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Spanish Cuarentena tomatoes

The quarantine tomato takes its name from the fact that it traditionally took approximately 40 days from planting to first harvest. This characteristic made them especially appreciated as seasonal tomatoes when continuous indoor cultivation (greenhouses) was not used.

Tomatoes traditional variety Quarantine

Lycopersicon esculentum Mill.

The quarantine tomato takes its name from the fact that it traditionally took approximately 40 days from planting to first harvest. This characteristic made them especially appreciated when continuous indoor cultivation (greenhouses) was not used.

The quarantine tomato is the fruit of the work of the farmers and farmers of the marshes and the Valencian marshes: El Perelló, Sueca, Cullera and other places. The special climate, due to its proximity to the sea, made it possible to greatly advance tomato cultivation, in order to reach the market first. At least that's how it was when there was no plastic or greenhouses. Now it is cultivated little, only some people with a lot of hobby cultivate it.

 

Agronomic information

This variety needs a local climate forcing technique. It is about placing bales made with rice straw, facing south to capture the midday heat, while protecting the north to avoid the cold. Thus, in sheltered plants, the first tomatoes can be harvested from April to June. The bush cannot be very high, since the straw does not exceed a meter in height, so that the tomato plant is pruned to three arms to obtain good bouquets in the lower part, which are also together.

 

Technical information

Predominant fruit shape: flattened
Average fruit weight: 180 - 220 g
Fruit homogeneity: high
Exterior color of the fruit: orange red
Green shoulders: slightly present
Cracked: absent
Curdling sequence: very good
Productivity level: high

Source: Valencian Catalog of Traditional Varieties of Agricultural Interest


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