Palermo is a tall tomato variety intended for cultivation in plastic and glass-covered greenhouses. The plant is indeterminate, reaching a height of over 2 meters, requiring mandatory staking and training into a single stem with removal of suckers and lower leaves. The period from germination to fruiting is approximately 116-120 days. For planting, a spacing of 40x60 cm is recommended, and seedlings should be sown at the end of February to early March, with transplanting in the cotyledon stage. The Palermo tomato fruits are flat-round, slightly ribbed, bright cherry-red, weighing about 150 grams. The flesh is dark red, juicy, with a pleasant sweet-sour flavor and a distinct tomato aroma. Each flower cluster produces up to six fruits of equal size. The variety is characterized by high yield—up to 8 kg per plant—and resistance to major tomato diseases. Due to its flavor and appearance, the fruits are suitable for canning and salad preparation. Additionally, under the Palermo brand, canned products based on tomatoes are produced, such as sun-dried tomatoes with added sunflower oil, salt, glucose syrup, vinegar, capers, and spices. These products have a long shelf life when stored under proper conditions in a dry and cool place. This expands the usage of Palermo tomatoes not only fresh but also in cooking and canning.
