ZURBAGAN

Zurbagan pear is a new high-yielding variety created at the Federal Altai Scientific Center for Agrobiotechnology through crossing the Zoya and Lazurnaya varieties. The tree is medium-sized with a round, sparse crown; its branches depart at an acute angle and grow upwards. Canes are of medium thickness, slightly arc-shaped, brown in color, with a small number of lenticels. Leaves are egg-shaped with dark green coloring and a slightly screw-shaped tip. The yield of the variety reaches 67.8 centners per hectare, making it attractive to gardeners and farmers.

Zurbagan pear fruits have a short pear shape and a mass of about 79–120 grams. Their skin is smooth, of medium thickness, and glossy, with numerous small subcutaneous dots of green or gray color. The base color of the fruits is greenish-yellow, while the overlay color is a brownish-red blush covering the smaller part of the surface. The flesh is white, of medium density, juicy and firm due to the presence of stone cells, especially in the seed chamber. The taste of the fruits is sweet-sour, refreshing, with a light, faint aroma. The chemical composition is characterized by an acid content of 0.8–0.9%, sugars of 8.5–8.7%, and vitamin C of 2.5–3.5%. The fruits ripen by the end of August and can be stored in a cooled room for 15–20 days.

The Zurbagan variety is distinguished by high winter hardiness and drought resistance, which allows it to be successfully grown in various climatic conditions. In addition, it is resistant to the main diseases and pests common in the Altai region, which reduces the need for intensive plant protection. Thanks to the combination of high yield, good taste qualities, and resistance to adverse factors, Zurbagan pear is a promising variety for commercial and amateur horticulture.