Variety traits

Celery Storability

Apium graveolens L.

The storability of celeriac is defined as the ability of the root crops to maintain their marketability and weight during winter storage, evaluated by the yield of marketable produce and the percentage of permissible defects.

In the reference 5 varieties crop Celery, where this is mentioned in the description.

To assess storability, indicators such as the marketable yield after storage and the percentage of defective root crops are used. According to standards, the content of wilted root crops in celery batches after winter storage should not exceed 15–20% of the total mass. Signs of poor storability include the presence of rot, traces of mold, frost damage, pest damage, and intensive wilting.

In selective breeding, preference is given to specimens with a smooth surface and an absence of cavities inside the root, as hollowness increases the risk of microbiological spoilage. Technologically, high storability is ensured by harvesting at the stage of full biological maturity, usually occurring in late October, as well as thorough drying of the root crops before storage to prevent the development of rot.

General information about the subject — on the page Keeping quality.

Sources7

Varieties of Celery mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.