Variety traits

Keeping quality

Keeping quality is an indicator of a cultivar's biological potential, reflecting its ability to maintain market and nutritional qualities over a specified period without significant weight loss or the development of diseases.

Mentioned in descriptions 21 792 varieties reference book.

Keeping quality refers to the ability of produce to retain its market, nutritional, and seed characteristics for a certain period after harvest. The manifestation of this trait is directly linked to the physiological characteristics of the cultivar, in particular, the duration and depth of the dormancy period, which prevents premature sprouting and moisture loss.

This indicator depends on both the genetic traits of the cultivar and cultivation conditions, including plant mineral nutrient supply and weather conditions during the growing season. Resistance to storage is also determined by the tissue's ability to resist infection penetration and mechanical damage, as well as the intensity of moisture evaporation processes.

During cultivar testing, keeping quality is evaluated by comparing it with a regionalized standard under controlled storage conditions. The main evaluation criteria are the maximum storage duration in weeks or months, the percentage of standard product yield, as well as indicators of natural weight loss and loss volumes due to diseases.

Sources10

Breakdown by crop

Tomato shelf life 890 Apple Storability 778 Potato Storability 569 Shelf life of pepper 290 Melon Storability 278 Lettuce shelf life 225 Pear Storage Life 216 Shelf life — garden strawberry 152 Storage life — onion 151 Cucumber shelf life 150 Keeping quality — onion 147 Storage life of white cabbage 132 Peach Storability 123 Watermelon shelf life 118 Storage life of zucchini 113 Carrot storability 98 Keeping quality — Large-fruited pumpkin 82 Eggplant shelf life 74 Raspberry shelf life 70 Storage Life of Apple 62 Apricot Storability 60 Sweet cherry shelf life 49 Garlic Storability 46 Tomato shelf life 43

Found in these crops

Apple 1 563 Tomato 1 197 Potato 884 Carrot 508 White cabbage 466 Onion 447 Melon 445 European pear 429 Onion 387 Bell pepper 376 Lettuce 329 Peach 231

Varieties that feature this in their description

Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.

Chief

Terminated

Brassica oleracea L. (White Cabbage Group) · White cabbage

Bejo Zaden B.V.

NL PL SK

3 records

Bamse

Terminated

Triticum aestivum L. · Bread wheat

Pernilla Vallenback

4 records

Chiko

Terminated

Brassica rapa L. subsp. pekinensis (Lour.) Hanelt · Napa cabbage

Bejo Zaden B.V.

NL PL

3 records

Balmoral

Active

Lactuca sativa L. · Lettuce

Horticulture Research International (GB)/Clause Semences SA (FR)

3 records

Active

Allium cepa L. · Onion

Semo, CZ

3 records

Vesuvius

Active

Solanum lycopersicum L. · Tomato

Kees Konst

NL UA

6 records

Aladdin

Terminated

Solanum tuberosum L. · Potato

ZPC

ES FR IT

3 records

Treff

Terminated

Solanum tuberosum L. · Potato

Niederösterreichische Saatbaugenossenschaft reg.Gen.m.b.H.

AT ES

4 records

Vasari

Active

Cichorium intybus L. (Leaf Chicory Group) · Chicory

Bejo Zaden B.V.

4 records

VISION

Active

Allium cepa L. · Onion

Thaam Wijnker

3 records

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Variety traits

Maturity group 89 063
Yield 67 000
Vigor 53 548
Plant height 51 504
Lodging 50 198
Taste and aroma 36 010
Variety origin 29 523
Productivity 27 845

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Text source

This summary is compiled from the publications listed in the sources and verified by an editor. It contains no legally significant information; it provides agronomic context for registry data rather than the registry data itself.