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Variety traits

Carrot storability

Daucus carota L.

The ability of root crops to maintain commercial quality during long-term winter storage, measured as the proportion of marketable produce after 3–8 months of storage at a temperature of 0…+1°C and 95–100% humidity. A retention of 90–95% of the produce volume is considered a high indicator.

In the reference 98 varieties crop Carrot, where this is mentioned in the description.

To assess storability, a batch is sorted after the storage period, determining the percentage of marketable produce by excluding rotten and mechanically damaged root crops. Optimal conditions for realizing storage potential are a temperature regime of 0…+1°C and high air humidity, which ensures preservation for 4 to 8 months.

This trait is highly dependent on agronomic factors: excessive nitrogen nutrition reduces shelf life, and sharp fluctuations in soil moisture cause root crop cracking. A mandatory condition is to stop irrigation two weeks before harvesting, as well as careful trimming of the foliage flush with the crown to prevent rot and sprouting.

Storage life is directly influenced by the varietal characteristics of the anatomical structure of the tissue and the phytosanitary state of the crops, including the incidence of white rot, Fusarium wilt, and powdery mildew. Mechanical damage during harvesting and the lack of drying after extraction from the soil significantly shorten the storage period.

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

Sources8

Varieties of Carrot 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.

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