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.
Cucumis sativus L. · Cucumber
Instytut Ogrodnictwa - Państwowy Instytut Badawczy
Phaseolus vulgaris L. · Common bean
BRUNO NEBELUNG GMBH
Solanum lycopersicum L. · Tomato
Domaine Public (FR)
Cucumis sativus L. · Cucumber
Zaklad Ogrodniczy Przyborow sp. z o.o.
Capsicum annuum L. · Bell pepper
Sakata Seed Corporation (JP)/Sakata Vegetables Europe SARL (FR)
Solanum lycopersicum L. var. lycopersicum · Tomato
VINATORU COSTEL
Fragaria x ananassa Duchesne ex Rozier · Garden strawberry
STATENS FORSØGSSTATION
Solanum lycopersicum L. · Tomato
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.
Capsicum annuum L. · Bell pepper
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.
Beta vulgaris Leaf Beet Group · Swiss chard
Pieterpik B.V.
Capsicum annuum L. · Bell pepper
HAO-DEMETER Institute of Plant Breeding and Genetic Resources
Ocimum basilicum L. · Basil
Tsyunel` Anatolii Mechyslavovych, Tsyunel` Mykhailo Mechyslavovych, Havrysh Serhii Fedorovych,
Solanum lycopersicum L. · Tomato
UNITED GENETICS ITALIA S.P.A
Solanum lycopersicum L. · Tomato
Gautier Semences SAS (FR)
Capsicum annuum L. · Bell pepper
Boryskina Olena Borysivna, Borysov Oleksandr Volodymyrovych,
Brassica oleracea L. (White Cabbage Group) · White cabbage
Semenarna Ljubljana, SI
Prunus persica (L.) Batsch · Peach
Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE)
Capsicum annuum L. · Bell pepper
S.A.I.S. Societa Agricola Italiana Sementi
Prunus persica (L.) Batsch · Peach
Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE)
Cucumis sativus L. · Cucumber
Bayer Holland B.V.
Solanum lycopersicum L. · Tomato
Syngenta Seeds B.V.
Capsicum annuum L. · Bell pepper
ReinSaat KG
Solanum lycopersicum L. · Tomato
Vilmorin SA (FR)
Solanum lycopersicum L. · Tomato
INTERSEMILLAS SAU