Picobello

Cucumber variety Picobello is a mid-season hybrid that starts fruiting 45-50 days after planting. The plant is long-vined with a well-developed root system and short internodes, on which several fruits form. The cucumbers have a spindle or cylindrical shape, measuring 6-11 cm in length and weighing 50-100 g. The fruits are characterized by large warts and black fuzz, possessing a delicate, crisp flavor without bitterness, making them especially suitable for canning, pickling, and fresh consumption.

This variety is distinguished by high yield — 2.5 to 4 kg per square meter — as well as resistance to various diseases and pests. Picobello tolerates powdery mildew, spot diseases, spider mites, and many viral infections. Additionally, the hybrid is adaptable to growing conditions, tolerates water shortages, and is suitable for cultivation both in open ground and in plastic or glass greenhouses.

Due to its qualities, the Picobello cucumber is widely used for fresh consumption and processing. The fruits do not yellow or become bitter upon ripening, ensuring a stable harvest quality. This variety combines high productivity, resistance to adverse factors, and excellent taste, making it an excellent choice for gardeners and farmers.