The Scuba green bean variety is a medium-maturing industrial type with a vegetation period of 70-80 days. The plant is bushy, upright, compact, reaching a height of 40-50 cm and does not require support. Pods have an oval, regular shape, 12-15 cm long, dark green, meaty, and free of tough parchment layer and fibers, ensuring a tender flavor and ease of preparation. Pods contain about 10-12 seeds, free of fibers and with a pleasant taste, as well as low caloric content — only 31 kilocalories per 100 grams of product. Vitamin C content reaches 23-26 mg%, sugars around 1.9-3.17%, starch 5.24%, fiber 2.59%, and protein nitrogen — 1.47%.
The Scuba variety exhibits high resistance to fungal and bacterial diseases, including anthracnose, green mosaic virus, and bacterial rots, making it a reliable choice for cultivation. Plants tolerate temperature and humidity fluctuations well and can produce a stable yield even under insufficient sunlight. For successful cultivation, seeds should be sown in open ground when soil temperature is not lower than 10-15 degrees Celsius, at a planting depth of 3-5 cm, with a spacing of 15-20 cm between plants in rows, and 50 cm between rows. Care includes timely watering, loosening, weeding, and mineral fertilization.
Scuba green beans are versatile in culinary use: suitable for canning, freezing, and preparing various dishes. Harvesting occurs at the milky ripeness stage, when pods reach 15-18 cm in length, ensuring maximum tenderness and juiciness of the product. Due to its compact bush and disease resistance, the variety is suitable for cultivation both in open ground and under plastic coverings. High yield and excellent taste make Scuba green beans a popular choice among both farmers and home gardeners.
