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. · Tomato
Korol` Valentyn Hryhorovych, Havrysh Fedor Serhiiovych, Volok Ol`ha Anatoliivna, Amchelavs`ka Olena Valentynivna, Morev Viktor Vasyl`ovych, Havrysh Serhii Fedorovych,
Cucumis sativus L. · Cucumber
Bartkovska Zofiia, Drozhdzhevska Krystyna, Lakovska-Ryk El`zhbeta, Dorukhovski Rokh,
Brassica oleracea L. (Cauliflower Group) · Cauliflower
Ger Bimsdeboer
Brassica oleracea L. (Cauliflower Group) · Cauliflower
Eike Kampe, Lipskyi Volodymyr Volodymyrovych,
Anethum graveolens L. · Dill
Tsyunel` Mykhailo Mechyslavovych, Havrysh Serhii Fedorovych,
Prunus persica (L.) Batsch · Peach
Frederic W. Anderson (US)
Zea mays L. subsp. mays (Sweet Corn Group) · Sweet corn
Yan Dolezhal, Volodymyr Tyshkovs`kyi,
Brassica oleracea L. (White Cabbage Group) · White cabbage
Yurhen Berh
Solanum lycopersicum L. · Tomato
Aikhan Eihin
Solanum melongena L. · Eggplant
Avdieiev IUrii Ivanovych, Aleksieiev IUrii Borysovych,
Capsicum annuum L. · Bell pepper
Hari Besels
Cucumis sativus L. · Cucumber
Domaine Public (FR)
Brassica oleracea L. (Cauliflower Group) · Cauliflower
Muzhylko Dmytro Valentynovych, Dymchenko Tetiana Mykolaivna, Muzhylko Viktor Valentynovych,
Anethum graveolens L. · Dill
TORSEED - Przedsiebiorstwo Nasiennictwa Ogrodniczego i Szkolkarstwa S.A.
Solanum lycopersicum L. · Tomato
J. Hoogstarten
Solanum lycopersicum L. · Tomato
PEOTEC SEEDS S.R.L.
Cucumis sativus L. · Cucumber
Kees Reinink
Prunus avium (L.) L. · Sweet cherry
PETRE LUDOVICCARDEI EUGEN
Zea mays L. · Maize
PIONEER OVERSEAS CORPORATION
Cucumis sativus L. · Cucumber
Ger Bimsdeboer
Brassica oleracea L. (White Cabbage Group) · White cabbage
Monakhos Hryhorii Fedorovych
Zea mays L. · Maize
Todor Gubatov
Solanum lycopersicum L. · Tomato
HM Clause SA (FR)
Cannabis sativa L. · Hemp
Stefano Gadola