Chik-Pyjik cucumber is an early-maturing parthenocarpic hybrid of exclusively female flowering type, intended for cultivation both in open ground and in plastic greenhouses. This variety is distinguished by its high early maturity and stable productivity, making it a popular choice among gardeners and agronomists aiming to obtain a high-quality harvest within a short period. The plant is medium-growing, indeterminate, and tends to form clusters of fruiting nodes, which promotes abundant fruiting.
The cucumbers of the Chik-Pyjik variety have a cylindrical shape, green color, mass from 75 to 100 grams, and length of about 11 cm. The fruits are characterized by crisp texture, firmness, and absence of bitterness, making them versatile for various uses: canning, pickling, and consumption fresh. The hybrid exhibits high resistance to a range of diseases, including cucumber mosaic virus, true and false powdery mildew, olive and target-shaped leaf spots, and cucumber vein yellowing virus, significantly simplifying care and enhancing harvest reliability.
For successful cultivation of Chik-Pyjik cucumber, use fertile, medium-loamy, and well-aerated soils. Good predecessors include potato, onion, cabbage, and pepper. Sow seeds in soil warmed to 14-15°C at a depth of 2-3 cm, then cover with plastic film. Transplant seedlings after the threat of frost, maintaining planting density: 2.5 plants per 1 m² in greenhouses and 3-5 plants per 1 m² in open ground. To ensure proper yield formation, pinch off the first fruits and side shoots, and guide the stem along a trellis. Care includes regular watering with warm water after sunset, weeding, loosening, and 2-3 applications of complex mineral fertilizers. Yield reaches 15.8 kg/m² in open ground and up to 28 kg/m² in greenhouses, with fruiting beginning 47-51 days after mass germination.
