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.
Cucumis sativus L. · Cucumber
Ger Beemsterboer
Brassica oleracea L. (White Cabbage Group) · White cabbage
VAN DER PLOEG SJAAK
Prunus armeniaca L. · Apricot
Stephen Southwick & David Decalo
Pisum sativum L. · Pea
Salling Plant Breeding ApS
Pisum sativum L. · Pea
Paul Degreef
Apium graveolens L. · Celery
Bejo Zaden, NL
Cucurbita pepo L. · Field pumpkin
Seminis Vegetable Seeds
Pisum sativum L. · Pea
PURE LINE SEEDS
Phaseolus vulgaris L. · Common bean
Gebroeders Bakker Zaadteelt en Zaadhandel B.V.
Zea mays L. · Maize
ASGROW FRANCE
Cucumis sativus L. · Cucumber
Rijk Zwaan, NL
Cucurbita pepo L. · Field pumpkin
W. LEGUTKO PRZEDSIEBIORSTWO HODOWLANO NASIENNE SP.Z.O.O
Cucumis sativus L. · Cucumber
ENZA ZADEN
Pisum sativum L. · Pea
Syngenta Crop Protection AG
Cynara cardunculus L. · Cardoon
Nunhems, B.V.
Cucumis sativus L. · Cucumber
PNOS
Pisum sativum L. · Pea
CRITES-MOSCOW GROWERS INC.
Citrullus lanatus (Thunb.) Matsum. & Nakai · Watermelon
Rijk Zwaan Zaadteelt en Zaadhandel B.V.
Brassica oleracea L. (Cauliflower Group) · Cauliflower
MOSKOVSKOE OTDELENIE VNIIR (MOVIR)
Cucumis sativus L. · Cucumber
RIJK ZWAAN ZAADTEELT EN ZAADHANDEL B.V.
Cucumis sativus L. · Cucumber
SVS, NL
Phaseolus vulgaris L. · Common bean
Pop Vriend, NL
Pisum sativum L. · Pea
NUNHEMS
Cucumis sativus L. · Cucumber
RIJK ZWAAN ZAADTEELT EN ZAADHANDEL BV, NL