Sea buckthorn is a vigorous, medium-sized shrub with a rounded, moderately dense crown and thornless branches. The tree reaches a height of about 2.5 m, with a crown diameter of approximately the same size, and branches of medium thickness. The leaves are large, green with a yellowish bloom on the central vein.
Sea buckthorn fruits are characterized by their large size: cylindrical or oval, the weight of one fruit is 0.8–1 g, and an average batch of 100 berries weighs 70–80 g. The color is bright orange-red, the taste is sweet-and-sour, and the flesh density is medium. The pedicel is long (6–7 mm), which facilitates harvesting. The ripening season begins in mid-September and continues until early October.
The variety exhibits high productivity: average yield is about 16.4 t/ha, and fruiting begins in the fourth year after planting. In the biochemical composition, the fruits contain soluble dry substances (10.5–13.1 %), sugars (≈6 %) and titratable acids (≈1.4 %). Particular attention is drawn to the vitamin C content – 110 mg/100 g, as well as carotenoids – 26 mg/100 g. These indicators make the berries a valuable source of antioxidants.
Sea buckthorn is widely used in the food and pharmaceutical industries: juices, compotes, canned goods, and extracts for medicinal products are obtained from the fruits. Due to high acidity and rich aroma, the berries are suitable for both direct consumption and processing.
For growing the plant, it is recommended to plant in a sunny place on light, drained soil with a neutral reaction. Seedlings are usually supplied in pots with soil (ZKS) aged from 3 to 9 years. Fruiting is achieved as early as 3–4 years after planting. Sea buckthorn has high frost resistance, which allows for cultivation even in colder regions.
