Abstract
Two green kohlrabi cultivars, ‘White Delikates’ and ‘Korist’ F1, were kept in cold storage at a temperature of 2°C and a relative humidity of 95%. Natural mass losses were measured at monthly intervals and dry matter content, soluble sugars, L-ascorbic acid and isothiocyanates were analysed. During five months of storage, very low losses of kohlrabi mass were detected. The decrease in dry matter during that time was between 15 and 18%. After a brief increase, soluble sugar content decreased during storage, and in March, 50% of the initial sugar content was calculated for ‘Delikates’ kohlrabi flesh and 65% for ‘Korist’. L-ascorbic acid was well preserved in the kohlrabi, since 90% remained after storage was completed. The isothiocyanate content changed little and the vegetable remained a good source of these compounds throughout the storage period.