New dessert and canned summer pear variety from Dagestan, developed at the Dagestan Fruit Tree Selection Experimental Station through natural open pollination of the summer variety 'Lyubimitsa Klappa'.
Widely grown in the foothill zone of the republic, it has passed State Variety Testing on the North Caucasus.
Medium to large-sized tree with a broad-pyramidal, dense crown, fruiting on simple and compound buds.
Shoots are long, thick, curved, dark red; leaves are large, elongated, broadly oval, smooth, dark green, with finely serrated margins, mid-sized petioles, and large, lanceolate stipules.
Fruit medium-sized (average fruit mass 113 g, maximum 129-155 g), short-pear-shaped, single-ribbed, with smooth surface, main color greenish-yellow, with a blurred brownish-red blush. Peduncle long and thick, calyx medium-sized, closed, and the calyx tube is large, funnel-shaped, seed chambers small and closed, seeds medium-sized, well-formed, pointed-oval, brown, central cavity large, inversely egg-shaped, tapering toward the calyx tube.
Flesh is white, tender, oily, very juicy, sweet or slightly sour-sweet in taste, with excellent dessert qualities (4.9-5.0 points) and technological properties. Chemical composition of fruit: dry matter — 14.5%, total sugars — 9.58%, titratable acids — 0.33%, ascorbic acid — 8.80 mg/100g.
Summer variety (fruit harvest 10-15 August). Storage life and consumption period last two weeks.
Early fruiting variety, begins fruiting on the 4th-5th year. High yield (150-260 centners/ha) and annual. In Dagestan, it has high winter hardiness and drought resistance, and is resistant to fungal diseases.
Advantages of the variety: winter hardiness, drought resistance, disease resistance, early fruiting, high yield, excellent taste and chemical-technological qualities, good overall biological condition of trees.
Disadvantages of the variety: poor fruit storage life.
The variety is a donor of winter hardiness (in Dagestan), early fruiting, high yield, disease resistance, and excellent taste and chemical-technological qualities.
