THE INFLUENCE OF STOPPING ON MATURITY, YIELD AND QUALITY OF BRUSSEL SPROUTS
Stopping was carried out at different stages of plant development. Early stopping before any buttons had developed, gave low yields of poorer quality produce. Yields and quality were considerably improved where stopping was delayed, until the basal buttons were just visible. However, the highest yields were obtained with stopping when the plants were almost fully grown and the basal buttons had reached a diameter of approximately 18 mm. For single harvesting, plants stopped at this optimum stage outyielded unstopped plants in all cases.
Stage of stopping also influenced time of harvesting, and it was shown that by using this technique, a succession of sprouts could be obtained over a limited period for any particular variety.
The results would indicate that only uniformly maturing varieties planted at closer spacings, respond successfully to stopping-treatment. Little effect was obtained with stoppings after early October. Stopping had no effect on the incidence of internal browning of the buttons.