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Article

Nutrient Value, Productivity, and Quality Parameters of Organically Grown Red Beet (Beta vulgaris L. var. conditiva Alef.)

by
Rasa Karklelienė
1,*,
Audrius Radzevičius
1,
Pranas Viškelis
2,
Viktorija Vaštakaitė-Kairienė
3 and
Danguolė Juškevičienė
1
1
Department of Vegetable Breeding and Technology, Lithuanian Research Centre for Agriculture and Forestry, Kauno 30, Kaunas District, 54333 Babtai, Lithuania
2
Laboratory of Biochemistry and Technology, Lithuanian Research Centre for Agriculture and Forestry, Kauno 30, Kaunas District, 54333 Babtai, Lithuania
3
Laboratory of Plant Protection, Lithuanian Research Centre for Agriculture and Forestry, Kauno 30, Kaunas District, 54333 Babtai, Lithuania
*
Author to whom correspondence should be addressed.
Horticulturae 2026, 12(1), 55; https://doi.org/10.3390/horticulturae12010055 (registering DOI)
Submission received: 4 December 2025 / Revised: 27 December 2025 / Accepted: 30 December 2025 / Published: 1 January 2026
(This article belongs to the Special Issue Flavor Biochemistry of Horticultural Plants)
Browse Figures
Versions Notes

Abstract

Investigations were conducted in the crop rotation experimental field at the Institute of Horticulture of the Lithuanian Research Centre for Agriculture and Forestry from 2021 to 2023. Our research aims to evaluate the biological properties and productivity parameters of different red beet cultivars, grown organically. The Lithuanian cultivar ‘Joniai’ and four foreign cultivars ‘Kestrel’ H, ‘Bona’, ‘Wodan’ H, and ‘Action’ H were tested. Genetically different cultivars were evaluated and selected for improved biochemical composition and taste. The total yield of red beets during the experimental years ranged from 55.7 to 63.0 t ha−1, and the marketability ranged from 70.2% to 85.5%. The high amount of total sugar was obtained from cultivar ‘Kestrel’ H (10.55%) and ‘Joniai’ (10.12%). The highest betalain content was observed in the cultivar ‘Joniai’ (1482 mg kg−1) and the lowest in the hybrid ‘Action’ (748.5 mg kg−1). The least nitrate amount was determined in ‘Kestrel’ H and ‘Joniai’ (up to 677.3 mg kg−1). The study showed that red beets ‘Wodan’ H and ‘Action’ H are distinguished by their ability to produce high marketable yields of 52.7 and 53.9 t ha−1, respectively. The results showed that organically grown red beets ‘Kestrel’ H and ‘Joniai’ in Lithuanian climate conditions have the best biochemical composition and can be recommended for fresh consumption and the processing industry.

1. Introduction

Red beets are popular in Lithuania due to their valuable nutritional and dietary properties, ease of cultivation, and good storability during winter [1,2,3]. In Eastern Europe and the Baltic countries, red beets are one of the main field vegetables, surpassed only by cabbage and carrots [4,5]. Red beets are one of the most popular vegetables in Europe due to their chemical composition, which includes iron, magnesium, potassium, manganese, copper, sodium, calcium, zinc, and the pigment betalain [6,7]. In addition to the essential nutrients, vitamins, biologically active minerals, and phytoncides, red beets are rich in other compounds necessary for human nutrition [8,9,10,11]. Scientific research confirms that biologically active substances accumulated in red beets are essential for a complete human diet. They are widely used in the food industry, consumed fresh and dried for making juice, and for extracting natural food pigments [12]. Therefore, consumer demand has increased, and red beet is widely grown [10]. Due to its content of phenolic compounds and betalains, red beet is among the vegetables with the highest antioxidant activity. Betalains are water-soluble nitrogen pigments that give beetroot its characteristic red color [13,14]. The color of betalains can be influenced by abiotic factors, including temperature fluctuations, pH, oxygen exposure, enzymes, and light [15]. In many countries, beetroot pigments are permitted for use as food colourings. In the European Union, the food additive betanin is classified as food coloring E-162 [16]. Lithuanian researchers have shown that red beets accumulate more betanin during the middle of the growing season [2]. The biochemical and electrochemical red beet indicators depend on the cultivar and growing conditions [2,5,7,17]. In addition to the many beneficial properties that make red beets positively regarded by consumers and nutritionists, they also have undesirable properties. This is due to their tendency to accumulate nitrates, which can reach up to 3000 mg kg−1 fresh weight [8,9]. Excessive nitrate levels in red beets are caused by improper selection of growing conditions, fertilization, and cultivars that accumulate more nitrate [9].
Researchers state that to grow high-quality red beets, cultivation technologies must be followed, and the plants must receive sufficient nutrients. It has been established that the quality of red beets depends mainly on the plant genotype, meteorological and growth conditions, and soil composition [5,18,19]. Not only are meteorological conditions and the selection of nutritional elements of great importance for photosynthesis indicators, but the selection of fertilizers is essential for plants [20,21]. Special attention should be paid to additional fertilization through the plants’ leaves. Research shows that organically grown vegetables contain more health-promoting nutrients and bioactive compounds and are free of chemicals than conventionally grown plants. Polish researchers showed that red beet cultivars ‘Czerwona Kula’ and ‘Opolski’ from organic cultivation contained significantly more dry matter, sugars, and betanins, and accumulated approximately 33% less nitrate than red beets from conventional cultivation [18]. The authors have stated that this was caused by genotype and possibly by high air temperatures and low precipitation during the growing season. The results of other studies show that the total and marketable yield can be influenced by the characteristics of the cultivar (morphological characteristics of the root, average weight, etc.), as nutritional value is indicated by the biochemical properties of roots [19,20]. When evaluating the yield of red beets from separate cultivars in different growing systems, it was found that the yield of the cultivar ‘Joniai’ varied little, ranging from 60.53 to 63.07 t ha−1. Meanwhile, the yield of hybrid ‘Jolie’ was higher when grown conventionally (19.3%) than when grown organically [6].
We hypothesize that by evaluating organically grown red beet cultivars of different origins, we will be able to select and offer growers those with better biochemical composition and taste.
This study aims to evaluate the biological properties, productivity, and biochemical parameters of organically grown red beet cultivars of different origins.

