Many gardeners, choosing varieties of tomatoes for planting on the site, replenish the range of tomatoes with cream. Such popularity is due to the characteristics of the vegetable, excellent taste and a large number of colors, which creates real fireworks of colors on the beds and the table.
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Description and characteristics of tomatoes - cream
The purpose of breeding a variety of tomatoes was to obtain a vegetable with fleshy pulp that would be ideally suited for pickling and preparing sauces. The result exceeded expectations, the resulting tomatoes have high yields, are distinguished by delicate taste and long shelf life.
Varietal variety allows you to choose for planting seeds of small (up to 60 g) and large fruits (up to 300 g), having different colors. The cream is well transported due to the dense skin. During the heat treatment during canning, tomatoes retain their integrity, and the neutral taste is complemented by the spices used.
The name of the cream plant received because of the characteristic elongated shape of fruits with a plum-shaped body. This species includes dozens of different varieties, the bushes of which can be of compact sizes and in the form of lianas. Many hybrids are suitable for cultivation, both in open ground and in greenhouse conditions. The cream is even suitable for cultivation on a window sill or balcony.The fertility of the culture is high, with 1 m2 of 7-10 kg of tomatoes are collected on average.
Advantages and disadvantages of the form
Cream tomatoes are popular among gardeners due to the following advantages:
- simple agrotechnology (the garter and cutting is not required);
- unpretentiousness;
- early aging;
- friendly emergence of shoots and simultaneous ripening of fruits;
- good immunity (resistance to late blight, fusarium, root rot, etc.);
- universal use of the crop.
Tomatoes have no obvious shortcomings, except that timely care is required.
The most popular varieties of tomatoes
Those who plan to grow cream on their site for the first time are advised to familiarize themselves with the description of popular, besides the already well-known Moscow and honey, varieties of cream.
Orange cream
The plant with an average ripening period, has a high yield (over 10 kg per 1 m2). Bushes of the compact sizes, up to 1,2 m high.The variety is resistant to late blight, root rot, withstands adverse weather conditions, a sharp temperature drop. Fruits are orange in color, weight reaches 50-60 grams. A feature is the high content of carotene in the fruit.
Chio Chio San
The plant is more suitable for growing in greenhouses. Mid-season culture is characterized by good immunity, which is manifested in resistance to fungal infections. The bush is formed in large sizes with branching. On each, an average of 50 pink-colored fruits is tied.
Hope
Tomatoes are high-yielding, resistant to diseases and pests, unpretentious in care. This is a real dream for gardeners, the fruits literally stick around the bushes, creating a beautiful red-green landscape. Each bush consists of 4-6 branches, the height of the tops does not exceed 1.5 m. The weight of one medium-sized fruit reaches 70-80 grams. Planting begin early, cold-resistant plants. You can create additional protection using film or agrofibre.
Cream giant
The variety is of medium early ripening; it is distinguished by large fruits (up to 300 gr.) And beautiful crimson-red color. The growing place can be an open bed and greenhouse.The height of the bush, forming 2-3 stems, reaches 1.8 m. 7-11 kg of fruits are removed from a square meter of a bed. The taste is filled with a sweetish note, the flesh is fleshy and juicy.
De barao
The plant with a late ripening of fruits, forms a branchy tall bushes. The peculiarity of culture - the need for regular pasynkovaniya. Tomatoes have a flat oval shape, colors can be different (pink, black, red, orange, yellow). The weight of an average instance is 60-70 grams.
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- Pink chio-chio san
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- Cream giant on the bush
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- De barao black
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- Shrub with cream hope cream
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- Orange cream
Requirements for soil for planting
The soil for growing cream should be neutral or slightly acidic. In identifying the increased acidity of the soil, which is carried out with the help of litmus paper, dolomite flour (wood ash, crushed lime) is introduced on the bed.
For a good harvest you need to fertilize the soil with organic matter. It is better to do this in the fall, scattering on 1 m2 to 10 kg (rotted mullein, compost). It will also be appropriate to use phosphorus-potassium fertilizers (20 g. Per 1 m2). In spring, the soil should be enriched with nitrogenous substances that stimulate the growth of young shoots.
Sowing rules
Seeding is planned in late February - March. Timing is determined by taking into account the variety and time of cultivation of seedlings (45-65 days).
Sowing work begins with the heating of seeds (2 days at + 30 °, another 3 days at + 50 °) and soaking them for 30 minutes in a weak solution of potassium permanganate. Universal soil or special for tomatoes should be disinfected by heating in the oven. Additionally, you can spray the soil with EM-Baikal.
