TECHNOLOGICAL QUALITY OF DOMESTIC CABBAGE (Brassica oleracea var. capitata L.) POPULATIONS AND VARIETIES FROM THE VOJVODINA PROVINCE-SERBIA

The research treated in this paper dealt with cabbage varieties and populations from the Vojvodina Province, Serbia. Those were two varieties, NS-Futoški and Orion, and two local populations, Čuruški and Deronjski. The common characteristics of these cabbages are late maturation, fresh use in the fall and the pickling of whole heads and sauerkraut. The tender leaves in the head make these cabbages suitable for the uses mentioned above. Since cabbage pickling is practiced widely in Serbia, our aim was to investigate the chemical composition of the local cabbages, i.e., the contents of total sugars, dry matter and minerals. It was found that the sugar content in the heads ranged from 5.27% (NS-Futoški) to 6.33% (Orion). The dry matter content ranged from 8.07% (NS-Futoški) to 11.03% (Orion). The contents of minerals ranged as follows: Magnesium – from 88.7 mg/kg (NS-Futoški) to 143 mg/kg (Orion), Potassium – from 3003mg/kg (Orion) to 3772 mg/kg (Čuruški), Calcium – from 417.1 mg/kg (Deronjski) to 519.9 mg/kg (Orion), and Sodium – from 152.7 mg/kg(Čuruški) to 210.9 mg/kg (Orion).