The table beet variety Azhur F1 is an early-ripening variety with a maturity period of 85 to 100 days. The root crops have a round shape, smooth surface, and a rich red color, with a mass of each ranging from 110 to 200 grams. The flesh is dark red, without ringiness, and is distinguished by its excellent taste. The leaf rosette is small and semi-erect, which facilitates plant care. The variety is characterized by high yield — up to 6-8 kg per square meter, as well as resistance to cold and bolting, which ensures stable quality and marketability of the product. Thanks to the good storability of the root crops, beet Azhur is suitable for long-term storage and various types of processing.
For successful cultivation of Azhur beet, it is recommended to sow seeds after a thaw, when the soil temperature reaches +10…12°C. Sowing is carried out in furrows 2–3 cm deep, with a distance between rows of 30–35 cm and an interval between seeds of 10–15 cm. Before sowing, the soil is tilled or loosened, adding well-rotted plant compost and mineral fertilizers, such as potassium chloride and borofosku, to improve fertility. Beds are watered with solutions of biopreparates for protection against diseases, and after sowing, the seeds are covered with soil and mulched to retain moisture. Beet is light-loving, does not tolerate fresh manure and shading, so it is important to choose sunny areas with neutral soil acidity for planting.
Care for plants includes regular loosening, weeding, and protection against pests. During the vegetation period, several top dressings are carried out: the first when 3–4 leaves appear using carbamide, the second — dusting inter-row spaces with baking soda, and the third — with complex mineral fertilizers, if necessary with the application of potassium fertilizers to increase the sweetness of the root crops. Top dressings are stopped 14–20 days before harvesting. Root crops are harvested in July-August before the onset of frost, carefully cutting off the foliage together with the stalk. After harvesting, the beets are cleaned of soil, dried in the shade, and stored at a temperature of +2…4°C in a cellar or basement, packing them in polypropylene bags to retain moisture. Beets can also be frozen in grated form for long-term storage.
