Variety traits

Apple Storability

Malus domestica (Suckow) Borkh.

Apple storability is a complex economic and biological trait that determines the ability of fruits to maintain their marketability and consumer properties after harvest. This indicator depends on the cultivar, agronomic practices, harvest timing, and subsequent storage conditions.

In the reference 778 varieties crop Apple, where this is mentioned in the description.

A key objective indicator of apple storability is flesh firmness, measured in kg/cm² using a penetrometer with an 11 mm diameter plunger. To assess storage potential, the iodine-starch test, which determines the degree of starch degradation, and the refractometric index of soluble solids content are also used.

This trait varies significantly depending on the cultivar's genetics: winter cultivars have the capacity for long-term storage, whereas summer and early autumn cultivars are characterized by rapid quality loss. The final level of storability is expressed as the percentage of marketable yield relative to the total volume placed in storage.

Storability is significantly influenced by growing conditions, in particular excessive nitrogen fertilization and high humidity before harvest, which increase the risk of developing physiological and microbiological disorders. Optimal harvest timing is a determining factor, as early picking leads to yield loss, while overripening on the tree critically shortens the fruit's shelf life.

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

Sources8

Varieties of Apple 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.