Variety traits

Rutabaga storability

Brassica napus L. var. napobrassica (L.) Rchb.

Rutabaga storability is defined as the percentage of marketable root crops remaining after long-term storage and directly depends on the variety's resistance to bacterial soft rot.

In the reference 10 varieties crop Rutabaga, where this is mentioned in the description.

When evaluating rutabaga storability in variety trials, root crops weighing 50–100 kg each are placed in standard storage bins. The main indicator is the percentage of produce preserved after seven months of storage, taking into account the degree of infection by pathogens, in particular the bacteria Erwinia carotovora and Erwinia aroideae. According to the VIR classification, high storability corresponds to a preservation of more than 90% of root crops, medium to 76–90%, and low to 76% or less.

The ability of rutabaga for long-term storage is significantly influenced by agricultural practices and the fertilization system. Excessive application of nitrogen fertilizers contributes to a decrease in the dry matter content of the root crops, which impairs their storability, and the use of fresh manure leads to the formation of structural defects. The best performance is shown by varieties that combine genetic resistance to bacterial soft rot with an optimal mineral nutrition regime.

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

Sources4

Varieties of Rutabaga 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.