Karatal onion

Among the many varieties and hybrids of onions, there are proven varieties with a long history, which are preferred by experienced vegetable growers and farmers. These include the early maturing variety Karatalsky of domestic selection.

This variety was bred by a group of breeders on the basis of the Kazakh Research Institute of Agriculture in 1955. After a series of variety trials, in 1959 the vegetable crop was entered into the State Register of Breeding Achievements. The vegetable is zoned in the Central Black Earth, Lower Volga and North Caucasian regions. However, after a while, onions expanded the geography of growth and became in demand on the territory of Ukraine, Uzbekistan, and Kyrgyzstan.

Karatalsky onion is a compact plant with a semi-spreading rosette of feathers. In a favorable environment, feathers stretch to a height of 30-40 cm. The greenery has a light green color, a barely noticeable waxy coating and moderate thickening. During the growing season, each bulb produces 3-4 arrows about 120-130 cm high.

The variety represents the medium-fruited class. Specimens ripen aligned and neat, with an attractive presentation. The average weight of a vegetable is 50-120 grams, but sometimes the onion grows larger - up to 180-200 grams. The largest specimens grow from the set. The shape of the bulbs is round or flat-round.

The surface of the vegetable is smooth, firm, with a pronounced gloss, consisting of dry scales of a yellow-golden color. Onion pulp is white. The density of the root crop is high. The structure of the vegetable can be medium-celled or multi-celled, consisting of 2-4 onions.

The dug out onions are easily transported, and can also be stored for a long time in the right conditions (good ventilation and temperature conditions + 2 ... 5 degrees) until next summer.

Vegetable culture Karatalsky onion stands out for its excellent taste. The snow-white pulp has a moderately dense, tender, fleshy and juicy consistency. The vegetable has a harmonious taste - spicy notes, weak pungency and subtle sweetness. Onions have no stinginess. Onion pulp contains an increased amount of vitamins C, K, PP, trace elements (phosphorus, iron, potassium, iodine, magnesium, zinc, copper), folic and nicotinic acid, as well as carotene.

The harvested crop is endowed with versatility in cooking - onions are eaten fresh, added to various hot and cold dishes, pickled, used for canning vegetables, and also grown for harvesting for the winter.

Onions are a representative of the early ripening group. From the appearance of the first shoots to the ripening of the bulbs in the garden, it takes from 93 to 125 days. When planting seedlings, the growing season may be slightly shorter. Root crops ripen together and quickly. The dry neck of the turnip, as well as the fallen feathers, indicate the full maturity of the root crops. You can start digging onions in early August.

This species is high-yielding. On average, from 1 m2 of plantings, you can dig up about 3-5 kg ​​of juicy onions. Growing a vegetable on an industrial scale, you can count on an average crop productivity of 200-440 c / ha.

Sowing seeds for seedlings is carried out in the second half of March, and the matured plants are transferred to a permanent place of growth in early May, when the air and soil are sufficiently warmed up. Sevok is planted on a garden ridge in late April - early May.Seeds are sown in open ground in May, but exclusively in the southern regions. The timing of planting onions depends on the climatic characteristics of the growing region.

The vegetable is cultivated by seed, seedling method, as well as sevk. Before sowing seedlings or planting in the ground, seeds are pre-sorted, disinfected and treated with a growth stimulator. The seeds are buried in the ground by 1-1.5 cm, and the distance between the rows should be at least 20 cm.

When planting with sevkom, it is necessary to select the same bulbous specimens without damage and foreign smell, disinfect, warm them up. Planting is carried out according to the scheme 7-10x15 cm. The deepening should be at the level of 1.5-3 cm.

The best predecessors are: potatoes, tomatoes, legumes, cabbage.

Agricultural technology is standard - it is enough to water the plants with warm water every 7-10 days, apply fertilizers three times per season (the vegetable reacts well to nitrogen-containing and phosphorus-potassium complexes), loosen and weed the aisles, prevent diseases and pest infestations.

It is comfortable to grow onions on clay and sandy soils with good air permeability and fertility. The soil should not be acidic and heavy.

The plant is stress-resistant, therefore it easily tolerates temperature extremes, heat, cold snaps. The culture should be planted in sunny areas, where it is warm and light.

The vegetable has an average immunity, so it is susceptible to many infections - cervical rot, downy mildew, bacteriosis. Among the pests attacking the culture, one can single out the onion fly.