Technological requirements for tomato fruits intended for processing include high skin firmness, small seed locules, a meaty consistency, and an increased sugar content.
In the reference
543
varieties
crop Tomato,
where this is mentioned in the description.
For canning and pickling, tomatoes are selected based on a firm skin that is resistant to cracking during heat treatment, and a meaty structure that prevents softening. Fruits weighing 40–100 g with a plum or oval shape are considered optimal, as they allow for dense packing into containers.
The biochemical profile of the fruits should be characterized by high levels of dry matter and sugars, which are necessary for quality lactic acid fermentation during pickling. Varieties intended for these purposes should possess uniform ripening and genetically determined tissue firmness, which also reduces susceptibility to diseases such as anthracnose.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.