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.
Phaseolus vulgaris L. · Common bean
Nickerson-Zwaan B.V., NL-2990 AA Barendrecht
Capsicum annuum L. · Bell pepper
RIJK ZWAAN ZAADTEELT EN ZAADHANDEL B.V.
Cucurbita pepo L. · Field pumpkin
PIONEER HI-BRED INTERNATIONAL
Cucurbita pepo L. · Field pumpkin
SEMILLAS FITO, S.A.
Pisum sativum L. · Pea
VAN WAVEREN SAATEN GMBH / VAN WAVEREN SAATEN GMBH
Capsicum annuum L. · Bell pepper
ANTIPOVA NATAL'Ya YuR'EVNA / GARMAShOVA ALEKSANDRA PETROVNA / YuROV ANATOLIJ IVANOVICh
Phaseolus vulgaris L. · Common bean
Bakker Brothers, NL
Pisum sativum L. · Pea
VAN WAVEREN SAATEN GMBH / VAN WAVEREN SAATEN GMBH
Cucumis sativus L. · Cucumber
PNOS
Capsicum annuum L. · Bell pepper
Nunhems B.V.
Capsicum annuum L. · Bell pepper
Monsanto Vegetable, NL
Pisum sativum L. · Pea
Syngenta UK Ltd
Capsicum annuum L. · Bell pepper
Syngenta Seeds, NL
Prunus armeniaca L. · Apricot
Zaiger, Chris F.|537 Rosemore Ave., Modesto, CA 95358 / Zaiger, Gary N.|1907 Elm Ave., Modesto, CA 95358 / Gardner, Leith M.|1207 Grimes Ave., Modesto, CA 95358 / Zaiger, Grant G.|4005 California Ave., Modesto, CA 95358
Pisum sativum L. · Pea
CRITES SEEDS
Pisum sativum L. · Pea
Danisco Seed A/S
Phaseolus vulgaris L. · Common bean
Polan, PL
Prunus persica (L.) Batsch · Peach
Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE)
Phaseolus vulgaris L. · Common bean
Gebroeders Bakker Zaadteelt en Zaadhandel B.V.
Phaseolus vulgaris L. · Common bean
Syngenta Crop Protection AG
Pisum sativum L. · Pea
VAN WAVEREN SAATEN GMBH / VAN WAVEREN SAATEN GMBH
Phaseolus vulgaris L. · Common bean
Michigan State University
Solanum lycopersicum L. var. lycopersicum · Tomato
HM CLAUSE, FR
Cucumis sativus L. · Cucumber
KRYMSKAYA OPYTNO-SELEKCZIONNAYA STANCZIYA VNIIR