BBCH-scale (other brassica vegetables)

In biology, the BBCH-scale for other brassica vegetables describes the phenological development of vegetables such as brussels sprouts, cauliflower and broccoli using the BBCH-scale.

The phenological growth stages and BBCH-identification keys of other brassica vegetables are:

Growth stage	Code	Description
0: Germination	00	Dry seed
	01	Beginning of seed imbibition
	03	Seed imbibition complete
	05	Radicle emerged from seed
	07	Hypocotyl with cotyledons breaking through seed coat
	09	Emergence: cotyledons break through soil surface
1: Leaf development (Main shoot)	10	Cotyledons completely unfolded; growing point or true leaf initial visible
	11	First true leaf unfolded
	12	2nd true leaf unfolded
	13	3rd true leaf unfolded
	1 .	Stages continuous till . . .
	19	9 or more true leaves unfolded
2: Formation of side shoots	21	First side shoot visible¹
	22	2nd side shoot visible¹
	23	3rd side shoot visible¹
	2 .	Stages continuous till . . .
	29	9 or more side shoots visible¹
3: Stem elongation of rosette growth	31	Main shoot has reached 10% of the expected height typical for the variety²
	32	Main shoot has reached 20% of the expected height typical for the variety²
	33	Main shoot has reached 30% of the expected height typical for the variety²
	34	Main shoot has reached 40% of the expected height typical for the variety²
	35	Main shoot has reached 50% of the expected height typical for the variety²
	36	Main shoot has reached 60% of the expected height typical for the variety²
	37	Main shoot has reached 70% of the expected height typical for the variety²
	38	Main shoot has reached 80% of the expected height typical for the variety²
	39	Main shoot has reached the height typical for the variety²
4: Development of harvestable vegetative plant parts	41	Lateral buds begin to develop² Cauliflower heads begin to form;width of growing tip > 1 cm3
	43	First sprouts tightly closed² 30% of the expected head diameter reached³
	45	50% of the sprouts tightly closed² 50% of the expected head diameter reached³
	46	60% of the sprouts tightly closed² 60% of the expected head diameter reached³
	47	70% of the sprouts tightly closed² 70% of the expected head diameter reached³
	48	80% of the sprouts tightly closed² 80% of the expected head diameter reached³
	49	Sprouts below terminal bud tightly closed² Typical size and form reached; head tightly closed³
5: Inflorescence emergence	51	Main inflorescence visible between uppermost leaves² Branches of inflorescence begin to elongate³
	55	First individual flowers visible (still closed)
	59	First flower petals visible; flowers still closed
6: Flowering	60	First flowers open (sporadically)
	61	Beginning of flowering: 10% of flowers open
	62	20% of flowers open
	63	30% of flowers open
	64	40% of flowers open
	65	Full flowering: 50% of flowers open
	67	Flowering finishing: majority of petals fallen or dry
	69	End of flowering
7: Development of fruit	71	First fruits formed
	72	20% of fruits have reached typical size
	73	30% of fruits have reached typical size
	74	40% of fruits have reached typical size
	75	50% of fruits have reached typical size
	76	60% of fruits have reached typical size
	77	70% of fruits have reached typical size
	78	80% of fruits have reached typical size
	79	Fruits have reached typical size
8: Ripening of fruit and seed	81	Beginning of ripening: 10% of fruits ripe
	82	20% of fruits ripe
	83	30% of fruits ripe
	84	40% of fruits ripe
	85	50% of fruits ripe
	86	60% of fruits ripe
	87	70% of fruits ripe
	88	80% of fruits ripe
	89	Fully ripe: seeds on the whole plant of typical color and hard
9: Senescence	92	Leaves and shoots beginning to discolour
	95	50% of leaves yellow or dead
	97	Plants dead
	99	Harvested product (seeds)

1 For broccoli
2 For brussels sprout
3 For cauliflower and broccoli

References

C. Feller; 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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