Tomatoes have been grown by man for several centuries. During this time, a huge number of their most varied varieties were bred. Some of the varieties are suitable for fresh consumption and for the preparation of salads, while others are mainly used for canning. Among the latter is a very popular variety among summer residents - Cream. These tomatoes are grown by many owners of suburban areas and have earned just excellent reviews from gardeners.
general description
The fruits of all varieties of tomato varieties Cream differ:
- ovoid form;
- not too much juiciness;
- insignificant amount of seeds.
Judging by the reviews of many gardeners, dense cream tomatoes, having a large mass fraction of pulp, are much better than many other varieties for drying. They are also often used for pickling and pickling. Very often, various kinds of sauces and pastas are also prepared from these tomatoes. Many housewives praise this variety, including the fact that it can be used in fresh vegetable salads.
These tomatoes got their name for the characteristic shape of the fruit. Outwardly, such tomatoes strongly resemble a large plum. The color of the skin of the fruit in different varieties of this group may be different. But the shape of the Cream is always oblong and neat.
Biological features
The cream variety tomatoes among summer residents earned popularity due to the fact that they belong to the group of early ripe ones. Usually from the moment of seed germination to the harvest of these tomatoes takes no more than 100 days. Most often, tomatoes in this group do not grow. In most cases, Cream is a determinant variety. Their height does not exceed 60 centimeters and they do not need a garter or pinching. Such tomatoes are grown mainly in open ground. They are not self-pollinated.
The leaves of tomatoes of this variety are ordinary - dark green, slightly corrugated. Branching in tomatoes Cream average. Their inflorescence is complex, slightly loose.
Tomatoes (grade Cream): reviews of summer residents
According to most gardeners, the cream Tomatoes are completely unpretentious in their care. Seedlings can be grown in the usual way. That is, the seeds are planted in boxes in late March - early April. The grown tomatoes are transferred to the open ground at the end of May.
Tomatoes are fed a variety of Cream (a photo of such tomatoes can be seen on the page) during the season, usually with organic fertilizers - manure or compost diluted slurry. These tomatoes are watered quite often, preventing the soil from drying out on the beds.
As for productivity, it, according to most summer residents, these tomatoes are very good. They form ovaries simply in a huge amount. And almost all the fruits eventually ripen. At the same time, such tomatoes are really just perfect for salting - the banks do not change color at all and keep their shape very well. Since the flesh of such tomatoes is very dense, they can be transported even over long distances without any problems. The storing properties of tomatoes Cream, according to most gardeners, is also very good.
Varieties
Most often, summer residents in the suburban areas are grown Cream:
- Black (or Angolan ). This variety is also called some black gardeners by De Barao. The mass of fruits in these tomatoes can reach 90 g. The skin color of them is dark red. Black Cream tomatoes, unlike most others, grow quite tall - up to 150 cm.
- Canning The mass of the fruits of this variety is usually 50-60 g. Bushes reach a height of 50 cm. The advantages of the variety include, first of all, immunity to diseases and resistance to adverse weather factors.
- Pink . This is the most popular variety of cream among summer residents. Its advantage, in addition to excellent taste, many gardeners consider good immunity to various diseases and to pests. Crops of Pink Cream yields very high.
- Yellow . This variety is tall. The peel of its fruits is yellow. The weight of such tomatoes can vary between 30-70 grams.
Most often, summer residents in their plots grow tomatoes Yellow Cream. Varieties Pink and Canning are also very popular. Black Cream in the gardens of Russians can be seen less often.
Disease
Growing an unpretentious Cream in your garden will not be difficult for even a not too experienced summer resident. To the defeat of various infectious and fungal diseases, this variety of tomatoes, as you might have noticed, is stable. For example, late blight or fusariosis, tomatoes of the Cream variety almost never get sick. These tomatoes do not have verticillous wilting of leaves.
However, according to many summer residents, this variety is quite often infected with TMV and cladosporiosis. Especially unstable to such a disease, tomato varieties Cream Pink and Black.
VTM Prevention
Tobacco mosaic manifests itself in these tomatoes, as in any other, primarily in the change in color of leaves to variegated. In this case, light spots appear on the fruits. Unfortunately, antiviral drugs for this disease have not yet been developed. Therefore, when growing tomatoes of the variety Cream, it is important to pay maximum attention to the prevention of TMV. For planting, only quality seeds purchased from reliable sellers should be used. In autumn, all the tops from the beds should be removed and burned. The same goes for fallen leaves in the garden.
Brown spotting
Cladosporiosis is usually treated with broad-spectrum fungicides. It can be, for example, copper oxychloride or Bravo. Preventive treatment with such agents should be carried out twice a season. This will minimize the risk of developing brown spotting disease.
How to salt
Thus, canning - this is what the tomato variety Cream is most suitable for. Harvesting for the winter can be done using different technologies. But most often they, like any other tomatoes, of course, are simply salted in jars. For this:
- the fruits are thoroughly washed under running water;
- three-liter jars are wiped with soda and sterilized over steam;
- dill, a piece of horseradish and currant leaves are placed at the bottom of each jar;
- tightly clog glass dishes with tomatoes;
- put on top cloves of garlic, currant leaves and a large dill umbrella.
The brine is prepared at the rate of 600-700 grams of table salt per 10 liters of water. Some housewives put aspirin in it (two tablets per jar) for reliability. Pour it in such a way that the tomatoes are completely covered by it. Of course, in brine and on tomatoes there are a huge number of harmful microorganisms. To destroy them, the brine from each can is poured into a pan. Then the latter is put on gas and the liquid is brought to a boil. At the final stage, the brine is poured back.