Maturity 40-45 days after fruit set, oblong fruit with few nets, 

wt. 1.8-2.2 kg. Thick flesh, at maturity rind green turn creamy 

white, brix 15-16%. Uniform maturity, good storage shelf life. 

Strong standing and strong tolerance to downy mildew, 

anthracnose, fusarium and temperature & water stress.