Quality of Cabbage Cultivars Intended for Fermentation in the Ogulin Region

Sa？etak Fresh cabbage intended for fermentation should have solid and robust heads with the soluble dry matter content above 3% and light coloured external leaves. Heads are prepared in a 5.5% sodium chloride concentration brine. Biological fermentation proceeds at a temperature of 18-22 °C, in the dark and under anaerobic conditions. The research objective is to find out whether the quality of fresh and fermented cabbage of hybrid cultivars can compete with and replace the cultivar ′Vara？dinski′ in the production area of Ogulin. Cabbage ′Vara？dinski′ was the predominant and also the referent cultivar, while the other studied cultivars were ′Junior′, ′Kilor′, ′Krautman′ and ′Satellite′ from the Ogulin production area. The quality of fresh raw material during the two trial years was defined by the content of dry matter of 6,63- 8,74%, soluble dry matter of 4,0-6,0%, lactic acid of 0,1-0,4%, pH-value of 5,65-6,40, L-ascorbic acid of 151,83-359,11 mg/100 g dry matter and NaCl of 0,09-0,18%. The quality of fermented products during the two trial years was defined by the content of dry matter of 6,00-6,98%, soluble dry matter of 4,97-5,70%, lactic acid of 0,88-1,26%, pH-value of 3,62-4,18, L-ascorbic acid of 63,81-213,23 mg/100 g dry matter and NaCl of 1,53-2,56%. No significant differences between fresh cabbage cultivars were determined by the analysis of variance in the contents of dry matter, soluble dry matter, % of lactic acid, pH value, % of NaCl and L-ascorbic acid. In the first research year, significant differences between cultivars were determined in the content of L- ascorbic acid and the pH value. In the second research year, significant differences were determined in the content of L- ascorbic acid between 60 and 90 days of fermentation. The results indicate that the cultivar ′Vara？dinski′ can be replaced in the Ogulin region by the studied hybrid cultivars