Tomato KSAVI is a mid-early cherry hybrid with very high yield, intended for cultivation in greenhouses. The fruits have a deep red color, weighing 16–20 grams, and are distinguished by their excellent taste. The clusters of this variety are evenly spaced and two-dimensional, which facilitates harvesting and gives the fruits an attractive appearance. For optimal development, it is recommended to pinch back clusters to 12–14 fruits, which improves the quality and size of the tomatoes.
One of the distinctive features of the KSAVI variety is the prolonged retention of green parts of the clusters, which allows the fruits to maintain freshness and visual appeal for longer after harvest. The hybrid exhibits resistance to a range of diseases, including tobacco mosaic virus (ToMv:0,1,2), Fusarium wilt (Fol:0,1), as well as to blossom end rot, powdery mildew, and other common diseases, making it a reliable choice for farmers and gardeners.
Tomatoes KSAVI are versatile in use: they can be eaten whole, used to garnish appetizers, added to salads, sandwiches, pizza, and pies. They are well-suited for grilling, drying, marinating, and drying. For storage, it is recommended to maintain a temperature of +11°C to +13°C and relative humidity of 85–95%, which allows the fruits to remain fresh for up to 20 days.
