Apricot Shindakhlan

Indigenous variety of folk selection from Dagestan. Originator — Dagestan Fruit Crop Selection Experimental Station (DSCSPC). Approved for cultivation in Dagestan, mountainous subzone.

Tree is vigorous, with a round, compact, densely foliated crown. In the highland Dagestan (its native region) it has good winter hardiness; in other parts of Dagestan, it is weak.

Fruits are medium-sized, 48-40 g, medium uniformity, round, with slightly depressed apex, deep suture, rose-pinkish cream-colored with blush when fully ripe. Skin is hairy and thick. Flesh is light, golden-yellow, with a more intense orange hue around the stone, medium density, juicy, aromatic, with a harmonious balance of sugar and acid, very pleasant taste. Contains 12.75% dry matter, 7.87% sugars, 1.57% acids, 14.9 mg/100g ascorbic acid. Stone is medium-sized, constitutes 6.73% of fruit mass, separates easily from flesh. Kernel is sweet.

The variety is suitable for fresh consumption (4.8-4.9 points) and for producing high-quality compotes (4.9 points). Fruits store for 6-8 days and are transportable.

Early-bearing variety, starts fruiting at 3-4 years, fruiting for 70+ years. Yield in highland Dagestan is annual and high, up to 25+ tons per hectare; in foothills (Buznaksk) from 1984-2000, it averages 52.5 centners per hectare.

Ripening period — from June 20 to end of July due to vertical zonation. In mountain valleys, the variety is disease-resistant (0.5-1 point), while in foothills it is weakly resistant (3.5 points).

Advantages of the variety: in highland Dagestan, one of the highest-yielding, high-tech (compote) varieties.

Disadvantages of the variety: in other regions, it is low-yielding and weakly resistant to frost and diseases. Under rainy weather during ripening, fruit develops blossom end rot.