2. Materials and Methods

2.1. Growing Conditions

2.1.1. Experimental Site and Soil

Investigations were conducted in the crop rotation experimental field (Figure 1) at the Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry (IH LRCAF), from 2021 to 2023 (Babtai, Kaunas district, Central Lithuania, 55°09′ N, 23°80′ E) https://agb.amvmt.lt/angi (accessed on 26 November 2025). Red beets were grown according to the organic growing system (https://www.ekoagros.lt/teises-aktai-2, accessed on 26 November 2025). Before the trial began, a black fallow was chosen for the crop rotation and cultivated in accordance with organic farming principles. The soil at the experimental site is a Calcic Endogleyic Luvisol (LV-gl-n-cc) light loam [22]. Vegetables were grown in a neutral soil medium rich in an average of 2.54% humus, 354 mg kg−1 P2O5, 226 mg kg−1 K2O, 158.8 mg kg−1 Mg, and pH 6.7 (1.0 M KCl extract). Averages of agrochemical data were calculated from different soil analysis data in each year of the study.

2.1.2. Fertilization and Plant Care

During vegetation (the first five days of May in the investigation years), plants were fertilized with EcoPlant® (400 kg ha−1, pre-plant). EcoPlant® is a highly concentrated organic fertilizer made from sunflower husk ash (ORIY LTD, Kyiv, Ukraine, Attestation reference 159033UA.2100n1e). It is a chlorine-free mineral fertilizer, recommended for organic farming (https://vatzum.lrv.lt/uploads/documents/ecoplant.pdf, accessed on 26 November 2025). Potassium (К2О) is a basic active ingredient, 28% of the total compounds. It is also present: 4% P2O5, 8% MgO, 10% CaO, 6% SO3, and minor compounds of iron, boron, zinc, copper, manganese, molybdenum, and cobalt. In the middle (the first ten days of June and July in the investigation years) of the vegetation, Boramin Ca (free amino acids 5%, total nitrogen 6.9%, calcium (CaO) soluble in water 8%, boron (B) 0.21%) was sprayed twice (2%). Plants were sprayed once with 0.5% NeemAzal®-T/S (Trifolio-M GmbH, Lahnau, Germany) (plant extract from neem seed kernels, https://www.trifolio-m.de/en/produkt/neemazal-t-s/, accessed on 26 November 2025) and for disease protection with 0.2% copper sulfate during the last ten days of July in the investigation years.

2.2. Plant Material

Round and oval root red beet cultivars are more versatile, with large, lush leaves. The use of red beet root depends on the time of sowing; it can be used for early harvest, processing, and long-term storage. However, some cultivars within the same group form roots quickly, while others take a considerable time to grow (Table 1). Red beet cultivars are divided into four groups by the vegetation duration: very early (technical maturity in 65–75 days), early (75–85 days), medium early (85–110 days), and medium late (more than 110 days). Research was carried out to evaluate the Lithuanian cultivar ‘Joniai’ (LRCAF, Babtai, Lithuania) and four foreign cultivars: ‘Bona’ (“Moravo seed”, Czech Republic), ‘Action’ H (“Bejo Zaden”, The Netherlands), ‘Kestrel’ H (“Sakata”, The Netherlands), and ‘Wodan’ H (“Bejo Zaden”, The Netherlands).

2.3. Experimental Methodology

2.3.1. Experimental Design and Plant Monitoring

Five different cultivars were evaluated. Their suitability for organic cultivation in the conditions of central Lithuania was determined. Red beet was sown during the first ten days of May 2021–2023 using a hand-operated seeding machine in two rows with 70 cm inter-row spacing on a flat soil surface. The seed rate was 50–60 pcs. m2. Sowing, planting, fertilization, weeding, and plant protection were carried out according to scientific methods for agriculture and forestry research investigations [24]. The investigation was carried out in three replications; the area of one replicate was 2.8 m2, and that of the variant was 8.4 m2. The length of the row of repetition was 4 m, and the distance between the rows was 0.7 m. The method of replication was a randomized block design. All blocks lying upon each other, plots side by side. The growth and development stages of red beet were monitored throughout the whole vegetation period [24].

2.3.2. Soil Traits

The soil test was performed at the LAMMC Agrochemical Research Laboratory (ISSN 1064-2293, 2018). Soil samples were taken at the beginning of the investigations. Soil agrochemical analyses were performed using pooled variant samples: humus (%)—according to ISO 10694:1995; pH KCl—according to ISO 10390:2005; mobile P2O5 and K2O (mg kg−1)—according to LVP D-07:2012, using the Egner–Rimo–Domingo (A-L) method developed in the laboratory; mobile Mg (mg kg−1)—according to LVP D-13:2011 [24].

