Pear Kuyumskaya

Early-autumn variety obtained at the Scientific Research Institute of Horticulture of Siberia named after M. A. Lisavensky by sowing seeds from open pollination of onion varieties. Breeders: V. S. Putov, I. A. Puchkin. Approved for the West Siberian region.

Small-sized tree with a round, moderately dense, well-leafed crown. Bark on main branches is smooth and brownish-green. The predominant type of fruit formations — simple and complex rings.

Shoots are straight or slightly arched, round in cross-section, brown.

Leaves are medium-sized, egg-shaped, light green with a helically twisted tip and finely serrated edges.

Fruits are small (weight 58 g), short pear-shaped. Skin is rough and uneven. Main color at harvest time is greenish-yellow, at consumer stage — light yellow, with no covering layer. Numerous lenticels: medium-sized, rust-colored. Peduncle is long, medium thickness, curved. Pit is not pronounced. Calyx does not fall off, open, shallow bowl-shaped, wide. Heart is large, onion-shaped. Seed chambers are closed, medium-sized. Subcalyx tube is short, sac-like. Seeds are medium-sized, conical, dark brown.

Flesh is white, dense, coarse, finely granular, of average taste. Chemical composition of fruits: total sugar content — 12.0% (10.8–13.5%), titratable acids — 0.62% (0.44–0.74), tannins — 202 mg/100g, ascorbic acid — 8 mg/100g (4.3–10.2), P-active compounds — 202 mg/100g (79–419).

Fruits ripen at the end of August, and can be stored for no more than 8 days. This is a technical variety.

Begins fruiting in the fourth year. High and regular yield. Exceptionally cold-hardy (on the level of Ussuri pear), well-transmitted to offspring. Highly resistant to fungal diseases.

Advantages of the variety: exceptional cold-hardiness, high yield.

Disadvantages of the variety: average fruit taste, short storage life.