KIRPILI

Tomato Kirpili is a medium-maturing determinate hybrid characterized by high resistance to diseases and adaptability to various growing conditions. The plant reaches a height of up to 60 cm, has a strong root system and a large number of leaves, providing good protection for fruits against sunburn. The hybrid is resistant to such diseases as fusarium, verticillium, and nematodes, making it low-maintenance and reliable for cultivation both in open ground and in unheated plastic greenhouses.

The fruits of tomato Kirpili have a cube-oval shape, bright red color without green spots, and an average weight of 100 to 120 grams. The skin is thin, and the flesh is juicy and firm with a pleasant sweet taste and slight acidity. High dry matter content (5.3–5.8%) makes these tomatoes versatile for fresh consumption, processing into paste, and especially for whole-fruit canning, since the fruits do not crack during thermal processing and retain an attractive appearance.

The hybrid begins fruiting around day 70 after transplanting seedlings, which corresponds to 100 days after sowing seeds. Thanks to its strong root system and good stress resistance, the plant can produce a large number of fruits, ensuring high yield potential. Tomatoes Kirpili are well-suited for long-distance transportation and can be stored for up to 20 days without loss of quality, making them convenient for commercial cultivation and sales.