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
Nunhems B.V.
Brassica oleracea L. (White Cabbage Group) · White cabbage
Thimothi Lunn
Zea mays L. subsp. mays (Sweet Corn Group) · Sweet corn
Syngenta, NL
Capsicum annuum L. · Bell pepper
Zoldesegtermesztesi Kutato Intezet RT (HU)
Solanum lycopersicum L. · Tomato
SEMO a.s
Phaseolus vulgaris L. · Common bean
Van Waveren Saaten GmbH
Cucurbita pepo L. · Field pumpkin
W. LEGUTKO PRZEDSIEBIORSTWO HODOWLANO NASIENNE SP.Z.O.O
Daucus carota L. · Carrot
MINISTERO DELLE POLITICHE AGRICOLE E FORESTALI - DIREZIONE GENERALE DELLE POLITICHE AGRICOLE ED AGROINDUSTRIALI NAZIONALI
Cucumis sativus L. · Cucumber
Rijk Zwaan Zaadteelt en Zaadhandel B.V.
Prunus persica (L.) Batsch · Peach
The State University of New Jersey - Rutgers (US)/Institut National de la Recherche Agronomique (FR)
Pisum sativum L. · Pea
SEMO a.s
Capsicum annuum L. · Bell pepper
RIJK ZWAAN WELVER GmbH, DE
Cucumis sativus L. · Cucumber
OOO 'AGROFIRMA PARTNER'
Phaseolus vulgaris L. · Common bean
ASGROW SEED CO
Citrullus lanatus (Thunb.) Matsum. & Nakai · Watermelon
XINGPING ZHANG
Cucumis sativus L. · Cucumber
Monsanto Vegetable IP Management B.V.
Pisum sativum L. · Pea
Vilmorin-Mikado S.A.S.
Cucumis sativus L. · Cucumber
John Pieter Schipper
Cucumis sativus L. · Cucumber
Ger Beemsterboer
Citrullus lanatus (Thunb.) Matsum. & Nakai · Watermelon
NUNHEMS
Pisum sativum L. · Pea
Nunhems Zaden BV (NL)
Solanum lycopersicum L. · Tomato
PNOS
Spinacia oleracea L. · Spinach
Rene van Meijel
Capsicum annuum L. · Bell pepper
ENZA ZADEN BEHEER B.V.