Kyoto

Tomato KYOTO is a high-yielding indeterminate hybrid, intended for cultivation in winter and plastic greenhouses, as well as under light culture. Plants are tall, reaching 170-180 cm, requiring staking and training into a single stem with removal of suckers. The first flowering node is formed above the 11th-12th leaf, subsequent nodes appear every three leaves. Bunches are short, with even ripening of large fruits, which have a flat-round shape and bright pink color without green spot. Fruit weight varies from 200 to 350 grams, they are juicy, aromatic and sweet, making the hybrid especially valuable for salad use. The variety is characterized by early maturity — from germination to the start of fruiting, it takes 90-98 days. Thanks to high cold resistance and resistance to a number of diseases, including powdery mildew, tomato mosaic virus, verticillium, fusarium, cladosporiosis and nematodes, tomato KYOTO ensures stable and prolonged fruiting. Yield reaches 9.8 kg per square meter when following a planting scheme of 40x60 cm and proper care, including timely fertilization and disease protection. Cultivation of tomato KYOTO requires certain agronomic practices: sowing seedlings is recommended in early March for spring-summer rotation with transplanting into greenhouses in May, or in December for early harvest with transplanting in January. At the end of vegetation, the growth point is pinched off, leaving 7-8 clusters for optimal fruit formation. Plants are well ventilated, reducing disease risk, and fruits have an attractive appearance and good transportability, making this hybrid popular among professional vegetable growers.