ELBRUSSKAYA

The Elbrusskaya pear is an autumn variety developed at the North Caucasus Scientific Research Institute of Mountain and foothill Pomology by crossing the Clapp's Favorite variety with a pollen mixture of the Alexanderovka, Ilyinka, and Limonka varieties. The tree is of medium size with a rounded, moderately dense crown. The fruits of this variety are above average in size, weighing from 180 to 225 grams, have a barrel shape, and a smooth surface. The skin is light yellow with a light brownish-crimson blush, while the flesh is white, medium density, semi-oily, finely grained, and juicy with a sour-sweet taste and a faint aroma.

The chemical composition of the fruits is characterized by a content of soluble dry matter of about 13.6%, sugars — 11.3%, titratable acids — 0.37%, and ascorbic acid — 4.7 mg per 100 grams. The variety is distinguished by high yield, relatively high winter hardiness, and drought resistance, as well as resistance to scab, which makes it reliable for cultivation in various climatic conditions.

Fruit bearing in the Elbrusskaya pear begins in the second or third year after planting seedlings. To maintain the health of the trees and increase yield, it is recommended to carry out light rejuvenation through pruning once every two to four years, as well as fertilizing with potassium fertilizers and a urea solution. The fruit ripening period falls in the autumn, which allows them to be used for fresh consumption and processing.