Pear Siberian

The summer variety was obtained at the Scientific Research Institute of Horticulture of Siberia named after M. A. Lisavensky from crossing Bere Kozlovskaya with Ussuri pear. The variety's author is N. N. Tikhonov. It was regionalized since 1974 for the West Siberian and East Siberian regions. Not suitable for new plantings.

Trees are vigorous with medium-dense spreading crowns. The yield forms on spurs, simple eye buds, and fruiting shoots on 2- to 10-year-old branches.

Branches are brown with a slight grayish coating. Leaves are broadly egg-shaped and round, with long tips, dark green, leathery, glossy, with wavy serrated edges and long hairs. Petioles are long.

Fruits are small, weighing 35-62 g, round, with five smoothed ridges. Main color is greenish-yellow, with no covering. Skin is matte and smooth. Peduncles are long and thick, with a small depression. Calyx is medium-sized and open.

Flesh is creamy, juicy, slightly sour-sweet, slightly bitter, of average taste, darkens when stored. Chemical composition of fruits: total sugars — 8.9% (5.6-11.1), titratable acids — 1.09% (0.80-1.24), tannins — 170 mg/100g (153-187), ascorbic acid — 8.55 mg/100g (7.5-10.5), P-active substances — 174 mg/100g (74-187).

Fruits ripen in the first decade of September and can be stored up to 20 days. The variety is intended for technical use.

Trees begin fruiting in the fourth to fifth year. High annual yield. High winter hardiness.

Advantages of the variety: high winter hardiness, high yield.

Disadvantages of the variety: small fruits of average taste.

Promising for selection for winter hardiness and as a winter-hardy scaffold-forming variety.