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.
Anethum graveolens L. · Dill
Moravoseed Spol. S.r.o
Solanum lycopersicum L. · Tomato
Syngenta Seeds BV (NL)
Capsicum annuum L. · Bell pepper
CEZEA SLECHTITELSKA STANICE A.S.
Capsicum annuum L. · Bell pepper
CEZEA SLECHTITELSKA STANICE A.S.
Fragaria x ananassa Duchesne ex Rozier · Garden strawberry
PLANT RESEARCH| Plant Research International B.V.
Phaseolus vulgaris L. · Common bean
Syngenta Seeds BV (NL)
Pisum sativum L. · Pea
Van Waveren Pflanzenzucht (DE)
Solanum lycopersicum L. · Tomato
Przedsiebiorstwo Nasiennictwa Ogrodniczego i Szkolkarstwa w Ozarowie Mazowieckim Spolka z o.o.
Cucumis sativus L. · Cucumber
Seminis Vegetable Seeds
Zea mays L. · Maize
Euralis Semences, Lescar FR
Capsicum annuum L. · Bell pepper
Szkola Glowna Gospodarstwa Wiejskiego
Prunus avium (L.) L. · Sweet cherry
Zea mays L. subsp. mays (Sweet Corn Group) · Sweet corn
ASGROW VEGETABLE SEEDS
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
Bejo Zaden BV (NL)
Solanum lycopersicum L. · Tomato
Vilmorin SA (FR)
Beta vulgaris Garden Beet Group · Garden beet
Semenarna Ljubljana, SI
Solanum lycopersicum L. · Tomato
Petr Klapste
Raphanus sativus L. var. niger (Mill.) S. Kerner · Black radish
Takii & Company Ltd
Solanum lycopersicum L. · Tomato
ZERAIM GEDERA
Prunus persica (L.) Batsch · Peach
Pisum sativum L. · Pea
Novartis Seeds B.V.
Capsicum annuum L. · Bell pepper
Bejo Zaden BV (NL)
Capsicum annuum L. · Bell pepper
Institut za povrtarstvo, Smederevka Palanka
Prunus persica (L.) Batsch · Peach
United State Department of Agriculture - Georgie (US)