Victoria

The white cabbage 'Victoria' is a late-maturing hybrid characterized by a plant ranging from low to medium height with an elevated leaf rosette. The leaves are small, gray-green in color, with a pronounced waxy coating, smooth or slightly blistered, with leaf edges varying from weakly wavy to moderately wavy. The head is round, partially covered, with whitish flesh inside. The outer stalk is short, and the inner one is of medium length. The head weight ranges from 2.1 to 3.8 kg, sometimes reaching up to 5.2 kg, with a density rating of 4.9 points. The taste of the cabbage is good to excellent, making it attractive to consumers.

The Victoria variety is recommended for use in fresh form and for long-term storage, expanding its application possibilities in catering and the food industry. The yield of this hybrid is high and stable: in various regions, it varies from 316 to 978 centners per hectare, with the maximum recorded yield reaching 1036 centners per hectare. The marketable output is 97%, indicating high cultivation efficiency and minimal losses during harvest.

Moreover, the Victoria cabbage is resistant to Fusarium wilt, enhancing its reliability and reducing the risk of crop losses due to diseases. These characteristics make the variety attractive to farmers and agrarians seeking to obtain a high-quality, high-yield product with good taste and long storage life.