Tomatoes are products that are used in cooking almost all over the world. In our country, they are also very popular. They are grown in cottages and large farms. A lot of species of this plant were bred by breeders. Tomato Gigalo has a number of features that make this variety more and more popular every year.
Features of shape and size
A few decades ago, tomatoes had only a rounded shape. The only exception was the grade of Cream. Now breeders are actively working on the creation of new species, so it can be difficult for consumers to decide on the choice of seeds for planting.
Tomato Gigalo is characterized by a very unusual shape. Outwardly, it resembles a cylinder. Inside the tomato there is a pulp of loose consistency. By the way, that is why this variety is often used for stuffing. A lot of filling is placed in the tomato, and it is not difficult to remove the pulp.
The weight of such a tomato is not more than 130 g. These sizes are ideal for canning for the winter. This variety is actively used by cooks in restaurants for preparing salads and presenting dishes, because its shape is really unusual.
Variety Characteristics
Tomato Zhigalo (photo) has small bushes that grow no higher than 50 cm. They do not need to be tied. The stems are strong and thick, they can easily withstand a mass of 10 fruits at a time.
The variety belongs to mid-season tomatoes. Fruits begin to ripen on the 90th day after planting seeds. The first ovaries appear after the germination of the 3rd leaf. Then, after the release of the next two, a new brush appears, on each of which from 3 to 6 fruits are formed.
Tomatoes are not too bright red. Fruits may ripen after harvest in a dark place. The taste of fruits is intense, but with a slight acidity.
Growing Features
50 days before transplanting, seeds are sown in boxes with soil. In farms, this process can be carried out in greenhouses using special containers. Before sowing, the seeds are treated with special solutions, which protects the sprouts from diseases. If the manufacturer conducted the process on his own, then this is indicated on the packaging.
Seeds are disinfected by keeping in solution:
- potassium permanganate;
- the drug "Fitosporin";
- aloe juice.
Thus, disinfection occurs. Then the seeds are thoroughly dried and treated with Novosil or Epin. These substances stimulate the germination and development of the plant.
Landing in the soil takes place at a temperature of at least 15 degrees. When the first brush appears, you can treat the plant with a solution of boric acid. This procedure stimulates the appearance of new ovaries.
Maximum fertility will be observed if at the same time there are no more than 5 brushes on one bush. Thus, tomatoes can reach large sizes. Tomato Zhigalo needs timely irrigation and top dressing. There is no need to pinch this variety.
In the first 2-3 weeks after transplanting, you need to irrigate every 3-4 days. So the plant will be able to gain a foothold in the soil and gain strength to throw out the fruit ovaries.
To protect the plant from the development of late blight, it is necessary not to plant them densely, and after the appearance of brushes, stop watering. The plant will have enough natural moisture. With drought, watering is possible, but only directly under the bush - it is important to ensure that water does not fall on the leaves and ovaries.
Tomato Zhigalo: reviews, photos
Summer residents note that seed germination is quite high (from 20 pcs. - 15-17 sprout). The leaves and stems are fleshy and strong. The plants are not too finicky in care, do not require constant watering and other procedures.
The fruits ripen evenly and do not crumple during transportation. The taste is not much different from other varieties of tomato Gigalo. Reviews indicate that the fruits are tasty, slightly sour. Tomato is great for making juice, as it has very few seeds.
Many housewives keep such tomatoes for the winter, freezing them. This is convenient, because in the cold season, tomatoes can be used for cooking gravy and sauces. This variety is ideal for stuffing. Outwardly, it is similar to red bell pepper and is prepared with the filling according to the same principle.
Its mistresses use adjika for cooking. They note that a sauce of suitable density is obtained, and the juice does not "peel" from the pulp even after several months of storage - the mixture retains a uniform consistency.