Tomato Japanese Crab is a medium-maturing indeterminate variety characterized by high yield and excellent taste. The plant is tall, reaching up to 2 meters in height in greenhouses, with bushy, densely leafed stems. It is recommended to train the plant into one or two stems with mandatory suckering and support for optimal development. To obtain larger fruits, flower trusses are pinched, leaving 4-6 flowers. The variety is resistant to tobacco mosaic virus, as well as to blossom and root rot, making it a reliable choice for cultivation in various climatic conditions, including harsh Siberian regions. The fruits of Tomato Japanese Crab have a flat-round shape with noticeable ribbing, resembling a crab claw, which gave the variety its name. They are large, weighing from 300 to 500 grams, with individual specimens reaching 800–900 grams. The skin is thin and tender, the flesh is juicy, succulent, and slightly sweet with a tangy note, making these tomatoes ideal for fresh consumption. The fruits are a vibrant, bright pink color with a glossy surface and a multi-chambered structure (5–7 chambers). Due to their juiciness and flavor, tomatoes are excellent for salads, sandwiches, and slicing, as well as for processing into ketchup, relish, pasta, or juice, which turns out thick and rich. The maturation period of the variety is approximately 110–120 days from seed sowing. Japanese Crab is successfully grown both in open ground and in greenhouses with plastic cover, demonstrating good adaptability to temperature fluctuations and various growing conditions. With proper agronomy, one square meter can yield up to 10–11 kg, and one plant can produce up to 5 kg of fruit. Tomatoes tolerate short-distance transport and brief storage, but are best consumed fresh immediately after harvest.
