The apple variety Bystrietsia was developed at the Lviv Experimental Station of Horticulture between 1961 and 1969 by crossing the varieties Renet Landsberg and Aport. This variety is intended for winter consumption, as its fruits remain fresh until March, allowing their use during winter and early spring periods. The tree is medium-sized with a wide pyramidal crown of moderate density, and exhibits enhanced winter hardiness, making it suitable for cultivation in cold-climate regions, particularly in the North Caucasus. The fruits of Bystrietsia have medium to large size, weighing from 130 to 180 grams, with a regular broad-conical shape, smooth, medium-density skin that turns greenish-yellow when picked and then becomes light-yellow with an intense red mottled blush covering most of the fruit. The flesh is cream-colored, medium-density, and tender in texture, with a slightly acidic-sweet flavor and moderate aroma. The fruit's calyx is deep with moderate russeting, and the peduncle is straight and medium-length. The variety belongs to the dessert category and is widely used both fresh and as an ingredient in sweet dishes. Bystrietsia is characterized by high and stable yields as well as early fruiting. Despite its enhanced winter hardiness, the variety has low resistance to diseases, particularly scab and powdery mildew, requiring careful care and preventive measures during cultivation.
