The period from germination to technical maturity is 125–135 days, and to biological maturity is 145–160 days. In technical maturity, the fruits are light green or dark green; in biological maturity, they are deep red. The flesh is juicy, and the ascorbic acid content is 92.4–128.7 mg%.
The variety has resistance to Verticillium wilt, is drought-tolerant, and heat-loving. It is used for cultivation in open field and under film shelters. The fruits are suitable for the fresh market, culinary use, canning, and freezing.
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Countries of admission
1 jurisdiction
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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