Gele Tros
ActiveCucumis sativus L. · Cucumber
Cultivation
Canning and Salting of Cucumber
Cucumis sativus L.
The suitability of cucumber fruits for salting is determined by the anatomical features of the peel, flesh density, and sugar content. Salting varieties are distinguished by the presence of black spines and the ability to maintain their structure during fermentation, unlike delicate salad varieties.
In the reference 556 varieties crop Cucumber, where this is mentioned in the description.
A key feature of pickling cucumber varieties is the presence of a dense peel and black spines, which ensure uniform penetration of the brine. The flesh of such fruits is characterized by firmness, the absence of internal voids, and underdeveloped seeds, which prevents softening and loss of structure during processing.
The biochemical composition of fruits for salting must include at least 2% sugars, which are necessary for the active metabolism of lactic acid bacteria. The use of salad varieties, which possess a more delicate peel and white spines, leads to technological defects, as such fruits quickly lose their shape and soften during the fermentation process.
General information about the subject — on the page Canning and pickling.
Varieties of Cucumber 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.
SMR 58
ActiveCucumis sativus L. · Cucumber