Comparative study of white cabbage, traditional variety and hybrid intended for biological fermentation


  • Biljana R Cvetković Institute for food technology, University of Novi Sad, Serbia
  • Lato L Pezo
  • Mladenka Pestorić
  • Bojana Filipčev
  • Žarko Kevrešan
  • Jasna Mastilović



Cabbage, Chemical analysis, Physical characteristics, Texture, Sensory analysis, Principal Component Analysis


Traditional Serbian variety of white cabbage, cultivar “Futoski” (33 samples) and hybrid “Bravo” (10 samples) were investigated in this study for their applicability to biological fermentation. Different chemical, physical, texture and sensory characteristics of raw cabbage heads were investigated. Obtained experimental results were analyzed using descriptive statistics, while correlation analysis showed the relations between different assays. Also, Principal Component Analysis (PCA) has been applied to classify and discriminate between different cultivars cabbage heads. Furthermore, standard score has been introduced to enable more comprehensive comparison between the investigated samples, in order to find the optimum sample, regarding observed chemical, physical, texture and sensory properties. PCA analysis showed that the best sample for cabbage cultivar “Futoski” was sample 9, while sample 34 was the best for hybrid “Bravo”, regarding their chemical, morphological and sensory characteristics.