- Authors: Italy
- Synonyms names: Rim
- Category: Sort
- Type of growth: Intemimensional
- Purpose: Fresh use, for juice, for ketchup and tomato paste
- Ripening time: Mediterranean
- Growing conditions: for greenhouses
- Bush size: Tall
- Height of the bush, see: 180-200
- Characteristic bush: Strong
See all the characteristics
Mediterranean countries in their climatic conditions are much more comfortable for tomatoes than the Russian Federation. Therefore, their selection school is quite developed. One of the fruits of her work is just a Tomato Rome, which deserves close attention.
Description of varieties
This plant was created in Italy. Because his official name – RIM – should not cause any surprise. Such a tomato develops its bushes on the intenerminant system. It can be grown mainly in greenhouses. Rome grows up to 1.8-2 m, forms strong bushes, covered with the leaves of the usual type.
The main qualities of fruits
For them are characteristic:
very large envelope;
the usual mass from 0.3 to 0.6 kg;
The largest fixed mass of 1.5 kg;
Form of a flat circle;
Rib big width.
Rome’s fruit is a pleasant sweetness. His flesh of meatist, which only increases the final gastronomic assessment. In taste there is an acid note. But it does not worsen at all the general perception.
Ripening and fruiting
The variety belongs to the middle-aided group. Under normal conditions between throwing out green sprouts and the formation of a ready-to-harvest harvest runs 112-125 days. Lost fruiting will be relatively long. However, it is necessary to take into account all those factors that affect usually on the productivity of landed tomatoes.
Weather and agrotechnical events are reflected, of course, at the level of bodies. 1 m2 accounts for 12-14 kg of tomatoes. A specific result in a specific year may be less or even a little more, but the average annual standard is withstanding confident.
Dates of landing on seedlings and landing in the ground
The average nature of the variety makes it at the end of winter or at the very beginning of spring. It is only possible to get a little later – and to take advantage of all the advantages of this culture will not work. Usually from disembarking seeds in containers to transshipment of finished seedlings in the ground takes place 50-60 days. Better adhere to a greater number so that the plants are really growing and well developed. At the time of landing, the Earth must warm up to 14, and the air is at least 18 degrees.
The main stages of growing seedlings at home
Preparation of seeds
Basic preparation methods: Warming, disinfection, soaking in growth stimulants, bubbling, hardening, germination. These technicians are aimed at different results and have a different purpose.
According to experts, preliminary soaking can increase yields by 30%. The duration of soaking is determined depending on the solution used and the quality of seeds.
What kind of soil to choose for seedlings
Land for planting tomato seeds house should not be taken from the garden. The soil for seedling tomato should have good breathability, provide the necessary level of humidity, and the pH acidity level should be about 6.5 units.
Distribute the wells on the site it is necessary on the system 500×600 mm. Per 1 sq. m should have a maximum of 3 bushes. It can be limited to two plants to simplify work, and eliminate mutual interference.
Growing and care
The formation of mediterranean guest bushes should go to 2 or 3 stems. The choice between these options makes gardeners themselves, given their assessment of the situation. Remove excess steps you need every 10 or 12 days. Watering bushes 1 time in 3 days, using from 6 to 8 liters of water. Exceeding this rate makes sense only with extreme knowing.
Make feeders need exactly 1 time in 15 days. This is in any case you need to do when the tomato blooms or matures. Another important condition for success is the attachment to the trellis or other strong supports. However, this is a general requirement for any intederminant tomatoes. Sow seeds need in loose soil, distinguished fertility.
In order for seedlings to develop better, it is necessary:
spray it with a standing water using a sprayer;
Subscribe “Kemira” or “Agrikola”;
free from phytolample to 12-14 hours;
Piking seedlings in tanks with a capacity of 0.3 l, when 2 or 3 of the present leaf appears.
Tomato Rome almost does not suffer from heat and even from drought. His natural immunity is quite high. But during the rains, the danger of damage to fungi increases. The irrigation of the burgundy liquid and spraying “phytoosporin” at a concentration of 1% helps to avoid it. Increase the productivity of the plant helps preliminary treatment of seeds (hydrogen peroxide) and soil (shedding in a non-rose pink potassium permanganate solution).
How and than feed tomatoes?
At each stage of growth, various trace elements are needed. All fertilizers can be divided into two groups: mineral and organic. Folk remedies are often used: iodine, yeast, bird litter, egg shell.
It is important to comply with the norm and the period of feeding. This also applies to folk remedies, and organic fertilizers.
YeastBoric acidIodineAshCalcium Selitrasuccinic acidMilk serumHydrogen peroxideChicken litterSodaNettleMullein
Processing and prevention from diseases and pests
Diseases and pests of tomatoes in the greenhouse
During the cultivation of tomatoes in the greenhouse, there are often diseases due to a violation of the temperature regime and excessive humidity. The most common diseases are fungal (phytoofluorosis, colaporiosis, rot).
Diseases and pests of tomatoes in open soil
Fighting diseases and pests of tomatoes in open areas is quite complex. This is due to the fact that the grated is exposed to various pathogens and pest insects.
PhytofluoroPuffy dewVertexClapPoriosGray GnilTobacco Mosaic virus
Farmers noted that the yield of the harvest at home occurs without any significant problems. The taste and juice of fruits please. The number of berries Let not always be great, but they themselves reach a large size. The variety attracts attention also to its unusualness. Culinary perspectives are very wide.