The article presents the results of biochemical analysis of varieties and hybrids of white cabbage of domestic and foreign selection. The harvest was obtained in A. P. Korneev’s farming (Kanikurgan) in the conditions of the south of the Zeya-Bureya plain. The content of ascorbic acid, sugars and other indicators in cabbage that characterize the quality of vegetables depends on varietal characteristics. According to the content of vitamin C in cabbage, the early-ripening variety Iyunskaya (47.91 mg/100 g) and the medium-ripened hybrid F1 Larsiya (47.96 mg/100 g) are in the lead. The dry matter content in white cabbage varies from 7.78 % (F1 Tobiya) to 11.83 % (Moskovskaya pozdnyaya 15). The dry matter content and ash content increased in a number of early-ripening < medium-ripe < medium-late ≤ late-ripening varieties and hybrids of white cabbage. The sugar content ranged from 6.0 % (F1 Tobiya) to 11.0 % (F1 Larsiya). The total acidity in terms of citric acid does not exceed 0.133 % (F1 Larsiya). The nitrate content in white cabbage does not exceed the MPC (400 mg/kg). The most attractive from the point of view of the high content of nutrients and biologically active substances are varieties and hybrids of cabbage Champ, Primorochka and Atriya.

Pakusina Antonina P., Ran Olga P., Platonova Tatyana P.

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