2.3.3. Yield-Related and Biological Traits

Red beets were harvested during the last ten days of September in all years of the study. During harvest, the yield was estimated by weighing, and five marketable roots were selected from each replicate. Their length and diameter were measured with an electronic digital caliper (CAL-DGT-DC1-CALIBCERT-(0–150 MM). Biological characteristics [24] of red beet were assessed visually.

2.3.4. Taste Characteristics

The taste of the root vegetable was organoleptically evaluated according to the evaluation scale. The root skin smoothness (points): 5—smooth, 3—medium, 1—rough; The inside of the root (points): 5—dark red, without concentric rings, 3—bright red, without concentric rings, 1—light red, with concentric rings. The testing process involved a panel of trained assessors (7 members) who evaluated the organoleptic properties of the samples, following the recognized protocol of sensory evaluation [24]. The taste of boiled red beet root, (points): 9—very tasty, 7—tasty, 5—medium tasty, 3—not tasty.

2.3.5. Biochemical Analysis

After harvesting, red beet samples were used for the biochemical analysis (five roots per replicate and fifteen roots per cultivar). Biochemical parameters (dry matter, ascorbic acid, sugar nitrates, and betalain) were measured on fresh weight (FW) at the Laboratory of Biochemistry and Technology, according to international standards (AOAC, ISO). Soluble solids were quantified with a digital refractometer PR-32 (Atago Co., Ltd., Tokyo, Japan). Dry matter content was determined gravimetrically by drying samples to a constant weight at 105 °C. Ascorbic acid (vitamin C) content was determined by the titrimetric method using a 2,6-dichlorophenolindophenol sodium salt solution [25], with slight modifications as described by Viskelis et al. [26]. Total sugars were determined by the Bertrand method [27]. The amount of nitrates was determined potentiometrically with a selective electrode [28]. The quantitative and qualitative composition of betalain was determined spectrophotometrically by Wruss et al. [29]. The absorbance of the samples was measured at 538 nm using a UV–Vis spectrophotometer (Thermo Fisher Scientific GmbH, Dreieich, Germany). Quantification was achieved by external calibration with a purified betanin standard (≥95% purity), and results were reported as mg betalain equivalents per kg of sample.

2.4. Meteorological Conditions

The temperature and precipitation data were recorded using the iMETOS®sm (Pessl Instruments GmbH, Weiz, Austria) meteorological conditions program during the growing season. The general weather conditions prevailing during the experiment period are depicted in Figure 2. The average temperature in May in 2021 and 2023 was near the multi-year average air temperature (12.4 °C), but in 2022 it was almost 1.45 degrees lower (Figure 2a). In May of 2023, precipitation was lower at 12.8 mm. However, in 2021–2022, precipitation increased to 99.2–126.8 mm (Figure 2b). The highest precipitation fell in July 2022 (138.0 mm) and in August 2021 (136.8 mm).

2.5. Statistical Analysis

Results were mathematically processed using Microsoft Excel 2010 (Software Version 14.0). All morphological parameters, productivity, and biochemical composition of red beet were statistically processed using analysis of variance (ANOVA) for a single-factor design and Duncan’s multiple mean separation range at a 5% significance level [30]. Statistical analysis and comparisons were performed for the studied properties between cultivars. The arithmetical means of the experimental data were calculated and presented. The values of the obtained data were expressed as mean ± SD (n = 3) (p < 0.05). Similarities and differences in red beet cultivars’ productivity and nutritional value data were assessed using principal coordinate analysis (PCA), within SPSS (Statistical Package for the Social Sciences, 2002), Software Version 11.5 (SPSS Inc., Chicago, IL, USA). Tested cultivars were grouped by their ability to accumulate total sugar, dry matter, soluble solids, and ascorbic acid.

3. Results

3.1. Assessment of the Biological Characteristics of Red Beet Cultivars

During the study, red beets were sown during the first ten days of May. After evaluating the three-year results, it was found that red beet cultivars germinated completely after two weeks in 2021–2022 (Table 2). In 2023, it took three weeks because the weather was colder and there was a lack of moisture; hence, the first true leaves formed at the end of May. Despite this delay, no significant differences in yield or quality parameters were detected between years. This response likely reflects the crop’s capacity to compensate for early-season thermal stress once favorable conditions resumed. In the first and second ten days of July, all red beet cultivars reached harvest maturity. Later, in the middle of the growing season, from mid-July to September, beet growth stabilized in all the years of the study. Cultivar ‘Joniai’ of red beets reached bunch maturity in 2021 earlier than expected due to a warmer July. In the mentioned month, the temperature was 2.4 °C higher than in other years of study. Similar results were obtained in other study years, with beet bunches maturing in 46–47 days.
In 2021–2023, slightly different results were obtained after evaluating the period from seed germination to bunch formation in the germinated red beet ‘Action’ H plants. Hybrid ‘Wodan’ ripens into bunches the fastest, reaching maturity in 39–41 days. Slightly larger differences were also obtained for the ‘Action’ H (41–44 days). After evaluating the ontogeny of red beet, eleven (XI) main growth stages are distinguished based on the literature [4,23,31]. Our studies have shown that all red beet cultivars reached these stages similarly. They are presented in Figure 3.

