Kalenda F1 (Technisem Brand |Eggplant Seeds | 1g)
₦3,000.00
In StockKalenda F1 is the well known eggplant assortment around. It is made by Technisem to be perhaps the most useful eggplant variations with heaps of great trademark.
Because of its protection from Anthracnosis and its high resistance to bacterial wither, this open field half and half can give plentiful and great creation in troublesome hot and sticky circumstances.
The natural product is, which is profound purple in variety, is long, tube shaped and bulbous.
Development is in 75 to 80 days.
Description
Kalenda F1
Kalenda F1 is an exceptional assortment of eggplant produced by Technisem. On account of its protection from Anthracnosis and its high resilience to bacterial shrivel, this open field crossover can give plentiful and great creation in troublesome hot and moist circumstances.
Moreover, its phenomenal way of behaving toward Phomopsis vexans makes it significantly more adjusted to hot and wet circumstances.
Its profound sparkling purple and homogeneous size has reliably fulfilled eggplants makers.
Kalenda F1 is impervious to normal nuisances influencing eggplant creation including TMV (Tobacco Mosaic Virus) and CMV (Cucumber Mosaic Virus).
Kalenda F1: Plant highlights/qualities
The organic product is long, round and hollow and bulbous
Profound purple
Normal weight: 300 to 450g
Organic product length: 20 to 22 cm
Organic product breadth: 7 to 8 cm
Development: 75 to 80 days
Plant: Open field
Protections/resiliences
Bacterial wither (Ralstonia solanacearum)
Anthracnose (Colletotricum lagenarium)
TMV (Virus de la Mosaïque du Tabac)
CMV (Virus de la Mosaïque du Concombre)
Phomopsis vexans
Eggplant is Solanum melongena?
Indeed, it is. As an individual from the class Solanum, eggplant is connected with the tomato, bean stew pepper, and potato families.
Like the tomato, its skin and seeds can be eaten. Also, similar to the potato, it is typically eaten cooked.
Eggplant is healthfully low in macronutrient and micronutrient content, yet the capacity of the natural product to ingest oils and flavors into its tissue through cooking grows its utilization in the culinary expressions develops.
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