YAKIMOVSKAYA

The YAKIMOVSKAYA pear variety is a medium-sized tree with a wide pyramidal crown of medium branching density. This variety is characterized by good winter hardiness, disease resistance, and low demandingness for growing conditions, while responding positively to high levels of agronomy. Flowering occurs late, with partial self-pollination possible. The tree begins bearing fruit in the 3rd-4th year after planting and yields high harvests annually, predominantly on ringlet shoots.

YAKIMOVSKAYA pear fruits are large, weighing from 180 to 310 grams, having a pear-shaped or short-pear-shaped form with a smooth and regular surface. The main fruit color during commercial maturity is greenish-yellow, becoming golden-yellow with a bright red blush at full maturity. The flesh is white, juicy, buttery, tender, and melting, with an excellent tart-sweet dessert flavor that received a high tasting evaluation. Fruit sugar content reaches 15.9%, acidity is 0.2%, and vitamin C content is 7.1 mg%. Fruits are well retained on the tree but may drop if harvested late. Marketability reaches 90%, and under refrigeration, fruits are preserved until January.

The YAKIMOVSKAYA variety is a result of selection by the Crimean Experimental Station of Horticulture and is used both in intensive industrial plantations and in breeding work. Commercial maturity of fruits occurs in the first decade of September, making this variety an early-autumn variety. Average yield is about 379 centners per hectare, confirming its high productivity and economic attractiveness for horticulturists.