Rapsodia

Table beet of the RAPSODIA variety is an early-maturing variety with a period from germination to technical maturity of 80-100 days. The roots are flat-round, dark red with a violet tint, weighing from 230 to 370 grams. The flesh is juicy, dark red, without distinct rings, which gives the product an attractive appearance and high taste qualities. The taste of the cooked product is assessed as excellent, making the variety in demand for all types of home cooking. The leaves have a semi-erect rosette, oval shape, green color with strong wavy edges, and the petiole is reddish at the bottom.

The RAPSODIA variety is distinguished by high marketable yield, which varies from 265 to 487 centners per hectare, with maximum indicators up to 533 centners under favorable conditions. The yield of marketable product reaches 78-93%, indicating high cultivation efficiency. The content of dry matter in the roots is 16.5%, and total sugar is 10.5%, which ensures excellent taste qualities and good storage.

Rapsodia is well stored during the autumn-winter period, maintaining its taste and marketable qualities. The variety is not prone to bolting and withstands dry conditions well, allowing it to be used for winter sowing. For successful cultivation, it is recommended to sow seeds in open ground at a depth of about 2 cm, followed by thinning the seedlings in two stages. Plants require regular watering, weeding, loosening, and fertilizing, which contributes to the formation of a quality harvest.