Tomato Stresa F1 - description and characteristics of the variety

The high-yielding tomato "Stresa F1" was bred by Russian breeders. Suitable for cultivation in climatic zones with stable warm temperatures or closed greenhouses, hotbeds and greenhouses with heating all year round.

Variety Characteristics

The tomato is hybrid, medium early, tall - up to 1.8 m high, fruitful. Maturation begins in 110-115 days from the moment of sowing of seed material. The fruits are large, with an average weight of 200 grams. Productivity makes more than 25 kg from 1 sq.m.

Bright red round-shaped tomatoes with a sweet sugar flavor and thick skin are in demand among professional vegetable growers. Suitable for long-distance transportation and long-term storage in transportation conditions for sale. High marketability, suitability for fresh use, pickling and canning for the winter period is noted. It is used for the preparation of salads, semi-sweet ketchups, fruit drinks, dressings for soups and borsch.

Methods of cultivating seedlings

Seeds do not require additional processing before sowing. In boxes or containers for seed, it is possible to plant in marked furrows with a distance of 1.5 cm between seeds and 3 cm between rows. The depth of the bookmark should not exceed 1.5 cm. One seed is placed in the pots and cassettes, which gives more advantages to the plant for the formation of the root system and uniform growth of leaves on the trunk. Thinning of sown rows directly into the soil is carried out as the tomatoes grow, with further transplantation to a constant place of fruit ripening.

To obtain a strong trunk, it is necessary to use additional lighting and maintain stable air humidity at temperatures of 22 - 25 degrees. Top dressing is made from the moment two true leaves appear. Liquid organics are diluted with water to avoid root burns. It is fertilizers that affect the coloring of leaves from pale green to darker, saturated colors.

Factors Affecting Yields

A competent agronomic approach to the cultivation of tomato varieties affects the quantity and quality of the crop.

1. Orientation of the direction of planted rows from east to west in growing conditions in an enclosed space, and from north to south in open ground. This simple way helps to get the maximum amount of ultraviolet radiation (sunlight).
2. Extra light shaking of flowering shrubs helps a faster self-pollination process. This procedure helps in a closed greenhouse, where there is no wind and insects.
3. During the flowering of brushes, spraying with a weak solution of boric acid is recommended, which contributes to good setting and fruit growth, stimulates new growth points of inflorescences. It is enough to dissolve 10 g of powder in 10 l of water.
4. Periodic hilling provides improved air access to the root system of the bush, which contributes to its strengthening, and, accordingly, to an increase in the vegetative mass and the formation of inflorescences.
5. Mulching the soil helps retain moisture and protects the bare roots during irrigation or heavy rains if tomatoes are grown outdoors. Rowing can be done with straw with compost, mowed grass, peat and sawdust.
6. The necessary and timely removal of stepchildren, the formation of a bush and tying on supports and beams keep a heavy plant with fruits, preserving the trunk from fracture and damage by weight, wind or when caring for tomatoes and harvesting.
7. Mineral fertilizers and micronutrient fertilizers give strength to the plant during active vegetation and the formation of brushes with an ovary.
8. Removing the lower leaves in contact with the soil leads to the prevention of decay during watering and the formation of colonies of mold fungi, leading to damage to the bush.
9. Timely watering from the moment of emergence of sprouts protects tomatoes from premature wilting and burning of leaves under the rays of the hot summer sun.

Proper planting and careful care are a guarantee of a good harvest. An unpretentious tomato variety is resistant to many diseases, requires no more attention than any other type of tomato.

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