3.2. Research on the Productivity and Morphological Parameters of Red Beet

Throughout the study, red beet fully sprouted between May 18 and 28. At the start of root formation in June, rainfall was similar across all years, ranging from 63.8 to 75.6 mm per month (Table 2). In June and July 2022–2023, air temperature fluctuations were small, whereas in 2021 they were higher. Observations showed that plants grew similarly, and meteorological conditions did not significantly affect their development. Yield was similar in all three years of the study; hence, average productivity and root crop quality data are presented. Red beets of different cultivars formed from 39.1 to 53.9 t ha−1 marketable yield (Table 3). Studies have shown that the total yield ranged from 55.7 to 63.0 t ha−1. The most productive (63.0 t ha−1) were the ‘Wodan’ H red beets, which differed significantly from other cultivars in this characteristic. After evaluating the morphological parameters of red beet, it was found that the largest root mass and diameter were formed in cultivar ‘Bona’. This weighed an average of 255 g and was 8.3 cm in diameter. The most distinguished shape was formed by the hybrid ‘Wodan’ root, which had the longest root at 8.8 cm.

3.3. Quality Parameters of the Root and the Complex Effect of Nutrients on Taste

The interior of red beets is red, with various shades that vary depending on maturity and growing conditions. The flesh of small, medium, or fully ripe red beets is brighter than that of large and young ones [1,5]. The visual evaluation of the red beet showed that the origins of the selected cultivars were bright red and dark red without large concentric rings. When the red beets were raw, there were no fibrous inclusions (Figure 4). The root crop hybrids ‘Action’ and ‘Wodan’ were distinguished by their beautiful skin and internal structure. ‘Bona’ and ‘Action’ H taste of boiled red beet of the cultivar were very well evaluated. Cultivar ‘Joniai’, ‘Wodan’ H, and ‘Kestrel’ H root were characterized by good taste. Their root is distinguished by its astringency and bitterness, which is thought to be due to the betalain content it contains [6,14].

3.4. Nutritional Value of Tested Cultivars

Red beet is distinguished by the fact that it is a root crop with many nutritional properties, such as sugar, vitamins, potassium, iron, etc. [6,32,33]. Our results showed that total sugar content in red beet roots ranged from 9.03 to 10.55%, and the soluble solids content ranged from 11.97 to 14.17% (Table 4). Among the tested cultivars, hybrid ‘Kestrel’ accumulated the highest sugar amount, reaching 10.55%. The total sugar amount of the Lithuanian cultivar ‘Joniai’ reached 10.12%. After assessing the ascorbic acid content of red beet, it was found that they accumulated 12.82–17.32 mg 100 g−1. High ascorbic acid amounts were collected by ‘Joniai’ and ‘Kestrel’ H roots, 15.87 and 17.32 mg 100 g−1, respectively. Of all the red beet cultivars studied, ‘Kestrel’ H had the best nutritional properties and biochemical composition.
The nutritional value of red beet is negatively affected by nitrate content. It has been found that in drier years, physiological processes in beetroot roots slow down and accumulate more nitrates [34,35]. Our studies have shown that at the end of the red beet vegetation period (July–August), when sufficient precipitation fell, roots accumulated a small amount of nitrate. The study data showed that the nitrate content in beetroot ranged from 667.3 to 760.0 mg kg−1 (Figure 5a). The highest nitrate content was found in the ‘Action’ H red beet (760.0 mg kg−1).
Color is one indicator of the vegetable’s quality. Recently, consumers have been giving preference to natural plant pigments, including betalains found in reed beet [6,9]. Our studies have shown that the highest betalain accumulation was in the cultivar ‘Joniai’—1482.0 mg kg−1 (Figure 5b). Based on three years of data, statistical differentiation confirms the significant accumulation of betalains in the roots of the cultivar ‘Joniai’. The lowest amount was accumulated in the roots of ‘Action’ H—748.5 mg kg−1.
After performing the statistical analysis, a correlation coefficient was obtained between root weight and dry matter, as well as nitrates (Table 5). The correlation coefficient between these traits was from 0.34 to 0.65. The amounts of these substances in the root may likely increase with increasing root crop weight. The correlation between the mass of red beet roots and soluble solids was negative but statistically insignificant (coefficient −0.14). Ascorbic acid, total sugars, and betalains were very weakly, weakly, or moderately negatively correlated with root weight. The amounts of these substances in roots may likely decrease if the root weight decreases.

3.5. Detailed Productivity and Nutritional Characteristics of Red Beets

Our results showed that genotype influences the red beet productivity. Principal Coordinate Analysis (PCA) provided significant differences in productivity, including total and marketable yields, among all cultivars studied.
The investigated cultivars presented a wide range in the Principal Coordinate (PC) scatter plot. Four cultivars ‘Joniai’, ‘Bona’, ‘Action’ H, and ‘Wodan’ H (No.1, No. 2, No.3, No.5) were grouped into one group of PC scatter plot (Figure 6). The total yield of these cultivars ranged from 60 to 63 t ha−1. In addition, ‘Action’ H and ‘Wodan’ H were distinguished by their ability to form the highest marketable yield. The output of marketable yield was obtained from 80 to 85.5%, and they (No. 8 and No. 10) were located at the individual point of the PC scatter plot.
The PC scatter plot of red beetroot nutritional properties is presented in Figure 7. PC scatter plot displays the diversity of genotypes in quantitative nutrients. According to the PCA results, the investigated samples are classified into several groups. Two cultivars, ‘Bona‘ and ‘Kestrel’ H, were characterized by the highest amount of dry matter (samples No.7; No.9) and ascorbic acid (No.17; No.19), scattered in one group of the PC scatter plot area. Their roots accumulated 15.2 and 15.65% dry matter and 14.83 and 17.32 mg 100 g−1 of ascorbic acid, respectively. The cultivar ‘Joniai’ (No.16), which accumulated the highest amount of betalains (up to 1482.0 mg kg−1), was grouped in the same area of the PC scatter plot. All tested cultivars (No.1, No.2, No.3, No.4, No.5), with similar total sugar amount, were grouped at the front side of the scatter plot. The rest have dispersed into another side of the PC scatter plot, not far away from each other.

