Variety traits

Grape Storability

Vitis vinifera L.

A genetically determined trait of clusters to maintain market quality without wilting or decay over an extended period. It is evaluated based on berry attachment strength, resistance to crushing, and the biochemical composition of the harvest.

In the reference 40 varieties crop Common grape vine, where this is mentioned in the description.

Berry attachment strength is a critical indicator, where values up to 100 g correspond to poor storability, and over 300 g to very high storability. Resistance to crushing varies from 300 to 3500 g depending on the stage of maturity and varietal characteristics. The integrity of the bloom (epicuticular wax), which prevents moisture evaporation and the penetration of microorganisms, also plays an important role.

Depending on the storage potential, grape varieties are classified as having high storability (up to 5–6 months, e.g., Moldova), medium (up to 4 months), and low (up to 3 months, e.g., Vostorg). To ensure high-quality storage, the agrotechnical strategy requires a reduction of the crop load by 20–25%, limiting nitrogen fertilizers and irrigation in the second half of the growing season, while emphasizing phosphorus-potassium fertilization.

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

Sources8

Varieties of Common grape vine mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.