BBCH-scale (leafy vegetables forming heads)

In biology, the BBCH-scale for leafy vegetables forming heads describes the phenological development of leafy vegetables forming heads, such as cabbage, chinese cabbage, lettuce and endive, using the BBCH-scale.

The phenological growth stages and BBCH-identification keys of leafy vegetables forming heads are:

Growth stageCodeDescription
0: Germination 00Dry seed
01Beginning of seed imbibition
03Seed imbibition complete
05Radicle emerged from seed
07Hypocotyl with cotyledons breaking through seed coat
09Emergence: cotyledons break through soil surface
1: Leaf development (Main shoot) 10Cotyledons completely unfolded; growing point or true leaf initial visible
11First true leaf unfolded
122nd true leaf unfolded
133rd true leaf unfolded
1 .Stages continuous till ...
199 or more true leaves unfolded
4: Development of harvestable vegetative plant parts 41Heads begin to form: the two youngest leaves do not unfold
4220% of the expected head size reached
4330% of the expected head size reached
4440% of the expected head size reached
4550% of the expected head size reached
4660% of the expected head size reached
4770% of the expected head size reached
4880% of the expected head size reached
49Typical size, form and firmness of heads reached
5: Inflorescence emergence 51Main shoot inside head begins to elongate
5330% of the expected height of the main shoot reached
55First individual flowers of main inflorescence visible (still closed)
57First individual flowers of secondary inflorescences visible (still closed)
59First flower petals visible; flowers still closed
6: Flowering 60First flowers open (sporadically)
61Beginning of flowering: 10% of flowers open
6220% of flowers open
6330% of flowers open
6440% of flowers open
65Full flowering: 50% of flowers open
67Flowering finishing: majority of petals fallen or dry
69End of flowering
7: Development of fruit 71First fruits formed
7220% of fruits have reached typical size
7330% of fruits have reached typical size
7440% of fruits have reached typical size
7550% of fruits have reached typical size
7660% of fruits have reached typical size
7770% of fruits have reached typical size
7880% of fruits have reached typical size
79Fruits have reached typical size
8: Ripening of fruit and seed 81Beginning of ripening: 10% of fruits ripe, or 10% of seeds of typical colour, dry and hard
8220% of fruits ripe, or 20% of seeds of typical colour, dry and hard
8330% of fruits ripe, or 30% of seeds of typical colour, dry and hard
8440% of fruits ripe, or 40% of seeds of typical colour, dry and hard
8550% of the fruits ripe, or 50% of seeds of typical colour, dry and hard
8660% of fruits ripe, or 60% of seeds of typical colour, dry and hard
8770% of fruits ripe, or 70% of seeds of typical colour, dry and hard
8880% of fruits ripe, or 80% of seeds of typical colour, dry and hard
89Fully ripe: seeds on the whole plant of typical colour and hard
9: Senescence 92Leaves and shoots beginning to discolour
9550% of leaves yellow or dead
97Plants dead
99Harvested product (seeds)

References

  • Feller, C.; H. Bleiholder; L. Buhr; H. Hack; M. Hess; R. Klose; U. Meier; R. Stauss; T. van den Boom; E. Weber (1995). "Phänologische Entwicklungsstadien von Gemüsepflanzen: I. Zwiebel-, Wurzel-, Knollen- und Blattgemüse". Nachrichtenbl. Deut. Pflanzenschutzd. 47: 193–206.
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