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.
Phaseolus vulgaris L. · Common bean
Herrit Vlaar, Lakusta Vasyl` Samsonovych,
Capsicum annuum L. · Bell pepper
Jean Louis Nicolet
Apium graveolens L. var. secalinum (Alef.) Mansf. · Chinese celery
Prytula Roman Petrovych
Capsicum annuum L. · Bell pepper
"Opal Zi"OOD - Plovdiv (BG)
Capsicum annuum L. · Bell pepper
Dymchenko Tetiana Mykolaivna, Muzhylko Viktor Valentynovych,
Solanum lycopersicum L. · Tomato
HM Clause SA (FR)
Cucumis sativus L. · Cucumber
XAREBA OLEKSANDR VOLODYMYROVYCH
Solanum lycopersicum L. · Tomato
Amchelavs`ka Olena Valentynivna, Morev Viktor Vasyl`ovych, Havrysh Serhii Fedorovych,
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,
Capsicum annuum L. · Bell pepper
Enza Zaden Beheer B.V.
Solanum lycopersicum L. · Tomato
Vilmorin SA (FR)
Solanum melongena L. · Eggplant
Naboka Liliia Vasylivna, Lins`kyi Vitalii Pavlovych, Shabetia Oksana Mykolaivna,
Brassica oleracea L. (Broccoli Group) · Broccoli
Ger Bimsdeboer
Solanum lycopersicum L. · Tomato
Tezier SA (FR)
Prunus persica (L.) Batsch · Peach
N.&L. GLEN BRADFORD
Cucurbita pepo L. · Field pumpkin
Lymar Volodymyr Anatoliiovych, Kholodniak Oleh Heorhiiovych, Maidaniuk Viacheslav Oleksiiovych,
Brassica oleracea L. convar. botrytis (L.) Alef. · Cauliflower
CLAUSE-TEZIER
Cucumis sativus L. · Cucumber
Lim Sang Hwa
Cucumis sativus L. · Cucumber
Lim Sang Hwa
Solanum lycopersicum L. · Tomato
Shkl`oda Natalia Stepanivna, Diachenko Liudmyla Ivanivna, Tolinova Tetiana Oleksiivna, Lysak Nataliia Serhiivna, Pylypenko Liubov Vasylivna, Krutko Roman Vasylovych,
Solanum lycopersicum L. · Tomato
PlantiCo Hodowla i Nasiennictwo Ogrodnicze Golebiew sp. z o.o.
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. var. lycopersicum · Tomato
VELDHUYZEN VAN ZANTEN JASPER ENGEL
Solanum lycopersicum L. var. lycopersicum · Tomato
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