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.
Brassica oleracea L. (Cauliflower Group) · Cauliflower
Khartmut Kliain, Troian Mykola Vasyl`ovych, Kondratenko Mykola Viktorovych,
Cucumis sativus L. · Cucumber
Yost van den Eiden
Phaseolus vulgaris L. · Common bean
Domaine Public (FR)
Cucumis sativus L. · Cucumber
Yan Kulstra
Solanum lycopersicum L. · Tomato
Naumov Ruslan Olehovych, Krasniuk Viacheslav Anatoliiovych,
Cucumis sativus L. · Cucumber
Asgrow Seed Company (US)
Phaseolus vulgaris L. · Common bean
Herrit Vlaar, Lipskyi Volodymyr Volodymyrovych,
Capsicum annuum L. · Bell pepper
PlantiCo Hodowla i Nasiennictwo Ogrodnicze Swietoslaw sp. z o.o.
Cucumis sativus L. · Cucumber
Lietuvos agrarinių ir miškų mokslų centro filialas Sodininkystės ir daržininkystės institutas
Brassica oleracea L. (Cauliflower Group) · Cauliflower
A. Kwiatkowska
Phaseolus vulgaris L. · Common bean
Herrit Vlaar, Lipskyi Volodymyr Volodymyrovych,
Cucurbita pepo L. · Field pumpkin
Vovk Zhanna Mykolaivna
Prunus persica (L.) Batsch · Peach
CONTE LUIGI / NICOTRA ANTONINO
Solanum lycopersicum L. · Tomato
Progene Seed s.s.a (IT)
Solanum lycopersicum L. · Tomato
Her Bimsdeboer
Pisum sativum L. · Pea
SLUIS & GROOT BV (NL)
Phaseolus vulgaris L. · Common bean
Asgrow Seed Company (US)
Zea mays L. · Maize
SESVANDERHAVE| SESVANDERHAVE N.V./S.A. Industriepark
Solanum lycopersicum L. · Tomato
Zuhair Bibi
Solanum lycopersicum L. · Tomato
Bayer Holland B.V.
Zea mays L. · Maize
Moskalenko Volodymyr Fedorovych, Melnyk Vitalii IAkovych,
Solanum lycopersicum L. · Tomato
CAPITAL GENETIC EBT, S.L.
Zea mays L. · Maize
Borschevs`kyi Oleksandr Volodymyrovych, Slobodian Roman Petrovych, Stupa Leonid IAkovych, Serikov Volodymyr Oleksiiovych, Sokolov V'iacheslav Mykhailovych, Bielousov Anatolii Oleksandrovych,
Zea mays L. · Maize
PIONEER HI-BRED INT