The Effect of Pot Zize and Transplant Age on the Yield and Quality of White, Green and Romanesco Cauliflower Curds

The subject of the experiment were three cultivars representing three different kinds of cauliflower: white (‵Planita F₁‵), green (‵Trevi F₁‵) and romanesco (‵Amfora F₁‵). All plants were cultivated from transplants of various age (ca. 30 and 40 days) prepared in different size pots (96 and 160 cells/tray). The parameters of transplants ready for planting were determined and the yield level as well as commercial quality of curds was assessed. The fresh mass of overground part and root system of transplants of all cauliflower types was higher in case of older transplants and transplants grown in pots of larger cell volume. The commercial yield and the average curd weight were highest for white cauliflower cultivar, lower for green cultivar and the lowest for the romanesco type variety. All three cauliflower varieties reached their maximal values in this respect with the older-transplant and larger pot size. Most curds of grade I and the biggest diameter were formed in case of white cauliflower plants, slightly fewer of green variety and the least of the romanesco type. In case of all cauliflower varieties plants cultivated from older transplants had a larger root system, which ensured the best quality and most favourable marketable curds. Particular cauliflower types differed quite considerably in respect to their tendency to form curd defects (green bracts, hollow stem, riciness and browning). White cauliflower was the least susceptible to disorder in curd formation with the romanesco being the most sensitive type. In case of white cauliflower, transplants obtained from smaller pots, particularly in the case of younger transplants, resulted in the increased number of defects. However, in case of green and romanesco forms transplants produced in larger pots resulted in the occurrence of higher number of curd defects, particularly for older transplants.