Variety traits
Transportability is the ability of produce to maintain its marketability, nutritional value, and integrity during handling. It is expressed as resistance to mechanical damage and decay, determining the possibilities for logistics and crop marketing.
Mentioned in descriptions 7 545 varieties reference book.
Transportability refers to the ability of fruits and vegetables to withstand loading, transportation, and unloading without losing market quality, such as appearance and tissue integrity. In practice, this trait determines the shelf life of produce, allowing it to remain fresh longer during extended logistics without the need for specialized refrigeration equipment.
This trait depends on a complex of structural-mechanical and physiological variety characteristics, including flesh firmness, skin thickness, respiration rate, and the chemical composition of the fruit, in particular the content of pectic substances, calcium, and sugars. High transportability is characterized by a small-cell structure of the flesh and a reduced rate of physiological aging processes.
The assessment of transportability during variety trials is conducted through expert evaluation or instrumental methods, such as the use of penetrometers to measure skin and flesh firmness. Varieties are compared against reference standards based on indices of mechanical damage, decay development, and weight loss after simulated transport conditions.
The final level of a variety's transportability depends not only on its genetic potential but also on growing conditions, including agronomic practices, irrigation regimes, and the maturity stage at the time of harvest. Deviations in production technology, such as excessive nitrogen fertilization or improper irrigation, can significantly reduce this indicator even in a promising variety.
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.
Solanum lycopersicum L. · Tomato
Aleksieiev IUrii Borysovych
Solanum lycopersicum L. · Tomato
TEZIER
Ribes rubrum L. · Redcurrant
Kopan Volodymyr Pavlovych, Kopan` Kira Mykolaivna,
Fragaria L. · Strawberry
Shahrokh, Khanidazeh
Cucurbita pepo L. · Field pumpkin
Julien Mazet
Solanum lycopersicum L. · Tomato
Panchev IUrii Ivanovych
Cucurbita maxima Duchesne · Giant pumpkin
HAZERA GENETICS
Solanum lycopersicum L. · Tomato
Khartmut Kliain, Troian Mykola Vasyl`ovych, Kondratenko Mykola Viktorovych,
Malus domestica (Suckow) Borkh. · Apple
INCONNU (FR)
Allium cepa L. · Onion
Ger Bimsdeboer
Pyrus communis L. · European pear
Mykychuk Oksana Ivanivna, Kozhokar Zina Myroslavivna, Dronyk Nataliia Illivna,
Citrullus lanatus (Thunb.) Matsum. & Nakai · Watermelon
Hari Besels
Vitis vinifera L. · Common grape vine
Zdravko Zankov, Ivan Todorov, Kunyu Stoev
Vitis vinifera L. subsp. vinifera · Wine grape
Z. Zankov, I. Todorov, S. Pirgozliev, T. Nakova
Brassica oleracea L. (White Cabbage Group) · White cabbage
Sakata Seed Corporation, JP
Brassica oleracea L. (Chinese Kale or Kailaan Group) · Chinese broccoli
Yusuke Kato
Brassica oleracea L. (Red Cabbage Group) · Red cabbage
Hari Besels
Solanum lycopersicum L. · Tomato
HAZERA SEEDS BV
Brassica oleracea L. (White Cabbage Group) · White cabbage
Willem van Haerke
Solanum lycopersicum L. · Tomato
J. Hoogstarten
Citrullus lanatus (Thunb.) Matsum. & Nakai · Watermelon
Jin Huan
Raphanus sativus L. var. sativus · Radish
Ger Beemsterboer
Allium cepa L. var. cepa · Onion
Domaine Public (FR)
Actinidia Lindl. · Actinidia
Skrypchenko Nadiia Vasylivna, Shaitan Ivan Myronovych, Kleieva Rima Fedorivna,