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.
Daucus carota L. · Carrot
Muzhylko Dmytro Valentynovych, Dymchenko Tetiana Mykolaivna, Muzhylko Viktor Valentynovych,
Cucumis sativus L. · Cucumber
Shevchenko Andrii Oleksiiovych
Solanum lycopersicum L. · Tomato
Boni Paolo
Solanum lycopersicum L. · Tomato
Domaine Public (FR)
Phaseolus vulgaris L. · Common bean
Pop Vriend Research B.V.
Cucumis sativus L. · Cucumber
Dymchenko Tetiana Mykolaivna, Muzhylko Viktor Valentynovych,
Cucurbita moschata Duchesne · Butternut squash
SEMILLAS BATLLE, S.A.
Solanum melongena L. · Eggplant
Bruno Floch
Zea mays L. subsp. mays (Sweet Corn Group) · Sweet corn
Breus Oksana Serhiivna, Parii IUliia Oleksandrivna, Parii IAroslav Fedorovych, Koval`chuk Zoreslava Volodymyrivna, Kulish Ol`ha IUriivna, Parii Myroslav Fedorovych,
Cucurbita pepo L. · Field pumpkin
Archipiano Murielle
Cucumis sativus L. · Cucumber
Dymchenko Tetiana Mykolaivna, Muzhylko Viktor Valentynovych,
Solanum lycopersicum L. · Tomato
EURL PHR (FR)
Pisum sativum L. · Pea
Nunhems Zaden BV (NL)
Phaseolus vulgaris L. · Common bean
Asgrow Seed Company (US)
Anethum graveolens L. · Dill
PlantiCo Hodowla i Nasiennictwo Ogrodnicze Golebiew sp. z o.o.
Capsicum annuum L. · Bell pepper
Mr. Basterreix
Capsicum annuum L. · Bell pepper
"Opal Zi"OOD - Plovdiv (BG)
Solanum lycopersicum L. · Tomato
Enza Zaden Beheer B.V.
Cucumis sativus L. · Cucumber
Panova Mariia Dmytrivna, Krylov Oleh Mykolaiovych, Borysov Oleksandr Volodymyrovych,
Vitis vinifera L. · Common grape vine
ALBET I NOYA VITICULTOR, S.L.
Capsicum annuum L. · Bell pepper
Holovchenko Roman Oleksandrovych,Holovchenko Oleksandr IAkovych,
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
Harry Besans
Zea mays L. subsp. mays (Sweet Corn Group) · Sweet corn
Kuprichenkova Tetiana Hryhorivna, Klimova Oksana IEvhenivna, Bielikov IEvhen Illich, Pozdniakov Volodymyr Vasyl`ovych, Movchan Tetiana Dmytrivna, Tymchuk Serhii Mykhailovych, Tymchuk Viktor Mykhailovych,
Capsicum annuum L. · Bell pepper
Matthiev Nicolas