4. Discussion

The ontogenesis process of red beet is closely related to environmental conditions. Productivity and quality parameters are mainly influenced by temperature, light, soil, nutrition, and moisture balance [3,4]. The biological characteristics evaluation of red beets in 2021–2023 showed that the tested cultivars reached bunch maturity in 40–59 days. This could also be influenced by higher air temperatures at the beginning of the vegetation period. The Lithuanian red beet cultivar is also characterized by earlier bunch maturity, 42–47 days. Analogous studies were conducted in Lithuania early. The author indicates that this red beet cultivar reaches bunch maturity in 37–50 days, and technical maturity in 100–115 days in different years [23].
Productivity studies confirm that red beet yields can range from 20.74–41.91 [36] to 54.80–69.43 t ha−1 [37]. Red beet yields of 55.7–63.0 t ha−1 in our experiment were similar to those obtained in the Serbian studies, where there was 58.13–69.43 t ha−1 [37]. Studies of Majhi et. al. [38] suggest that organic compost manure is the most favorable choice for achieving high-quality beetroot production in the hilly regions of Nepal. Our studies showed that the most productive were the red beet ‘Action’ H and ‘Wodan’ H, with yields of 62.0 and 63.0 t ha−1, respectively. According to experimental results, ‘Action’ H was the best of the nine cultivars in the inner Terai region of Sindhuli (Nepal) in terms of optimum yield, and ‘Ruby Queen’ was the best for producing quality roots [39]. Countinho et al. [32] evaluated the productivity of six cultivars of round red beet in conventional growing conditions. They showed that the total yield ranged from 66.94 to 105.53 t ha−1. Kestrel H total yield was 68.64 t ha−1, and the root mass reached 93.19 g. Our studies of organic farming systems showed that this hybrid produced 55.7 t ha−1, but the root mass was twice as large (231 g). This proves that productivity is influenced not only by cultivar characteristics but also by environmental conditions. In our studies, the Lithuanian cultivar ‘Joniai’ produced 60.0 t ha−1. Similar results were obtained in 2000 and 2020, when the productivity of cultivar ‘Joniai’ reached up to 60.3 t ha−1 [6,23]. Therefore, it can be stated that local genotypes are more plastic to climatic and environmental conditions. Studies on red beet yields and root morphological characteristics conducted in Poland have shown that plants of different genotypes respond differently to soil and growing conditions [19,40]. This is also confirmed by studies on carrots and red beets conducted in Lithuania [1,20,41,42,43,44]. In 2021–2023, the roots of the ‘Joniai’ organically grown beet cultivar were on average 8.2 cm in diameter and 8.0 cm in length. This was confirmed by previous results showing that the root diameter ranged from 7.6 to 7.7 cm and the length from 8.4 to 9.3 cm [6].
Previous studies in Lithuania demonstrated that the biochemical composition of red beet depends more on cultivar characteristics and the complex of growing conditions than on meteorological conditions [2,3]. Other authors claim that root quality is improved by microbial fertilizers and by cultivar type [36,37]. Straus and colleagues [44] investigated the nutritional value and economic feasibility of red beet grown under different farming systems, noting significant differences in red beet quality. They confirmed that organic red beets had significantly higher antioxidant activity, ascorbic acid, and micronutrient content compared to conventional or integrated red beets. Previous studies in Lithuania have shown that the correlation between root preservation and the sugar quantitative ratio varied by year and was of medium to weak [2,9]. This suggests that total sugar content also affects the flavor and shelf life of red beet and other root vegetables: the higher the sugar content, the longer root vegetables stay fresh [5,9,42]. The total sugar content ranged from 26.0 mg g−1 in conventional cultivation to 36.9 mg g−1 in organic cultivation, but the differences were not significant. Scientific articles state that the dry matter content in beets ranges from 14.12 to 17.50%. These results are influenced by the cultivar, growing conditions, and cultivation method [6,17,45]. The authors indicate that excess nitrates can be dangerous to health [46,47]. In recent years, there has been broad agreement among scientists studying the nutritional value of red beetroot that the benefits of dietary vegetables rich in nitrates outweigh the potential drawbacks [29]. Studies have shown that vegetables accumulate nitrates most during periods of intensive growth. Thus, young beetroot contains more nitrates than fully mature ones [4]. Polish researchers indicate that the nitrate content depends on the growing technology and climatic conditions [19,37,48]. The reduction in nitrate accumulation is associated with optimized nutrient management and limited nitrogen input. The nitrate concentration of 677.3 mg kg−1 measured in our study is well below the established safety limit of 3000 mg kg−1. Organic farming increases food safety because, in addition to the use of specific fertilizers, it improves soil microbial activity and balanced nutrient turnover, which in turn reduces the risk of nitrate accumulation in vegetables. Previous studies on technological measures and fertilization conducted in Lithuania showed that the nitrate content of red beets depends more on the fertilization rate than on the cultivar [33]. Our studies showed that the highest nitrate content was in the ‘Action’ H of red beet (760.0 mg kg−1). Similar data were obtained in 2017–2018, when this beet cultivar accumulated 769 mg kg−1 [34]. Although organic planting improves quality, the yield of ‘Action H’ is 19.3% lower than under conventional planting [6], and a balance between premium and cost is important. Most consumers prefer natural pigments that originate from plant sources. Betalains are water-soluble nitrogen-containing pigments divided into two main groups: red‒violet as betacyanins and yellow-orange as betaxanthins [9,46,49,50]. Red beet contains a high concentration of betalains, which are used as food colorants and additives due to their health-promoting properties [51,52,53]. The authors indicate that high temperatures affect betalain accumulation in red beet. When the temperature exceeds 25 °C, betalain levels are very low [49]. Recent studies conducted in Lithuania (VDU) showed that the betacyanin content in roots of different cultivars—‘Pablo’ and ‘Cylindra’—ranged from 83.86 to 140.08 mg g−1, and betaxanthin ranged from 78.66 to 84.42 mg g−1 [17]. Previous studies conducted by IH LRCAF [9] found higher betalain content in fresh red beet, with the cultivar ‘Joniai’ accumulating the most betacyanin (1030 mg kg−1) and betaxanthin (608 mg kg−1). After storage, the content of betacyanins and betaxanthin in ‘Joniai’ red beet significantly decreased, but the highest content of betalains remained in these roots—1326 mg kg−1. Red beet traits, such as glycoside content, showed high genotype × environment interactions. The same genotype can accumulate different amounts of glycosides in different environments due to different gene regulation, enzyme activity, and metabolic flux. Our study results showed that the hybrid Action accumulated the lowest amount of betalaines compared to other cultivars. However, for genotypes with lower expression of the glycoside pathway, changes in environmental conditions, especially intensified stress factors, may slightly increase the regulation of the pigment glycoside pathway. Conversely, a genotype with high glycoside content may reduce glycoside synthesis in poor environments due to carbon limitation. Thus, glycoside accumulation is a trait determined by genotype × environment interactions [54]. Meanwhile, the sugar beet studies in Germany showed that the environment had a significant and predominant effect on the accumulation of sugar yield. The influence of cultivar was also significant, but lower in magnitude. By contrast, the interaction between environment and variety was not significant [55].

