The Tsukesha zucchini is an early-maturing, high-yield variety suitable for cultivation both in open ground and under film coverings. The maturity period is 45-50 days, allowing for harvest as early as early summer and continuing collection until October. The plant is compact, bush-type with a short main stem and a moderate number of leafy shoots, which facilitates care and fruit harvesting. The zucchini is resistant to stressful conditions and common diseases of cucurbit crops, possesses a well-developed root system, which contributes to its good growth and fruiting under optimal conditions — warmed, fertilized, and water-retentive soil with regular root irrigation. The fruits of the Tsukesha variety have a cylindrical shape, 30-35 cm long and weighing about 900 g – 1 kg. The skin is thin, smooth, dark green in color with small light speckles, and dense, ensuring good fruit preservation. The flesh is white, crispy, juicy, and tender in consistency, with a small seed cavity. High content of dry matter (about 6%) and vitamins makes these zucchini especially beneficial for health. Thanks to these qualities, the fruits are widely used in home cooking for preparing dietary and low-calorie dishes, suitable for baby food, and also excellent for pickling, marinating, and canning. The Tsukesha zucchini is a heat-loving crop, with an optimal growth temperature of +18-23°C. Seeds are sown when the soil warms up to 6-8°C at a depth of 10 cm. The yield of the variety reaches 11-12 kg per square meter, making it one of the best choices for gardeners seeking to obtain a quality and abundant harvest. Despite the possibility of long-term storage, it is recommended to use the fruits fresh or processed, as seeds form in the fruits during long-term storage. The variety is versatile and differs in high earliness, allowing for effective planning of cultivation and harvest collection.
