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 lycopersicum L. var. lycopersicum · Tomato
MINISTERO DELLE POLITICHE AGRICOLE E FORESTALI - DIREZIONE GENERALE DELLE POLITICHE AGRICOLE ED AGROINDUSTRIALI NAZIONALI
Prunus armeniaca L. · Apricot
NAIK GyKI Cegléd
Canna x generalis L. H. Bailey · Garden canna
TAKII & CO LTD
Cucumis sativus L. · Cucumber
Hari Besels
Beta vulgaris Garden Beet Group · Garden beet
Gospodarstwo Nasiennictwa Ogrodniczego Leszek Węgrzynowski
Zea mays L. subsp. mays (Sweet Corn Group) · Sweet corn
Tovarystvo z obmezhenoiu vidpovidalnistiu "SPARK SIDZ"
Zea mays L. subsp. mays (Sweet Corn Group) · Sweet corn
Hodowla Roslin Smolice Sp.z o.o Grupa IHAR
Pisum sativum L. · Pea
Syngenta Seeds B.V.
Brassica oleracea L. (Cauliflower Group) · Cauliflower
Ton Loogman
Cannabis sativa L. · Hemp
GRASSI GIULIO
Spinacia oleracea L. · Spinach
Domaine Public (FR)
Brassica oleracea L. (White Cabbage Group) · White cabbage
Robert Priieur
Brassica rapa L. · Turnip rape
ReinSaat KG
Cucumis sativus L. · Cucumber
Kyrylov Mykhailo Ivanovych, Dubinin Serhii Volodymyrovych,
Fragaria x ananassa Duchesne ex Rozier · Garden strawberry
Lietuvos agrarinių ir miškų mokslų centro filialas Sodininkystės ir daržininkystės institutas
Zea mays L. subsp. mays (Maize Group) · Maize
Golden Harvest International France (FR)/Golden Seed Co Inc. (US)
Solanum lycopersicum L. var. lycopersicum · Tomato
ASGROW ITALIA VEGETABLE SEEDS SRL
Cucumis sativus L. · Cucumber
Krylov Oleh Mykolaiovych, Borysov Oleksandr Volodymyrovych,
Cucumis sativus L. · Cucumber
VINATORU COSTEL
Solanum lycopersicum L. · Tomato
Sylvain Bontems
Solanum lycopersicum L. · Tomato
Morev Viktor Vasyl`ovych, Havrysh Serhii Fedorovych, Amchelavs`ka Olena Valentynivna,
Allium cepa L. var. cepa · Onion
Domaine Public (FR)
Pisum sativum L. · Pea
SLUIS & GROOT BV (NL)
Prunus persica (L.) Batsch · Peach
Jean-Louis Escande (FR)