5. Conclusions

Organically grown red beet hybrids ’Action’ and ‘Wodan’ are distinguished by their ability to produce high marketable yields (52.7 and 53.9 t ha−1). They were characterized by good internal structure and a high-quality outer skin. ‘Action’ H and ‘Bona’ showed the best taste.
Our results show that in the climatic conditions of central Lithuania, organically grown red beet ‘Kestrel’ H and ‘Joniai’ are distinguished by their nutritional value. They accumulate high levels of total sugar, ascorbic acid, soluble dry matter, betalains, and low levels of nitrates. Therefore, they can be recommended for fresh consumption and in the processing industry. This conclusion is based on three-year data, but the impact of long-term climate fluctuations needs to be continuously monitored.
After investigating different red beet cultivars and evaluating their productivity and nutritional value, our study confirms that all the cultivars are suitable for organic production.

Author Contributions

Conceptualization, R.K. and D.J.; methodology, R.K.; software, R.K. and D.J.; validation, R.K., A.R., V.V.-K., and D.J.; formal analysis, R.K.; investigation, R.K.; resources, R.K.; data curation, R.K. and P.V.; writing—original draft preparation, R.K.; writing—review and editing, R.K. and A.R.; visualization, R.K. and D.J.; supervision, R.K.; project administration, R.K.; funding acquisition, R.K. All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Data Availability Statement

The original contributions presented in the study are included in the manuscript. Further inquiries can be directed to the corresponding author.

Acknowledgments

This work was carried out within the framework of the long-term research program ‘Horticulture: agro-biological basics and technologies’ implemented by the Lithuanian Research Centre for Agriculture and Forestry.

Conflicts of Interest

The authors declare no conflicts of interest.

