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
Rijk Zwaan Zaadteelt en Zaadhandel BV (NL)
Pisum sativum L. · Pea
Syngenta Seeds B.V.
Pelargonium L'Hér. ex Ait. · Geranium
Jaroslav Janecek
Pisum sativum L. · Pea
Van Waveren Saaten GmbH
Solanum melongena L. · Eggplant
SVS HOLLAND BV , NL
Phaseolus vulgaris L. · Common bean
Pop Vriend, NL
Citrullus lanatus (Thunb.) Matsum. & Nakai · Watermelon
XINGPING ZHANG
Capsicum annuum L. · Bell pepper
GAVRISh SERGEJ FEDOROVICh / FILIMONOVA YuLIYa ALEKSEEVNA / KAPUSTINA RAISA NIKOLAEVNA / GLADKOV DMITRIJ SERGEEVICh / VOLKOV ALEKSANDR ALEKSANDROVICh / SEMENOVA ANNA NIKOLAEVNA / REDIChKINA TAT'YaNA ALEKSANDROVNA / ARTEM'EVA GALINA MIHAJLOVNA / SEDIN ALEKS
Brassica oleracea L. (Broccoli Group) · Broccoli
Hazera Seeds B.V.
Pisum sativum L. · Pea
Van Waveren, D
Pisum sativum L. · Pea
Innoseeds B.V.
Phaseolus vulgaris L. · Common bean
Van Waveren Saaten GmbH, G
Zea mays L. · Maize
Syngenta Seeds
Solanum lycopersicum L. · Tomato
PETOSEED CO
Phaseolus vulgaris L. · Common bean
VELDHUYZEN V.ZANTE
Solanum lycopersicum L. · Tomato
SAATZUCHT QUEDLINBURG GMBH
Solanum lycopersicum L. · Tomato
Syngenta Seeds BV (NL)
Solanum lycopersicum L. · Tomato
Royal Sluis France Sarl (FR)
Zea mays L. · Maize
RAGT 2N S.A.S
Capsicum annuum L. · Bell pepper
CAPITAL GENETIC EBT, S.L.
Capsicum annuum L. · Bell pepper
W. LEGUTKO PRZEDSIEBIORSTWO HODOWLANO NASIENNE SP.Z.O.O
Allium cepa L. · Onion
Petr Klapste
Solanum lycopersicum L. · Tomato
Monsanto Vegetable IP Management B.V.
Capsicum annuum L. · Bell pepper
Vilmorin-Mikado S.A.S.