New fresh-eating tomato variety Jinxiang Fanbao: high yield, high quality and multi-resistance
High-yield, high-quality and multi-resistant new fresh-eating tomato variety "Jinxiang Fanbao"
Variety source: this variety was developed by the Jinxiang Research Institute of the Jinxiang Group using a method combining hybrid crossing with pedigree selection, and was bred over five years and six generations as a new fresh-eating tomato variety.
Characteristics: the true leaves of the seedlings are lobed, the leaf color is dark green, and it is semi-determinate. The average plant height is 86.5 cm, the flowers are bright yellow, with 6 stamens, 6 pistils and 6 sepals each, the first inflorescence is borne on the 6th-7th node, the internode length is 5 cm, the stem diameter is 0.8-1.0 cm, the young fruit has no shoulder, and the mature fruit is red, round, evenly colored, with 6 locules and a medium-thick skin. The longitudinal diameter is 6.0 cm, the transverse diameter is 7.4 cm, the average fruit weight is 220 g, the maximum fruit weight is 350 g, and the average number per plant is 20, with no fruit cracking, concentrated ripening and good taste, and a yield of more than 6000 kg per mu. It has strong disease resistance. In two consecutive years of variety trials it ranked first among the tested varieties, increasing yield by 29.4% compared with the main control Jiaba and by 28.1% compared with the secondary control American Large Red.
Cultivation points: it can be raised as seedlings and transplanted, or directly sown, and is also suitable for off-season cultivation in greenhouses. For seedling raising and transplanting, the suitable seedling age is about 60 days, and the planting density is 4000 plants per mu. For direct sowing, make ridges from mid-April, sow in holes and then set up small arched sheds, ventilate promptly after emergence, and after the early frost remove the small arched sheds and remake the ridges. For winter greenhouse seedling raising and transplanting, the density should be appropriately increased.