SEDJIN

The Sedjin eggplant variety is a semi-spreading indeterminate plant reaching up to 90 cm in height. The fruits of this variety are cylindrical and reach a mass of 280 to 320 grams. At technical maturity, the fruit skin is white and tender, while the flesh is white and lacks bitterness, making them particularly attractive for culinary use. Fruit maturation occurs approximately 106 days after seedling emergence, indicating the early maturity of the variety.

Sedjin variety fruits may have a dark purple hue, a length of 20-22 cm, and a diameter of 7-8 cm. The flesh is sometimes described as greenish but always without bitterness, ensuring high taste qualities. The variety is characterized by compactness, the absence of thorns, and the original color of the fruits, which makes it convenient for growing and attractive to consumers.

Sedjin possesses high resistance to verticillium wilt, heat, and drought, allowing for successful cultivation in open ground. The yield of the variety varies from 154 to 498 centners per hectare. Due to its characteristics, Sedjin eggplants are suitable for home cooking, making eggplant caviar, and canning, which makes this variety universal and in demand among gardeners and chefs.