Chapay tomato — an early-maturing, large-fruited determinate variety, suitable for cultivation in open ground and plastic greenhouses. Plants reach a height of 0.7 to 1 meter, allowing convenient formation into single stems and tying to trellises. Fruits are flat-round, with a deep red color and weight ranging from 300 to 500 grams. They are fleshy, slightly ribbed, medium-density, with 4 or more chambers, and have a granular, juicy, sweet flesh, making them versatile for fresh consumption and canning.
The variety is characterized by high yield — with proper agronomy, you can obtain 6 to 7 kg of premium tomatoes per square meter. Chapay is distinguished by exceptional fruit uniformity, practically no misshapen fruits, and resistance to most diseases of solanaceous crops. Due to its early ripening, it is one of the first large-fruited varieties, allowing harvests in a short period.
For successful cultivation of tomato Chapay, light, nutrient-rich soils are recommended. Good predecessors include cucumbers, cabbage, legumes, onions, and carrots. Seed sowing for seedlings is conducted at the end of March to early April, at a depth of 2-3 cm, followed by pinching in the 1-2 true leaf stage. Seedlings are fertilized 2-3 times with complex mineral fertilizers and begin hardening off 7-10 days before transplanting to the ground. Transplanting is carried out on day 55-70 after sowing, when the threat of frost has passed, with 3-4 plants per 1 m² according to a 70x30-40 cm scheme. During the vegetative period, plants are regularly watered with warm water and fed with complex water-soluble fertilizers to ensure adequate nutrition.
