Variety traits
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.
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.
Brassica oleracea L. (White Cabbage Group) · White cabbage
Brassica oleracea L. (Red Cabbage Group) · Red cabbage
Cucurbita pepo L. · Field pumpkin
Cucumis melo L. · Melon
Capsicum annuum L. · Bell pepper
Daucus carota L. · Carrot
Cucurbita maxima Duchesne · Giant pumpkin
Allium cepa L. var. cepa · Onion
Solanum melongena L. · Eggplant
Solanum lycopersicum L. · Tomato
Vitis L. · Grapevine
Brassica oleracea L. (Savoy Cabbage Group) · Savoy cabbage
Vitis L. · Grapevine
Citrullus lanatus (Thunb.) Matsum. & Nakai · Watermelon
Brassica oleracea L. (White Cabbage Group) · White cabbage
Solanum melongena L. · Eggplant
Solanum lycopersicum L. · Tomato
Solanum tuberosum L. · Potato
Daucus carota L. · Carrot
Cucurbita pepo L. · Field pumpkin
Lactuca sativa L. · Lettuce
Allium sativum L. · Garlic
Pyrus communis L. · European pear
Allium cepa L. var. cepa · Onion