Variety traits

Potato Storability

Solanum tuberosum L.

A genetically determined trait of tubers to maintain their culinary and seed qualities during the storage period without significant mass loss, diseases, or physiological disorders.

In the reference 569 varieties crop Potato, where this is mentioned in the description.

Potato storability is assessed on a 9-point scale, where 9 points correspond to the best indicators, or by the percentage of marketable tubers from the initial mass. The primary criteria are natural weight loss, total waste due to sprouting or rot, and overall losses during the storage period.

High storability (7–9 points) is characteristic of mid-late and late varieties with a pronounced dormancy period. Low indicators are often due to early maturation, excessive nitrogen application, or potassium deficiency. Storability also heavily depends on growing conditions: tubers grown in light sandy loam soils store better than those from heavy loams.

Technologically, storability is influenced by timely vine desiccation, which promotes the formation of a robust tuber skin. Reducing mechanical damage and maintaining a balanced nutrient supply are decisive factors in minimizing losses during long-term storage, which can reach 7–8 months.

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

Active

Solanum tuberosum L. · Potato

1 record

BISERKA

Terminated

Solanum tuberosum L. · Potato

1 record

Rode Eersteling

Active

Solanum tuberosum L. · Potato

1 record

1 2 ... 28 29 30 31 32 33 34 35 36 37 Next

Jump to page 5 11 16 21 26 27 32