The ability of root vegetables to maintain flesh firmness, marketability, and absence of pithiness during a storage period of up to 6 months.
In the reference
9
varieties
crop Celeriac,
where this is mentioned in the description.
When assessing the storage life of celeriac, the percentage of the mass of healthy root vegetables after the storage period is taken into account. High-quality roots must maintain firmness and show no internal cavities or dark spots on the cross-section, with up to 15% of wilted roots in a batch being acceptable.
Varieties with high storage life are characterized by resistance to the development of bacterial and fungal rots, as well as the preservation of flesh turgor when maintained at a temperature of 0–1 °C and a humidity of 90–95%. The genetic predisposition to pithiness is a determining factor in the reduction of product shelf life.
General information about the subject — on the page
Keeping quality.
Varieties of Celeriac 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.