Pots or wooden boxes with a height of at least 10 cm are used as containers. Peat tablets can also be used. Depth of immersion of seeds in a wet substrate is 3-4 mm. The surface of the container is covered with a film.
Conditions for growing seedlings:
- before emergence of shoots the temperature is set at 25 °;
- after 5-7 days, remove the film and put the container in a well-lit place;
- temperature is reduced to 8-10 ° at night, 10-15 ° during the day;
- a week later the temperature rises to 20-25 ° during the day, 14-16 ° at night.
It is necessary to provide ventilation of the room with seedlings, but there should be no drafts.
Transplantation of tomatoes in open ground
Planting of seedlings is planned for the period when the night temperature is established with a positive indicator (end of May - June). The layout of the holes: 3-5 plants per 1 m2. The seedling by the time was strong, consists of a powerful stalk and 7-8 leaves. It is important that the root system be as strong.
Seedlings are planted in wells filled with water at a right angle with soil compaction over the root. A quarter, or even a third of the stem, sinks into the ground. If the region is characterized by winds and heavy rainfall, it is possible to install a small wooden peg on each plant, which will serve as a support.
Care after the transplant
The general rules of cream care are not much different from the farming of tomatoes in general.
Weeding, loosening
For normal growing season, the bed with tomatoes is regularly weeded. Weed control is necessary to prevent thickening of the landing, which provokes the development of fungal diseases, and also attracts pests.Loosening contributes to a better development of the root system, saturating the soil with oxygen, preventing the stagnation of moisture. Both procedures are usually combined. In the course of the development of bushes need spud them to ensure good stability.
Watering
Bed with seedlings watered 2-3 times a week (6-7 liters per 1 m2). In dry weather, the rate of water increases to 10 liters per 1 m2. Humidification is carried out in the morning or after 20-00 in the evening.
Ideally used for culture drip irrigation system. Sprinkling negatively affects the development of tomatoes, provokes the falling off of the inflorescences. Under normal irrigation using a hose, watering under the root is used with a slight head.
Top dressing
During the growing season, the plants are fed at least 2 times. The first procedure is carried out 20 days after transplanting, the second - after another 20 days, when the time comes for intensive fruit formation. As a nutrient mixture using a combination of these components:
- nitrogen fertilizers (25 gr.);
- phosphoric substances (40 gr.);
- potassium substances (15 g.);
- a bucket of water.
Mineral dressing is embedded in the soil in a dry form right in the aisle.
Masking and leaf removal
As the bush is formed, it is necessary to remove the stepsons once a week. From the second half of August should pinch the tops. Do not forget about the lower leaves, which rob the plant of power. They also need to break off.
Many gardeners make mistakes in the cultivation of tomatoes. Among the most common:
- dense planting of seedlings;
- use of the same place as a bed every year;
- the introduction of large amounts of fertilizer into the soil, as a result of which the plant spends all its forces on the growth of the leaves, and not the setting of fruits;
- violation of irrigation regime (for tomatoes it is dangerous, both drought and abundance of moisture).
Diseases and their prevention
The greatest danger for tomato cream is cladosporia and brown spot. Treatment consists of treating the beds with fungicides. However, it is preferable to dispense with preventive measures that provide for the proper selection of the site,providing good airing and illumination.
Seed material must be disinfected so that the spores do not hit the young shoots. Crop rotation is also considered a safety measure.
Harvesting and storage rules
Fruit ripening occurs in 110-150 days after sprouts appear above the ground surface. 3 weeks before harvest, the buds and flowering shoots must be cut from the bush to allow the tomatoes to ripen. Depending on the destination, tomatoes are cut: for preservation and long-term storage, brown specimens should be preferred, for the preparation of salads, sauces - ripe vegetables of saturated color.
Harvest should be completed before the night temperature is set at 8 ° C. Plucked fruits retain their qualities in a cool place, for example, in a cellar. If ripening is required, you can spread brown tomatoes right on the windowsill. Also dairy vegetables can ripen in a cardboard box, which holds several ripe tomatoes. They will speed up the process of ripening through the release of ethylene.
Plastic or cardboard boxes covered with paper are used to store crops.In one container it is not recommended to fill more buckets of vegetables. When laying the fruit spouts are located down.
Cream tomatoes are ideal for winter preparations. They perfectly retain their shape after heat treatment, give the preservation of the unique taste of summer. In fresh form, the product has no less useful qualities that are appreciated by the hostess and professional chefs. Does not spoil the taste and structure, even freezing sliced cream.