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.
Capsicum annuum L. · Bell pepper
Zeraim Gedera Ltd. Seed Company
Brassica oleracea L. (White Cabbage Group) · White cabbage
MORAVOSEED CZ A.S.
Ocimum basilicum L. · Basil
Jan Draaistra
Solanum lycopersicum L. · Tomato
isi Sementi s.p.a. Frazione (IT)
Anethum graveolens L. · Dill
Krakowska Hodowla i Nasiennictwo Ogrodnicze POLAN sp. z o.o.
Zea mays L. subsp. mays (Sweet Corn Group) · Sweet corn
Syngenta Seeds B.V.
Capsicum annuum L. · Bell pepper
Yordan Todorov, Stoyka Masheva, Velichka Todorova, Lozina Georgieva
Cucumis melo L. · Melon
Rijk Zwaan Zaadteelt en Zaadhandel B.V.
Zea mays L. subsp. mays (Sweet Corn Group) · Sweet corn
Jen Marzu
Cucumis sativus L. · Cucumber
Zoldesegtermesztesi Kutato Intezet ZRT (HU)
Solanum lycopersicum L. · Tomato
Khenkuet Rene
Solanum lycopersicum L. · Tomato
HEINZSEED
Solanum lycopersicum L. · Tomato
Monsanto Vegetable IP Management B.V.
Cucumis sativus L. · Cucumber
Rijk Zwaan Zaadteelt en Zaadhandel B.V.
Phaseolus vulgaris L. · Common bean
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.
Solanum lycopersicum L. · Tomato
PlantiCo Hodowla i Nasiennictwo Ogrodnicze Golebiew sp. z o.o.
Capsicum annuum L. · Bell pepper
BURPEE NL B.V.
Vicia faba L. var. major Harz · Broad bean
Przedsiębiorstwo Nasiennictwa Ogrodniczego i Szkółkarstwa Spółka Akcyjna w upadłości likwidacyjnej \Instytut Ogrodnictwa - Państwowy Instytut Badawczy
Phaseolus vulgaris L. · Common bean
TORSID Pidpryiemstvo horodn`oho
Solanum lycopersicum L. · Tomato
Domaine Public (FR)
Prunus persica (L.) Batsch · Peach
Pisum sativum L. · Pea
Przedsiebiorstwo Nasiennictwa Ogrodniczego i Szkolkarstwa w Ozarowie Mazowieckim Spolka z o.o.
Solanum lycopersicum L. var. lycopersicum · Tomato
Wim SNIJDERS, NL
Phaseolus vulgaris L. · Common bean
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.