Variety traits
Marketability is an indicator of the suitability of the yield for sale, expressing the ratio of the mass of produce that meets quality standards to the total gross yield. It is expressed as a percentage and is a key indicator of the economic efficiency of a variety.
Mentioned in descriptions 9 316 varieties reference book.
Marketability characterizes the compliance of the yield with quality standards, such as appearance, size, shape, and the absence of damage and diseases. It is calculated as the ratio of the mass of marketable produce to the gross mass of the yield, multiplied by one hundred percent. A value below 70–75% indicates significant losses due to the presence of non-standard produce, while values above 85–90% are considered high.
This trait is complex and depends on both the genetic potential of the variety and the growing conditions. Genetics determine the ability of the variety to form uniform fruits or tubers, as well as its resistance to deformation and damage. Crop management and growing conditions allow the variety to realize this inherent potential.
During state variety testing, marketability is evaluated as a criterion for economic utility, where the variety is compared to a standard in various soil and climatic zones. High marketability of a variety indicates the stable production of marketable produce, which makes it preferable for production and ensures higher revenue per unit area.
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. (Kohlrabi Group) · Kohlrabi
Capsicum annuum L. · Bell pepper
Brassica rapa L. subsp. pekinensis (Lour.) Hanelt · Napa cabbage
Brassica oleracea L. (Kohlrabi Group) · Kohlrabi
Cichorium intybus L. (Witloof Chicory Group) · Witloof chicory
Prunus armeniaca L. · Apricot
Allium cepa L. var. cepa · Onion
Foeniculum vulgare Mill. · Fennel
Cucumis sativus L. · Cucumber
Cucurbita pepo L. · Field pumpkin
Brassica oleracea L. (Savoy Cabbage Group) · Savoy cabbage
Allium sativum L. · Garlic
Cydonia oblonga Mill. · Quince
Citrullus lanatus (Thunb.) Matsum. & Nakai · Watermelon
Prunus armeniaca L. · Apricot
Raphanus sativus L. var. niger (Mill.) S. Kerner · Black radish
Lactuca sativa L. · Lettuce
Brassica oleracea L. (Red Cabbage Group) · Red cabbage
Lactuca sativa L. · Lettuce
Cucurbita pepo L. · Field pumpkin
Brassica oleracea L. (Kohlrabi Group) · Kohlrabi
Allium cepa L. var. cepa · Onion
Brassica oleracea L. (White Cabbage Group) · White cabbage
Cucurbita pepo L. · Field pumpkin