Cultivation
Suitability of a variety for canning and pickling is determined by specific morphological and biochemical properties that allow maintaining texture, shape, and taste after processing. This requires a specific approach to agronomic practices to achieve the desired fruit quality.
Mentioned in descriptions 10 588 varieties reference book.
Suitability for canning and pickling is expressed in the ability of the fruits to maintain firm flesh, commercial appearance, and structure after heat treatment or fermentation. The main characteristics of such varieties are high tissue density, the presence of sugars and pectins, and a tough skin resistant to cracking. For cucumbers, an additional criterion is the presence of tubercles and spines, which ensure uniform penetration of the brine, and for all crops, uniformity of the fruits in shape and size is important.
The quality of the product directly depends on agronomic cultivation practices. To obtain raw material suitable for processing, stable and moderate irrigation is necessary to exclude wateriness or bitterness in the fruits, as well as limiting nitrogen fertilization, the excess of which leads to tissue softening and nitrate accumulation. The frequency of harvesting is also critical: fruits must be picked at the 'gherkin' or 'pickling' stage, as overgrowth causes the formation of voids and coarse seeds, reducing pickling properties.
Production efficiency is assessed by the defect rate in the finished product and the harvestability. Specialized varieties and hybrids minimize the risks of losing commercial qualities, while salad types are genetically unadapted to preservation and are prone to losing their shape. An important factor is the processing speed: post-harvest keeping quality in such varieties is low, therefore they require immediate use to ensure quality standards.
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 melongena L. · Eggplant
Boryskina Olena Borysivna, Borysov Oleksandr Volodymyrovych,
Cucumis sativus L. · Cucumber
SPERLING| Carl Sperling & Co. (GmbH & Co. KG)
Solanum lycopersicum L. · Tomato
Hari Besels
Solanum lycopersicum L. · Tomato
P. de Vries
Solanum lycopersicum L. · Tomato
VILMORIN-ANDRIEUX (FR)
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
Tyshkovs`kyi Volodymyr Mykhailovych
Cucurbita pepo L. · Field pumpkin
Innova Seeds Co.
Allium cepa L. var. cepa · Onion
PETOSEED CO
Allium cepa L. var. cepa · Onion
Magnus Kahl Seeds Pty Ltd
Cynara cardunculus L. · Cardoon
Prytula Roman Petrovych
Capsicum annuum L. · Bell pepper
ReinSaat KG
Allium cepa L. var. aggregatum G. Don · Shallot
SJALOTTENKWEKERIJ "DE VOETAKKER" B.V.
Solanum lycopersicum L. var. lycopersicum · Tomato
MFM INTERNATIONAL S.R.L.
Solanum lycopersicum L. · Tomato
Naumov Ruslan Olehovych, Krasniuk Viacheslav Anatoliiovych,
Solanum lycopersicum L. var. lycopersicum · Tomato
LAMBOSEEDS S.R.L.
Solanum lycopersicum L. · Tomato
J. Hoogstarten
Solanum lycopersicum L. · Tomato
Skliarevs`ka Valentyna Vasylivna, Lysak Serhii Anatoliiovych, Lysak Zoia Volodymyrivna,
Solanum lycopersicum L. · Tomato
Zeraim Gedera Ltd (IL)
Ocimum basilicum L. · Basil
Kustova Ol`ha Kostiantynivna, Kostyrko Diana Romanivna, Hlukhov Oleksandr Zakharovych,
Brassica oleracea L. (Kohlrabi Group) · Kohlrabi
Herrit Vlaar, Lipskyi Volodymyr Volodymyrovych,
Capsicum annuum L. · Bell pepper
Jan Prasil
Solanum melongena L. · Eggplant
Naboka Vitalii Pavlovych, Lins`kyi Vitalii Pavlovych, Shabetia Viktor Volodymyrovych, Shabetia Oksana Mykolaivna,
Solanum lycopersicum L. · Tomato
Hari Besels
Pisum sativum L. · Pea
Domaine Public (FR)