\vth, maturity and quality of the curds.There was considerable variability in emergence between and within cul-tivars.' Thinning the plants helped reduce the non-uniformity but the uniformitywas still generally less than desirable in a commercial planting. None of thecultivars produced plants with sufficient leaf cover to eliminate tying forhigh processed ~:uality cauliflower and the non-uniformi".:.y complicated tying. as well as harvesting.Field observations and harvest data are presented in Table 2. Imperial10-6 was used as a standard because it is used for processing and has reason-ably good quality. Total yields are not given because of generally poor uni-formity and a prime reason for growing the several cultivars was for studyingbrine quality. Nevertheless, rnost of the cuI tivars in the replicated trialdid reasonably well except possibly for Snowball Y (leaves in curd) and Snow-ball 16 which had inadequate leaf cover.There was one outstanding cultivar in the non-replicated trial, basedupon field evaluation, Snow Diana, and it also brined reasonably well (Table 3).It was our opinion that the color and texture ratings for good brine qualityshould be near 4 or higher. Based upon these criteria, many of the cultivarsand lines do not measure up and thus are not included in the 1981 trial.The effort to improve color and texture by using organic acids with andwithout salt brine was generally a failure (Table 4). Efforts will be renewedin 1981.All publications of the Ohio Agricultural Research andDevelopnlent Center are available to allan a nondiscriminatorybasis 'vi thout regard to race I color, nati.onal or ig in I sex, orreligious affiliation.H-470/9-8l/150-2-TABLE 1. Cauliflower seed sources.Cultivar or LineSelf BlancheImperial 10-6Snowball YSnowball 93Snowball DSno\vball 16t\Thite EmpressSnow KingSnow DianaSnow CrOvlnStovepipeAlertRaketWhite Top77-87677-87978-80278-83278-88278-908SourceHarris Seed CompanyHarris Seed CompanyHarris Seed CompanyNorthrup-King CompanyNorthrup-King CompanyNorthrup-King CompanyNorthrup-King CompanyTakii CompanyTakii CompanyTakii CompanyStokes Seed COlnpanyStokes Seed CompanyStokes Seed CornpanyStokes Seed CompanyS. Honma, Michigan State Universitys. Horuna, Michigan State UniversityS. Honma, Michigan State Universitys. Horuna, l1ichigan State Universitys. Honma, Michigan State Universitys. Honma, Michigan state University* Curd Rating 1-5; 1 uneven, leafy, rough head; 5 = smooth, uniform, white,excellent head** Field Ratings 1-5:Plant Size~ 1 = Small plant; 5 = large plantUniformity 1 = very poor uniformity in plant sizes; 5 = very uniform plant sizeSuckers 1 = many suckers; 5 = no suckersLeaf Cover 1 = very exposed head; 5 = excellent leaf cover to protect curdCurd color 1 = yellow to purple to grey; 5 = white-4-TABLE 3. Quality ratings of cauliflower cu1tivars and lines after briningin 100 0 Salometer for 8-12 weeks. 1980, Vegetable Crops Branch.cultivar Color* Texture*Self Blanche 4.0 4.0Imperial 10-6 3.8 4.5Snowball Y 3.8 4.0Snowball 93 3.7 4.3Snowball D 3.0 4.5Snowball 16 3.5 3.7Snow CrownSnow King 2.5 5.0Snow Diana 4.0 3.5White Empress 2.5 4.0stove Pipe 2.0 3.5Alert 2.5 4.0RaketWhite Top 4.5 4.077-876 1.0 4.0·78-802 1.5 4.078-832 2.0 4.077-879 3.5 4.578-882 1.0 4.078-908 2.5 4.0* Ratings on a scale of 1-5Color: 1= brown or gray5 curd is white - no samples were white, some were light pinkTexture: 1 soft and mushy5 = firm and crisp-5-TABLE 4. Influence of several treatments on cauliflower curd color andtexture after brining for 8 weeks, cv. Imperial 10-6, 1980,vegetable Crops Branch.TreatmentQuality Ratings*Color Texture RemarksCitric acid - 4% by wt. 4.5Lactic acid - 4% by wt. 2.0Acetic acid - 4% by wt. 3.0Lactic acid + Acetic acid 3.04:1 ratio, 4% by wt.Citric acid - 4% + 2.0100 0 Salometer saltLactic Acid - 4% + 2.0100 0 Salometer saltAcetic acid - 4% + 2.5100 0 Salometer saltLactic-Acetic acids 4:1-4% 2.5+ 100 0 Saolometer saltAscorbic Acid - 50 ppm + 2.5100 0 Salometer saltAscorbic Acid - 100 ppm + 2.5100 0 Salometer saltAscorbic acid - 200 ppm + 2.5100 0 Salometer saltAscorbic acid - 500 ppm + 2.5100 0 Salometer salt100 0 Salometer salt 3.8* Rated 1-5:Color: I brown or grey5 whiteTexture: 1 = soft and mushy5 = firm and crisp1.02.03.02.02.52.54.52.05.05.'05.05.04.5Mold on top of brineMold on top of brineEdge & cut surface of curd is brownEdge & cut surface of curd is brownCurd is brown throughoutDark pink in curdCurd is greyCurd is greyCurd is greyCurd is greyCurd is greyCurd is greyCurd is light pinkNOTE: Ascorbic acid only treatments putrified and were discarded.This page intentionally blank.

Evaluation of Cauliflower Cultivars for Processing, 1980

https://kb.osu.edu/bitstream/1811/56218/1/OARDC_HCS_0503.pdf

Evaluation of Cauliflower Cultivars for Processing, 1980

Abstract

Similar works

Full text

Available Versions

KnowledgeBank at OSU