Variety traits

Storability — Table Beet

Beta vulgaris Garden Beet Group

The ability of table beet root crops to maintain market quality during 6–7 months of storage at a temperature of 1–2°C and a humidity of 90–92%. The main indicators are the yield of marketable produce, natural weight loss, and losses from storage rots.

In the reference 35 varieties crop Garden beet, where this is mentioned in the description.

To evaluate the storability of root crops, the yield of marketable produce is measured as the ratio of the mass of preserved root crops to the initial batch, and natural weight loss due to moisture evaporation and respiration is also recorded. Losses from diseases are determined by the share of produce affected by pathogens of the genera Fusarium, Phoma, Alternaria, and Botrytis, which provoke storage rots.

Storage performance is critically influenced by agronomic practices, including mineral nutrition, where boron deficiency leads to tissue cracking and subsequent infection, while excess nitrogen reduces storage stability. Optimal maturation of root crops, necessary for entering a state of deep dormancy, is achieved by cultivation in light soils and maintaining the soil pH in the range of 6.5–7.0.

Varieties with high storability, when storage conditions are met, ensure a marketable produce yield of 80–89% after six months. Conversely, violation of agronomic standards, such as sowing dates leading to root crop overgrowth, or the choice of soils unsuitable in terms of mechanical composition and acidity, can increase losses up to 60%.

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

Sources8

Varieties of Garden beet 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.