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Information × Registration Number 0221U100418, 0119U001020 , R & D reports Title To create the highly productive variety of cucumber of nezhin variety type popup.stage_title Head Serhiienko Oksana V, Registration Date 05-01-2021 Organization Research station "Mayak" Institute of Vegetebles and Melons, UAAS popup.description2  ABSTRACT GDR report: 66 pages, 27 tables, 11 figures, 3 appendices, 26 sources. SELECTION, CUCUMBER, CROSSING, PARENTAL LINES, VARIETY, EVALUATION, VARIETY TESTING The object of research is varietal selection of cucumber. The subject of research is genotypes of domestic and foreign selection, as well as own selection material. The purpose of the work is to evaluate the selection material and create a new variety of cucumber, highly marketable, resistant to downy mildew, with high taste qualities of fresh and salty fruits, suitable for technological processing. Research methods - hybridization in combination with different types of selection; laboratory-field (organoleptic, visual measuring-weight, mathematical-statistical, chemical). The next stages of selection work were carried out, according to which the selection material in the amount of 129 varieties and hybrids was studied, including 57 in 2020. 525 combinations of crossing were carried out, including 210 in 2020. 99 F1 hybrids were obtained. , which were evaluated in a hybrid nursery on a natural infectious background, the best ones were selected. The Optimist cucumber variety was created - early ripening (40 days), fruiting duration 58 days. Yield 38.0 t / ha, average weight of marketable fruit 100 g. Tasting evaluation of fresh fruits 4.9 points and salty 5.0 points. Relatively resistant to downy mildew (7 b). Dry matter content 4.42%; total sugar 2.14%; vitamin C 13.70 mg / 100 g Created a variety of cucumber Olympus - medium late (48 days), the duration of fruiting 65 days. Yield 39.6 t / ha, average weight of marketable fruit 100 g. Tasting evaluation of fresh fruits 5.0 points and salty 5.0 points. Relatively resistant to downy mildew (7 b.). Dry matter content 4.02%; total sugar 2.26%; vitamin C 13.04 mg / 100 g Varieties in 2020 were transferred for qualification examination to DSV. Product Description popup.authors Дяченко Ніна Миколаївна Птуха Надія Іванівна popup.nrat_date 2021-01-05 Close