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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.

Vanity

Active

Cucurbita maxima Duchesne · Giant pumpkin

HU
2 records

Winteria

Active

Allium cepa L. var. cepa · Onion

CZ
2 records

Valda

Active

Solanum tuberosum L. · Potato

CZ
3 records

SUCREÑA

Active

Citrus sinensis (L.) Osbeck · Sweet orange

ES
2 records

Vivaldi

Active

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

NL
2 records

White Knight

Terminated

Allium cepa L. var. cepa · Onion

ES
2 records

Top Adiff

Active

Solanum lycopersicum L. · Tomato

HU
2 records

Tonda padana

Active

Cucurbita maxima Duchesne · Giant pumpkin

IT
2 records

Tomimaru

Terminated

Solanum lycopersicum L. · Tomato

NL
3 records

Tombul

Active

Corylus avellana L. · Common hazel

NL
3 records

Virtudes 2

Active

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

ES
2 records

Sonatine

Terminated

Solanum lycopersicum L. · Tomato

NL
2 records

Turopoljski

Active

Allium cepa L. var. cepa · Onion

HR
3 records

Solopoly

Active

Citrullus lanatus (Thunb.) Matsum. & Nakai · Watermelon

DE
2 records

Wagenerovo

Active

Malus domestica (Suckow) Borkh. · Apple

CZ
4 records

Starking

Active

Malus domestica (Suckow) Borkh. · Apple

ES
3 records

Vintor

Active

Cichorium intybus L. (Witloof Chicory Group) · Witloof chicory

NL
2 records

Troja

Active

Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley

CZ
2 records

Viking

Terminated

Allium cepa L. var. cepa · Onion

NL
3 records

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