Feijoa TAURIC

Breeding Profile and Genetics

The 'Tavricheskaya' variety is the result of long-term breeding efforts at the Nikitsky Botanical Gardens (NBS-NNTS RAS). In the southern subtropical climate, this hybrid has established itself as one of the most consistent in terms of productivity and fruit quality. The genetics of the variety are focused on achieving a commercial yield with distinct organoleptic properties, which is critical for industrial feijoa cultivation.

Technical Fruit Specifications

Morphological analysis of 'Tavricheskaya' fruits demonstrates an optimal balance for fresh market supply:

• Weight and Grading: Average weight ranges from 30 to 70 grams. This variance depends on the intensity of agricultural practices and water availability during the fruit-filling stage.
• Morphology: Stable oval shape, which minimizes the percentage of substandard produce during sorting.
• Skin: Dense, green peel that ensures high transportability and storage shelf life.
• Flavor Biochemistry: The flesh features a pronounced aroma with characteristic pineapple and strawberry notes, driven by a high concentration of essential oils and organic acids.

Biological Cycle and Agrotechnics

A critical parameter of this variety is the length of the growing period: 150–180 days from flowering to technical maturity. For agronomists, this implies a strict reliance on the cumulative active temperatures (GDD) of a specific region. The long ripening period requires precise soil moisture management during summer, as the final 30–40 days are essential for weight gain and the development of the flavor profile.

Practical application of the 'Tavricheskaya' variety is recommended for regions with long frost-free periods. Its stable yields and resilience against local pathogens make this hybrid a foundational solution for intensive feijoa orchards in southern zones.