Tomato Zhigalo: characteristics of cultivation and characteristics
Tomatoes are products that areare used during cooking almost all over the world. In our country they are also very popular. They are grown in dachas and large farms. A lot of species of this plant are bred by breeders. Tomato Zhigalo has a number of features that make this variety every year more popular.
Features of shape and size
Several decades ago, tomatoesonly a rounded shape. The only exception was the variety of Cream. Currently, breeders are actively working on creating new species, so it is quite difficult to determine the choice of seeds for planting.
Tomato Zhigalo is characterized by a very unusualform. Outwardly it resembles a cylinder. Inside the tomato there is a pulp of loose consistency. By the way, that's why this variety is often used for stuffing. A lot of stuffing is put in a tomato, and it is not difficult to remove the flesh.
The weight of such tomato is not more than 130 g. Such dimensions are ideal for canning for the winter. This variety is actively used by chefs in restaurants for salad cooking and presentation of dishes, because its form is really unusual.
Characteristics of the variety
Tomato Zhigalo (photo) has small bushes that grow no more than 50 cm. They do not need to be tied up. Stems strong and thick, they easily withstand a mass of 10 fruits at a time.
The variety belongs to medium-sized tomatoes. Fruits begin to ripen on the 90th day after planting the seeds. The first ovaries appear after the germination of the 3rd leaf. Then, after the output of the next two, a new brush appears, on each of which is formed from 3 to 6 fruits.
Tomatoes are not too bright red. Fruits can ripen after harvesting in a dark place. The taste of fruits is rich, but with a slight sourness.
Peculiarities of growing
50 days before the seedlings are planted, the seeds are sown inboxes with soil. In farms, this process can be carried out in greenhouses, using a special container. Before sowing, the seeds are treated with special solutions, which protects the sprouts from diseases. If the manufacturer has carried out the process on his own, this is indicated on the package.
Seeds are disinfected by means of aging in solution:
- manganese;
- the preparation "Phytosporin";
- juice of aloe.
Thus, disinfection occurs. Then the seeds are thoroughly dried and treated with "Novosil" or "Epin". These substances stimulate the germination and development of the plant.
Landing in the soil passes at a temperature of not less than 15 degrees. When the first brush appears, you can treat the plant with a solution of boric acid. This procedure stimulates the appearance of new ovaries.
Maximum fertility will be observed ifat the same time there are not more than 5 brushes on one bush. Thus, tomatoes can reach large sizes. Tomato Zhigalo needs timely irrigation and top dressing. Patronize this variety is not necessary.
In the first 2-3 weeks after transplanting, it is necessary to water every 3-4 days. So the plant will be able to gain a foothold in the soil and gain strength for the ejection of fruit ovaries.
To protect the plant from the development of phytophthora,it is necessary not to plant them densely, but after the appearance of brushes, stop watering. The plant will suffice natural moisture. When drought, watering is possible, but only directly under the bush - it is important to ensure that water does not get on the leaves and ovaries.
Tomato Zhigalo: reviews, photos
Summer residents note that the germination of seedshigh enough (from 20 pieces - 15-17 sprout). Leaves and stems are fleshy and strong. In the care of plants are not too choosy, do not require constant watering and other procedures.
Fruits ripen evenly and when transportedcrumple. The taste is not much different from other varieties of tomato Zhigalo. Reviews indicate, the fruits are delicious, slightly sour. Tomato is great for making juice, as it has very few seeds.
Many housewives keep such tomatoes for the winter,freezing them. This is convenient, because in the cold season tomatoes can be used for cooking sauces and sauces. This grade is ideal for stuffing. Outwardly, it is similar to red bell pepper and is prepared with a filling on the same principle.
His mistresses are used to prepare Adzhika. They note that a sauce of suitable density is obtained, and the juice does not "exfoliate" from the pulp even after several months of storage - the mixture maintains a uniform consistency.