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Figure 1. Map of trial location (a) and Fragment of the cartographic database as of 11 September 2024; Collection of red beet plants (LRCAF IH) (b).
Figure 1. Map of trial location (a) and Fragment of the cartographic database as of 11 September 2024; Collection of red beet plants (LRCAF IH) (b).
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Figure 2. Meteorological conditions ((a) Air temperature; (b) Precipitation) during the vegetation of red beet. Multi-year weather data were collected based on a ten-year (2013–2023) average. Meteorological data were provided by the Babtai Agrometeorological Station and the iMETOS®sm prognostication system.
Figure 2. Meteorological conditions ((a) Air temperature; (b) Precipitation) during the vegetation of red beet. Multi-year weather data were collected based on a ten-year (2013–2023) average. Meteorological data were provided by the Babtai Agrometeorological Station and the iMETOS®sm prognostication system.
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Figure 3. The growth and maturity of red beets.
Figure 3. The growth and maturity of red beets.
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Figure 4. The external and internal quality of the roots of red beet cultivars (points). Data are presented as three-year averages of results.
Figure 4. The external and internal quality of the roots of red beet cultivars (points). Data are presented as three-year averages of results.
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Figure 5. The nitrates (a) and total betalains (b) of the roots of red beet cultivars. Data are presented as three-year averages of results. Means followed by the same letter do not differ significantly within the column at p = 0.05 (Duncan’s multiple range test).
Figure 5. The nitrates (a) and total betalains (b) of the roots of red beet cultivars. Data are presented as three-year averages of results. Means followed by the same letter do not differ significantly within the column at p = 0.05 (Duncan’s multiple range test).
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Figure 6. Productivity (total yield and output of marketable yield) scatter plot of red beet different cultivars. 1—‘Joniai’ t. yield; 2—‘Bona’ t. yield; 3—‘Action’ H t. yield; 4—‘Kestrel’ H t. yield 5—‘Wodan’ H t. yield; 6—‘Joniai’ output of marketable yield; 7—‘Bona’ output of marketable yield; 8—‘Action’ H output of marketable yield; 9—‘Kestrel’ H output of marketable yield; 10—‘Wodan’ H output of marketable yield.
Figure 6. Productivity (total yield and output of marketable yield) scatter plot of red beet different cultivars. 1—‘Joniai’ t. yield; 2—‘Bona’ t. yield; 3—‘Action’ H t. yield; 4—‘Kestrel’ H t. yield 5—‘Wodan’ H t. yield; 6—‘Joniai’ output of marketable yield; 7—‘Bona’ output of marketable yield; 8—‘Action’ H output of marketable yield; 9—‘Kestrel’ H output of marketable yield; 10—‘Wodan’ H output of marketable yield.
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Figure 7. Nutritional properties (total sugar, dry matter, soluble solids, ascorbic acids) scatter plot of red beet different cultivars. 1—‘Joniai’ t. sugar; 2—‘Bona’ t. sugar; 3—‘Action’ H t. sugar; 4—‘Kestrel’ H t. sugar; 5—‘Wodan’ H t. sugar; 6—‘Joniai’ d. matter; 7—‘Bona’ d. matter 8—‘Action’ H d. matter; 9—‘Kestrel’ H d. matter; 10—‘Wodan’ H d. matter; 11—‘Joniai’ s. solids; 12—‘Bona’s. solids; 13—‘Action’ H s. solids; 14—‘Kestrel’ H s. solids; 15—‘Wodan’ H s. solids; 16—‘Joniai’ a. acid; 17—‘Bona’ a. acid; 18—‘Action’ H a. acid; 19—‘Kestrel’ H a. acid; 20—‘Wodan’ H a. acid.
Figure 7. Nutritional properties (total sugar, dry matter, soluble solids, ascorbic acids) scatter plot of red beet different cultivars. 1—‘Joniai’ t. sugar; 2—‘Bona’ t. sugar; 3—‘Action’ H t. sugar; 4—‘Kestrel’ H t. sugar; 5—‘Wodan’ H t. sugar; 6—‘Joniai’ d. matter; 7—‘Bona’ d. matter 8—‘Action’ H d. matter; 9—‘Kestrel’ H d. matter; 10—‘Wodan’ H d. matter; 11—‘Joniai’ s. solids; 12—‘Bona’s. solids; 13—‘Action’ H s. solids; 14—‘Kestrel’ H s. solids; 15—‘Wodan’ H s. solids; 16—‘Joniai’ a. acid; 17—‘Bona’ a. acid; 18—‘Action’ H a. acid; 19—‘Kestrel’ H a. acid; 20—‘Wodan’ H a. acid.
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Table 1. Description of the cultivar of red beet.
Table 1. Description of the cultivar of red beet.
CultivarCountry of Origin *Experimental Observation ValuesVegetation Duration
(from Seed Germination to Technical Maturity), Days		Roots
‘Joniai’LithuaniaThe roots are round or oval, with a root diameter of 7.6 to 8.1 cm (index 0.98–1.1) and a weight of up to 279 g. The flesh has indistinct concentric rings. They are distinguished by smoother skin, thinner main roots, and smaller tubercles. Suitable for fresh consumption, canning, and storage [4,6,23].95–105Horticulturae 12 00055 i001
‘Bona’Czech
Republic		The roots are round, with diameters up to 8.0 cm and weights up to 280 g. The flesh is dark red, and the surface skin is smooth without white rings. The root vegetables are suitable for processing; they retain their color when cooked **.100–110Horticulturae 12 00055 i002
‘Action’ HThe NetherlandsThe roots are round, with root weights of 240–350 g. The roots are round, attractive, dark red, and do not tend to form light, hardened fiber rings. The cultivars are tolerant to leaf spot (cercosporosis) [9].85–90Horticulturae 12 00055 i003
