Tomato Black Maur is a medium-maturing, semi-determinate variety characterized by high yield and versatility in use. The plant reaches a height of 1 to 1.5 meters depending on growing conditions, forming 8-9 clusters with 8 to 18 fruits per cluster. Plants require mandatory support, pinching, and formation into 3-4 stems for optimal growth and fruiting. The variety is well adapted for cultivation both in open ground and greenhouses via seedlings, preferring fertile, light, and neutral soils.
The fruits of Tomato Black Maur have a plum-like shape and weigh between 30 to 80 grams depending on growing conditions. Their distinctive feature is a rich red-brown or chocolate color, glossy, firm skin, and thick walls. The flesh is meaty, moderately juicy, with a pronounced sweet flavor and slight acidity. These tomatoes are ideal for fresh consumption, salads, juices, sauces, pasta, and whole-fruit canning.
The Black Maur variety exhibits high resistance to several diseases, including fusarium, verticillium, nematodes, tomato mosaic virus, and alternaria. However, preventive measures are recommended to protect against phytophthora and pests. Successful cultivation directly depends on proper watering, especially during flowering, fruit set, and ripening, as well as timely feeding and care of plants, including weeding and soil loosening.
