The Blue Lagoon tomato is a medium-early indeterminate (tall) variety, developed through traditional selection and GMO-free. The plant forms clusters of 6-8 fruits per cluster, each weighing 160-190 grams. The fruits are distinguished by their unusual purple color, due to anthocyanin content, as well as a sweet taste and rich fruity aroma. Thanks to high antioxidant content, these tomatoes possess health-beneficial properties.
The Blue Lagoon variety is disease-resistant and has good storability, making it convenient for storage and transportation. The fruits are widely used in culinary applications, especially suitable for salads and pickling. For successful cultivation, seedlings should be sown in late February to early March, pinched in the first true leaf stage, and transplanted into greenhouses in late April to early May.
Cultivation agronomy includes mandatory staking of plants several days after transplanting, formation of a single-stem plant by removing all suckers and lower leaves, and topping the growth point at the end of the growing season. The recommended planting scheme is 40x60 cm, ensuring optimal conditions for tomato growth and fruiting.
