Cultivation
Capsicum annuum L.
Pepper processing technology is based on the morphological characteristics of the fruit: wall thickness, shape, and maturity stage, which determine the suitability of the raw material for whole-fruit stuffing or appetizer preserves.
In the reference 508 varieties crop Bell pepper, where this is mentioned in the description.
For high-quality canning, varieties with a wall thickness of 4 mm or more are preferred, as they ensure texture retention after heat treatment. The skin of the fruit should be tender and resistant to peeling during blanching. Varieties with a dark green color at the technical maturity stage are not recommended for appetizer preserves, as they have a weak aroma and are prone to acquiring a brown color and a grassy off-flavor in the finished product.
The choice of variety depends on the processing method: for stuffed preserves, fruits with a conical, truncated pyramidal, or round shape are optimal. The technological process often involves preliminary frying or sautéing of the fruits. The capsaicin content in sweet varieties should be minimal, at the level of 0.01–0.015%, while when working with hot peppers, safety precautions are required due to the high biological activity of the alkaloid.
General information about the subject — on the page Canning and pickling.
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.
Capsicum annuum L. · Bell pepper
HAO-DEMETER Institute of Plant Breeding and Genetic Resources
Capsicum annuum L. · Bell pepper
Domaine Public (FR)
Capsicum annuum L. · Bell pepper
UNITED GENETICS SEEDS CO
Capsicum annuum L. · Bell pepper
ALEJANDRO MARTIN CARA
Capsicum annuum L. · Bell pepper
W. LEGUTKO PRZEDSIEBIORSTWO HODOWLANO NASIENNE SP.Z.O.O
Capsicum annuum L. · Bell pepper
"Florian" OOD - Ruse (BG)
Capsicum annuum L. · Bell pepper
Ing. Jiřina Teclová, LIBERA (CZ)
Capsicum annuum L. · Bell pepper
Institut za ratarstvo i povrtarstvo, Novi Sad (RS)
Capsicum annuum L. · Bell pepper
Zeraim Gedera Ltd. Seed Company
Capsicum annuum L. · Bell pepper
AUSTROSAAT Österr. Samenzucht- und Handels-AG
Capsicum annuum L. · Bell pepper
SAKATA VEGETABLES EUROPE SAS
Capsicum annuum L. · Bell pepper
ReinSaat KG
Capsicum annuum L. · Bell pepper
GAVRISh SERGEJ FEDOROVICh / KAPUSTINA RAISA NIKOLAEVNA / VERBA VADIM MIHAJLOVICh
Capsicum annuum L. · Bell pepper
VILMORIN, S.A.
Capsicum annuum L. · Bell pepper
RAMIRO ARNEDO, S.A.
Capsicum annuum L. · Bell pepper
Hazera Genetics Ltd. \A.R.O. Volcani Center
Capsicum annuum L. · Bell pepper
ReinSaat KG
Capsicum annuum L. · Bell pepper
ReinSaat KG
Capsicum annuum L. · Bell pepper
keine Angabe
Capsicum annuum L. · Bell pepper
W. LEGUTKO PRZEDSIEBIORSTWO HODOWLANO NASIENNE SP.Z.O.O
Capsicum annuum L. · Bell pepper
Capsicum annuum L. · Bell pepper
Experimental station for irrigated agriculture - Pazardzhik (BG) Institute of Vegetable Crops Maritsa - Plovdiv (BG)
Capsicum annuum L. · Bell pepper
Yordanka Tosheva
Capsicum annuum L. · Bell pepper
Instytut Warzywnictwa im. Emila Chroboczka \Przedsiębiorstwo Nasiennictwa Ogrodniczego i Szkółkarstwa Spółka Akcyjna w upadłości likwidacyjnej \Polska Hodowla i Nasiennictwo Roślin Ogrodniczych IWARZ-PNOS sp. z o.o.