Coriander is an annual herbaceous plant that requires ample light and suitable soil conditions. Successful cultivation requires loose, well-permeable, nutrient-rich soils, while heavy clay soils are unsuitable. The plant has high frost and drought tolerance, but requires sufficient moisture during the initial growth stage and fruit setting. Coriander seeds germinate at temperatures of 8-10 °C, and yield and essential oil content decrease with insufficient light and shading.
The Coriander variety Marino, developed by Enza Zaden, is mid-season with a growing period of 40–45 days. It is suitable for cultivation in open and closed ground during the spring-summer-autumn period. This variety is distinguished by its good resistance to bolting and high temperatures, making it suitable for cultivation in hot summers. The plant forms fast-growing bushes with finely chopped greens on thin stems, possessing a rich spicy aroma. Coriander Marino is recommended for use fresh, for processing, and in culinary applications, and is also suitable for fresh market sales.
The quality standard for coriander fruits establishes technical regulations, including moisture content standards, split fruit levels, impurities, and essential oil content. It also regulates conditions for acceptance, packaging, transportation, and storage of the product, ensuring quality preservation and safety during industrial processing and supply.
