SKU #72983
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NOVGORODSKAYA
Rutabaga
Агрофирма ПоискUser rating
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Ripening Period
110-120
Usage Type
Universal
Meat Color
Yellow
Flavor
Sweet
About product
NOVGORODSKAYA Beetroot is a mid-season variety with a period from germination to harvest of 120‑125 days. The leaf rosette is semi-erect, leaves are long and light green, and the root crop has an oval shape.The root crop skin is colored green, the fruit mass ranges from 350 to 400 grams. The pulp is juicy, tender, with a yellow color, which gives the product a pleasant taste and aroma. The variety…
Ripening Period
110-120
Usage Type
Universal
Meat Color
Yellow
Flavor
Sweet
Description
NOVGORODSKAYA Beetroot is a mid-season variety with a period from germination to harvest of 120‑125 days. The leaf rosette is semi-erect, leaves are long and light green, and the root crop has an oval shape.
The root crop skin is colored green, the fruit mass ranges from 350 to 400 grams. The pulp is juicy, tender, with a yellow color, which gives the product a pleasant taste and aroma. The variety is resistant to inflorescence, so it maintains quality even during long-term storage.
NOVGORODSKAYA Beetroot is suitable for both fresh consumption and processing: it can be used in salads, soups, casseroles, or prepared by steaming. Due to its taste qualities and ease of storage, it becomes a valuable product for both household use and the food industry.
The root crop skin is colored green, the fruit mass ranges from 350 to 400 grams. The pulp is juicy, tender, with a yellow color, which gives the product a pleasant taste and aroma. The variety is resistant to inflorescence, so it maintains quality even during long-term storage.
NOVGORODSKAYA Beetroot is suitable for both fresh consumption and processing: it can be used in salads, soups, casseroles, or prepared by steaming. Due to its taste qualities and ease of storage, it becomes a valuable product for both household use and the food industry.
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Ripening Period
Ripening Period
It takes 70-100 days until pepper reaches flowering stage, 130-160 days until technical fruit ripeness, and 135-180 days until physiological ripeness. |
110-120 |
|---|---|
| Usage Type | |
| Meat Color | |
| Flavor | |
| Root vegetable mass, g | 300-500 |
| Catalog | Catalog → Rutabaga |
| Manufacturer | Агрофирма Поиск |
| Originator | OOO 'AGROFIRMA POISK' |
| Originator | Агрофирма Поиск |
| Originator | Клименко Николай Николаевич |
| Originator | Максимов Сергей Васильевич |
| Country | Russia |
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See also
Often considered together with this variety
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