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Cucumber "Racibor" F1
New
Gherkin "Racibor" F1.
Can be grown in a greenhouse or outside. A kind of medium-earliness. The crop is harvested 48-52 days after the seedling planting.
The fruit has the correct shape, is intensive green in colour, covered in lumps of medium size with white tiny thorns, and doesn't go yellow. Can be pickled or marinated.
1,0 g = 35-40 seeds.
Can be grown in a greenhouse or outside. A kind of medium-earliness. The crop is harvested 48-52 days after the seedling planting.
The fruit has the correct shape, is intensive green in colour, covered in lumps of medium size with white tiny thorns, and doesn't go yellow. Can be pickled or marinated.
1,0 g = 35-40 seeds.
* CUCUMBER SEEDS.
They are oblong, elongated-ovoid and oval in shape; they are flattened, with a pointed nose; their surface is smooth, shiny, white with a yellowish tint; the length is on average 9.1 mm, width - 3.7 mm, thickness - 1.5 mm, and the weight of 1000 seeds is 20-40 g (1 g = 40 seeds).
Upon closer inspection, a cucumber seed consists of an embryo and a covering shell. The embryo is quite large, it contains two cotyledons, and between them, on the side of the seed nose, there is a bud and a root.
Imagine: an average of 200-300 seeds are formed in one cucumber fruit. They are very rich in fat and protein. They contain 32-35% fat, 28-36% protein, but very little starch, 2-5%. A small amount of sugars (1-3%) gives them a pleasant sweetish taste.
During swelling, the seeds absorb relatively little water - 68.5-76% of their own weight. Their complete saturation with moisture at +25°C occurs within 24 hours, and at lower temperatures, for example at +12°C, the duration of swelling increases to 82 hours.
Cucumber seeds require heat during germination. At +10+12°C only single ones germinate. They germinate normally and completely only at +18+24°C, in which case 3 days are enough for them. An increase in temperature to +34+40°C leads to a slight decrease in their germination, and at +44°C they do not germinate.
It is advisable to warm the seeds before sowing - this increases their yield. Warming up causes a significant loss of moisture in them, leading to their qualitative change, for example, to an increase in the quality of female flowers.
In addition, warming significantly inhibits the development of pathogens of diseases such as anthracnose, ascochyta, and bacteriosis.
“We deliberately overdry cucumber and melon seeds and use the older ones for sowing, which have been preserved for 4-5 years, because the plants obtained from sowing such seeds are more productive.” (I. Michurin).
Heat the seeds at a temperature of +50+70°C. Of course, it is quite difficult to maintain such a temperature, however, under these conditions, the seeds must be kept for two (!) hours. Short-term heating at high temperatures can be replaced by long-term (30-40 days) heating at a lower temperature (+35+45°C). If desired, you can always find a warm place in the room: near the stove or central heating radiator, for example.
