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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.

CADRETE

Active

Vitis vinifera L. · Common grape vine

ES
1 record

CABEZA NEGRA 2

Terminated

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

ES
1 record

Anneke

Active

Zantedeschia Spreng. · Arum-lily

NL
1 record

Belisa

Application submitted

Solanum lycopersicum L. · Tomato

HU
1 record

Amsterdam

Protection expired

Gladiolus L. · Gladiolus

NL
1 record

Brindisino

Terminated

Cucumis melo L. · Melon

IT
1 record

Brenado

Terminated

Lactuca sativa L. · Lettuce

NL
1 record

ALMANZORO

Active

Allium cepa L. · Onion

UA
2 records

Careless

Active

Gladiolus L. · Gladiolus

NL
1 record

CALMERIA

Active

Vitis vinifera L. · Common grape vine

ES
1 record

Bosc kobak

Active

Pyrus communis L. · European pear

HU
1 record

Axel

Terminated

Brassica oleracea L. (Curly kale Group) · Curly kale

NL
1 record

CAMPENY MORADA

Application submitted

Allium cepa L. var. cepa · Onion

ES
1 record

Berło NOE

Terminated

Daucus carota L. · Carrot

PL
1 record

Astra Polka SNO

Application submitted

Cucurbita pepo L. · Field pumpkin

PL
1 record

Benson F1

Application submitted

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

UA
1 record

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