Content
The Tasmanian chocolate tomato is a low-growing determinate variety with flat-round, slightly ribbed fruits, the juicy brown-chocolate pulp of which is valued for its sweet taste and pronounced aroma. It is characterized by early ripening and high yield and is suitable for growing in beds and greenhouses.
When and how did it appear
The Tasmanian chocolate tomato was developed in 2006 by Australian Patrina Nasque Small by crossing the species Paul Robeson and the New Big Dwarf. Linda Reid from Tasmania was involved in the stabilization of the variety obtained by the co-founder of the Gnome Tomato project, and she also came up with the name.
In the Russian Federation, seeds are distributed by collectors and the agricultural company "Partner"
Description and characteristics of Tasmanian chocolate tomatoes
The culture belongs to the low-growing varieties of determinant type. Its strong standard bushes with powerful trunks produce few stepsons. Although it is stated that the height of the Gnome Tasmanian Chocolate tomato can reach 1 m, it rarely grows above 60-80 cm.
The leaf blades are large, dense, thickened, with wide lobes, of the standard tomato type. They are painted in a rich green shade and have a perforated structure.
The first fruit clusters are laid at the level of 7-8 leaf axils and are repeated after 1-2 internodes. The knees of the long stalks are located close to the tail.
Judging by the photo and description, the Tasmanian chocolate tomato produces large fruits, the average weight of which is 200-400 g. The tomatoes are collected in clusters, each of which can contain 4-5 pieces. They are covered with dense skin and have a flat-round shape with slight ribbing on the sides. The color of the fruit depends on the degree of ripeness. Initially, salad tomatoes gradually become light red with greenery and by the time they are fully ripe they acquire a brownish-brick-red hue. The sparse strokes on the sides and the area around the tail remain greenish.
The characteristic brownish-brick-red hue of Tasmanian chocolate tomatoes is due to the mixing of two pigments - anthocyanin and lycopene.
Ripening and fruiting
The Tasmanian chocolate tomato belongs to the mid-early varieties, in which mass harvesting occurs 105-110 days after the appearance of the first shoots. But the ripening time of tomatoes may vary depending on the meteorological characteristics of the growing region.
Tomato yield Tasmanian chocolate
The variety is characterized by fairly high productivity.When planting a Tasmanian chocolate tomato in unprotected soil from 1 m2 you get 9-10 kg of tomatoes.
Disease resistance
Tasmanian chocolate tomato has good immunity. This tomato variety is immune to verticillium, stolbur, bacteriosis and alternaria.
Where is it grown?
The Tasmanian chocolate tomato is suitable for cultivation throughout the Russian Federation. In regions with cold climates, these tomatoes are grown in greenhouses. In the south and in the middle zone, it can bear fruit in unprotected soil. The variety is also suitable for growing on balconies in spacious pots.
Methods of application
Ripe Tasmanian chocolate tomatoes have juicy, fleshy pulp with a pronounced sweet taste, which is why they are widely used in cooking. Tomatoes are eaten raw and also used to make sauces, tomato juice, chopped winter salads, pastes and seasonings.
Fresh fruits cannot be stored for long periods of time, so their chopped remains are frozen and later added to soups or grilled meats.
Advantages and disadvantages
The Tasmanian chocolate tomato is popular due to the unusual color and bright taste of the fruit. It grows well both in open and unprotected soil and consistently produces a good harvest.
The variety does not require pinching and is considered universal from a culinary point of view.
Pros:
- pleasant taste;
- versatility;
- large fruit;
- unusual coloring;
- high productivity;
- low maintenance requirements;
- high anthocyanin content;
- genetic resistance to cracking.
Minuses:
- susceptibility to viral infections;
- unsuitable for long-term storage;
- demands on soil acidity.
Planting dates and scheme
The Tasmanian chocolate tomato is grown using the seedling method. Seeds are sown in the second half of March. The seed is pre-soaked in a growth stimulator and then evenly distributed in a container filled with purchased nutrient soil. Tomato seeds are sprinkled with a layer of earth no more than 15 mm thick, watered generously with non-cold, settled water and covered with glass or transparent film to create a greenhouse effect.
Hatched seedlings are kept at a temperature of about +25 0C and, if necessary, additionally illuminate with a phytolamp to avoid stretching and thinning of the sprouts. The strengthened seedlings are transferred to a permanent place at the age of 60-65 days. To do this, choose a flat, well-lit area with low soil acidity and deep groundwater. The optimal planting density is 3-4 pcs/m2. Organic and inorganic fertilizers must be added to the holes. Tomato seedlings are watered abundantly and mulched.
Care instructions
Although the Tasmanian chocolate tomato is an unpretentious variety, to increase productivity and improve the taste characteristics of the fruit, summer residents will have to follow the basic rules of agricultural technology.
The culture needs regular and moderate watering using non-cold, settled water. Experienced gardeners recommend using a drip irrigation system to avoid moisture getting on the leaves and inflorescences of plants and significantly reduce water consumption.
After each watering, the soil must be loosened, removing weeds along the way.
Shaping a Tasmanian Chocolate Tomato
Due to the compactness of the crown, this tomato variety does not require pinching. If necessary, bushes are formed into 1-2 stems. When grown in regions with strong winds, plants are tied to supports to prevent deformation and preserve the harvest.
Treatment against diseases and pests
Although Tasmanian chocolate tomatoes are characterized by high immunity, under unfavorable conditions they are affected by diseases and pests. To protect tomatoes from wireworms, aphids and chafers, the roots of the seedlings are soaked in an insecticide solution (Aktara) before planting.
Before fruiting begins, the bushes are sprayed with fungicides (Quadris, Ridomil Gold, etc.) to prevent fungal diseases. Also for these purposes, an infusion of onion peels, wood ash or garlic is used.
Ridomil Gold is an effective fungicide intended for the treatment and prevention of fungal diseases
Conclusion
The Tasmanian chocolate tomato is a popular variety valued for its ease of care and the ability to grow in open and closed ground. Its fruits have juicy, sweet, fleshy pulp and are suitable even for dietary nutrition.
Reviews of summer residents about the tomato Gnome Tasmanian chocolate
