Variety traits
Maturity group is a biological characteristic of a variety that determines the length of its growing season from emergence to full maturity. This trait is a key tool for planning agronomic operations and selecting varieties suited to the climatic conditions of a region.
Mentioned in descriptions 89 063 varieties reference book.
Maturity group represents a biological characteristic of a variety that determines the duration of the growing season from the moment of seedling emergence to the onset of harvest or full maturity. This trait directly influences the choice of production strategy, allowing agronomists to optimize harvest timing, minimize losses due to crop lodging or over-ripening, and adapt crops to local climate conditions, avoiding risks associated with early frosts or drought periods.
The assessment of the maturity group is conducted within the framework of state variety testing on specialized plots by comparing the variety under study with a zoned standard. The duration of the growing season in days is used as a quantitative indicator. The gradation of groups from early-maturing to late-maturing does not have uniform numerical boundaries for all species, as it is based on the biological characteristics of a specific crop and the conditions of the cultivation zone.
Membership in a maturity group is determined by the genetic characteristics of the variety, however, the rate of progression through phenological phases depends on abiotic factors such as temperature regime, moisture availability, and photoperiodism. Cultivation techniques, including sowing dates and fertilization systems, can adjust maturation timing but do not change the genetic classification of a variety into a specific group.
There is an interconnection between the maturity group and biochemical indicators of product quality, such as protein and gluten content in the grain. For effective utilization of this trait, it is necessary to rely on the results of local trials, as a variety may perform differently under various soil and climatic conditions.
Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.
Zea mays L. · Maize
Beta vulgaris Sugar Beet Group · Sugar beet
Pisum sativum L. · Pea
Raphanus sativus L. var. sativus · Radish
Brassica oleracea L. (Savoy Cabbage Group) · Savoy cabbage
Allium cepa L. var. cepa · Onion
Brassica napus var. napus · Rapeseed
Brassica oleracea L. (White Cabbage Group) · White cabbage
Beta vulgaris Sugar Beet Group · Sugar beet
Capsicum annuum L. · Bell pepper
Lactuca sativa L. · Lettuce
Prunus armeniaca L. · Apricot
Lactuca sativa L. · Lettuce
Cichorium endivia L. · Endive
Cucumis sativus L. · Cucumber
Solanum lycopersicum L. · Tomato
Cucumis sativus L. · Cucumber
Allium cepa L. var. cepa · Onion
Cichorium endivia L. · Endive
Triticum aestivum L. · Bread wheat
Bc Institut d.d. Zagreb (HR)
Beta vulgaris Sugar Beet Group · Sugar beet
Avena sativa L. · Oat
Pyrus pyrifolia (Burm. f.) Nakai · Japanese pear
Avena sativa L. · Oat