BEET ROOT

Here are the general specifications for beets, which may vary depending on the intended use (fresh market, processing or industrial applications)

Physical characteristics

1. Size:

Diameter: 5–10 cm (for fresh consumption).

Larger sizes may be acceptable for processing.

 

2. Form:

Round or cylindrical (depending on the variety).

 

3. Weight:

150–500 grams per root (for fresh market).

 

4. Color:

Outer shell: deep red to purple.

Interior: Uniform red or purple with rare concentric rings.

 

5. Skin:

Smooth and without spots or cracks.

 

Chemical composition

1. Moisture content: 75–85%.

2. Sugar content (Brix): 8–12% (for fresh market) or higher for sugar beet.

3. pH: 5.5–6.5.

4. Betalains:

Betacyanin (red pigment): 60–120 mg/kg.

Betaxanthin (yellow pigment): present in smaller amounts.

 

5. Nutrients:

Vitamin C: ~5–10 mg/100 g.

Folic acid: ~100–150 μg/100 g.

Potassium: ~300–400 mg/100 g.

Fibre: ~2.5–3 g/100 g.

 

Quality standards

1. Appearance:

No dirt, damage or pest infestation.

Bright and vivid color.

 

2. Texture:

Solid with no soft spots.

 

3. Storage:

Shelf life: 1–2 weeks at room temperature or up to 3 months at 0–2°C and 90–95% humidity.

 

Processing characteristics

1. Extraction of juice:

50–60% of the fresh weight (depending on the variety and processing method).

 

2. Fiber content:

Suitable for juice, powder or fiber-enriched products.

 

3. Dry matter:

15–20% (important for dehydration or powder production).

 

Common varieties

1. Detroit Dark Red (fresh consumption and squeezing).

2. Cylindra (a long cylindrical shape for cutting or processing).

3. Chioggia (striped look, gourmet markets