Cabbage variety Belarusian 455
Belorusskaya 455 is an old, but still popular variety of White cabbage of medium or medium late (depending on the growing region) ripening period, obtained at the All-Russian Scientific Research Institute for Selection and Seed Production of Vegetable Crops (VNIISSOK) as a result of individual-family selection from local Belarusian cabbage variety. Bred in 1937. In 1943 it was included in the state register of plants of the Russian Federation. Approved for use in ten regions of Russia: North, North-West, Central, Volgo-Vyatka, Central Black Earth, Middle Volga, Ural, West Siberian, East Siberian and Far East.
Belorusskaya 455 is suitable for commercial production. It is characterized by high cold resistance and resistance of heads to cracking, as well as increased demands on soil moisture. Resistance to keel and vascular bacteriosis is weak. From the emergence of mass shoots to harvest, 110 - 130 days pass.
The leaf rosette is raised, semi-spreading, medium-sized, 70-90 cm in diameter. The leaves are obscure, medium-sized, smooth or slightly wrinkled, from gray-green to dark green in color; the edge of the leaf is slightly wavy. The leaf petioles are strongly naked, of medium length. The heads of cabbage are juicy, round, very firm, medium in size, high in sugar; the outer color is greenish-white, in the section it is white; the leaves of the head are thin. The inner stump is short, the outer stump is of medium length. The mass of a head of cabbage varies from 1.5 to 4 kg. Productivity - 474 - 785 c / ha, or 4.5 - 8 kg / square meter. The output of marketable products is 87 - 98%.
This variety is suitable for fresh consumption and is especially good when fermented. Heads of cabbage are stored for a short time - only until December - January. The chemical composition of this cabbage is as follows: dry matter - 8.4 - 10.7%, total sugar - 4.4 - 6.7%, ascorbic acid - 24 - 39 mg%.
Advantages of the Belorusskaya 455 variety: high yield, excellent taste, amicable ripening, increased transportability.
