Oksamit

The Oksamit pear variety belongs to the autumn group with a ripening period in the third decade of September. The tree is medium-sized with a rounded, moderately dense crown and broad, dark green glossy leaves. The variety is characterized by high winter hardiness and resistance to diseases such as scab and white spot. Fruit production begins on the 4th year after planting on seedling rootstock and on the 2nd-3rd year when using quince rootstock. The pear is partially self-fertile, but for better pollination, it is recommended to use varieties such as Lyubimitsa Klappa and Lesnaya Krasavitsa.

Fruits are large, weighing from 175 to 250 grams, have a broad-pear shape and a straw-yellow color with characteristic brown spots. The skin is smooth and glossy, the flesh is white, very juicy, oily, with a pleasant sweet taste and slight acidity. The taste rating of the variety is high — around 4.6–4.8 points. Fruits contain a significant amount of dry matter (about 17.73%), sugars (12.14%), as well as vitamin C (5.06 mg per 100 g of raw weight). Due to its high transportability and good storage capacity, pears can be stored until the end of October.

The Oksamit variety is high-yielding and adaptable to various soil conditions, preferring loose and moist soils. Yield reaches up to 20 tons per hectare with a planting scheme of 6x4 m on seedling rootstock and up to 30 tons per hectare with a scheme of 5x3 m on quince A. The pear is suitable for cultivation in areas with frost resistance up to -40°C, making it a versatile choice for various climatic conditions.