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
Institute of Vegetable Crops Maritsa - Plovdiv (BG) and Center of Plant Systems Biology and Biotechnology - Plovdiv (BG)
Pisum sativum L. · Pea
AGROSEL S.R.L.
Solanum lycopersicum L. · Tomato
Domaine Public (FR)
Phaseolus vulgaris L. · Common bean
RANALLI PAOLO
Prunus cerasus L. · Sour cherry
Information not available - Contact NL authorities
Solanum lycopersicum L. · Tomato
Domaine Public (FR)
Solanum lycopersicum L. · Tomato
UNITED GENETICS SEEDS CO
Cucumis sativus L. · Cucumber
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.
Spinacia oleracea L. · Spinach
PlantiCo Hodowla i Nasiennictwo Ogrodnicze Golebiew sp. z o.o.
Cannabis sativa L. · Hemp
DAVID WATSON
Cucumis sativus L. · Cucumber
VAN DER PLOEG'S (NL)
Capsicum annuum L. · Bell pepper
AUSTROSAAT Österr. Samenzucht- und Handels-AG
Cannabis sativa L. · Hemp
Maripharm Beheer B.V.
Solanum lycopersicum L. · Tomato
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.
Phaseolus vulgaris L. · Common bean
Przedsiebiorstwo Nasiennictwa Ogrodniczego i Szkolkarstwa w Ozarowie Mazowieckim Spolka z o.o.
Malus domestica (Suckow) Borkh. · Apple
Domaine Public (FR)
Allium cepa L. · Onion
NASRULLAEV NIYaZI MEH'EDDIN / ZOTOV MIHAIL VLADIMIROVICh / KIRSANOVA EKATERINA ALEKSEEVNA
Cannabis sativa L. · Hemp
Maripharm Beheer B.V.
Citrullus lanatus (Thunb.) Matsum. & Nakai · Watermelon
HAZERA SEEDS BV
Cucumis sativus L. · Cucumber
HEVEKERL| A. Hevekerl in Fa. Carl Sperling & Co. (GmbH & Co. KG)
Pisum sativum L. · Pea
Domaine Public (FR)
Olea europaea L. · Olive
Capsicum annuum L. · Bell pepper
SAKATA VEGETABLES EUROPE SAS
Capsicum annuum L. · Bell pepper
ReinSaat KG