SKU #4090
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Hornobakh
Apricot
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Assignment
Drying
Ripening Period
10-15
Flavor
Scented
Core
Edible Kernel (Bitter/Sweet)
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Available at: Цветы для дома · Много Растений · Сады Семирамиды · Agromir
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About product
Strictly indigenous variety of folk selection from Dagestan (Gergibily). Originator — Dagestan Fruit Cultivar Experimental Station (DSOFC). Regionally adapted in the mountain-valley subzone in 1947… Trees are vigorous, with round-spherical, densely foliated, drooping crowns. Fruits are small, 20-25 g, round-heart-shaped, main color orange, covered with a dark-red, blurred blush. Skin is thin, shi…
Assignment
Drying
Ripening Period
10-15
Flavor
Scented
Core
Edible Kernel (Bitter/Sweet)
Description
Strictly indigenous variety of folk selection from Dagestan (Gergibily). Originator — Dagestan Fruit Cultivar Experimental Station (DSOFC). Regionally adapted in the mountain-valley subzone in 1947…
Trees are vigorous, with round-spherical, densely foliated, drooping crowns.
Fruits are small, 20-25 g, round-heart-shaped, main color orange, covered with a dark-red, blurred blush. Skin is thin, shiny, with barely noticeable fuzz. Flesh is orange, fairly firm, semi-fibrous, with strong aroma and pleasant taste. Contains 18% dry matter, 12.19% sugars, 0.72% acids, 31.09 mg/100g ascorbic acid. Stone is small, constituting 4.13% of fruit mass. Kernel is sweet.
Suitable for fresh consumption (4.8 points), compote production (4.6 points), dried fruit production (4.8 points), yield 22%. Fruits store for 6-8 days and are transportable.
Early fruiting variety, begins bearing fruit from 3-4 years. Ripening period: July 10-15. Yield on native soil is regular, up to 200 centners/ha. In highland Dagestan, winter hardiness is good. In mountain valleys, resistant to diseases.
Advantages: on native soil, indispensable for dried fruit production, high ascorbic acid content.
Disadvantages: strictly indigenous variety, small fruits.
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Crop
Specifications hover over for a hint about the specification
| Assignment | |
|---|---|
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Ripening Period
Ripening Period
It takes 70-100 days until pepper reaches flowering stage, 130-160 days until technical fruit ripeness, and 135-180 days until physiological ripeness. |
10-15 |
| Flavor | |
| Core | |
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Fruit Color
Fruit Color
The fruit color of tomato varieties is influenced by the combination of skin and flesh color. Some varieties have transparent skin, others — yellow. When combined differently, the fruits can acquire quite diverse colors. The fruit color is affected by pigments (lycopene) and thei... |
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Yield
Yield
Overall bulb harvest per unit area. Depends on both onion variety characteristics and agronomic practices, fertilizers, and irrigation. Under optimal growing conditions, an onion yield of 100 tons per hectare and above is not considered record-breaking. |
200 |
| Disease Resistance | |
| Transportability | |
| Zoning | |
| Catalog | Catalog → Apricot |
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