Cauliflower (Brassica oleracea var. botrytis)
- When cauliflower is mature, heads appear clear white, compact, and 15–20 cm (6–8 in) in diameter, and should be cooled shortly after harvest.
- Forced air cooling to remove heat from the field during hot weather may be needed for optimal preservation.
- For harvesting, the curds are cut off stalk well below the curd with a sharp cutting knife or sickle
- Yield of the cauliflower varies greatly depending upon variety, maturity group and season. Early maturing cultivars have an average yield of 80-120 /ha.
- The main season cauliflower produces 150-200 q yield/ha. while Snowball group and other late maturing cultivars gave the highest yield of 250- 300 q/ha, because of highly compact curds and larger plant population per unit area.
