French shallot seeds varietes

Criteria for rating the Shallot varieties befor inscription in the Official French Catalogue

RATING CRITERIA

The characteristics listed in the description sheet are those registered by the GEVES for plant varieties in the Official French Catalogue.

Plant characteristics are based on 34 criteria rated on a scale of 1 to 9. Criteria are evaluated based on reference varieties in field trials carried out in different geographical areas. First and second propagation cycles are studied.

Details of these criteria may be checked in the following groups:

Click on underlined criteria in the table below for more information.

FOLIAGE

Density, colour, glaucescent leaves with cuticle wax.

NUMBER OF LEAVESExample (O = oignon ; S = ...)Rating
SmallSY300 (O)3
MediumThe Kelsae (O)5
LargeYellow sweet spanish (O)7
ATTITUDE
erectPikant (S), Santé (S)1
erect to semi-erectKeep Well (O)2
Semi-erect Southport Red Globe (O), Bonilla (S), Mirage (S), Pikant (S), Prisma (S), Saffron (S)3
Semi-erect to horizontalHygro (O)4
Horizontal-5
WAXINESS
Absent or very weak-1
WeakYellow sweet spanish (O)3
MediumHikeeper (O), Golden Gourmet (S)5
StrongCalypso (O), Flevo (O), Santé (S)7
Very strong-9
INTENSITY OF GREEN COLOUR
Very lightBretor (S)1
LightGuimar (O), Yellow sweet spanish (O), Tropix (S)3
MediumCaribo (O), Texas grano 502 (O), Golden Gourmet (S)5
DarkHikeeper (O), La Reine (O), Santé (S)7
CRANKING
Absent or weakGolden Bear (O), Santé (S)1
IntermediateHyduro (O)2
Strong-3
LENGTH
ShortPikant (S)3
MediumSpring Field5
LongGolden Gourmet (S), Topper (S)7
DIAMETER
SmallPikant (S)3
MediumSpring Field5
LargeGolden Gourmet (S), Lyska (S)7

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BULB

The bulb is characterized by its size, its height, its diameter, the width of neck, the intensity of base color of dry slin and the flesh color.