‘Kestrel’ HThe NetherlandsA high-yielding, medium-late hybrid. The roots are round, smooth, well-shaped, and have a root weight up to 300 g. Root flesh is dark red, dense, without rings, and marketable, with taste and juiciness. The foliage is strong and healthy [9].100–110Horticulturae 12 00055 i004
‘Wodan’ HThe NetherlandsRoots are round and slightly oval, are uniform in size, and have a good marketable appearance. Root weight is from 250 to 400 g. The skin is smooth and soft. The flesh is dark red, without concentric rings, juicy, and sweet. The foliage is medium-sized, not very lush, and grows vertically [2,4].70–80Horticulturae 12 00055 i005
* COMMON CATALOGUE OF VARIETIES OF VEGETABLE SPECIES https://food.ec.europa.eu/plants/plant-reproductive-material/plant-variety-catalogues-databases-information-systems_en (accessed on 3 December 2025); ** Beta vulgaris ‘Bona’|beetroot ‘Bona’/RHS Gardening. https://www.rhs.org.uk/plants/353444/beta-vulgaris-bona/details?utm_source=chatgpt.com (accessed on 3 December 2025). Note. The different vegetation duration intervals for cultivars were selected based on multi-year observations and experimental year studies.
Table 2. The influence of temperature and humidity on the germination and bunch maturity of different cultivars.
Table 2. The influence of temperature and humidity on the germination and bunch maturity of different cultivars.
Year of
Investigation		Air Temperature, °C
(Avg., Min., and Max.)		Precipitation, mmCultivar
‘Joniai’‘Bona’‘Action’ H‘Kestrel’ H‘Wodan’ H
May monthFrom the day of sowing to the full germination of red beets, days (in different replicates)
202111.6 (−2.8; 26.6)126.815–1615–1613–1515–1712–14
202211.0 (−7.4; 24.4)99.217–1816–1716–1718–1916–17
202312.5 (−3.0; 26.7)12.822–2321–2220–2123–2418–20
July monthBunch maturity, days (in different replicates)
202119.7 (7.3; 38.5)63.841–4249–5041–4255–5739–40
202217.5 (5.1; 32.6)64.445–4651–5243–4458–5940–41
202317.1 (7.0; 32.9)75.646–4751–5243–4456–5740–41
The duration of different growth stages of red beet is given in intervals (number of days between individual replicates) for the cultivar based on studies of experimental years.
Table 3. Productivity and morphological parameters in red beet.
Table 3. Productivity and morphological parameters in red beet.
CultivarsProductivityRoot Morphological Parameters
Total Yield, t ha−1Marketable Yield, t ha−1Weight, gDiameter, cmLength, cm
‘Joniai’60.0 ± 0.7 bc47.7 ± 1.0 d222.7 ± 14.3 d8.2 ± 0.4 a8.0 ± 0.2 b
‘Bona’61.0 ± 0.3 b50.2 ± 1.5 c255.0 ± 18.0 a8.3 ± 0.5 a8.2 ± 0.4 b
‘Action’ H62.0 ± 1.3 ab52.7 ± 4.0 b249.0 ± 12.0 ab7.5 ± 0.3 c7.1 ± 0.7 c
‘Kestrel’ H55.7 ± 5.0 c39.1 ± 9.6 e231.0 ± 6.0 b7.3 ± 0.5 c6.7 ± 1.1 d
‘Wodan’ H63.0 ± 2.3 a53.9 ± 5.2 a227.3 ± 9.0 c7.9 ± 0.1 b8.8 ± 1.0 a
Data are presented as three-year averages of results. The values of the obtained data were expressed as mean ± SD (n = 3) (p < 0.05). Means followed by the same letter do not differ significantly within the column at p = 0.05 (Duncan’s multiple range test).
Table 4. Nutritional properties of red beet.
Table 4. Nutritional properties of red beet.
CultivarTotal Sugar, %Dry Matter, %Soluble Solids, %Ascorbic Acids, mg 100 g−1
‘Joniai’10.12 ± 0.40 b14.2 ± 0.37 b13.67 ± 0.53 ab15.87 ± 0.89 b
‘Bona’9.03 ± 0.69 d15.2 ± 0.63 a13.2 ± 0.06 b14.83 ± 0.15 c
‘Action’ H9.18 ± 0.54 d14.25 ± 0.32 b12.7 ± 0.44 c12.82 ± 2.16 d
‘Kestrel’ H10.55 ± 0.83 a15.65 ± 1.08 a14.17 ± 1.03 a17.32 ± 2.34 a
‘Wodan’ H9.73 ± 0.01 c13.55 ± 1.02 c11.97 ± 1.17 d14.05 ± 0.93 cd
Data are presented as three-year averages of results. The values of the obtained data were expressed as mean ± SD (n = 3) (p < 0.05). Means followed by the same letter do not differ significantly within the column at p = 0.05 (Duncan’s multiple range test).
Table 5. Correlation coefficient matrix of the root weight of red beet with nutritional properties.
Table 5. Correlation coefficient matrix of the root weight of red beet with nutritional properties.
Comparative Traits
XY
Root weight,
g		Total sugar,
%		Dry matter,
%		Soluble solids,
%		Ascorbic acids,
mg 100 g−1		Nitrates,
mg kg−1		Total betalains,
mg kg−1
‒0.680.34‒0.14‒0.240.65‒0.69
Correlation coefficient between root weight and nutritional properties. Significant at p < 0.05 (n = 3).
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Karklelienė, R.; Radzevičius, A.; Viškelis, P.; Vaštakaitė-Kairienė, V.; Juškevičienė, D. Nutrient Value, Productivity, and Quality Parameters of Organically Grown Red Beet (Beta vulgaris L. var. conditiva Alef.). Horticulturae 2026, 12, 55. https://doi.org/10.3390/horticulturae12010055

AMA Style

Karklelienė R, Radzevičius A, Viškelis P, Vaštakaitė-Kairienė V, Juškevičienė D. Nutrient Value, Productivity, and Quality Parameters of Organically Grown Red Beet (Beta vulgaris L. var. conditiva Alef.). Horticulturae. 2026; 12(1):55. https://doi.org/10.3390/horticulturae12010055

Chicago/Turabian Style

Karklelienė, Rasa, Audrius Radzevičius, Pranas Viškelis, Viktorija Vaštakaitė-Kairienė, and Danguolė Juškevičienė. 2026. "Nutrient Value, Productivity, and Quality Parameters of Organically Grown Red Beet (Beta vulgaris L. var. conditiva Alef.)" Horticulturae 12, no. 1: 55. https://doi.org/10.3390/horticulturae12010055

APA Style

Karklelienė, R., Radzevičius, A., Viškelis, P., Vaštakaitė-Kairienė, V., & Juškevičienė, D. (2026). Nutrient Value, Productivity, and Quality Parameters of Organically Grown Red Beet (Beta vulgaris L. var. conditiva Alef.). Horticulturae, 12(1), 55. https://doi.org/10.3390/horticulturae12010055

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