Kharkiv winter cabbage

Kharkiv winter cabbage is a late-ripening unpretentious variety that shows a high percentage of productivity in regions with different climatic conditions. Due to the formation of juicy and large heads with a delicate structure, the vegetable has a universal purpose and is used for preparing salads, fermenting and preserving. The harvested crop has a long storage period, during which the cabbage does not lose its taste and vitamin characteristics, as well as its attractive appearance.

Kharkiv winter cabbage is the result of painstaking selection work of representatives of the Ukrainian Vegetable Research Institute. The variety was obtained as a result of hybridization of the following varieties:

• Amager 611;

• Dauerweiss.

The resulting late-ripening variety was officially registered in 1976 and entered the wholesale and retail trade. Due to its versatile varietal characteristics and excellent taste characteristics, the culture quickly took a leading position among late varieties of white cabbage and became widespread in the countries of the Eastern and Northern Hemisphere. Winter cabbage Kharkiv is intended for cultivation in open areas and has a universal purpose. Regardless of climatic fluctuations, the variety always shows a high yield, is not damaged during transportation and is stored in a cool room for more than six months.

Advantages:

• high productivity;

• resistance to climatic fluctuations;

• undemanding care;

• long storage period;

• high percentage of keeping quality;

• possibility of transportation without damage;

• attractive appearance;

• excellent taste characteristics;

• dense and juicy structure;

• the presence of a large amount of sugars;

• rich vitamin and mineral composition;

• universal purpose;

• amicable ripening of the crop;

• the possibility of cultivation for commercial purposes;

• resistance to short-term droughts and high temperatures;

• high immune response to the most common diseases and pests;

• resistance to sudden drops in temperature;

• genetic resistance to cracking;

• preservation of all marketable and gustatory characteristics in case of untimely harvesting.

Disadvantages:

• the need for hilling;

• frequent deformation of the thin trunk under the weight of the heads.

Winter cabbage Kharkov refers to late crops intended for growing in the open field. The sublime rosette of the cabbage is medium in size and closed in shape. Medium-sized rounded leaf plates are painted in a dull gray shade. The edges of the matte waxy leaves have a wavy surface. The length of the stalk can be either medium or long. The variety forms dense, large, flattened-spherical heads with an average weight of 3.5 kg to 4.2 kg, covered with dull green leaves, as well as a white and juicy internal structure. Particular attention must be paid to the chemical composition of the culture, which consists of the following elements:

• vitamin C;

• cellulose;

• sulfur;

• potassium;

• zinc.

Due to its juicy and dense structure, as well as a sweetish taste, the late-ripening variety of white cabbage has a universal purpose and is used as the main ingredient both in the preparation of daily meals and for fermentation, pickling and canning. The rich vitamin and mineral composition of the product makes it indispensable in the preparation of fresh salads during autumn epidemics and flu outbreaks. During the cooking process, vegetables leave practically no waste, which has a positive effect on the economic component of the final dishes.

The high-yielding variety refers to late-ripening crops, in which technical ripeness occurs 150-160 days after the appearance of the first shoots.

Kharkiv winter cabbage belongs to high-yielding varieties, which, on average, are able to form on an area of ​​1 hectare from 583 centners to 832 centners of dense and juicy heads. Depending on the region of cultivation and weather conditions, the volume of the crop can reach 100 tons per 1 hectare. The yield of small household plots is on average 11 kg per 1 m2.

The late-ripening cabbage variety belongs to unpretentious crops, the cultivation of which will not cause difficulties even for novice gardeners. However, in order to obtain large and juicy heads when growing a vegetable, it is necessary to observe all agrotechnical features. The cultivation of cabbage is mostly carried out by the seedling method. Sowing of seed should be carried out in the first and second decades of April. Before planting, the seeds must be pre-soaked and treated with disinfectants. It is strictly forbidden to deepen the planting material more than 5 mm. Germination can be increased by creating a greenhouse effect.

Planting mature seedlings in open ground is best done in the third decade of May after the threat of the last frost has passed. To prevent thickening of the site and the spread of viral and bacterial diseases when planting plants, it is necessary to observe the distance between them. The standard planting scheme is 70 cm by 50 cm with a planting pit depth of no more than 10 cm. The planted plants must be watered abundantly, and the entire root zone should be mulched.

When choosing the main place of growth, preference should be given to well-lit areas, protected from strong currents of cold winds. The variety shows the highest yield percentage on loose, fertile and light soils with neutral or weak acidity.

Cultural care consists of a set of classic activities. To obtain juicy heads of cabbage, the hole must be watered with plenty of water at room temperature 1-2 times every 7 days. Regular enrichment of the soil with mineral and organic fertilizers will positively affect the quality of the crop. Do not forget about the timely loosening of the soil and the removal of weeds. To prevent deformation of the trunk, adult plants need hilling to the level of the lower leaves.

Thanks to its improved qualities, the variety is resistant to the following diseases:

• point necrosis;

• mucous bacteriosis;

• fusarium wilting;

• rot.

The wax coating reliably protects the crop from fleas and aphids.

Despite the high immune response to the most common diseases and pest attacks, vegetable breeders recommend preventive treatments with chemical and biological preparations.