SALTY NUMBER

The 'Salty Number' tomato variety is a medium-early determinate type developed by experienced breeders. The fruits of this variety have a bright red color and a characteristic pear shape, weighing about 32 grams. Thanks to their dense and firm structure, these tomatoes are ideal for fresh consumption, pickling, and whole-fruit canning. The yield of this variety reaches 4 kg per square meter, making it attractive for cultivation both in open ground and in plastic and conventional greenhouses.

Growing 'Salty Number' requires adherence to certain agronomic practices. Seeds are sown in March into slightly compacted soil, which is then mulched with peat or a soil layer about 1 cm thick. After watering with warm water, the seedlings are covered with plastic film and placed in a warm location with a temperature of about 25°C. After the emergence of seedlings, the plastic film is removed, and the seedlings are placed in a well-lit room. In the first 5-7 days, the temperature is maintained at 15-16°C, then gradually increased to 20-22°C. At the stage of 1-2 true leaves, pinching is performed, and when the seedlings reach 8-9 leaves, they are transplanted into protected or open ground with a spacing of 40x40 cm between plants.

To increase yield, it is recommended to form the plants into 3-4 stems or grow them without pruning. During the fruit-setting period, a potassium fertilizer application is beneficial, which helps improve the quality and preservation of the harvest. Tomatoes ripen throughout the season, and fruits can be harvested as they mature. Unripe fruits can ripen off the plant, which is convenient for harvesting and storage.