Tomato Canary

The tomato variety 'Canary' is a medium-ripening, large-fruited variety developed in 2007 by breeders V. N. Gubko and A. A. Kamannin. The plant features a robust, densely leafy bush growing 1.2 to 1.8 meters tall with a strong central stem. On the main stem, 4–6 clusters form, each containing 3–5 fleshy, flat-heart-shaped fruits of bright red color. Fruit mass ranges from 180 grams to 800 grams when grown in plastic greenhouses. The ripening period is approximately 112–120 days, enabling a stable yield over an extended period. The fruits of variety 'Canary' have a dense yet not rigid skin resistant to cracking, and a juicy, succulent, and sugary flesh with a pleasant sweet flavor, free of acidic or watery notes. Fruits ripen uniformly and hold firmly on the pedicels, facilitating harvest by clusters. High yield reaches up to 10 kg per square meter, and due to excellent storability and good transportability, the fruits are suitable for both fresh consumption and processing. They make delicious salads and various preserves for winter, including ketchup, lecho, ajika, juices, and tomato pastes. Variety 'Canary' is characterized by high heat tolerance, low temperature resistance, and shade tolerance, along with strong immunity to common diseases such as black leg. Pests are rare and easily controlled using copper sulfate and insecticides. Main requirements for cultivation include regular feeding and setting up supports for strong stems. Thanks to these qualities, the variety quickly gained recognition among gardeners and is suitable for cultivation both in open ground and in greenhouses.