TURANSKAYA

TURANSKAYA is a sea buckthorn (Hippophae rhamnoides L.) variety developed at the Buryat PIAO. The bush is characterized by its low growth, compact shape, and lack of thorns, making it convenient for cultivation in limited spaces. The branches are thin, light green with matte pubescence, and the leaves are small, light green, and slightly hairy.

The fruits of the variety have an oval shape, average size up to 0.6 g, and a dark orange color. The skin is of medium thickness, and the pedicel is brownish. The berries have a sour-sweet taste with a pleasant aroma; sugar content reaches 5.7%, and acidity – 1.8%. Sea buckthorn TURANSKAYA is rich in vitamins and trace elements: vitamin C up to 158 mg/100 g, carotene – 3.9 mg/100 g, and oil – 6.3%.

The variety exhibits high winter hardiness and moderate drought resistance. It also demonstrates low susceptibility to Fusarium wilt and endomycosis, ensuring a stable yield. Fruiting begins in the 4th year of growth, with an average yield of about 12 t/ha (119 c/ha). TURANSKAYA is suitable for universal purposes: it can be used in the food industry, as well as in the production of cosmetics, supplements, and medicinal preparations. Fruit ripening begins in mid-August, allowing for harvest planning at the optimal time.