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.
Brassica oleracea L. (White Cabbage Group) · White cabbage
Meinardus P.Boon
Capsicum annuum L. · Bell pepper
Hazera Genetics Ltd. \A.R.O. Volcani Center
Pisum sativum L. · Pea
MAROCAINE DE PROD.SEMENCES (MA)
Solanum lycopersicum L. · Tomato
Domaine Public (FR)
Cucumis sativus L. · Cucumber
Rijk Zwaan Zaadteelt en Zaadhandel B.V.
Pisum sativum L. · Pea
Seminis Vegetable Seeds
Pisum sativum L. · Pea
Seminis Vegetable Seeds
Pisum sativum L. · Pea
Seminis Vegetable Seeds
Capsicum annuum L. · Bell pepper
ReinSaat KG
Solanum lycopersicum L. · Tomato
Yuksel Tohumculuk LTD
Solanum lycopersicum L. · Tomato
HM.Clause S.A.S.
Brassica oleracea L. (White Cabbage Group) · White cabbage
THE KIBAN
Cucumis sativus L. · Cucumber
Lietuvos agrarinių ir miškų mokslų centro filialas Sodininkystės ir daržininkystės institutas
Solanum lycopersicum L. · Tomato
AUSTROSAAT Österr. Samenzucht- und Handels-AG
Pisum sativum L. · Pea
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.
Solanum melongena L. · Eggplant
Sakata Seed Corporation, JP
Solanum lycopersicum L. · Tomato
Superior
Brassica oleracea L. (Brussels Sprouts Group) · Brussels sprouts
HORAL JIRI / ALEKSEEV YuRIJ BORISOVICh
Cucumis sativus L. · Cucumber
Lietuvos agrarinių ir miškų mokslų centras
Cucumis sativus L. · Cucumber
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.
Cucumis sativus L. · Cucumber
Eike Kampe
Prunus persica (L.) Batsch · Peach
SIChKAR ANATOLIJ OLEGOVICh
Cucumis sativus L. · Cucumber
M. Aleksandrova, A. Mihov
Cucumis sativus L. · Cucumber
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.