SPLITING INTO BULBLETSExample (O = oignon ; S = ...)Rating
Absent or very weakCuisse de Poulet du Poitou (O), Lagos (O)1
Weak-3
MediumMirage (S)5
StrongBonilla (S), Creation (S), Longor (S), Mikor (S)7
Very strongDelvad (S), Rox (S), Tropix (S)9
DEGREE OF SPLITING INTO BULBLETS (with dry skin around each bulblet)
Very weakCuisse de Poulet du Poitou (O)1
Weak-3
MediumSanté (S)5
Strong-7
Very strongGriselle (S)9
BULBLET SIZE
SmallAtlas (S)3
MediumSpring Field, Topper (S)5
LargeDelicato (S), Santé (S)7
BULBLET HEIGHT
Very short-1
ShortAtlas (S)3
MediumTopper (S)5
TallJermor (S)7
Very tallLongor (S), Pesandor (S)9
BULBLET DIAMETER
SmallPikant (S), Primalys (S)3
MediumArvro (S)5
LargeSanté (S)7
BULBLET HEIGHT/DIAMETER RATIO
Very lowRondeline (S)1
LowTopper (S)3
MediumPikant (S)5
HighLongor (S)7
Very highPesandor (S), Ploumor (S)9
POSITION OF MAXIMAL DIAMETER
Towards stem endDorata di Parma (O), Texas grano 502 (O)1
At middleValenciana tardía de exportatión (O), Red Sun (S)2
Towards root endThe Kelsae (O), Jermor (S)3
WIDTH OF NECK
Very narrowPikant (S)1
NarrowLa Reine (O), Topper (S)3
MediumHyduro (O), Santé (S)5
BroadBlanca grande tardía de Lérida (O)7
Very Broad-9
SHAPE IN LONGITUDINAL SECTION
EllipticOwa (O), Longor (S)1
Medium ovateBirnenförmige (O), Rossa Lunga di Firenze (O), Breton (S)2
Broad ellipticAilsa Craig (O), Beacon (O), Hiball (O), Vigarmor (S)3
CircularLagos (O), Pikant (S)4
Broad ovateHysam (O), Arvro (S)5
Broad obovateLilia (O), Texas grano 502 (O)6
RhombicZittauer gelbe (O)7
Transverse medium ellipticSturka (O), Stuttgarter Riesen (O), Atlantic (S), Golden Gourmet (S)8
Transverse narrow ellipticBrunswijker (O), De Moissac (O), Paille des vertus (O), Pompei (O)9
SHAPE OF STEM END
DepressedDorata di Parma (O)1
FlatLa Reine (O)2
Slightly raisedValenciana Temprana (O)3
RoundedValenciana tardía de exportatión (O)4
Slightly slopingAilsa Craig (O), Rouge pâle de Niort5
Strongly slopingOwa (O)6
SHAPE OF ROOT END
DepressedPaille des vertus (O)1
FlatNocera (O), Valenciana Temprana (O)2
RoundValenciana tardía de exportatión (O), Atlas (S), Delicato (S)3
Weakly taperedPompei (O), The Kelsae (O), Bonilla (S), Santé (S)4
Strongly taperedOwa (O), Bretor (S)5
BASE COLOR OF DRY SKIN
WhiteLa Reine (O), Pompei (O)1
GreyGriselle (S)2
Green-3
YellowZittauer gelbe (O), Creation (S), Golden Gourmet (S), Topper (S)4
BrownValenciana Temprana (O), Delicato (S), Mirage (S), Mikor (S), Pikant (S)5
PinkColorada de Figueras (O), Rox (S), Santé (S)6
RedBrunswijker (O), Red Baron (O)7
INTENSITY OF BASE COLOR OF DRY SLIN
Light-3
Medium-5
Dark-7
HUE OF COLOR OF DRY SKIN
AbsentPompei (O)1
Greyish-2
Greenish-3
YellowishTopper (S)4
BrownishSanté (S)5
PinkishDelicato (S)6
RedishMikor (S), Mirage (S), Pikant (S)7
Purple-8
COLORATION OF EPIDERMIS OF FLESHY SCALES
Absent-1
GreenishSturon (O), Golden Gourmet (S)2
RedishBrunswijker (O), Pikant (S), Santé (S)3
FLESH COLOR
Pinkish-3
FLESH COLOR INTENSITY
--0
Very light-1
Very light to light-2
Light-3
Light to medium-4
Medium-5
Medium to dark-6
Dark-7

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PHYSIOLOGIC CHARACTERISTICS

Include the Number of growing points per kg, Dry matter content, Tendency to bolting, Time of harvest maturity, Time of sprouting during storage and Male sterility.

NUMBER OF GROWING POINTS PER KGExample (O = oignon ; S = ...)Rating
Very lowBarletta (O), Pompei (O)1
LowCuisse de Poulet du Poitou (O), Figaro (O), Owa (O)3
MadiumLongor (S), Mirage (S), Prisma (S)5
HighBonilla (S), Creation (S), Mikor (S)7
Very highGriselle (S), Rox (S), Tropix (S)9
DRY MATTER CONTENT
Very lowExhibition (O)1
LowGolden Bear (O), The Kelsae (O)3
MediumGolden Gourmet (S), Topper (S)5
HighBirnförmige (O), Zittauer gelbe (O), Creation (S), Longor (S)7
Very highGriselle (S)9
TENDENCY TO BOLTING
Absent or very weakDesihidrobat1
WeakStuttgarter Riesen (O), Zittauer gelbe (O)3
MediumLegio5
Strong-7
Very strongBronzé d'Amposta9
TIME OF HARVEST MATURITY
EarlyPloumor (S), Rox (S)3
MediumCreation (S), Pikant (S)5
LateGolden Gourmet (S)7
TIME OF SPROUTING DURING STORAGE
EarlyGolden Bear (O), The Kelsae (O)3
MediumHygro (O), Hyper (O)5
LateMarion (O)7
MALE STERILITY
Absent or very weakRijnsburger 5 (O)1
WeakHyduro (O), Creation (S)2
StrongAtlas (S)3

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