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
Domaine Public (FR)
Pisum sativum L. · Pea
Royal Sluis Vegetables BV (NL)
Solanum lycopersicum L. · Tomato
UNITED GENETICS SEEDS CO
Phaseolus vulgaris L. · Common bean
Krakowska Hodowla i Nasiennictwo Ogrodnicze POLAN sp. z o.o.
Phaseolus vulgaris L. · Common bean
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.
Phaseolus vulgaris L. · Common bean
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.
Solanum lycopersicum L. · Tomato
Ballardini Massimiliano
Cucumis sativus L. · Cucumber
SEMILLAS FITO, S.A.
Apium graveolens L. var. rapaceum (Mill.) Gaud. · Celeriac
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.
Zea mays L. · Maize
SYNGENTA FRANCE S.A.S.
Solanum lycopersicum L. · Tomato
HM.CLAUSE
Solanum lycopersicum L. · Tomato
keine Angabe
Capsicum annuum L. · Bell pepper
SPAETH HANS| Erbe/Erbengemeinschaft Dr. Hans Rolf Spaeth
Solanum lycopersicum L. · Tomato
Syngenta Seeds B.V.
Solanum lycopersicum L. · Tomato
Paul Degreef
Capsicum annuum L. · Bell pepper
Sativa coop (IT)
Prunus persica (L.) Batsch · Peach
Cucumis sativus L. · Cucumber
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.
Capsicum annuum L. · Bell pepper
Malthieu Nicolas
Triticum aestivum L. · Bread wheat
SELGEN A.S
Capsicum annuum L. · Bell pepper
SEMEX - šľachtiteľsko výskumný podnik, š.p. (SK)
Solanum lycopersicum L. · Tomato
Kuz`omens`kyi Oleksandr Volodymyrovych
Phaseolus vulgaris L. · Common bean
FERRY MORSE
Solanum lycopersicum L. · Tomato
VISSUM RESE